Maple Cinnamon Hasselback Sweet Potatoes

Well everyone, it’s November. We all know what that means.

Cons: It’s cold. It’s dark. The driving is treacherous.

Pros: HOLIDAY FOOD SZN BABYYYYY!!!!

So obviously the pros outweigh the cons here. And I’ve decided to get a headstart on healthifying all my holiday faves this year by starting with this classic. I don’t know why, but cutting sweet potatoes in thin slices makes them taste so much better than just your average joe sweet potato. Actually, strike that. I know exactly why it tastes better. Because all that yummy maple cinnamon flavor sinks down into those slices while they’re baking and makes every last bite the most delicious celebration of happiness your tongue could ever possibly wish for.

The holidays don’t have to be a time of constant unhealthy eating. Make them delicious AND nutritious this year with these dairy, gluten, and refined sugar free Cinnamon Maple Hasselback Sweet Potatoes! Enjoy my loves, happy holiday season!!!!

Maple Cinnamon Hasselback Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 small/medium sweet potatoes
  • 1 ½ Tbsp unrefined virgin coconut oil, melted
  • 1 Tbsp maple syrup
  • ½ tsp of: cinnamon, salt, pepper
  • 1 Tbsp fresh chopped sage

Directions

  1. Pre-heat your oven to 425 degrees F.
  2. Scrub your sweet potatoes, then pat them dry so they’re nice and clean.
  3. Place a sweet potato between two chopsticks (this will keep you from cutting all the through the potato) and slice it into thin slices, leaving about 1/4 inch at the bottom of the sweet potato. Repeat until each sweet potato is sliced.
  4. