easy recipes

Sweet Potato & Apple Pancakes

Fall has arrived once again in the Pacific Northwest. Due to our unusually hot and long summer (RIP), the fall colors are in full force. I almost feel like I’m back east. This means that, in addition to cooking up some delectable fall-inspired recipes, I don’t feel too embarrassed about getting my foo-foo lattes every once in a while (I’m usually a plain Americano type-person, for all of you who may want to bring me coffee in the future).

We have an abundance of pumpkins, squash, apples, and sweet potatoes at the local markets, and I was remembering my good friend and former roommate who used to cook some potato latkes to die for. And with that, I give you these pancakes.

 

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Make sure you don’t skimp on the (vegan) butter when you’re frying up these guys — you’ll need the savory notes to balance out the sweetness of the apple. If you don’t have a huge sweet tooth, I’d recommend going for a 2:1 ratio of potato to apple. I didn’t even put any syrup on these because they were flavorful enough on their own.

And don’t worry about peeling the potato or apple before you grate them. Keeping the skins on will preserve the rich fiber and you won’t even notice it once it’s all cooked.

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Combined with the flour, the pancakes formed patties well and stuck together without a problem. Easy for flipping!

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Best of all, a small potato and apple made three pancakes! Talk about an economical breakfast — invite your friends and make it into brunch! Did someone order a pumpkin spice latte?

Watermelon Agua Fresca

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As a dietitian, I’m a little embarrassed to admit that I sometimes have a hard time staying hydrated. In fact, some days I drink more coffee than water! I know I’m not the only one, and that’s why I’m excited about this ridiculously easy way to boost your hydration status during the hot summer months.

An agua fresca is a refreshing drink made by blending a fruit or any edible flower or seed with fresh water, sugar, and ice to make a thirst-quenching summer beverage. I didn’t think the watermelon needed any added sugar, so I simply blended one mini seedless watermelon with about 12 ice cubes, and served it immediately. I also added about a tablespoon of lime juice for some extra kick.  It’s so easy, I can barely call it a recipe.

You can do this with almost any fruit — melons and strawberries would  be easily blended. But I was excited to use watermelon: in addition to being 90% water and rich in potassium and vitamins A and C, it has some surprising benefits. It is rich in lycopene, which is a potent antioxidant. Watermelon is also a fantastic source of L-citrulline, an amino acid that aids in improving circulation and reducing muscle soreness. I drank some of this juice before working out yesterday, and I can (anecdotally) agree with that research today! I felt more energized during my work out, and today have minimal muscle soreness. L-citrulline supplements are sold over the counter, but research indicates that cells absorb it better from its natural source.

So there you have it — in addition to being a tasty way to hydrate and a fantastic source of nutrition, watermelon is of particular benefit to athletes. Give it a try!