Sweet Potato Noodles

sweet potato noodles

It’s winter and it’s cold and it’s dark and it’s the time of year when I look for comfort in big bowls of hot and saucy pasta. But it’s also the New Year and only a couple weeks into January so it’s way too early to be giving up on those New Year’s resolutions, right? Eat healthy, eat less chocolate, hit the gym, all of that. Well thank goodness for my spiralizer because with these Sweet Potato Noodles I can dig into a great big bowl of pasta for only a fraction of the calories.

While I’ve been obsessed with my spiralizer for quite some time now, this is actually the first time I tried spiralizing sweet potato. So quick, so delicious. I tossed in a handful of edamame, which made this extra filling, but these sweet potato noodles can be dressed up in a million different ways, just like regular pasta. They’re even the perfect, healthy base to balance out that favourite heavy meat or rich cream sauce.

sweet potato noodles

Sweet Potato Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2 sweet potatoes, peeled and spiralized
  • ½ Spanish onion, chopped
  • ½ cup edamame
  • 1 cup marinara sauce
  • ¼ tsp cayenne pepper
  • ½ tsp oregano
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp rosemary
  • sea salt, to taste
  • 1 tbs olive oil
Instructions
  1. In a small pot, bring water to a boil and add frozen edamame, cook for 4-5 minutes, strain
  2. Heat oil over medium heat in a large pan
  3. Add onion and sweet potato and saute until tender, about 7-10 minutes
  4. Add marinara sauce, cooked edamame and spices

sweet potato noodles

 

Salted Caramel Hot Chocolate

homemade salted caramel hot chocolate

I recently shared the Homemade Chai Latte mix that I’m gifting this year, and today I have another holiday drink mix for you. The Salted Caramel Mocha is my favourite seasonal indulgence from Starbucks, and now I can enjoy it at home for a fraction of the cost. I have been enjoying a hot mug of this Salted Caramel Hot Chocolate nearly every evening. It’s so smooth and creamy with just the right hit of salt and caramel.

salted caramel hot chocolate recipe

I used this recipe from Seeded at the Table, and it was really easy. I made the caramel, let it harden overnight and stuck it in the freezer for a couple hours before breaking it up and pulverizing in the food processor. I read that some people ran into issues with the caramel warming up and getting sticky, so I froze it first to ensure that I’d end up with a nice dry powder. It worked out perfectly. I like to use 2 tablespoons of the mix (instead of 3)  in a big mug of hot water (instead of a cup of milk) for a wonderfully rich, but not overly sweet or salty drink.

Along with the Homemade Chai Latte mix, this Salted Caramel Hot Chocolate would make a great Christmas gift, especially done up in a mason jar along with marshmallows and a little bottle of Baileys!

salted caramel hot chocolate recipe

Homemade Chai Latte Mix

chai latte recipe

We’re really into the holiday season now! Days are short, but nights are long and busy with shopping, visiting, making, cooking, baking, eating, drinking.

I had bought these little bottles for something a few months ago, but didn’t end up using them, so I filled them up with a delicious homemade Chai Latte mix for gift add-ons.

homemade-chai-latte

I used this Chai Latte mix recipe from Show Me the Yummy. Simply grind, assemble and stir.

I think this is wonderfully creamy made with water. But use milk or add a splash of booze for a sweet and perfectly spicy Chai Latte.

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chai latte recipe

chai latte recipe

Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
Prep time
Cook time
Total time
 
Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!