This scalloped sweet potato casserole is made with only 5 ingredients. It is also vegan, dairy free, gluten free, and nut free so everyone shold be able to enjoy!
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Sweet potatoes are an essential part of any Thanksgiving feast. They are hearty, sweet, full of important nutrients and you can do a lot of different things with them. For Thanksgiving though, I prefer to either just roast them or do some sort of sweet potato casserole. Nothing too complicated, as I don’t want to cover them up with 1,000 different ingredients or spend hours in the kitchen on 1 side dish. Plus, I’d much rather also have time to make dessert. Any one else with me? So today, I want to share with you a simple, but elegant and tasty, scalloped sweet potato casserole recipe with only 5 ingredients.

I actually first made this scalloped sweet potato casserole last year when I wanted to make sure my almost 11 month old daughter had something that I knew she would and could eat at a Friendsgiving we went to. I love honey but since she wasn’t yet a year old we went with just a touch of maple syrup to lightly sweeten this casserole. In my pictures you can see I left the skin on the sweet potatoes but when I first made it for Friendsgiving I peeled it off because … babies.

Anyways, this scalloped sweet potato casserole is pretty easy and foolproof. Slicing the sweet potatoes took the longest amount of time and effort but once that was done it only took a few minutes to put together.

First, I rinsed and scrubbed all the sweet potatoes. If desired, you could peel them here, or be lazy like me and leave the skins on to save time. (My daughter who is now almost 2 still won’t eat the skins but I just peel them off the pieces on her plate when serving her)

Then, I sliced them up into circles with a mandolin.

 

This gluten free, dairy free, nut free, vegan, scalloped sweet potato casserole is so simple and only 5 ingredients

 

Next, I mixed the remained ingredients in a small mixing bowl.

Then, I sprayed a roasting pan with cooking spray and started laying down the sweet potato circles like shingles.

Free of the common allergens, this vegan scalloped sweet potato casserole is perfect for gatherings of friends and family

Then I brushed the sweet potatoes with the oil, syrup, and spices mixture.

 

This vegan scalloped sweet potato casserole is free from the most common allergens and is perfect for your next gathering of family and friends

Added another sweet potato layer and brushed with the liquid mixture. And then another layer and brushed until all the sweet potatoes were used. After brushing the top layer I drizzled whatever oil/syrup was left over the casserole.

Finally, I baked in the oven for about 45 minutes at 400 degrees.

These scalloped sweet potatoes are perfect for any family gathering or feast. Made with only 5 ingredients and free of the top allergens, anyone can enjoy them.

Just be aware that the top layer will be a little crispier and the bottom layer will be softer.

Remove from oven and enjoy!

 

Scalloped Sweet Potato Casserole

Ingredients
8 Sweet Potatoes (about 6 pounds)
1/3 Cup Olive Oil
1/3 Cup Pure Maple Syrup
1 Tablespoon Cinnamon
1 Teaspoon Allspice

Directions
1. Preheat oven to 400 degrees
2. Rinse off and scrub sweet potatoes well. Peel if desired but not necessary.
3. Slice sweet potatoes into 1/4 inch circles with a mandolin.
4. Mix remaining ingredients together in a small mixing bowl.
5. Spray a deep roasting pan with cooking spray and start lining the bottom with potato circles, overlapping like shingles.
6. After you put down the first sweet potato layer use a brush to brush oil and syrup mixture.
7. Continue adding layers and brushing. If you have extra oil mixture at the end just drizzle it over the top after brushing.
8. Cook in oven for 45-60 minutes or until potatoes reach desired softness – keep in mind the potatoes on the bottom will get softer than those on the top.
9. Allow to cool slightly and enjoy!

 

This scalloped sweet potato casserole is free of the common allergens, vegan, and made with only 5 ingredients

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This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert
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The season of fall is upon us, even though it is still pretty hot here in South Florida. However, I did notice I haven’t been getting sweaty when walking my dog at 6am and I am seeing fall flavors snacks everywhere, so I can safely assume that much of the country is probably starting to see some fall weather. Anyways, last week I decided to celebrate the beginning of the fall season by making a super delicious pumpkin almond flaxseed bread. I sliced it up and ate it throughout the week (plus froze a couple slices for later) for an easy breakfast on the go. And it was delish, satisfying, and easy to eat in the car during my morning commute. So it will definitely be a recipe on repeat for awhile.

 

This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert

Purchasing breads and muffins for breakfast can seem like a convenient choice, but a lot of them have a lot more added sugar then necessary, and are made with refined wheat, so less fiber and vitamins. My pumpkin almond flaxseed bread does contain some added sugar, cause delicious is always a requirement for making recipes in my book, and I felt like it does needs a touch of sweetness. But 1/4 cup of maple syrup for the entire loaf really isn’t that much at all. Additionally, I added milled flaxseeds (make sure you buy them ground or milled and not whole) for the extra fiber and omega 3 fatty acids (think heart health), and almond flour for even more healthy fats, fiber, vitamins, and minerals. All the protein, fat, and fiber in this pumpkin almond flaxseed bread can definitely help prevent the high blood sugar spikes that you might see from eating a commercially baked bread or muffin with lots of sugar and refined all purpose flour. Bottom line: you should definitely try making this bread for both the deliciousness and nutritiousness, you won’t regret it.

