I’m back to it!
Back to focusing on what goes into my body and creating meals that are hits with EVERY member of the family (well…I try at least 🙂 ).
This one, however was one! Thought I’d share!
Sweet Potato Risotto Taco Bake
- 1.5 cups dry Arborio rice (risotto)
- 1 TB Extra virgin olive oil
- 3 Cups low sodium vegetable stock
- 2 medium-to-large sweet potatoes
- 1 cup frozen corn
- 2 TB chili powder (more or less to taste…I wanted a kick)
- 1 tsp cumin
- 1 tsp seasoned salt
- 1 tsp masa harina (you can find this in the international section, on amazon!)
- 1/2 tsp paprika
- crumbled Queso Fresca (the crumbling variety)
- Preheat oven to 350 degrees.
- Mix Arborio rice and olive oil in sauce pan and heat over medium to high heat until the rice starts to turn golden.
- Add 1 cup of vegetable stock to rice, over medium-high heat and stir until absorbed. After this, continue to add stock, 1/4 a cup at a time until the rice has become soft (but not mushy!).
- In the meantime, cook your sweet potatoes. My method? Wrap them in saran wrap and cook in the microwave, 5 minutes per potato!
- Peel and slice sweet potatoes into cubes.
- Combine arborio rice, sweet poatoes, corn and spices.
- Sprinkle cheese on top.
- Bake for 30 minutes or until bubbly.
I served with a side of fresh spinach and refried beans with homemade guacamole!
I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- 1 Can of Pumpkin (15 oz)
- 1/2 cup milk (my first batch I missed this and it turned out fine)
- 1/3 cup oil
- 1 tsp cinnamon
- 1/4 cup crushed pecans
- 4 eggs (or 2 eggs, 4 egg whites)
- 1 can of Betty Crocker Whipped Cream Cheese frosting
- 1 tsp cinnamon
- 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.
- Preheat oven to 350 degrees.
- Mix all ingredients together (no heavy duty mixer required).
- Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
- Bake for 15 minutes or until toothpick comes out clean.
- Mix ingredients for the frosting.
- Allow to cool, pipe frosting over the cupcakes, and done!
Simple and delicious. Give them a try today!
We’ve all been there. We’re in a rush and we need food fast, so we resort to frozen or fast food dinners that might, if we admit it, be a little less than nourishing.
It doesn’t have to be like that. Quick can be healthy! This enchilada salad proves it. Full of color and important nutrients, it’ll satisfy hunger while maintaining deliciousness. Perfect.
- chopped lettuce
- baby spinach
- prepared dried black beans OR drained/rinsed canned black beans (heated)
- 1 red pepper
- 1 yellow pepper
- 1 sweet OR red onion
- 1 spiralized zucchini
- 1 cup frozen corn (heated)
- grated cheese of your choice
- Extra virgin olive oil, avocado oil or oil of your choice
- dressing (if you choose)
- prepare lettuce and spinach as the base for the salad
- bring the oil to heat, add peppers and onion and saute until grilled to your taste
- add the zucchini and saute for an additional 1-2 minutes
- add sauteed veggies, corn and black beans to lettuce mix
- sprinkle some cheese on top
Packed with numerous micro nutrients, this salad will leave you full. If you’d like, add grilled chicken or steak to make everyone in the family happy 🙂
It’s a sunny 75 degrees here in NC and I couldn’t have been more excited to spend the day outside. To culminate it all, I thought it’d be fun to start up the grill (not that we don’t use it throughout the winter, but, it’s a lot more enjoyable in bare feet!)
So, I started with Sweet Potato, Black Bean and Quinoa burgers (recipe to come later!), but wanted something a little healthier to top it off. This fit the bill! It was 1 – delicious, 2 – green, 3 – packed with nutrients and 4 – EASY and fast to pull together!
Avocado Spread for Burgers and Pretty Much Anything Else
- 1 avocado, peeled and pitted
- 1 TB minced onions (fresh or dried)
- 1 TB miracle whip with olive oil (or) EVOO, your choice
- 1 TB mustard (give or take a bit depending on your preferences)
Mash it all together.
It’s seriously that simple. Mix it up and add it to burgers or any other sandwich you’d normally add cheese or other less-healthy condiments to in order to give your meal a little nutrient boost along with a rich, creamy flavor!
Ready for something great? We were looking for something a little different and ended with this: Turkey Barbecue Wontons with a Greek Yogurt Relish! They were great, the flavors balanced out well and I was able to hide some veggies in the mix. Give them a try on your own!
Turkey Barbecue Wontons with a Greek Yogurt Relish
- 1 pack of wonton wrappers OR 1 recipe of gluten free wonton wrappers…click here for the ones I use!
- 1 lb ground turkey breast
- 1/2 large sweet onion, minced
- 3/4 cup fresh or frozen corn
- 1 cup ketchup (store bought OR homemade..click here for the one I use!)
- 1 TB Worcestershire sauce (be sure there’s no wheat if you’re going gluten free)
- 1 1/2 TB mustard (divided)
- 1 TB brown sugar
- 1 TB white vinegar
- 1 cup shredded cheese of your choice
- 1/2 cup Greek yogurt – plain
- 1/4 cup sweet pickle relish
- Brown the turkey breast, onions and corn until the turkey is cooked through. Drain any excess liquid.
