OhYaGood

Whole Food Lover + Recipe Hacker

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Sweet Potato Rounds

November 21, 2017 by ohyagood Leave a Comment

Enjoying appetizers are kind of a joke for anyone not eating cheese or bread. Typically I make a crudité platter with some hummus when I need something quick. But if I take some time, I can do something delicious like deviled eggs or meatballs which is great, unless vegetarians are present too. So here’s a little something vegan that also takes a little effort but has a tremendous pay off.

This idea came to me after seeing fried sage show up on my instagram feed. I had tried making it last year but I knew I fried those tender little leaves too long so the flavor was more like burnt sage. I had to take another stab. I’ve been wanting to do something with sweet potato rounds too so obviously the two became a perfect pair. If you didn’t have to be dairy-free, you could certainly use Neufchâtel or even mascarpone as a substitute for the cashew cream.

Sweet Potato Rounds
 
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Prep time
2 hours 30 mins
Cook time
15 mins
Total time
2 hours 45 mins
 
Author: ohyagood
Recipe type: Appetizer
Cuisine: American
Serves: 24
Ingredients
  • 1-2 sweet potatoes or enough to make roughly 24, ¼" slices
  • ½ cup cashews
  • 1 cup water, ¼ reserved
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 24-30 sage leaves
  • ¼ cup oil for frying (I used avocado) and more for brushing rounds
  • sea salt
  • cracked peppercorn
Instructions
  1. To make the cashew cream from scratch, mix the cashews with ¾ cup room temperature or cool water and let soak for at least 2 hours or overnight
  2. After the cashews are softened, drain the water and rinse in a colander
  3. Add the cashews and ¼ cup water to a high speed blender or food processor and pulse until they start to cream
  4. Scrap sides as needed, this can take 3-5 minutes to get just right
  5. Preheat oven to 350° F
  6. Place slices of sweet potatoes on a oiled sheet pan
  7. Brush each round withe oil and bake for 15 minutes
  8. While they bake, heat oil at medium-high heat in a saucepan
  9. Fry about 4-5 sage leaves at a time for only 3 seconds
  10. Fish them out with a fork and cool them on a paper towel, top them with a few cracks of sea salt
  11. Assemble the rounds with a dollop of cashew cream and top with the sage
  12. Garnish with some fresh cracked peppercorn
3.5.3228

 

 

Filed Under: Appetizer, Blog, Dairy Free, Gluten Free, Paleo, Snacks, Vegan, Vegetarian, Whole30 Tagged With: appetizer, dairy free, fall, gluten free, grain free, paleo, sugar free, sweet potato, Thanksgiving, Vegan, Vegetarian, whole30

Pumpkin Spice Snickerdoodles

September 22, 2017 by ohyagood Leave a Comment

Now that I feel like I completely mastered the chocolate chip cookie, I’ve been itching to try other kinds. Rough goal, I know. My family is happy to taste test.

This idea came to me after a few unsuccessful attempts at a ginger molasses cookie. Hopefully that will show up on here soon. I like pumpkin spice but not in a nutty way. I mostly enjoy it in a baked good which is why I made these lovely mounds of sugar. If you want to amp up those flavors you could mix in pumpkin pie spice into the cinnamon sugar mixture as well. Enjoy!

Pumpkin Spice Snickerdoodles
 
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Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Author: OhYaGood
Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • 2 teaspoons ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½-1 teaspoon pumpkin spice
  • ½ cup maple syrup
  • ½ cup oil, I use avocado
  • 2 Tablespoons molasses
  • Cinnamon sugar for rolling, I used brown but coconut works too.
Instructions
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together with a fork.
  3. Add syrup, oil and molasses to combine.
  4. Roll 1½ inch balls in cinnamon sugar and flatten gently with a fork, crosswise.
3.5.3226

 

 

Filed Under: Blog, Cookies, Dairy Free, Gluten Free, Snacks, Sweets, Under 30 Minutes, Vegan, Vegetarian Tagged With: cookies, dairy free, Dessert, fall, gluten free, grain free, paleo, pumpkin, sweets, under 30 minutes, Vegan, Vegetarian

Roasted Roots

November 4, 2016 by ohyagood Leave a Comment

roasted_roots_loYou say potato, I say rutabaga. I like rutabagas. I just tried cooking them for the first time this week and I'm a fan. It's reminds me of a turnip, except better flavor. I added them to my chicken vegetable soup earlier this week (YUM!), then I just roasted them with their sweeter cousin, the carrot. I think this recipe turned out great and it's very versatile. The addition of onions is key because they get this lovely charred flavor. The crudo at Burch Steakhouse here in Minneapolis is served with a charred onion reduction and it's been stuck in my brain ever since. This recipe could be a great side dish to bring to the holiday gatherings.
Roasted Roots
 
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Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: OhYaGood
Recipe type: Vegetable
Cuisine: American
Serves: 4-5
Ingredients
  • 1 large rutabaga, diced about 1-inch square
  • 5 medium-sized carrots, diced similar size to the rutabaga
  • ¼ red onion, roughly sliced
  • 2 Tablespoons oil (I used avocado)
  • 1 teaspoon dried thyme
  • salt and pepper
Instructions
  1. Preheat oven to 400°
  2. Toss vegetables in oil and herbs
  3. Roast for 45 minutes or until browned edges, stirring at the halfway point
3.5.3208

Filed Under: Blog, Dairy Free, Gluten Free, Paleo, Side Dishes, Vegan, Vegetarian, Whole30 Tagged With: dairy free, fall, gluten free, grain free, nut free, paleo, side dish, Thanksgiving, Vegan, Vegetarian, whole30

Kale Beet Salad

October 25, 2016 by ohyagood Leave a Comment

kale_beet_salad_loGeez. The holidays aren’t even upon us and I’m already throwing kale onto the site. I can’t apologize. This recipe was pretty much by accident and turned out delicious so I must share it. I’ve been wanting to post a kale recipe but I’ve ESPECIALLY been wanting to make a recipe with toasted walnuts because they are the BEST complement to any salad.

Now since I can’t add two recipes with my software, below is the hemp dressing I whipped up that paired well:
HEMP VINAIGRETTE
3 Tablespoons apple cider vinegar
4 Tablespoons olive or avocado oil
1 teaspoon maple syrup (omit for Whole30)
1 teaspoon hemp seeds

Kale Beet Salad
 
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Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
Author: Ohyagood
Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
  • 3-4 beets, cooked, peeled and quartered (I used the packaged kind all ready to go)
  • ½ bunch (or about 6 leaves) of dino kale, stems removed and roughly chopped
  • 2 slices of red onion, quartered
  • ½ cup of dried apple slices, cut up
  • ½ cup of toasted walnuts, chopped, (to toast place on a baking sheet into the 400° oven for 5 minutes or slightly darkened)
Instructions
  1. Toss all the ingredients together
  2. Drizzle with the dressing and toss again with your hands, paying special attention to coat the kale
3.5.3208

 

Filed Under: Blog, Dairy Free, Gluten Free, Paleo, Salad, Side Dishes, Under 30 Minutes, Vegan, Vegetarian, Whole30 Tagged With: Beets, dairy free, fall, gluten free, grain free, lunch, paleo, raw, salad, under 30 minutes, Vegan, Vegetarian, whole30

Tomato Pumpkin Soup

October 12, 2016 by ohyagood Leave a Comment

tomato_pumpkin_soup_lo

October. You are so good to me. Our anniversary and my birthday all in one little cozy month. Naturally, my favorite month. I’m a sucker for the weather, Halloween celebrations and of course, the food. Pumpkin, squash, stews and soups make me so happy this time of year.

Once the temps drastically dropped last week, I took to the kitchen to explore a soup that’s been so hard to recreate since going dairy-free. The all-mighty classic, tomato. I’ve tried, unsuccessfully in the past to get the richness and flavor or creamy tomato soup but adding coconut milk just didn’t cut it for me. I searched my pantry for an alternative. A-ha! Canned pumpkin. An obvious choice after picking up an entire crate at Costco to add some depth and sweetness. Plus, there’s a little booze to give it that extra umph. If you’re wanting a boost of protein, I added andouille sausage to a batch.

Tomato Pumpkin Soup
 
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Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: OhYaGood
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 Tablespoon avocado or olive oil
  • 2 garlic cloves, finely diced
  • 1 large stalk of celery, diced or ½ cup
  • 1 large carrot, diced or ½ cup
  • 1 medium onion, diced
  • 1 can diced fire roasted tomatoes (I used Muir Glen)
  • 1 can pumpkin puree (I used organic)
  • ½ cup light coconut milk
  • 2 teaspoons bourbon (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch of cayenne pepper
  • 1½ Tablespoon maple syrup
  • 2 teaspoons lemon juice
Instructions
  1. Coat a dutch oven or large pot with oil
  2. Cook garlic, celery, carrots and onion over medium heat for about 10 minutes
  3. Add tomatoes, pumpkin, coconut milk, bourbon, spices, syrup and lemon juice and bring to a boil
  4. Bring the temperature to medium-low and let simmer for 10 minutes
  5. Use an immersion blender to puree to your preference or blend in batches carefully
3.5.3208

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Soup, Vegan, Vegetarian Tagged With: dairy free, fall, gluten free, grain free, leftovers, lunch, nut free, soup, Vegan, Vegetarian

Chai Pear Sauce

January 26, 2016 by ohyagood Leave a Comment

chai pear sauceI am totally jealous of all those east-coasters who were forced to stay home these last few days and get creative in the kitchen. Although I’m sure it sounds way more romantic than it probably is. I’ve just always loved being forced to take whatever I have in my cupboards and coming up with something enjoyable to eat.

This recipe came to me simply because I had almost an entire 5 lb bag of firm pears no one besides me was eating. I had never made apple sauce but always wanted to. This seemed like a perfect opportunity and a creative success, I might add. Apples can certainly be substituted but I’m not certain what varietals would work best. Let me know if you try one that works well.

