Sweet Potato Baskets With Eggs
These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes. Prep Time: 10 minutes Cook Time: 40 minutes 5 slices (1/2 oz each) deli-style ham, such as Hormel Natural Choice Smoked Ham, diced small Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid. Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes. While the sweet potatoes are baking; saut the ham in a pan over medium heat for 3 minutes. In a medium bowl, mix together the egg beaters, ham, and pepper. Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through. MAKE IT GLUTEN-FREE: Confirm all ingredients, including egg beaters, are gluten-free and this recipe is gluten-free. Continue reading >>
Flax Seed Sweet Potato Breakfast Muffins
Home Diet and Fitness Articles Recipes Breakfast FLAX SEED SWEET POTATO BREAKFAST MUFFINS These muffins are so delicious that you wont want to tell anybody how healthy they are! The addition of flax seed adds omega 3 fatty acids and the oat bran and sweet potato has so much fiber - this is a FABULOUS breakfast muffin. cup brown sugar (if you are being extra careful, lessen the sugar a bit or use Splenda) 1 large sweet potato, cooked and peeled** cup unsweetened almond milk or skim milk 2 eggs, beaten (if you want you can put 4 whites) 2 tbsp vegetable oil or melted coconut oil Prepare 2 muffin trays (however, you will only need 18 cups) by spraying them with vegetable oil spray. In a large bowl, combine all dry ingredients (flour through cinnamon). Mix the grated apple to the dry mixture. Make sure it is really mixed up (hands are the best tools) so that the apple shreds get coated with the flour mixture. In another bowl or the measuring cup that you are using to measure the milk, mix together the milk, eggs, oil and vanilla. Add the sweet potato, and make sure the sweet potato is well mixed into the wet mixture. Add this to the flour apple mixture. Mix well with spatula or wooden spoon without over mixing. * I use my food processor to shred the apples, but you can use a standard box grater. **To cook the sweet potato: Using a fork, make a few holes in the potato. Microwave on high how 3-4 minutes, turn over and continue cooking for 2-3 minutes. Allow to cool and peel. ***You can replace the sweet potato with unpeeled raw grated zucchini, just dont use the inside core or seeds and mix it with the apple and flour. Continue reading >>
Sweet Potato Muffins
Sweet Potato Muffins that are diabetic friendly! I honestly think one of the toughest things about being a Type 2 diabetic is finding recipes that are actually edible when you want something sweet. I love Splenda and have been experimenting with Truvia and Stevia, it is just difficult to find the balance in a recipe. I had been craving something sweet this week and these sweet potato muffins fit the bill. I found the recipe at Diabetic Living. I had to make some adjustments to the recipe as the batter was too thick so I compromised by adding buttermilk and orange juice. These muffins are good, best eaten or frozen the day you make them. They raise beautifully in the oven and will fall a little as they cool. 1 tablespoon crystallized ginger chopped finely Preheat oven to 350. Grease or use cupcake holders for 10 muffins. In a large bowl, combine the flour, splenda, baking powder, spices and salt. In another bowl whisk together the egg, juice, buttermilk, applesauce, oil and vanilla together. Add to the flour mixture and mix until well combined. Put the batter into the prepared pans with a scoop or large spoon. Bake for about 15 17 minutes or until a tester comes out clean. Continue reading >>
Diabetes-friendly Holiday Dishes
Take Control of Thanksgiving Dinner The current approach to dietary management of diabetes is to tailor the meal plan for each individual. But in general, a healthy diabetic diet involves controlling total carbohydrates (particularly refined carbohydrates), reducing calories and sodium, increasing fiber, and replacing saturated fats and trans fats with more heart–healthy mono– and polyunsaturated fats. This approach, of course, is healthy for anyone who wants to eat better. Try these healthier recipes when you're in charge of Thanksgiving cooking. First up: Sunflower seeds and brown rice pack a double nutrition punch, enhancing our Multigrain Pilaf with Sunflower Seeds side dish with vitamin E and niacin. View Recipe: Multigrain Pilaf with Sunflower Seeds Tuscan Turkey Forget dry, tasteless turkey. A rub of roasted garlic and fresh sage permeates every ounce of the bird, while a Dijon and white wine baste locks in moisture for juicy, tender meat. Save the giblets for our Classic Turkey Gravy. If your turkey starts to overbrown after the first hour in the oven, cover loosely with foil, and continue roasting. Remember to let the turkey rest so juices can redistribute and the bird can cool enough to carve. View Recipe: Tuscan Turkey Chorizo and Roasted Poblano Wild Rice Stuffing Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for ground, raw Mexican chorizo rather than Spanish chorizo (cured, cased sausage). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, e Continue reading >>