- Over medium-high heat, add the ketchup, Worcestershire sauce, 1 Tb of mustard, brown sugar and vinegar. Simmer until bubbly and until the flavors have a chance to blend.
- Remove from heat (it’s really that easy!).
- Fill each wonton wrapper with your desired amount of barbecue and a sprinkle of cheese (optional). Wrap and seal each wrapper.
- In a preheated oven (400 degrees), bake the wontons for 10 minutes, or until the wrappers are a golden brown. Remove when complete.
- In the meantime, combine the greek yogurt, relish and remaining 1/2 TB mustard in a small bowl, no need to heat, the wontons will be hot on their own.
- Top each wonton with the greek yogurt relish and serve immediately!
I’m always up for trying something new, especially when it comes to power foods that help fuel my family the right way. So, when I was given the opportunity to review Manitoba Harvest’s Hemp Hearts, I was pretty excited.
Packed with 10 grams of plant-based protein and 10 grams of Omegas per serving, these raw shelled hemp seeds pack a whole lot into a little pack. When the package arrived, I took the time to taste them and was pleasantly surprised. I find that, generally, raw “healthy” foods have a bitter or unpleasant flavor. Not these! They honestly tasted like softer versions of sunflower seeds and were delicious plain.
But, you all know that I like to find ways to incorporate new things into new recipes. While these hemp hearts would be absolutely delicious sprinkled onto a salad, cereal or yogurt, I wanted to do something a little different. So, I incorporated them into a creamy basil tomato soup. The outcome? Delish! Check it out below!
Want to incorporate these flavorful goodies into your own healthy eating program? Give them a try today. By using the code HHSweatPink14 at manitobaharvest.com, you’ll receive 20% off your order between now and November 30. Don’t miss this awesome opportunity!
Creamy Baked Tomato Basil Soup with Hemp Hearts
- 1 medium onion sliced thin
- 2 tsp fresh minced garlic
- 1 4-ounce can tomato paste
- 2 28-ounce cans of diced or pureed tomatoes
- 2 tsp sugar
- 30 grams Manitoba Hemp Hearts
- 1 tsp balsamic vinegar
- 2 tsp dried oregano
- 2 TBS butter
- 4 cups water
- 1/2 cup skim or 1 percent milk
- 1/4 cup fresh basil or 2 TB dried basil
- salt and pepper to taste
- 1 slice bread (I used gluten free)
- Shredded cheese to top each bowl
- Melt butter in sauce pan and add basil, garlic, oregano and onions. Simmer until golden brown.
- Incorporate the tomato paste, canned tomatoes, hemp hearts, water, sugar and vinegar. Heat to a light boil.
- Reduce heat to medium, cover and allow to simmer for 45-minutes to an hour.
- If you like a smooth soup (I do!) remove from heat and puree in a food processor until your desired texture is reached.
- Add in the milk, salt and pepper.
- Pour soup into ramekins, add bread and cheese. Broil for 5-10 minutes, until cheese is melted and bread is golden brown.
Serve warm and enjoy!
I am loving our CSA membership this year. With a variety of fruits and veggies delivered every week, it’s been a blast to create and try new recipes.
This week was no different. I still had some pluots left from last week and we received peaches and nectarines this week. Now, normally I try to keep it on the healthier side…but this week I couldn’t resist. It was time for some serious pie. Want to give it a try? Recipe is below!
Peach, Nectarine and Pluot Pie
I want to note that I used Martha Stewart’s double crust pie crust…sometimes you just can’t beat the tried and true. I did replace regular flour with a gluten free all-purpose flour mix though!
Now…onto the pie!
- 1/2 cup sugar + some for sprinkling on top
- 1/4-1/2 cup brown sugar, depending on preferences
- 6 large, peeled and pitted peaches
- 1-2 nectarines peeled and pitted
- 2 pluotts peeled and pitted
- 3 TB cornstarch
- 1/4 tsp ground cinnamon + some for sprinkling on top
- 1/8 tsp salt
- Slice fruits and combine with granulated and brown sugars. Allow them to sit for 30 minutes to an hour to allow for maximum juicing.
- Once the fruits have been set aside, drain the juice and keep it separate from the fruit.
- Preheat oven to 400 degrees.
- Combine the fruit juice, cornstarch, cinnamon and salt in a saucepan over medium-high heat. Stir continuously until thickened. It may not have to boil to thicken, depending on the amount of juice.
- Combine the thickened juice with the fruit.
- Meanwhile, roll the pie crust (link above) out into the pie pan and create slices for your lattice work on top (totally optional).
- Pour the fruit mixture into the crust.
- Complete the lattice work, include a rolled crust on top or ignore the top crust.
- Sprinkle the top with cinnamon and sugar.
- Bake at 400 degrees for 50 minutes, or, until the bottom of the crust is clearly cooked through.
*this pie is best served chilled. If you’d like warm pie, it’s better to reheat it after it has cooled and set.