Sweet Potato Gnocchi

Ok, so these don't look the prettiest of all gnocchi but they sure taste good. And even my taste tester couldn't stop raving about them! Ingredients: 1 Extra Large Sweet Potato. 1.25 cups oat flour (you can make oat flour by putting your dry oats in a blender). 1 egg. Oregano, basil and salt to taste. Place sweet potato in oven at 400F for about 45 minutes, or until the center is soft (another option is to cook in the microwave). Remove from oven and let cool. Remove skin from the sweet potato and mash the flesh in a large bowl. Add oat flour, whole egg, and seasonings. Mix until just incorporated. Roll dough into long tubes then using a fork (or knife) cut into one inch tubes. Bring a pot of water to boiling and add 5-10 gnocchi at a time allowing to cook for 3-5 minutes, or until they begin to float. Fish them out and place onto plate to cool. I served them with a sprinkling of Parmesan Cheese.

The dough.

My taste tester couldn't get enough of them!

Mocha Muffins

Mmm. I love me some Expresso. I'm going to miss going to the Bar in Italy mid day and getting that delicious Expresso after lunch. Or ordering my after dinner finishing touch of Expresso before getting the bill. This morning while Kellen was sleeping I got a little creative with the ingredients hanging around my kitchen and came up with this new, easy, simple and delicious recipe. 1.5 Cup Oats, 12 dates, 1 container Elinas Greek Yogurt (half cup), 1/4 cup cocoa, 2 tbs egg white, 2 Expresso shots, 2 packets Truvia (or 1 tbs raw sugar), 1/4 tsp baking soda, scant salt. Put all in a food processor and blend. I made three large muffins with this recipe. In the oven for 15 min at 375F. But time will vary depending on the pan/tin you use to bake.

Oldie But Goodie #3

Protein Truffles. Mix 1/2 c peanut butter, 3 scoops of vanilla protein powder, 1 1/2 cups of oats and a little water to moisten. Lay wax paper on a cookie pan and spread the mixture thin, refrigerate overnight. Next day roll mixture into small balls and place back into the freezer. While they are setting up again, set up the double broiler and melt the dark chocolate (or if you like milk chocolate). Set up another cookie sheet with wax paper on it while the chocolate is melting. Take the protein balls out of the freezer and start dipping them into the chocolate coating them well then placing onto the newly lined cookie sheet. Let cool.

Oldie But Goodie #2

Buon Giorno Breakfast Cake This is a higher protein, lower carb (and lower sugar) version of a Honey Cake. I had it for breakfast with a little cappuccino. Delicious.   1 1/4 Cup Oat Flour (can make this by putting oats in blender) 1 Cup Almond Flour 1 Cup Soy Flour 2 Tsp Pumpkin Pie Spice 1 Tsp Baking Powder 1 Tsp Baking Soda 3/4 Tsp Salt 2 Cups chopped and peeled Granny Smith Apples 2 Tsp Orange Zest 3/4 Cup Egg Whites 1/2 Cup Dark Brown Sugar 3/4 Cup Honey 3/4 Cup Coconut oil 1/2 Brewed Coffee, cooled     1. Preheat oven to 325 F. Spray tube pan with nonstick cooking spray. Combine all three flours, pumpkin pie spice, baking powder, baking soda and salt into bowl. Set aside. 2. In large bowl, beat egg whites fast with wisk for one minute, then add brown sugar, honey, coconut oil and coffee until smooth. Add flour mixture and beat until combined. Fold in apples and zest. Pour batter into tube pan. 3. Bake 1 to 1 hour and 10 minutes, or until wooden pick inserted near center of cake comes out clean. 4. Cool cake in pan for 15 minutes, then loosen from sides and center. Invert on cooling rack, cool completely.