Meatloaf Muffins With Sweet Potato Topping
Meatloaf Muffins with Sweet Potato Topping This healthy meal is super easy and delicious. Not to mention - it bakes more quickly than a large meat loaf because of the smaller muffin size. 1/2 cup cornmeal or oats (gluten-free oats if following gluten-free diet) Preheat oven to 425 degrees F. Line a muffin pan with muffin papers. Clean the potatoes and prick them several times with a fork. Bake the potatoes in the oven for 20 minutes. Remove the potatoes from the oven and microwave them for an additional 5 minutes or until soft. Remove the skins from the potatoes and place the potatoes into a medium bowl. Mash with a potato masher and whisk in the margarine. Mix well. In a medium bowl, mix together the meatloaf ingredients. Scoop about cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes. Top each cooked meatloaf muffin with a scoop of sweet potatoes. MAKE IT GLUTEN-FREE: Use certified gluten-free oats or cornmeal and confirm all ingredients are gluten-free and this dish can be gluten-free. Photo: Meatloaf Muffins with Sweet Potato Topping. PNC Photography, Photographer: Peter Papoulako Do you run into resistance when you try to serve up healthier food? Here are some tips and family-friendly meal ideas! Simple substitutions can make your family favorites a bit more nutritious. Plus tips if you'd rather not mess with your favorite recipes. Calculate the number of calories you should eat each day to maintain your present body weight: Please select an option before you continue. I don't do any physical activity other than what I need to do for my usual activities, such as going to work or school, grocery shopping, or doing chores around the house. I do some moderate exercise every day in addition to doing my usual activities. For example, I walk about 1.5 t Continue reading >>
Sweet Potato Breakfast Muffins
1 lb (454 g) sweet potatoes (about 1 large sweet potato) 2 tbsp chopped dried figs (about 2 dried figs) With the rack in the middle position, preheat the oven to 350F (180C). Line 12muffin cups with paper or silicone liners. Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6minutes, turning halfway through cooking, or until tender. Let rest for 5minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about cup (180 ml) of mashed sweet potato pure. Set aside. In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. To the sweet potato pure, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups. Sprinkle with the oats, pumpkin seeds and a fig slice, if desired. Bake for 25 to 30minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack. Continue reading >>
Sweet Potato Breakfast Cups
This recipe will make your wildest dreams come true!! (If your dreams involve sweet potatoes) What could be more delicious that a grab-and-go breakfast made from sweet potato and eggs? I love sweet potatoes and especially for breakfast! I found these tots in my local grocery store and decided to pair them up with eggs and ham for a super easy sweet potato cup. Success! The picture above shows the sweet potato cups after their inital baking and filled with diced ham and ready for the eggs to be added. These little cups were fun to make and even more fun to eat! Be sure to check out my variation on this recipe where I add spinach to the mix. My Sweet Potato Florentine Breakfast Cups are just waiting for you to reach out to them Breakfast on the go featuring sweet potato cups filled with eggs, ham and cheese. Allow tots to thaw then place about 5-6 tots in each cup. Mash tots with back of spoon or small glass to form cup shape in muffin tin. Remove cups from oven and add diced ham. Lower oven temperature to 350 degrees. Mix eggs and milk until evenly combined, add salt and pepper as desired. Bake cups for 15 minutes or until eggs are set. * Percent Daily Values are based on a 2000 calorie diet. Heres a fun recipe that make a delicious low carb treat perfect for when you want a soft and creamy comfort food. Feel free to vary the pudding mix but be sure to use the sugar free version for lowest carb counts. This fluff makes a delicious low carb dessert or snack. [] 19 low carb meals you can (almost) make without a recipe Im always looking for easy, minimal fuss, low carb dinners to help me stay on track. Even though I love to cook, sometimes I just wanna eat! Sound familiar? Well, I decided to make a post with all my favorite no recipe low carb meals so I would have them all Continue reading >>
Apple Cinnamon Sweet Potato Mini Muffins
