Rainy Day Be Gone

by Meg on August 18, 2012


This morning, I woke up and decided to make slow and low sweet potatoes with poached eggs.


Slow and Low Sweet Potatoes

  • 1 to 3 sweet potatoes
  • 1-2 tbsp. extra virgin olive oil
  • salt and pepper to taste

Preheat over to 350F. While the oven is preheating, cut the sweet potatoes into thick slices, keeping the skin on. Drizzle with olive oil, salt and pepper. Place on cookie sheet lined with parchment paper. Cook for 30 minutes at 350F. Then, turn the oven up to 400F and cook for 20-25 minutes. Enjoy!

I added local tomatoes, cheddar,  and basil (from my backyard) to make morning sweet potato stackers- alas as I was putting my poached eggs on top they exploded all over the plate! It’s a good thing I didn’t make this dish any less delicious Winking smile


This afternoon Dave, Brita, and I went on a 20 mile bike ride- it felt great to be back on the Minuteman Trail. Afterwards, it was time to make some grub!

 Elise had sent me a fabu recipe for falafel from Vegetarian Times, September issue- with no gluten!  Instead of dry chickpeas though, I used canned & instead of frying I baked it. Bottom line: my falafel was a little softer than it should have been- 0ops!

Topped with tahini sauce (see below) and cooked in the oven at 400F instead of 375 it still passed the Dave test!


Tahini Sauce

  • 1/4 cup tahini
  • 2 garlic cloves, minced
  • juice of one lemon
  • 1/4 cup water
  • 1/4 cup of parsley, chopped
  • 1/2 tsp. low sodium tamari (gluten free)
  • 1/4 cup of olive oil

Place in the food processor and pulse until smooth.

I drizzled this sauce over cucumbers and tomatoes as well as my falafel- delish!


{ 1 comment }

Elise August 19, 2012 at 7:24 am

So glad the Falafel was delicious! I’m definitely going to try it as soon as I get some dried chickpeas! :)

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