Sweet Potato Street Tacos

Get ready to spice up your taco nights with our laid-back yet incredibly tasty IC-friendly Sweet Potato Street Tacos! These tacos are not only bursting with flavor but also crafted with care to cater to sensitive bladders, making them the perfect choice for a cozy night in or a relaxed gathering with friends.

Picture this: tender sweet potatoes mingling with juicy bell peppers and hearty pinto beans, all seasoned to perfection with a blend of aromatic spices. Each bite offers a delightful medley of textures, from the velvety softness of caramelized sweet potatoes to the satisfying crunch of fresh veggies, all hugged by gooey melted cheddar and mozzarella cheeses.

So, whether you're craving a comforting meal or hosting a casual get-together, our IC-friendly Sweet Potato Street Tacos promise a deliciously easy-going dining experience that's sure to leave everyone smiling. Go ahead, dig in, and enjoy the flavors without a worry in the world!

From callieknutrition.com.

Sweet Potato Street Tacos


Prep Time: 30 minutes
Makes: 12 tacos


Ingredients:

12 street tacos (yellow corn without problem ingredients)
1 Tbsp olive oil, divided
1 small sweet potato, peeled and diced into 1cm cubes
1 red bell pepper diced
1 cup of corn (can be frozen)
1⁄2 onion, chopped (if tolerated or omit)
1 cup pinto beans, rinsed/drained
1 tsp cumin (if tolerated)
1⁄2 tsp oregano
1 tsp garlic powder
Salt, to taste (if tolerated)
1⁄2 cup cilantro, chopped (if tolerated)
1 1⁄2 cup mild cheddar cheese, shredded
1 1⁄2 cup mozzarella cheese, shredded


Directions:

Heat half of the olive oil on medium heat. Add sweet potatoes and sauté until soft. Remove from pan to a bowl.

Add the rest of the olive oil to the pan with the onions and bell peppers and cook until soft. Add the frozen corn, beans, the reserved sweet potatoes, and all of the seasonings. Saute until the corn and beans are warmed through. Transfer mixture to a bowl.

Wipe the pan clean and add a couple of tortillas to the pan. Add 1 Tbsp cheddar cheese to half of each tortilla. Top each with a Tbsp of the vegetable mixture, then add 1 Tbsp the mozzarella cheese. Fold over and cook on both sides until the cheese is melted. Repeat with all tortillas. Serve immediately.



Tips:
Place on a serving platter with guacamole and sour cream (if tolerated) for dipping.

White Chocolate Nanaimo Bars

A brand new twist on the classic no bake Canadian cookie bar, featuring the flavors of white chocolate and vanilla. From rockrecipes.com .

White Chocolate Nanaimo Bars


Ingredients:

Bottom Layer
3/4 cup butter
1/3 cup sugar
2 eggs, beaten
1 tsp vanilla extract
2 1/2 cups graham cracker crumbs (without problem ingredients)
3/4 cup fine or medium unsweetened coconut (without problem ingredients)
1/2 cup chopped almonds (toasted and finely chopped)

Middle Layer (filling)
3 cups icing sugar
2/3 cup butter at room temperature
3/4 cup white chocolate chips, melted (without problem ingredients)
2 tsp vanilla extract
4 tbsp milk or whipping cream (approximately)

Top Layer
1 cup white chocolate chips (without problem ingredients)
1/4 cup whipping cream


Directions:

1. Melt together the butter and sugar over low heat.

2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

3. Add the graham cracker crumbs, coconut and finely chopped almonds.

4. Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.


To prepare Filling-

1. With an electric mixer, beat together the butter and icing sugar until it just starts to come together.

2. Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.

3. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.

4. Spread evenly over the bottom layer.

5. Chill in the fridge for a couple of hours before adding the white chocolate topping.


To Prepare the White Chocolate Topping-

1. Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don't over heat it. A double boiler is probably best for this purpose.

2. Allow the melted mixture to cool to room temperature.

3. Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.

4. Spread evenly over the middle layer and return to the fridge until the chocolate sets.

5. Cut into squares or bars. These freeze very well.

The Best Coffee Cake

A delicious coffee cake recipe that is easy to mix in 5 minutes with just a few staple ingredients. This family recipe has been passed down for 3 generations and is perfect for breakfast, snack time or even dinner! From ellaclaireinspired.com . I give it ★ ★ ★ ★ ★

The Best Coffee Cake


Ingredients:

Cake
1 egg
1/4 cup oil vegetable or canola
1 tsp. vanilla
3/4 cup sugar
1/2 cup milk
1/4 tsp. salt
2 tsp. baking powder
1 1/2 cups flour

Streusel
2 T butter melted
1/2 cup brown sugar
2 tsp. Ceylon cinnamon (if tolerated)
2 T flour
1/2 cup walnuts chopped, optional

Icing Drizzle
1 T butter room temperature
3/4 cup powdered sugar
1 T milk extra, if needed


Directions:

Cake
Preheat oven to 375°.

Beat egg in mixing bowl. Mix in sugar, milk, salt, oil, and vanilla.

Spoon flour into measuring cup. Dump flour on top of the batter. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Stir flour mixture into batter until combined. Pour into greased, or parchment lined, 9x9 baking dish.

Streusel
In a microwave-safe bowl, melt butter in microwave. Remove and mix in brown sugar, cinnamon, and flour and stir until well combined. Add nuts if desired.

Sprinkle streusel onto the cake. Use a finger or the small end of a wooden spoon to poke the streusel halfway down into the cake batter, randomly 12-18 times.

Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with moist crumbs (not runny batter). Do not overbake or it will dry out the cake!

Icing (optional)
Mix butter and powdered sugar. Thin with milk until desired consistency. Lightly drizzle cake with icing.

White Chocolate Brownies

These White Chocolate Brownies have melted white chocolate in the batter for a perfectly fudgy texture. The recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you’re used to! From sugarspunrun.com .

White Chocolate Brownies


Ingredients:

10 Tablespoons (141 g) unsalted butter cut into pieces
6 oz (170 g) premium white chocolate bar like Ghirardelli or Lindt, chopped (without problem ingredients)
1 ¼ cups (250 g) granulated sugar
2 large eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup (170 g) white chocolate chips (without problem ingredients)


Directions:

1. Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.

2. Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.

3. In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).

4. Stir in vanilla extract then add chocolate mixture and stir until completely combined.

5. In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.

6. Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.

7. Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

8. Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don't mind this then feel free to disregard!).



Notes

White Chocolate- White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.

Baking notes- I recommend using a metal pan as a glass pan will take longer (sometimes much longer).

Storing- Store in an airtight container at room temperature for up to 5 days.