Things have been kind of askew in my house as of late. My poor little buddy, Blaze, had his neutering on Saturday. Since then, he has been a confused and exhausted version of himself – constantly wanting to play, but unable to get around for more than 45 minutes without a nap. I can’t tell which of us is more thrown by the sudden lifestyle change – me without grain and dairy and Blaze without his manhood. He’ll sprint up to me with his tail wagging when it’s time for a walk only to fall asleep at the first park we stop at. The second we get home, he’s off to his toy bin and begging to play some more… until he falls asleep in the hallway while fetching a ball. I’ve been hesitant to take him to his favorite place in the world for the past few days, but think that he might be ready today. Both of us are acting like ourselves again – my caffeine headaches have subsided and he’s chasing his tail again. We are past due for some puppy playtime, and I can’t think of a better place for it than the tennis courts.
Today is going to be slightly intense – a morning of nothing but playtime followed by personal training and an open-close shift means I’ll be on my feet for 14 hours straight. I woke up this morning oddly refreshed and decided to make a real breakfast – something that will start the day off well and keep my going into the afternoon. I’ve been dying to try this combination of recipes for a long time and absolutely love the results. These cakes make a great meal on their own, but would be equally fantastic with a poached egg on top (because, what isn’t made better by a poached egg!?), or could be made smaller to serve as appetizers at a group party. The next time I make them, I’ll add in more kale and perhaps some chopped almonds to ramp up the savory factor. This is definitely Paleo fare that will keep an entire group happy.
Sweet Potato Kale Cakes
2 medium sweet potatoes
1 c. kale, wilted
2 tbsp. fresh parsley
1/2 red onion, sliced thin
1/4 red onion, finely chopped
3 egg whites, lightly beaten
Salt and pepper, to taste
2 tbsp. oil of your choice
Optional: 1/4 c. dried cranberries; added kale; 1/4 c. chopped almonds
1. Preheat oven to 425 degrees.
2. Poke holes in each sweet potato and bake using either microwave (10 minutes on high) or oven (25-30 minutes).
3. Mash sweet potatoes, skin intact, until smooth. Add in kale, onion, parsley, seasoning and optional ingredients. Mix together and adjust seasoning if necessary.
4. Add egg whites individually to potato mixture until you can for a patty that doesn’t stick to your hands completely.
5. For individual portions, make 6 cakes from the mixture. For appetizer portions, you could likely get 10-18 cakes from this recipe.
6. Heat a large skillet with oil in it to medium. Add cakes and cook for 3-5 minutes per side (depending on size of cake).
7. Transfer cakes to a baking sheet sprayed lightly with coconut oil.
8. Bake for 15 minutes, or until light brown and crispy.
Prep time: 20-30 minutes (depending on method used to bake sweet potatoes)
Total time: 45 minutes
Yield: 6-18 cakes