Curried Two Potato Soup

Yup, it’s cold!

I wanted soup and only had one fairly large sweet potato.  I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.

WHAMMO…..Two potato soup!

I added some curry, turmeric and some cayenne pepper just to add some more heat.

I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.


  • one medium sized sweet potato
  • two medium sized white potatoes
  • half a white onion, sliced
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
  • 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
  • dash of salt and pepper
  • 1/2 tsp cayenne pepper



  1. In a large pot, put in your olive oil on medium heat.
  2. Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
  3. Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions.  Stir to combine with the onions.
  4. Put in the spices.  Stir and coat the potatoes.
  5. Cook and stir for another 5 minutes on medium heat.
  6. Add in the water or broth. Stir.
  7. Continue to cook on medium/high until a smooth boil.
  8. Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes.  I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
  9. Once the potatoes are cooked, take off heat.
  10. Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.

All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy.  The little kick of cayenne will definitely keep the heat going.

Hope you all enjoy this souper easy recipe!  Doh!

sweetpotato soup


Sweet Potato Rice Bowl

Rice Bowl made with Sweet Potato, grilled veggies, and Yves Sweet Potato and Chia bites.

So first, I need to apologize for being so lax in my posting of this recipe.  I posted the Instagram picture last week!  My bad…it won’t happen again..I promise!

We are into Summer 2017 and the BBQ’s are firing up!

Nothing like Grilled Veggies!

I become one with my grill basket during the summer months and throw just about anything into it.

I have made and posted a Rice Bowl recipe before so I made a few changes to this one and also made a dressing to drizzle on it with my new fave condiment…French’s Spicy Mustard…yum.

So fire up that BBQ, get it warmed up and put your Grill Basket on.

We’re making some grilled veggie rice bowls!


  • 1/2 purple onion
  • 1/2 green pepper
  • 4 Cremini mushrooms
  • 1 sweet potato
  • 2 cups brown rice
  • 4 cups of water
  • 8-10 Yves Sweet potato and Chia bites
  • 2 tablespoons olive oil
  • 1 tablespoon Herb De Provence/Lavendar spice (but hey, you can use whatever spices you like!)
  • 2 tablespoons Garam Masala


  1. Put the oven on 350F for the sweet potato.
  2. Peel and cube the sweet potato.  Place in bowl with some olive oil and garam masala.  Mix up so that the pieces are all covered.  Place on baking sheet for 10 minutes, mix up and then another 10 minutes.  The sweet potato will be soft when done. During the last 5 minutes, I threw in the Yves bites to heat them up but not necessary if you don’t want to.
  3. In the mean time….
  4. Chop the onion, mushroom and peppers. Place in a large bowl and put the olive oil and herb de provence in.  Mix thoroughly to ensure they are all covered.
  5. Heat that BBQ up and put that grill basket on it.
  6. But I don’t have a grill basket…. 😦  It’s ok!  After you have chopped your veggies, you can wrap them in foil and place on BBQ.  You will need to flip it a few times to ensure they are not getting burnt on one side.
  7. Put the veggies in the basket or on the BBQ in foil.  You want to grill them until they are tender. Set them aside when you are done.
  8. Put the water into a large sauce pan and put on high to get to a boil.
  9. Once boiling, put the rice in and cover it…Now don’t look at…Let it cook for about 13 minutes…this may differ depending on the rice you use so check the package but if you can avoid picking up that lid before it is done, the rice will turn out perfectly.
  10. Put a couple of scoops of the rice in a bowl.  Place some grilled veggies, roasted sweet potato and Yves Bites on top.
  11. Drizzle with the Hot Balsamic dressing!

Hot Balsamic Dressing?!

Yes…and it is deelish.

Recipe for Hot Balsamic Dressing:

  • In a jar with a lid, put in 1/3 cup of olive oil.
  • Add in 1/4 cup of balsamic vinegar
  • Dash of sea salt
  • 1 tablespoon of French’s Spicy Mustard.
  • Shake it and use 🙂

    What I love about rice bowls is that you can be so creative.  The recipes are not written in stone so change it up as needed!  Let us know what you have tried!

Sweet Potato Chocolate Chip Cookies

I know what you’re thinking…she’s lost her mind.

You may be right about that but I am telling you that these are delicious.

Sweet Potato Chocolate Chip cookies!

We have made sweet potato cookies in a previous blog post and although really good, they are more of a spice cookie.  Reminiscent of pumpkin pie type flavour.  This new recipe is a twist on an old fave.  who doesn’t like a chocolate chip cookie?  The sweet potato just gives it that little bit of extra flavour and acts as some moisture in this vegan recipe.

We made them gluten free but they will work with other flours as well if you don’t want or need to make them that way.


  • ½ cup vegan butter
  • ½ cup sugar (we used Organic Demerara sugar)
  • 5 tbsp sweet potato puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups brown rice flour
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • ¼ tsp salt


  1. To make the sweet potato puree, we just cut the potato up into large chunks.  Maybe 6 pieces from 1 large potato.  Then, we steam it over boiling water for 15-20 minutes until it becomes soft.  Let it cool before handling it.
  2. Put the butter into a large mixing bowl (either for a stand mixer or a large bowl that you can use a hand mixer with) and the sugar. Mix until fluffy.
  3. Put in the maple syrup and the sweet potato that you have measured out.  Mix again until combined completely.
  4. Adding in the flour and baking powder is next but make sure you mix as you add until all blended.
  5. Add in the chocolate chips and mix.
  6. Preheat oven to 350F
  7. Line the pans with parchment paper and scoop out with a teaspoon.  Form into balls and flatten with spoon or fingers.
  8. Bake for 10-12 minutes
  9. Cool on rack



I know this sounds totally crazy but seriously try them out!  Moist chocolatey cookies….not really like Mom used to make but pretty darn good!