Chai Pear Sauce
 
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Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins
 
Author: OhYaGood
Recipe type: Sweets
Cuisine: American
Serves: 4 cups
Ingredients
  • 6 bartlett pears, cored and sliced into 1-inch wedges
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 star anise
  • ¼ teaspoon cardamom
  • 1 clove or ⅛ teaspoon
  • ⅛ teaspoon ginger
  • ¼ cup water
  • ¼ cup maple syrup (omit for whole30)
Instructions
  1. Prepare pears (I didn't remove the peal because I like mine slightly chunky and I'm lazy but if you prefer a smoother sauce, you'll have to peel the skin off)
  2. Add all ingredients into Slow Cooker or Instant Pot
  3. Slow cookers need about 4 hours on high
  4. Pressure cooker set to manual on high for 15 minutes (it'll take 10 minutes to let it get to high pressure)
  5. When cooking is finished, fish out the cinnamon sticks, star anise and clove
  6. Place remaining ingredients into a blender or use an immersion blender to mix into a smooth sauce
  7. Leftovers can be stored in an air-tight container for up to 5 days
3.3.3077

 

Filed Under: Blog, Dairy Free, Gluten Free, Paleo, Side Dishes, Sweets, Vegan, Vegetarian, Whole30 Tagged With: dairy free, Dessert, fall, gluten free, grain free, nut free, paleo, slow cooker, sugar free, sweets, Vegan, Vegetarian, whole30

Roasted Acorn Squash

October 19, 2015 by ohyagood Leave a Comment

Roasted Acorn SquashFall fare can be so lovely but I think I over due it every year and by Thanksgiving, I’m over it. I watched this Whine About It about Fall—ROFL “Pumpkin is like putting cinnamon on a sandcastle.” Matt Bellassai is pretty hilarious and his points are valid but I still embrace it. I won’t be drinking rum and cider—–yet, but I’m using a lot of this autumnal vegetable, acorn squash. It’s so warming on my belly. I love it and so do my girls.

If I could eat cheese, I’d top this with some pungent blue cheese or gorgonzola. If only..

Here’s a quick tip. Partially cook the squash in the microwave before roasting it in the oven to save some time. With this recipe, it saves about a half hour of cook time.

Roasted Acorn Squash
 
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Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Author: OhYaGood
Recipe type: Side Dish
Cuisine: American
Serves: 2-4
Ingredients
  • 1 acorn squash, cut length-wise and seeds removed
  • 1 T of pecans, chopped
  • 1 T of pomegranate seeds
  • coconut oil
  • maple syrup
Instructions
  1. Preheat the oven to 400°F
  2. Rub each half of the squash with coconut oil
  3. Place the squash on a microwave safe plate, face up and cook for 10 minutes
  4. Transfer the hot squash to an aluminum pan, face up
  5. Add more coconut oil and the pecans to each half
  6. Roast in the oven for an additional 10-15 minutes
  7. Dress with pomegranate seeds
  8. Drizzle with maple syrup
3.3.3077

 

Filed Under: Blog, Breakfast, Dairy Free, Gluten Free, Paleo, Side Dishes, Vegan, Vegetarian, Whole30 Tagged With: dairy free, fall, gluten free, grain free, side dish, Vegan, Vegetarian

Chocolate Pumpkin Loaf

October 7, 2015 by ohyagood Leave a Comment

Chocolate_Pumpkin_LoafIn honor of National Kale Day, I’m not posting anything kale. Heck, it was our 8th anniversary yesterday so there was cause for chocolate and celebration in our house. I read a great quote recently by Oprah “The more you praise and celebrate your life, the more there is in life to celebrate” Wouldn’t it be fun if we celebrated even small victories everyday? I like that idea. I think that’s why I like making birthdays such a big deal. Why not?! We are here. We are living. Let’s celebrate. Just not with Kale.

This recipe is derived from Post Punk Kitchen’s Chocolate Pumpkin Loaf. I just tweaked a few ingredients to make it not so sweet and gluten free.

Chocolate Pumpkin Loaf
 
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Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
Author: OhYaGood
Recipe type: Bread
Cuisine: America
Serves: 12
Ingredients
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil (or canola oil)
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup + 2 tablespoons boiling water, divided
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1½ cups gluten free, all purpose flour (I used King Arthur's)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chocolate chips
  • sea salt
Instructions
  1. Preheat oven to 350°F and lightly grease an 8 inch loaf pan.
  2. Put applesauce, coconut oil and cocoa powder in a mixing bowl.
  3. In a separate bowl, sift together flour, spices, baking soda and salt.
  4. Measure out ⅓ cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.
  5. Add pumpkin, sugar and vanilla and mix well.
  6. Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again.
  7. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Do not to overmix.
  8. Fold in the chocolate chips.
  9. Spoon the batter into the prepared loaf pan.
  10. Bake for 55 minutes to an hour.
  11. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way.
3.3.3077

 

Filed Under: Blog, Breakfast, Dairy Free, Gluten Free, Sweets, Vegan, Vegetarian Tagged With: chocolate, dairy free, Dessert, fall, gluten free, grain free, nut free, pumpkin, sweets, Vegan

about me

Hey, I'm Jodi- I love to create new recipes and take classic recipes and hack them into good, gut healing ones using whole, simple foods. Thanks for visiting.

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