 

Pumpkin Almond Flaxseed Bread

Ingredients

2 Cups Almond Flour

1/2 Cup Milled Flaxseeds

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Tablespoon Ground Cinnamon

1 Teaspoon each of Ginger, Nutmeg, & Allspice

2 Eggs

1/4 Cup Maple Syrup

1 Cup Pumpkin Puree

1/2 Cup Milk

2 Teaspoons Vanilla Extract

 

Directions

  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray
  3. Whisk together almond flour, flaxseeds, baking soda, baking powder, spices, and salt in a large mixing bowl
  4. Add eggs, maple syrup, pumpkin, milk, and vanilla extract
  5. Stir together well
  6. Scoop batter into loaf pan evenly (batter should be fairly thick)
  7. Place loaf pan into preheated oven and cook for 1 hour and 10 minutes or until bread is cooked through

 

Happy baking! Need more pumpkin recipes? My Mini Pumpkin Cheesecakes make a super easy and pre-portioned dessert. Or if you are looking for an appetizer, my Skinny Pumpkin Dip can be whipped up in no time.

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Healthy Dietitian Approved Recipes for Beginner Cooks

One thing I hear all the time is that people don’t know how or what to cook. I hear this from clients, family, friends, and random people at the grocery store (sometimes I can’t help but overhear other peoples conversations…especially when it is about something that peaks my interest like all things food related). If you are one of those people that doesn’t know how or what to cook, or maybe you just want some super simple recipes because you are busy with other things and don’t have time to think, let alone meal plan, don’t worry…I gotcha.

In order to make you the best list of no hassle recipes for beginner cooks, I asked a few dietitian blogger friends for their easiest recipes…and added a few of my own too. So check out all these yummy recipes and let me know what you make!

 

Breakfast Recipes

Dietitian approved recipes for beginner cooks

5 Minute Egg Bake by Muscle and Manna

Ham and Cheese Egg Muffins for Back to School by Jessica Ivey

5 Ingredient Healthy Egg Muffins by Hungry Hobby

Italian Flatbread Breakfast Panini by Amy Gorin

Wild Blueberry Peanut Butter Smoothie by Amy Gorin

Pumpkin Waffles by Peggy Korody

No Added Sugar Banana Raisin Oatmeal Cups by Elizabeth Ward

Easy Homemade Granola by Crumb, Ink

 

Pasta

Dietitian approved recipes for beginner cooks

Gluten Free Pasta Salad with Tomatoes, Basil, & Fresh Ricotta by E.A. Stewart

Greek Tortellini Salad by How to Eat

Three Cheese Tortellini with Pesto Shrimp and Asparagus by Kara Lydon, The Foodie Dietitian

20 Minute Dinner: Kale, Chicken & Hummus Spaghetti by Edwina Clark

 

Sheet Pan Dinners

Dietitian approved recipes for beginner cooks

Sheet Pan Gnocchi and Vegetables by How to Eat

Maple Dijon Salmon by Avocado Grove Nutrition

Caprese Cod by Avocado Grove Nutrition

20 Minute Sheet Pan Shrimp Dinner by C It Nutritionally

 

Slow Cooker/Instant Pot

Slow Cooker Chicken Chili Verde by Ashley Munro

6 Ingredient Honey Soy Slow Cooker Chicken by Jennifer Hunt at Healthy Inspiration

Instant Pot Chicken and Sweet Potato Chili by Jessica Ivey

 

Entrees/Bowls

Dietitian approved recipes for beginner cooks

Classic Turkey Meatballs by Triad to Wellness

Parmesan Dijon Chicken by Katie Cavuto

Easy Grilled Fish by Foods with Judes

5 Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, The Foodie Dietitian

Bulgur Wheat with Cherries, Almonds & Green Beans – A Formula Meal by Chef Catherine Brown

Spicy Turkey Tostadas by Jessica Ivey

Smokey Chickpeas with Spinach by Marisa Moore

One Pot Wonder: Chicken, Kale and Rice Soup by Edwina Clark

20 Minute Thai Chicken Red Curry  by Edwina Clark

Easy Stuffed Mushrooms by Delicious and Nutritious Eating

Easy Lentils by Alix Turoff

Make Ahead Beans and Greens Quesadilla by Holley Grainger

Vegetarian Rice & Bean Casserole by Jenna Braddock

Avocado Chicken Salad by Delicious and Nutritious Eating

 

Sides

Dietitian approved recipes for beginner cooks

7 Ingredient Peach, Avocado and Feta Salad by Edwina Clark

Roasted Lemon Pepper Asparagus by Amy Gorin

Roasted Roma Tomatoes with Feta and Basil by Jennifer Hunt at Healthy Inspiration

Baked Sweet Potato Fries by Alyssa Lavy

Healthier Red Skin Potato Salad by Delicious and Nutritious Eating

 

Appetizers

Dietitian approved recipes for beginner cooks

Healthier Spinach Artichoke Dip by Delicious and Nutritious Eating

Fiesta Lime Black Bean Salsa by Muscle and Manna

Baked Brie with Pecans and Pears by Delicious and Nutritious Eating

 

Dessert

Dietitian approved recipes for beginner cooks

Vegan Chocolate Avocado Pudding by Marisa Moore

Easy Chocolate Chip Banana Oat Muffins by Triad to Wellness

One Bowl Healthier Banana Bread by Mitten Dietitian

Spiced Peach and Berry Fruit Bake by Delicious and Nutritious Eating

 

Miscellaneous

Baked Plantain Chips by Delicious and Nutritious Eating

Kale-in It Pesto by Crumb, Ink

BBQ Roasted Chickpeas by Nutrition Hungry

 

Healthy Dietitian Approved Recipes for Beginner Cooks

Don’t forget to pin this list so you can work your way through these delicious recipes for beginner cooks!

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