Hybrid Athlete Food Blog

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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Apple Rose Pastries

Posted by Lacey Byrd on

Apple Rose Pastries

Ready in 40 minutes
Serves 6 people
Per Serving:
Calories: 114
Protein: 2
Carbohydrate: 58
Fat: 3
Ingredients
  • 1 Large Apple (or 2 smaller apples)
  • 1 Sheet of Puff Pastry, thawed
  • 1/2 Lemon - Juice
  • 2 tablespoon Apple Butter
  • Cinnamon and Ground Gloves (sprinkle to taste)
Preparation
  1. Slice your apple in half and then carefully cut the core out without breaking the apple. You want to keep the half of the apple in tact.
  2. Slice your half apple pieces into thin strips of apple.
  3. Place those apple slices in a microwavable bowl of water with juice of half a lemon. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl.
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even long strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Starting on one end, place the apple strips onto the top half of the puff pastry strip, slightly staking the slices on top of each other as you work your way down. You want a little of the apple popping off the top of the pastry strip. When you get to the end, leave a little empty space on the pastry strip.

    WARNING - the apple slices will be a little warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste.

    NOTE: You could substitute nutmeg for cloves if you prefer.
  8. Fold over the bottom half of the pastry strip on top of the apple slices.
  9. Start at the side you started with and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into the outside of the pastry rose to create a slight seal.
  10. Spray your muffin pan with a non-stick spray and then add your pastry rose. 
  11. Bake at 375 for 30 minutes.
  12. Remove from pan and let cool on rack.

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Apple Rose Pastries

Posted by Lacey Byrd on

Apple Rose Pastries

Ready in 40 minutes
Serves 6 people
Per Serving:
Calories: 114
Protein: 2
Carbohydrate: 58
Fat: 3
Ingredients
  • 1 Large Apple (or 2 smaller apples)
  • 1 Sheet of Puff Pastry, thawed
  • 1/2 Lemon - Juice
  • 2 tablespoon Apple Butter
  • Cinnamon and Ground Gloves (sprinkle to taste)
Preparation
  1. Slice your apple in half and then carefully cut the core out without breaking the apple. You want to keep the half of the apple in tact.
  2. Slice your half apple pieces into thin strips of apple.
  3. Place those apple slices in a microwavable bowl of water with juice of half a lemon. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl.
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even long strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Starting on one end, place the apple strips onto the top half of the puff pastry strip, slightly staking the slices on top of each other as you work your way down. You want a little of the apple popping off the top of the pastry strip. When you get to the end, leave a little empty space on the pastry strip.

    WARNING - the apple slices will be a little warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste.

    NOTE: You could substitute nutmeg for cloves if you prefer.
  8. Fold over the bottom half of the pastry strip on top of the apple slices.
  9. Start at the side you started with and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into the outside of the pastry rose to create a slight seal.
  10. Spray your muffin pan with a non-stick spray and then add your pastry rose. 
  11. Bake at 375 for 30 minutes.
  12. Remove from pan and let cool on rack.

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Blackberry Square

Posted by Lacey Byrd on

Blackberry Square

Ready in 20 minutes

Serves 6 people

Per Serving: 

Calories: 173

Protein: 4

Carbohydrates: 18

Fat: 9

Ingredients

  • 65 g almond flour
  • 80 g oat flour
  • 20 g medjoul dates
  • 1/4 tsp salt
  • 20 ml coconut oil
  • 15 ml coconut milk
  • 1 tsp vanilla extract
  • 70 g frozen blackberries
  • 65 g ripe banana
  • 20 g honey

Preparation

  1. Put the flour, Medjool dates, coconut oil, vanilla, and coconut milk in the food processor and make a dough.
  2. Then spread half of the dough in the form of crumbs on the bottom of the tray.
  3. Put the remaining ingredients in the food processor, turn it into a sauce.
  4. Spread the sauce on the dough.
  5. Spread the remaining dough in the form of crumbs and bake in the preheated oven at 170°C for 30 minutes.
  6. Slice into squares after cooled.

Tips

Serve with Halo Top ice cream or dairy free whipped cream

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Blackberry Square

Posted by Lacey Byrd on

Blackberry Square

Ready in 20 minutes

Serves 6 people

Per Serving: 

Calories: 173

Protein: 4

Carbohydrates: 18

Fat: 9

Ingredients

  • 65 g almond flour
  • 80 g oat flour
  • 20 g medjoul dates
  • 1/4 tsp salt
  • 20 ml coconut oil
  • 15 ml coconut milk
  • 1 tsp vanilla extract
  • 70 g frozen blackberries
  • 65 g ripe banana
  • 20 g honey

Preparation

  1. Put the flour, Medjool dates, coconut oil, vanilla, and coconut milk in the food processor and make a dough.
  2. Then spread half of the dough in the form of crumbs on the bottom of the tray.
  3. Put the remaining ingredients in the food processor, turn it into a sauce.
  4. Spread the sauce on the dough.
  5. Spread the remaining dough in the form of crumbs and bake in the preheated oven at 170°C for 30 minutes.
  6. Slice into squares after cooled.

Tips

Serve with Halo Top ice cream or dairy free whipped cream

Read more