GLUTEN FREE SAVORY SWEET POTATO PANCAKES

Pancakes are something I could literally eat for breakfast, lunch, and dinner erry damn day. So as this obsession of mine has continued I've become quite creative with variations but this would by far have to be my savory favorite and once again like the theme you see in most of my recipes SUPER EASY!

Pancake mix:

1/2 cup egg whites

1 cup sweet potato purée

1/4 cup nutritional yeast

2 tbs coconut flour

Pinch of Himalayan pink salt

Pinch of Black Pepper

Pinch of baking powder

1/4 cup of freshly chopped Dill

1/4 cup freshly chopped Chives

TOPPING:

4 Brussel sprouts quartered

4 mushrooms sliced

1/4 cup sliced almonds

4 chicken tenders poached and shredded

2-3 tbs of your Fav hot sauce

2 tbs tahini mixed with 2 tbs of water.

PANCAKE BATTER:

- start with the sweet potato purée. You can buy this pre puréed or do it yourself, I like to do it myself because it's simple but either works. If DYI it's as simple as boiling the sweet potato pieces in water until soft, draining and blending in your bullet /blender

- To the bullet/ blender add all the ingredients for the pancake mix minus the dill and chives and blend.

- Take half of the dill and chives and add to the mix but only stir through.

- Set aside.

While that is resting, this is where you prepare your toppings for these glorious pancakes. Remember you can have WHATEVER YOU LIKE on them, I went with the poached chicken option but your options are endless.

TOPPINGS:

- Pre heat pan and lightly spray with coconut oil, Cook mushrooms and sprouts until golden

- Add sliced almonds and cooked chicken to the veggies in the pan and cook for two mins, I like to add a couple of splashes(or more depending on how adventurous I'm feeling 😉) of my fav hot sauce to this bit for some extra kick, it also works to lightly coat all ingredients nicely.

- Set pan aside.

Cooking your Pancakes:

- Pre heat pan number 2, lightly spray with coconut oil and begin to cook your pancakes. spoon 3 tbs of batter per pancake, I usually try and do three pancakes per pan. Cooking time will vary from 5-7 mins

Putting it all together!

- It's all about the layers! I have a bit of a system.... Pancake, spread tahini, spoon Veggie and chicken mix, sprinkle with chives and dill, place pancake two on top and repeat!

Serves 2 

NUTRITION INFO: note this includes toppings etc

Calories 450

Carbs 38

Fats 16.5

Protein 44g

Sugar 1

SWB'S GUACAMOLE

Guac on erry God damn thing please!!! Why and how is it so incredibly magical?! This recipe will have you never heading out for GUAC again, it's THAT good.  

INGREDIENTS:

1 Medium sized Avocado

1 tbs nutritional yeast

1 pinch of pink Himalayan salt

1 pinch of cracked black pepper

1 tomatillo (chopped roughly into small cubes) 

1 jalapeño (grated)

1 mini bell pepper (grated)

1 tsp tahini

HOW:

- Remove skin and seed from the avocado, place flesh in a small mixing bowl. Mash up with a fork. Don't go too crazy- I like to keep this quite "rustic" so it's texturally exciting.

- Once Avo is roughly mashed add in tahini, nutritional yeast, salt and pepper. Give it a stir.

- Add tomatillo, jalapeño and roughly stir through. Yes rustic is key! Top with nutritional yeast (yes vegan fairy dust) and a jalapeño annnnnnnnd Tadaaaaaa GUAC for daaaaaays! Serve with literally anything, veggies, chips, top your salads with it, bathe in it the options are endless really haha.

DAIRY FREE BRAMI BEAN PESTO SAUCE

I generally avoid dairy when I can these days, I'm not intolerant but I must admit I feel a lot lighter and leaner when I do. I was lucky enough to hit up the Foundermade wellness conference last month and discovered Brami Beans aka pickled Lupini beans. Awesome as a snack, or even with a cheeky glass of wine. Anyway I got experimenting and ahhh hello creamy pesto!!!  I had it with parsnip noodles and shrimp but the options are endless. 

INGREDIENTS: 

1 pack shelled brami beans (pop beans out of shell)

7 tbs nutritional yeast

2 Big Handfuls of fresh basil

1/2-1  cup of almond milk

2 cloves of garlic

HOW:

- Blend all ingredients in a bullet but only 1/2 cup of milk to start. Check consistency. Add more milk and blend again. 

- I made parsnip noodles and cooked with shrimp and garlic but as I said earlier this can be used on anything, even as a stir through sauce at the end of the dish. 

Xxxxx

VEGAN CAULIFLOWER CHEESE SAUCE:

Whether you went out and drank way too  tequila last night or you are feeling fragile and just need warming feel good food stat... Some days our bodies just crave comforting cheesy goodness so why not fufill that need (and yes it's a NEED) without the nasty calories and bloat that goes along with it. This cheesy sauce is perfect for nachos, can be used to top your fav veggie bake or even just to spice up good meat and three veg.

INGREDIENTS:

1 small head of cauliflower

3 heaped tbs nutritional yeast

Himalayan salt

1 tbs coconut flour

1/4 cup unsweetened Almond milk

HOW:

- Chop up head of cauliflower into inch long pieces, take cauliflower pieces and Steam or boil until soft.

- Take drained cauliflower pieces and place in Nutribullet blender, blend until  It is a smooth and creamy consistency.

- Add the salt, almond milk and nutritional yeast to the cauliflower and blend again til combined.

- Add coconut flour to the mix and blend for about a minute.

- And ta-daaaa! It's seriously that simple. As I said earlier, you can use it as a dip, as a sauce or a topper for roasted veggies. 

GLUTEN FREE, PALEO CAULIFLOWER PIZZA CRUST

Beeeeeeecause everyone needs PIZZA!!

INGREDIENTS:

1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper

HOW:

• Pre heat your oven at 400 degrees f.
• Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
• Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
• Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
• Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
• Cook bases in oven for 5-7 mins until the edges are lightly browned. 
• Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
• Fuck yesssssss. It's pizza time.
  
  Enjoy babes xxx

GLUTEN FREE CRISPY CHICKEN TENDER BITES!!!

Ok, I've nailed it. It's healthy but tastes like it shouldn't be, super tasty and GLUTEN FREEEEEE!!!! The secret is the crispy coating! Helloooo Enlightened Sriracha Fava bean crisps blended up with a touch of salt and pepper and nutritional yeast. 
Seriously next level.
 

INGREDIENTS:
6 Chicken tenders chopped into inch long bite sized pieces
1 cup of Enlightened Sriracha Crisps
1 tbs Nutritional yeast
1 pinch of Salt and Pepper
1/2 cup egg whites

HOW:
- Blend Enlightened Crisps, nutritional yeast and salt & pepper until the consistency of bread crumbs
- Take bites size chicken pieces, coat in egg whites, then coat in crisp mix
- Heat Fry pan, lightly spray with coconut oil
- Cook chicken bites until golden and crispy.

Stupidly easy but my god you will thank me for this one.