I based it on the potato latke recipe from All Recipes, making it gluten free by using gluten free flour (Bob’s Red Mill Gluten Free Flour).

First I spiralized the yukon gold potatoes, using around 4-5 potatoes.

I spiralized two yellow onions right on top of the potatoes.

Then I used a paper towel to dab out some of the excess water.

Then mix potatoes, onion, beaten eggs, gluten free flour together. I didn’t add the salt, salt to taste.

Place batter in a heated pan with oil. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve very warm with applesauce or sour cream.

If you are thinking about buying a spiralizer, this is the one I bought on Amazon. Simple and inexpensive.

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Spiralized Golden Potato Latkes

This spiralized potato latke recipe is potato latke recipe from AllRecipes.com, making it gluten free by using gluten free flour (Bob’s Red Mill Gluten Free Flour) and omitting the salt.

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 4-5 peeled potatoes
• 2 small yellow onions
• 2 eggs beaten
• 2 tablespoons gluten free flour if you aren not gluten free, you can use all-purpose flour
• Salt optional, we didn’t use it

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Instructions

• Spiralize the yukon gold potatoes, using around 4-5 potatoes.
• Then spiralized two yellow onions right on top of the potatoes.
• Then I used a paper towel to dab out some of the excess water.
• Then mix potatoes, onion, beaten eggs, gluten free flour together. I didn’t add the salt, salt to taste.
• Place batter in a heated pan with oil. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve very warm with applesauce or sour cream.

This post contains affiliate links. 

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Peel your sweet potatoes and spiralize!

Let the potatoes sit for a little while and then use a paper towel to sop up some of the liquid.

Mix sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon together, then heat oil in large pan,
form mixture into small discs and cook in hot oil.

Turn discs over after 2 to 3 minutes (when bottom is browned) and brown other side.
Drain and serve warm.

Serve with applesauce or sour cream. The latkes will be slightly sweet, which works really well with the sweet potatoes. You can substitute stevia or agave if you wish, or leave it out entirely.

Sweet Potato Spiralized Latkes (Gluten-Free) – Recipe adapted from All Recipes 

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Spiralized Sweet Potato Latkes (Gluten Free)

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7 -8 latkes

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 2 sweet potatoes
• 1 tablespoon brown sugar
• 2 tablespoon gluten free flour just use regular all-purpose flour if you don't want it gluten free,
• 2 eggs beaten
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg or cloves
• Olive oil can use canola or coconut oil

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Instructions

• Spiralized 2 sweet potatoes
• Then use a paper towel to get some of the liquid out of the potatoes.
• Mix sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon together
• Heat oil in large pan
• Form mixture into small discs and cook in hot oil. Turn discs over after 2 to 3 minutes (when bottom is browned) and brown other side
• Drain and serve warm
• Serve with applesauce or sour cream

If you need a spiralizer, this is the one I have.

This post contains affiliate links. 

Other posts you may like: 

https://www.themamamaven.com/my-favorite-instant-pot-recipes/

https://www.themamamaven.com/how-to-make-sweet-potato-fries-why-you-need-an-airfryer/

The post Spiralized Sweet Potato Latkes (Gluten Free) appeared first on The Mama Maven Blog.

When Stonewall Kitchen sent me this Sloppy Joe sauce my mind started whirling. Obviously I was making Sloppy Joes for my family, but how was I going to make it? It had a sauce so obviously hiding veggies in it was going to work. It already had peppers and onions in it, so I decided to add mushrooms and kale.

First, I sautéed the mushrooms in some EVOO (to really get the flavor out) and then added the kale. I had defrosted it quickly in water and then I added it to my pan.

I took the veggies off the stove and then browned the turkey. Next I added the Stonewall Kitchen Sloppy Joe Sauce and let it simmer for 10 minutes. I served it on mini rolls with corn and carrots. If it’s too spicy for your children, add a little shredded cheese to tame down the spice.

For myself — I made zoodles with my spiralizer (you can also use a mandolin or a julienne peeler) and served my sloppy joes over zoodles. Delicious!

To make it Gluten Free – use a Gluten Free Roll, or serve over gluten free pasta, rice, or any veggie noodles.

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Sloppy Joes

We took the classic sloppy joes and added more veggies and lean ground turkey to make it healther.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 jar Stonewall Kitchen Sloppy Joe Sauce
• 1 lb lean ground turkey
• 1/2 cup frozen kale 1 cup if fresh
• 1 cup white mushrooms can substitute the mushroom of your choice
• Hamburger Buns can use gluten free buns
• Optional: Serve without bread over zoodles

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Instructions

• Sautee mushrooms in extra virgin olive oil.
• Add frozen kale and sautee.
• Remove from heat.
• Brown turkey meat. Add veggies back in. Add sloppy joe sauce.
• Simmer for 10 minutes and then serve in buns, or over pasta or rice.

