Y is for…Yam Boats stuffed with Caramelized Brussels & Sweet Cinnamon Hummus.

February 25, 2013 -
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Good morning everyone! I hope you are having a great start to your week! This week, I’m challenging myself to drink more water. What is your challenge? Every week I try to make a small goal that is attainable to achieve! Anyway, got home yesterday from my amazing trip with Heather! I will do a full recap tomorrow on the blog Winking smile  The flight went great…probably because I had good company.


Jillian Michael’s & Gaby Bernstein joined me along with some Whole Foods noms of eggplant salad & lentil fennel salad.
SO GOOD. With a side of Starbucks unsweet green tea, per usual.

For our “X” high light – we wanted to feature the Amazing Megan from Instagram.


  • @gamene searched far and wide for an “x” themed dish for the challenge! AND of course she found it – XACUTI

Here is Megan’s amazing explanation of this dish – “X is for… XACUTI! I searched far and wide to find a suitable dish or ingredient to highlight on “X”-Day! And man did I hit the jackpot with Xacuti (pronounced SHA-kooti), a Goan (South Indian) curry dish traditionally made with chicken, but here veganized using chewy seitan. It’s absolutely delicious and will definitely be added to my regular dinner rotation — the leftovers only get better as the flavors marry further; it’s good hot or cold (making it a good take-to-work option); it would be good over rice or quinoa, or even in a whole wheat wrap. So, THANK YOU again Heather and Kasey — without this alphabet challenge I might not have ever discovered this gem! The key to xacuti is the curry paste that you grind from a combination of exotic spices. Although the different recipes I sourced used slightly different combinations of spices, my recipe below uses the ingredients that were most commonly repeated from recipe to recipe. You don’t have to go out and buy a whole new spice cabinet’s worth of ingredients to make this, but please do yourself a favor and try out this process of blending your own curry paste — it’s a sensory experience and really make the finished dish your own.”

Isn’t she amazing? IF you’re not following her on Instagram I highly suggest you do!

So, today is “Y” Day for #plantPOWER


Yam Boats
stuffed with Caramelized Brussels & Sweet Cinnamon Hummus.

serves 4-8

This is a really cool combo of sweet & savory!











*one day, I will have a nice camera & better pictures, I promise!


    • 4 Yams/Sweet Potatoes (whichever you prefer)
    • 1 pound of brussel sprouts (washed & chopped)
    • 1 small yellow onion (washed & chopped)
    • 1 bunch of asparagus (washed & ends chopped)
    • 2 TB Coconut Oil

Oil Free Sweet Cinnamon Hummus

    • 1 can of drained & rinsed chickpeas
    • 3 TB Tahini
    • 1/2 cup unsweet coconut milk (or nut milk of choice)
      • May need additional to make hummus thinner.
    • 1 TB of fresh squeezed lemon juice
    • 3/4 TB Cinnamon
    • 2 tsp Nutmeg
    • 2 tsp Ground Ginger
    • 1 splash of vanilla extract
    • Sea Salt to taste
    • (If you like it really sweet, you can add some stevia of your choice)


  1. Wash & cut yams down the middle.
  2. Wash & cut off the ends of the asparagus then lay on a cookie sheet & spray with oil of choice.


3. Place halves of potatoes on a sprayed piece of foil on a cookie sheet.

4. Bake the yams & asparagus at 400 degrees for about 25 minutes until tender.

Yams may need a few more minutes then the asparagus.


5. While the yams bake, add your 2 TB coconut oil to a pan on the stove over medium heat.

6. Chop & add in your small white onion and cook until tender.

7. Add your chopped brussel sprouts & sauté together until browned.


8. Make your hummus by adding the ingredients into a food processor & process until smooth.


**TIP to make hummus smooth – take the time to peel off the skin of each chickpea.


(if you’ve got time to sit & do this…it takes time…trust me.)

9. When yams are cooked, take them out & let cool for a few minutes before spooning out the inside to make “boats”.


Don’t forget to save the insides to make some other awesome recipes! Winking smile

10. Place the boats back into the oven & bake for another 10 minutes until they harden a bit.


11. Once twice baked, stuff with caramelized brussel sprouts & top with sweet cinnamon hummus.

– I also sprinkled with some hemp seeds & served the asparagus on the side!


Also, check out my girl Heather’s post today & listen to her amazing words!

This girl will change the world with her passion to help others. Mark. My. Words.

Don’t forget you have a few more DAYS to enter the GIVEAWAYS!

You have until February 26 at 5:00 p.m. EST to enter ALL giveaways! GOOD LUCK!!