With Thanksgiving behind us, I found myself with a variety of leftover ingredients from my holiday shopping that I didn’t want to waste, so I procured a few simple recipes to repurpose them before the start of the busy week back into our usual routines. Our holiday eating, while delicious, was a bit off the healthy track so both of these creations are intended to be back to our simple and clean-ish habits.
The first recipe was actual just finding a new way to prepare sweet potatoes from the usual plain roasting, and to make them into something a bit more savory. All I did was peel and cube the sweet potato and then tossed it into some olive oil, garlic salt, italian seasoning, parmesan cheese, and parsley flakes before roasting on the pan at 400 degrees for 30 minutes. They turned out delicious, and I wish that I had more sweet potatoes now to do more!
The second recipe was to use up my leftover pumpkin puree that we made Pumpkin Nutella cookie bars with for Thanksgiving.. those were amazing also btw. But alas, we needed to clean things up a bit so I made these Gluten Free Flourless Pumpkin Oat Muffins to have for breakfasts this week. This recipe was modified from the original one done by Making Thyme for Health to accommodate my gluten free needs, and also for the residual ingredients that were in our pantry.. so I used Gluten Free Oats, miniature chocolate chips, Sunbutter in lieu of the almond butter, and agave in place of the maple syrup. *She used a Vitamix to really puree her oats so the pictures of our finished products look very different, but everyone here thought they tasted delicious.
Happy cooking and good luck to everyone getting back into the regular routines after the holiday break!