Nutrition

Serving: 4g

Thank you to Stonewall Kitchen for sending the Sloppy Joe Sauce. 

The post Weeknight Dinner Idea: Veggie-Packed Sloppy Joes appeared first on The Mama Maven Blog.

Spiral Vegetable Slicer

Take one long hothouse cucumber (or two smaller cucumbers), 1/2 a package of grape tomatoes, and dress with olive oil and lemon.

It was so delicious! Get your own spiralizer on Amazon.com.

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Spiralized Cucumber Salad with Grape Tomatoes

Spiralized Cucumber Salad with Grape Tomatoes

Course Side dish/salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 long cucumber or two smaller cucumbers
• 1/2 pint of grape tomoatoes
• 3 tablespoons lemon juice
• 2 tablespoons olive oil I like extra virgin

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Instructions

• Spiralize or dice up cucumbers (if you don't have a spiralizer).
• Add to large bowl.
• Add grape tomatoes to bowl.
• Mix olive oil and lemon juice together and then add to bowl of cucumbers and tomatoes.

This post contains an affiliate link. 

The post Spiralized Cucumber Salad with Grape Tomatoes appeared first on The Mama Maven Blog.

Update: Giveaway is now closed, but we loved using Peapod!

Peapod’s recent expansion in NYC means that every zip code in all 5 boroughs is now able to experience the time and money savings Peapod has to offer! To celebrate that, Peapod, an online grocery retailer (by Stop and Shop, my local supermarket) recently challenged me to use their service and throw a dinner party with friends. Since I can’t get to the supermarket during the week anymore (my husband takes our car to work and I commute into Manhattan), I was excited to get my favorite brands delivered to me!

If you read our senior writer Maytal’s recent post, she discussed how easy it was to order from Peapod. Peapod offers the best of the suburban grocery store without having to go to the suburbs! A full assortment of popular grocery and store-brand products, from grocery basics to farm-fresh produce; top quality meats and seafood; prepared foods and party trays; deli meats and cheeses that are sliced to order; Kosher, organic and specialty foods; time savers like rotisserie chickens; office, school, health & beauty and pet supplies and store brands like Nature’s Promise (affordable organics and natural products). In this post, we decided to have a dinner party… using Peapod.

I decided to invite my friend Carolyn over for a family dinner party. I found some great recipes on Gatheredtable — a great resource for meal planning. If you aren’t familiar with Gatheredtable, check this tutorial out that walks you through editing your weekly menu, using the smart grocery list, adding recipes to your personal recipe library and updating your menu preferences. The coolest thing was that it seamlessly worked with Peapod. I was able to pick recipes for our dinner party and add all the ingredients I needed into my Peapod shopping list.

For my dinner party, Carolyn and I discussed what we wanted to make. You can order Peapod up to 10 PM the night before delivery (or order a few days in advance). We decided to make Grilled Teriyaki Shrimp Kabobs, Tropical Cucumber Salad, and corn on the cob. I used Gatheredtable’s recipes to even order the food I needed. It worked seamlessly with my Peapod account and let me take off the ingredients I already had in my home. It was really simple! I added a few more groceries for the week, picked my delivery window for the next day and checked out. It was so easy!

My groceries showed up around 20 minutes into my delivery window. I got a text saying that Peapod was on its way. My driver showed up with my bags in little green crates.

I was actually so impressed that I immediately added their app to my iPhone and plan to order again soon.

The Dinner Party

Our friend Carolyn (of YouCake.com) came over and we started getting things ready.

While I started prepping the cucumbers for the salad and started the corn, she was in charge for entertaining the kids. We had already made the cupcakes for dessert. I had ordered Duncan Hines Cake mix and vanilla frosting from Peapod.com and we had them pre-baked to make things easier.

As I’ve mentioned before, I used to work with Carolyn and YouCake.com. YouCake is a great way to personalize cookies, cakes, and cupcakes and we have done several birthdays for my kids with them. That night we were using homemade cupcakes and putting YouCake Edible toppers right onto the cupcakes using frosting. We wanted the kids to have fun!

And they did. Cupcakes + frosting + their own faces on said cupcakes = winning. Now that my kids are a little older (B is 9 1/2, A is almost 7 1/2, and S is almost 5), they were able to follow Carolyn’s directions and put the toppers on the cupcakes themselves.

I had sent photos that I took on my iPhone and Carolyn made edible stickers.

They picked it up pretty quickly (because cupcakes were involved).

