Have you ever tried an authentic sweet potato pudding? Well here is your chance! This recipe is simple and so delicious its one of my favorites ever since I was a little girl in the Caribbean. Reminds me of being in Grenada and waiting for my grandma to make it for us.

Its also nutritious as its mostly just sweet potato but remember it tastes so much better and is more authentic with purple sweet potatoes and not those orange yams we all call sweet potatoes! Haha!

Well enjoy and let me know if you love it as much as I do.

INGREDIENTS:

• 3 cups chopped, peeled purple sweet potatos
• 4 tbs rice or gluten free flour
• 3 tbs shredded coconut
• 2 teaspoons vanilla
• 1/4 teaspoon grated nutmeg
• 1/2 tsp cinnamon 
• 1/4 tsp ginger powder
• 1 cup brown sugar 
• 1 teaspoon salt
• 5 tbs coconut oil
• 1 cup milk (nut milk) 
• 3 large eggs

Directions

1. Peel off the skin of the potatoes
2. Wash then grate or put in blender with water and blend until smooth. (Add eggs if it's too stiff and blend again)
3. Add coconut and blend again.
4. Pour into a large bowl.
5. Add flour, mixed spice (raisins etc),salt, nutmeg, ginger and cinnamon.
6. Add sugar and oil, mix well.
7. Grease a deep baking pan, sprinkle a little sugar and flour on bottom of pan.
8. Pour in batter, bake at 350 degrees F for 50 minutes OR until done. Should be golden brown around the edges and slightly firm. Refrigerate for better taste and to make it easy to slice.
9. Enjoy!

This simple yet insanely delicious recipe is so easy to make you won't want takeout. Why settle for greasy, unhealthy Chinese takeout when all you need are some vegetables, a couple of eggs and cooked rice and you can enjoy this awesome fried rice recipe, ready in no time. It's a wonderful mid week meal that makes using up left over rice a healthy, delicious meal.

Ingredients

• 3 scallions, or 1 small onion sliced 
• 2 large eggs, beaten (leave out of vegan)
• 3 tablespoons coconut oil, divided
• 1 teaspoons grated ginger
• 1 large cloves garlic, grated
• 1 cups sliced snow peas
• 1 cup chopped mushrooms or broccoli
• 1 cup diced red bell pepper 
• 2 cups cooked brown rice, cooled
• 1 8-ounce package baked tofu, diced (meat)
• 5 tablespoons gluten free soy sauce

Prep
25 min
Ready In
25 min

Directions

1. Heat a large skillet, wok or pan over high heat. Coat the bottom with a little oil. Add eggs; cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds, break up with a fork. Set aside.
2. Add 1 tablespoon oil to the wok (or pan) along with the scallions, ginger and garlic. Cook, stirring, until the scallions have softened.
3. Add snow peas and bell pepper, cook stirring until just tender, about 3 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil, and soy sauce to pan. Heat, add rice and tofu rice to the pan, cook stirring until hot, about 3 minutes.
5. Return the vegetables and eggs to the pan and cook for another 3 minutes stirring frequently.

Serve hot. Keep in fridge for up to 2 days.

Enjoy!

Serving size: 1½ cups
Per serving: 371 calories; 16 g fat(3 g sat); 4 g fiber; 39 g carbohydrates; 18 g protein; 69 mcg folate; 93 mg cholesterol; 6 g sugars; 0 g added sugars; 1,972 IU vitamin A; 81 mg vitamin C; 176 mg calcium; 4 mg iron; 653 mg sodium; 349 mg potassium.

Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (39% dv), Iron (22% dv)
Carbohydrate Servings: 2½

Exchanges: 2 medium-fat protein, 1½ fat, 1½ starch