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Is there really such thing as “healthy” junk food? The closest thing I have found is the tasty chips from Way Better Snacks. My family and I tasted all 6 varieties of these chips and we were impressed. In fact, we had a tough time choosing which flavor was the best.

All the chips have a nice, crunchy texture and a good “mouth feel” to them; they didn’t taste like cardboard or like a fake snack of any kind. Every chip contains sprouted grains, which provides many health benefits. These include: increased vitamins and minerals, increased antioxidants, increased digestibility, increased nutrient absorption, etc. It’s almost like you need to eat these to improve your health!

Here are our thoughts on each of the 6 flavors:

Black Bean – an all-around good tortilla chip. These disappear fast because they taste so good! Personally, I don’t like beans, but these have no “bean-y” taste to them; they just taste like a healthy chip.

Multi-Grain  – the packaging calls these “Sunny” chips. You can really taste the flax-seed in these, which is a good thing. I thought these tasted most like Sun Chips brand chips.

No-Salt Naked Blues – blue tortilla chips are fun, no question about it. If your diet limits or prevents you from having salt – here’s a great chip that you can still indulge in and feel good about it.

Sweet Potato – these chips don’t have a typical sweet potato flavor. In fact, my husband usually hates sweet potato chips, but he gave these two thumbs up!

Sweet Chili – this was my husband and I’s favorite flavor. They taste like a spicier version of Nacho Cheese Doritos, without the red dye!

Unbeatable Blues – my son liked these the best. In fact, he was very eager to share him with his friends (and they liked them too!).

There are many places to purchase Way Better Snacks, including Whole Foods Markets. Or, if you aren’t near any of those many locations, you can even order them in groups of 6 right from the company website. So, get snacking!

Disclaimer: Way Better Snacks provided me with  free samples of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


It’s summer in Southern California and that means surfing! Nicholas enjoyed a week of Surf Camp and the weather couldn’t have been better. It’s also time to list my 7 Recipes I love for July.

These are the ones we have been enjoying this month, and I hope you will too!

1. Creamy Cashew Pasta Salad  – what is it about cold pasta salad and summer? They just go together, beautifully. And, a GFCF version is even better!

2. Shredded Beef Tacos – my son asked me to make “tacos like they have at Chipotle” and this recipe really delivers.  It can be made in a crock pot too, so it doesn’t heat up your kitchen.  My husband and Nicholas couldn’t stop raving about these!

3. Coconut Cajun Shrimp – I’ll admit it…I have a definite weakness for recipes that include both coconut AND shrimp! This one is extra special because it’s spicy to boot.

4. Gluten-Free Crepes – yes, you can make crepes with coconut flour! Another fun item for summer because you can stuff them full of all the fruit that is in season now.

5. Paleo Hungry Man Sweet Potato Casserole – another hearty meal that you can cook in the crock pot. Crock pot cooking is really great for summer, especially if you are very busy.  Dinner is waiting for you in the evening, after a little bit of prep in the morning; fabulous!

6. Asian Chicken Skewers with Spicy Peanut Sauce – chicken on a stick…doesn’t that just scream SUMMER? I’ve seen the prepared, marinated skewers at the store and realized there’s too much junk in the marinade (including MSG and gluten usually). So, I was so thrilled to see such a yummy recipe to make my own.

7. Gluten-Free, Sugar-Free, Dairy-Free Donuts – “But, Mom! I really miss donuts!” Nicholas was super excited to find out that he could eat these donuts and not violate the GFCF Diet.

6 GFCF Recipes I love for June

I started this idea last month by posting 5 recipes I loved for May, and so I’m continuing it here by listing 6 recipes from other people’s blogs that I have enjoyed making this month. Here we go!

1. Fudgsicles from Comfy Belly (yes, these are gluten-free, dairy-free but full of chocolate flavor!)

2. Sweet Potato Latkes from Everyday Paleo  (an easy breakfast solution for those of us bored with sweet potatoes!)

3. Butternut Squash Lasagna from Health Bent (I admit, at first glance, this didn’t seem too appealing….but, wow! It blew me away with all the flavors!)

4. Green Guac Roast Rolls from Eating SCD (I love to do this for lunch; sometimes, I use turkey instead.)

5. Quinoa Gucamole Salad by Just A Taste (We have just discovered quinoa as a great alternative to rice, since my son can’t eat rice anymore. This is an easy, summer salad with lots of flavor!)

6. Carrot Banana Muffins from Elana’s Pantry (A great way to sneak some carrots into your vegetable-averse child!)

Did I miss anything? Please leave a comment and a link to your favorite recipes or let me know if you make one of these choices and how it was. Thanks!

Here is a recipe that I modified from “Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld (yes, that Seinfeld.) The original one calls for putting these on skewers, but seriously – who has time for that? Here’s my modified recipe, which is a huge hit at my house.

aloha chicken nuggets

Aloha Chicken Nuggets (Nick rating = 8 Thumbs Up!)

1 c gf cornflake crumbs

1/4 c flaxseed meal

1/2 c sweet potato or butternut squash puree (see notes at end on purees)

1/4 c pineapple puree

1 Tbsp tamari gf soy sauce

1 egg white, lightly beaten

1/4 c shredded coconut

1 lb boneless, skinless chicken breast or chicken tenders, rinsed, dried, cut into “fingers” or “nuggets”

1/4 tsp salt

1/2 c GF all-purpose flour

Nonstick cooking spray

3 Tbsp olive oil

In a bowl, mix cornflake crumbs with flaxseed meal and set aside.

In a second wide, shallow bowl, combine the sweet potato/butternut squash puree, pineapple puree, soy sauce, egg white, and coconut, and mix with a fork; set next to the cornflake crumbs.

Sprinkle chicken fingers/nuggets with salt and then dredge in flour. Dredge chicken through egg-white mixture and then roll in breadcrumbs until completely coated.

Spray large skillet with nonstick cooking spray and set over medium-high heat. When pan is hot, add some olive oil. Add chicken in a single layer and brown for 3-4 minutes per side, until cornflake crumb coating is crisp and golden. (Turn down heat if coating burns too quickly – coconut burns easily.) Turn over nuggets and cook 4-5 minutes longer, until chicken is cooked through and browned all over. Repeat until all nuggets are cooked.

Directions for making purees –

  • Sweet Potatoes: do not peel. Cut into quarters, if steaming. Leave whole, if roasting. Steam for 40-45 minutes OR roast at 400 for 50-60 minutes. Scoop out flesh and puree in food processor or blender.
  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • Pineapple: drain pineapple of all juices; dump pineapple into food processor or blender and puree for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

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