Monday, January 11, 2021

Sweet Potato and Chicken Breakfast Patties

                      Sweet Potato and Chicken Breakfast Patties 

     The meal I struggle with new ideas for the most is breakfast. I usually eat eggs, oatmeal, or another form of eggs or oatmeal. I was craving something different so I hit my cook books and came across a recipe similar to this one in The Healing Kitchen by Sarah Ballantyne and Alaena Haber. The original recipe calls for some ingredients I can't have, and they are also fried in a skillet instead of baked. I knew I wasn't going to want to fry each individual patty so I set out to come up with a new recipe and method for baking these to have for meals for the week. The result is a tasty hash brown and protein mixture that can be reheated quickly out of the refrigerator or freezer! You can top it with an egg or eat it on its own. I love having some type of protein frozen that I can easily grab for breakfast, or a quick lunch! Re-heating them in the air fryer is my favorite way to serve them, they get extra crispy!

Chicken and Sweet Potato Hashbrowns 
Makes 9-12 depending on size


1 pound ground chicken

1 pound shredded sweet potatoes (this is about one large sweet potato)

1 tsp fine sea salt

1/2 tsp dried thyme

1/2 tsp onion powder ( you can leave this out if you need to)

1/2 tsp dried marjoram ( sub oregano if you don't have this)

1/2 tsp dried oregano

1/2 tsp dried rosemary 


1) Pre-heat oven to 400 degrees (if using a convection oven pre-heat to 400 on the convection setting) Line two sheet pans with parchment paper.

2) Using a food processor or large grater, shred the sweet potato. 

3) In a large bowl combine the sweet potato, ground chicken, spices, and salt. Mix well to combine.

4) Form the mixture into patties of your desired size, place them the parchment lined pans and press flat. I like to make them large so I make nine of them.

5) Spray or brush each patty lightly with olive oil. This will help it to brown. 

6) If using a convection setting they need 8 minutes on one side, flip, spray the other side with olive oil, and then cook an additional 8 minutes until they reach an internal temperature of 165. 
If not using the convection setting bake at 400 for 10 minutes each side. 


To re-heat

From refrigerator 

* 30 seconds in microwave 

* 3 minutes in air fryer at 370 or until warmed through 

From Frozen

* First heat for 30 seconds in microwave to warm, then 5-8  minutes in air fryer at 370 or until warmed through and the outside is crispy 

Thursday, January 7, 2021

Small Batch 5 Ingredient Peanut Butter Granola

Small Batch 5 Ingredient Peanut Butter Granola 

      I love granola!  It is so good with just a splash of coconut milk on top, sprinkled on yogurt or smoothies, or even eaten by itself. I have been on the hunt for the perfect granola recipe for years. My definition of a perfect granola breaks into large clusters, is slightly sweet, and has very few ingredients. I have gone to make granola recipes many times but stop because I realize I don't have most of the long list of ingredients, or some of the ingredients don't match the way I eat. After years of experimenting this is my go- to granola recipe. I make it weekly to have on hand for breakfast and snacks. Feel free to double the recipe if you have a large crowd to feed.

2 C gluten free oats 
6 TBSP organic peanut butter
1/4 C maple syrup or honey
1 TBSP coconut oil
1/4 tsp sea salt 


1) Pre-heat oven to 325, and line a quarter sheet pan with parchment paper. If you don't have a quarter sheet pan you can use a 1/2 sheet pan you will just place the granola on part of it. 

2) Place the peanut butter, maple syrup, and coconut oil in a large microwave safe bowl.

3) Microwave the mixture of 30 seconds, stir, and microwave for 30 more seconds.

4) Remove the bowl from microwave and stir in the oats and salt until well combined.

5) Pour the granola mixture onto the sheet pan and press the mixture flat with a spatula. It will fit perfectly on a 1/4 sheet pan. If you use a larger pan you want the mixture to be about 1/2 inch thick.

6) Bake for 15 minutes, and then check the mixture to see if it is lightly browned. Do not stir, not stirring helps to get those granola clusters we all love! Bake for 5 more minutes if the mixture looks too light in color. This takes 20 minutes total in my oven for a perfectly crisp but not burnt granola. You might need to experiment with your oven.

One way to see if it is done is to take a small cluster out and set it on the counter to cool for a few minutes. If it hardens as it cools it is done. 


This will keep for one week in an airtight container.