Breakfast Light and Healthy Muffins and Scones Soft and fluffy whole wheat muffins with fresh sweet potato and apple bake up a delicious breakfast. These tiny, wholesome treats are full of warm flavors and kids love them, too! As my little girl grows, and so does her appetite, Im starting to introduce her to more grown-uptastes. Cinnamon, ginger and nutmeg are all favorites, and they even helpher stomach healthy veggie purees shes less than thrilled about! Beyond mushy peas, though, Ive started to give her bites of what the big kids eat like these delicious, cinnamon-spiced mini muffins! I love these two-bite treats for a quick and healthybreakfast.A big batch comes together soeasily, and since theyfreeze well, you can enjoy them for weeks!All you need are a handful of pantry staples and spices, plus an apple and sweet potato, for these soft, golden muffins. In no time flat,you (and maybe your little one) will be on your way to breakfast bliss! Baby enjoyed these muffins so much (if her gummy grin was any indication), and so did her mama! Theyre super moist and fluffy, with slightly spicedflavors both kids and adults will love. Justmix up your dry ingredients with your wet ingredients, and scoop them into mini muffin tins. You can also make these in standard sized muffin tins for a heartier breakfast or brunch treat. Bake until puffy and golden, and just try and resist grabbing one of these gorgeous muffins hot out of the tray! These mini muffins are so delicious, and pair perfectly with your morning coffee, especially on a chilly winter morning. Whip up a batch for a lazy weekend breakfast in! Craving more? Keep in touch on Facebook , Twitter , Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions o Continue reading >>
Country Sweet Potato Muffins
Home > Breads and Muffins > Country Sweet Potato Muffins You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Move over blueberry and cranberry muffins! Country Sweet Potato Muffins are making a name for themselves. These muffins have the comforting tastes of a pumpkin pie with a hearty yet delicate, moist texture. 1 1/4 cups old-fashioned rolled oats, divided 1 (15-ounce) can sweet potatoes or yams, drained and mashed Preheat oven to 400 degree F. Line 12 muffin cups with paper baking cups. In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well. Stir in the sweet potatoes, 3/4 cup brown sugar, the oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill muffin cups 3/4 full with batter. In a medium bowl, combine remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over batter. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Serve warm, or allow to cool before serving. If you liked this sweet potato recipe, be sure to check out our recipe for Sweet Potato Pancakes ! * Percent Daily Values are based on a 2,000 calorie diet. The following ingredients or measurements are not included: (15-ounce) can sweet potatoes or yams, drained and mashed Continue reading >>
Diabetes Meal Plan Recipes
It's not always easy to follow your diabetes meal plan day after day, but these delicious recipes may help. Appetizer recipes Beverage recipes Bread recipes Breakfast recipes Dessert recipes Main dish recipes Salad recipes Sandwich recipes Sauce and dressing recipes Side dish recipes Soup recipes Vegetable recipes Continue reading >>
7 New Ways To Make Sweet Potatoes Part Of Your Diabetes Diet
Sweet potatoes are one of the most popular foods for diabetes on EverdayHealth.com, and with good reason. The root vegetable is higher in fiber than its regular-potato cousin. Fiber cannot be digested by the human body, so it provides bulk without adding calories and helps keep you fuller for longer. “Sweet potatoes have many health benefits,” notes Sylvia White, RD, CDE, a dietitian in private practice in Memphis, Tennessee. “They are anti-inflammatory and have antioxidants that help prevent diseases. This includes heart disease, the number one cause of death in people with diabetes.” Sweet potatoes are also an excellent source of vitamin A. “This vitamin may help improve the function of our pancreatic beta cells,” says Lori Zanini, RD, CDE, the creator of the online training program For the Love of Diabetes, based in Manhattan Beach, California. This is significant because beta cells produce, store, and release insulin, according to the British diabetes association Diabetes.co.uk. When it comes to preparing sweet potatoes, you may want to opt for boiled when you can, suggests a small study published in September 2011 in the Journal of Nutrition and Metabolism. In the study, volunteers ate sweet potatoes that were roasted, baked, fried, or boiled. Boiled sweet potatoes have the lowest glycemic index value, meaning they won’t quickly spike your blood sugar. Baked and roasted sweet potatoes have the highest glycemic index values. 7 Tips and Tricks for Preparing Sweet Potatoes if You Have Diabetes If you have diabetes, you can eat sweet potatoes daily — as long as you factor in the vegetable’s carbohydrate count in your meal planning. “Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat Continue reading >>
