What to do with leftover Sweet Potato from your Healthy Eating & Weight Loss Coach
I don’t know about you but I always look for recipes that help keep me healthy on the weekends. I get my meal prep done on Thursdays for the week and freeze a lot of food. The weekend though (when I feel lazy) and I look for something quick and easy can be where my commitment drops off. So, I use this recipe for my Friday night Sweet potato and then I have it fresh on Saturday morning and ready for Sunday morning.
I cook for myself so I often have to deal with grocery store packaging and how to deal with leftovers. Until they start packaging food for one person that is gluten-free and paleo friendly I will use recipes like this!
Let me know what you think!
Recipe Source: “Paleo Lunches and Breakfass on the go: The solution to gluten-free eating all day long with delicious, easy and portable primal meals.” Author Diana Rodgers, NTP, Nutritional Therapy Practitioner. 2013. Page Street Publishing Salem MA.
Sweet Potato Apple-Cinnamon Pancakes
Ingredients
1 cup (225 g) cold, leftover mashed sweet potatoes
1 apple, peeled and grated
1 egg
1 tsp cinnamon
5 tbsp (40 g) potato starch
¼ tsp salt
Coconut oil or avocado oil for frying
Instructions:
Combine all ingredients into 4 cakes. Fry in the oil in a skillet over medium heat until a brown crust is formed (about 5 minutes). Flip and flatten a bit with the back of your spatula. Cook for another 3 to 5 minutes and remove from heat. Enjoy!
