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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Sweet Potato Quinoa Cakes with Yogurt Dressing

I’ve burned my hands countless times the past few months. I wonder if it’s because I’m a relatively new chef.  Well, I’ve cooked my food for years, but I’ve never cooked with a purpose (other than getting my calories in), a time constraint (so I can post new blogs in the morning!), or while multi-tasking (think brownies and zucchini coins in the oven, while poaching chicken, blending dressing, and chopping veggies for salad!).  Nobody talks about these added bonuses when you read blogs or books about cooking. 

I went to a hand casting a few weeks ago. Growing up, everyone complimented my long, slender, piano octave stretched fingers. They said they looked graceful. I could’ve swore I had it in the bag. Well, I did a once over before my call time…

Baked oats on the outside of my left pinkie finger, tea kettle on my left wrist, curling iron on my right wrist (not from cooking, but damn it was hot!), roasted cauliflower took the skin off my right index finger, and nearly all right hand finger pads had been seared from the 400 degree glass bowl I accidentally picked up while it was cooling on the counter. 

I need to pick a passion.  My “secret obsession” is starting to wear on me! 

Anywho, I used to eat at the Whole Food’s hot bar on a daily basis. You already know about my love for their tuna salad, but I didn’t mention the quinoa cakes. They have this amazing nutty flavor, and I couldn’t figure out what the ingredient was. I found a recipe they posted online, after I had decided I wanted to make mine with sweet potato and spinach (a homage to my bikini diet). Theirs calls for lemon zest, and after making this batch, it dawned on me that that was the missing component. These quinoa cakes are yummy and the lemon-dill yogurt dressing, that Whole Foods recommends, is their “icing on the cake.” I think the next batch I’ll try with the lemon zest, but I have to go buy a zester! To be continued…

*Note to bikini girls: With the quantities I used here, each serving contains 2 oz sweet potato and about 1/3 cup cooked quinoa, which is roughly 139 cal, 27 g carbs and 4 g protein. 

Sweet Potato Quinoa Cakes with Yogurt Dressing

Ingredients:
2 large sweet potatoes (8 oz each)
1 cup quinoa

2 cups water
3 cups frozen spinach, thawed and squeezed dry
1/2 cup red onion, finely diced
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
1 tsp fresh ground peppercorn
4 egg whites (2/3 cup)
juice of 1/2 lemon
cooking spray

Yogurt Dressing
1 cup fat-free Fage greek yogurt

1 tsp dill
juice of 1/2 lemon

Directions:
Peel sweet potatoes, pierce with fork or knife several times, and wrap in aluminum foil. Place in preheated oven at 400 for 40 minutes or until soft. Let cool

Bring quinoa and water to a boil then reduce to a simmer, cover, and cook until liquid absorbed, about 15-20 minutes. Quinoa will look fluffy. Let cool

Combine all ingredients except egg, lemon, and cooking spray. Beat or whisk egg whites for about 15-20 seconds, then add to mix. Form into 8 round patties (I used a 1/3 cup scoop to help with me). Cook on oil sprayed skillet at medium high heat for 5 minutes, drizzling lemon juice on each patty. Flip, then cook 5 more minutes or until deep brown crust forms on patty.

Combine all ingredients for yogurt dressing in a bowl, mix well. 

Serve each patty with a dollop of yogurt dressing. 

 

 

 

 

This entry was posted in Egg Whites, Gluten-Free, Lunch, Nightshade-Free, Quinoa, Recipes, Sauce or Dressing, Spinach, Sweet Potato. Bookmark the permalink.

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