Sweet-potato And Chocolate-chunk Muffins
Recipe photo courtesy of Lennart Weibull You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed. Source: Martha Stewart Living, September 2016 3/4 cup extra-virgin olive oil, plus more for brushing (optional) 5 ounces bittersweet chocolate (60 percent cacao), coarsely chopped (1 cup) 1. Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use. 2. Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate. 3. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Continue reading >>
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Whole Wheat Sweet Potato Muffins
i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogu... Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not ... Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batt... I was so tempted to add some all purpose white flour...I thought for sure 100% whole wheat flour would be to heavy and earthy. I was wrong. This turned out wonderfully and you can feel pretty ... YUM! Had a lonely sweet potato sitting around and wasn't sure what I was going to do with it, so I thought I'd try these muffins. They are so good! I used applesauce instead of the oil per ot... Love these! I baked per recipe except that I took the advise of others and used only 1/2 cup of Agave instead of 1 cup of honey. I did use 1 cup of reg whole wheat flour and 1 cup of white whol... I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave s... These are delicious.. sooo moist! I used whole wheat pastry flour, which I prefer over regular. I used plain yogurt instead of vanilla. Next time I will cut the topping to about 1/3 the amoun... Simple, moist & all four of my daughters like them! I used applesauce instead of oil, a whole, unrefined sugar instead of sugar, and used only 1/2 cup honey and they were great. There was a lo... Continue reading >>
Mini Sweet Potato Muffins Recipe
Mini Sweet Potato Muffins Recipe photo by Taste of Home Read Reviews Be the first to add a review I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. Meredith Hedeen, New Kensington, Pennsylvania 1 tablespoon finely chopped crystallized ginger In a large bowl, combine the first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. Coat miniature muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter. Bake at 350 for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen. Originally published as Mini Sweet Potato Muffins in Taste of HomeOctober/November 2010, p67 1 muffin: 51 calories, 1g fat (0 saturated fat), 8mg cholesterol, 45mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch. 1 tablespoon finely chopped crystallized ginger In a large bowl, combine the first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. Coat miniature muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter. Bake at 350 for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen. Originally published as Mini Sweet Potato Muffins in Continue reading >>
Healthy Sweet Potato Protein Muffins - Gluten Free, Grain Free
Sweet Potato Protein Muffins are a healthy, sweet, and portable breakfast or snack to give you energy and keep you full! Gluten Free & Grain Free Happy Tuesday friends! Today is the day that I teach three lab classes, and these little guysare the perfect example of a healthy portable food that Ive been bringing with me in my new lunch bag to help power me through. Its funny because when I worked at the gym , I had long days like this ALL THE TIME, in fact, more often than not I would spend 12-15 hours at the gym in a day. I relied on a ton of high protein, low carb snacks to keep me full, but I was always exhausted. Well, thats partially from the fact that I was working 12-15 hour days thats for sure. The other part of it was not incorporating enough healthy carbohydrates into my diet to give me the energy I need to be as active as I was in that job. Carbs seem to be this elusive thing that many of us misjudge, mislabel, shun or abuse. I tend to spend a good amount of time talking with Hungry Hobby RD clients about carbohydrate quantity and quality. The reason we spend so much time talking about it is that this is the one area of diet that I believe must be truly individualized to you. What you need will change depending on your age, gender, body composition, activity level, and health status. Hormone changes throughout your lifecycle (puberty, pregnancy, breastfeeding, menopause) will change how well your body regulates carbohydrates. Females do not do as well on a prolonged low carbohydrate diet (<100grams per day) as men. The closer you get to your goal body composition, the more carbohydrates you need, not less. The more active you are, the more carbohydrates you need. Chronic conditions, especially endocrine disorders such as thyroid conditions or diabetes change Continue reading >>