Carolyn ended up decorating S’s cupcakes (we had him wearing the Playmobil pirate hat from our Playmobil Super 4 Party), because he preferred to just put frosting and sprinkles on his cupcake.

How to Decorate Cupcakes with YouCake Edible Toppers

1. Put frosting on the cupcake (just a small amount).
2. Peel the edible topper backing off and place it on the cupcake!
3. Put the cupcakes in a container to sit for a while to let the toppers attach. A cooler place is recommended, like a freezer or fridge, if the weather is warmer.

Then we sent the kids off into the other room with my husband and Carolyn and I made the rest of the dinner. And we had fun! I’ve known Carolyn for almost 7 years and it was great to spend time with her.

After I spiralized the the cucumbers (love the Paderno Vegetable Spiralizer). I defrosted the shrimp that we bought from Peapod and deveined it.

Carolyn was in charge of putting it on the skewers. She also added red pepper and pineapple.

I brushed the kabobs with Soy Vey Marninade.

While the shrimp cooked, I finished the cucumber salad with Carolyn’s help. I zested the lime and added it to some olive oil for the marinade.

Then I added the pineapple. The recipe called for a whole pineapple, but I didn’t have time to cut one up. Luckily Peapod offered cut-up pineapple, which was very fresh and delicious (and saved me time).

Next, I added the avocado.

The Cucumber Salad looked delicious.

Since we had leftover shrimp, I brushed them with the marinade and popped them into the oven to broil.

I plated the skewered shrimp and put it on the table.

It smelled amazing.

I forgot to add the fresh cilantro to the cucumber salad, so I added it when it was on the table.

It really “kicked it up a notch” — with a nod to Emeril Lagasse, who I did research for at Food Network in the late 90’s. Note: If you use a spiralizer, you may have to cut the “noodles” for young kids, sometimes they are too long.

I served fresh corn on the cob and fresh organic Nature’s Promise Baby Carrots, also from Peapod.

Small girl, big skewer

After dinner, we enjoyed the cupcakes that the kids decorated.

Peapod really made entertaining easier. 

Recipes:
Click on each picture to go straight to the recipe on Gatheredtable.com.

Thoughts on Peapod:

The prices and quality of the food made me happy. I liked that they had specials and since I am a Stop and Shop customer regularly, I appreciated that I knew the house brands well, such as Nature’s Promise (their organic line). Plus, I got to use my rewards card on this purchase.

Note: I didn’t tell the reps from Peapod when I was ordering, to see if I could have the average, everyday experience (which was excellent anyway). I was pleased that I could order things like organic chocolate milk in tetrapacks for my 4 year old’s lunch and my favorite Stop and Shop iced tea drink mix, without having to leave my house. Because it was such a good experience, I would definitely order again.

The post Grocery Delivery (and Dinner Parties) Made Easier With Peapod appeared first on The Mama Maven Blog.

The concept of spiralizing vegetables really intrigued me — thanks to pinterest. I had a mandoline in the house (from my inlaws and tried it). While I liked it, it was time consuming and frankly, a little dangerous. I didn’t love the julienne pieces.

I wanted the spirals! I researched a little and then decided just to buy one on Amazon. 

Once I got my spiralizer (I ordered the Paderno World Cuisine Spiralizer), it took minutes to set up.

Literally screw the hand crank on. Just wash and peel your veggies, I used zucchini, but carrots, cucumbers, butternut squash and sweet potatoes are a great place to start.

Put in the spiralizer. Select a blade (the one I bought came with three blades) and pop it right in the unit. Secure your veggie and start cranking. It really is that easy. So easy that my 9 1/2 year old son could do it.

Place a plate on the other side to catch all the veggie spirals. Two zucchini will yield what you see below. Plan on around 1 – 2 zucchini per person if you want to substitute for a serving of pasta.
The spiralizer washed easily.
.

You can boil your zoodles, but I didn’t really like the taste when I did that. However, when I sauteed them with a little extra virgin olive oil and some garlic, the zoodles were delicious!

Note, it will shrink down. If you want it a little firmer, make your zoodles before you need to cook them and salt them to get some of the water in the zucchini out.

I topped my zoodles with a little parmesan cheese, but you can put marinara sauce or different toppings on.

Note: The spiralizer is a manual machine — non-electric and really works well.
It isn’t that big either — I live in an apartment and have a space problem, so this was a joy to see that it wasn’t taking up that much room. If you want something smaller, you could get a handheld julienne peeler like the Kuhn Rikon Julienne Peeler or the Veggetti Spiral Vegetable Slicer .

Buy the Paderno Vegetable Spiralizer on Amazon.

This is not a sponsored post, but does contain affiliate links. 

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