Category Archives: Breakfast

Vegan Sweet Potato Bundt Cake

Choosing friends wisely is the key — to just about everything. Case in point: our dear friends Mark and Jane are members of the Sustainability Food Center’s weekly delivery of organic, locally grown fruits and vegetables. Jane recently came up with the idea of bringing the box over to our house in the afternoon, cooking together and enjoying a tasty, midweek vegetarian dinner. That’s what I’m talking about.

This week’s box included four perfect sweet potatoes. Continue reading Vegan Sweet Potato Bundt Cake

Zucchini Waffles with Fresh Orange Syrup

Inspiration for the pursuit of the perfect zucchini waffle was simply this: for reasons that I don’t understand (I don’t really even like zucchini that much) zucchini muffins and zucchini bread tend to be rather tasty. So why not zucchini waffles?

zucchini wafflesAnd then with  recipe ingredients at hand and the waffle iron heating, I eyed a few oranges and got an idea for taking what held promise for being the best waffle ever into another dimension. Continue reading Zucchini Waffles with Fresh Orange Syrup

Blueberry Lemon Avocado Muffins

Blueberry Lemon Avocado MuffinsHigh on my list of “What I learned in 2013” is that avocado makes for a fabulous fat substitute in baked goods (as well as the secret to lending an absolutely silken texture to smoothies). And as a side note, I also learned that avocados are also known as “alligator pears.” Continue reading Blueberry Lemon Avocado Muffins

Sweet Potato Smoothie

The season’s fascination with pumpkin spice everything has me switching out sweet potatoes for pumpkin at every opportunity.  Fact is, sweet potatoes are simply better. There’s not a recipe that calls for pumpkin that isn’t vastly improved with a sweet potato substitution.

Case in point: a sweet potato smoothie. A vigorous blending of  cooked sweet potatoes, frozen bananas, almond milk, almonds, cinnamon, nutmeg and a little sweetener — and the nectar of the gods emerges. A rather elegant transformation for this humble little spud.

A sweet potato becomes a smoothie

Among the silkiest smoothies I’ve ever tasted, a sweet potato smoothie is  a rich, eggnog-like experience with far more flavor, nutrition and fun.

A game-changing holiday beverage if there ever was one. I can’t recommend this highly enough.


  •  1 1/2 frozen bananas
  • 1/2 cup cooked sweet potatoes (either roasted or steamed and then cooled)
  • 1 cup almond milk
  • 12 – 15  raw almonds
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 2 tsp. raw sugar (optional)


  • Combine all ingredients in a blender and process until completely pureed.
  • Serve immediately


Sweet Potato Waffles with Cinnamon Apples

As the season’s collective focus on sweet potatoes sharpens, I’m finding myself fixated on new and creative uses for this hearty little superfood. Dinner tonight was Sweet Potato and Black Bean Chili and this morning for Sarah’s welcome-home breakfast: Sweet Potato Waffles with Cinnamon Apples.

There could not have been a better start to a rainy, grey Sunday and now that we have all become such fans of the hearty Sweet Potato Waffle, it’s just as likely to reappear as a dinner.



  • 1 1/2 cups peeled, and cooked sweet potatoes
  • 2 cups flour
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 cup milk
  • 2 Tbsp. raw sugar
  • 1/4 cup vegetable oil
  • grated zest and 1/4 cup fresh squeezed juice from 1 orange
  • 2 Tbsp. ground flax
  • 1/3 cup chopped pecans

Cinnamon Apples:

  • 1 Tbsp. butter
  • 4 Granny Smith apples peeled and diced
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. raw sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt


  • Boil one quart of water in a large saucepan. Peel and dice one large sweet potato and add to boiling water.
  • Preheat waffle iron.
  • Sift flour, baking powder, cinnamon and salt. Set aside.
  • Beat oil, eggs, milk and sugar. Zest and juice orange and continue beating.
  • When sweet potatoes are fork tender, drain and allow to cool for a few minutes. Measure 1 1/2 cups of cooked sweet potatoes and add to batter. Beat for 2-3 minutes.
  • Add dry ingredients and beat until just combined. Stir in flax and pecans.
  • Coat waffle iron with non-stick spray and pour 1 cup of batter onto hot waffle iron. Cook until there is no longer any steam escaping from the waffle iron.
  • While sweet potatoes and waffles are cooking. Finely dice apples and add to a small skillet with 1 Tbsp. melted butter. Combine lemon juice, sugar, cinnamon and salt. Cover and simmer on medium-low heat for 5-10 minutes until apples are tender.
  • Top waffles with Cinnamon Apple mixture and butter. Serve hot.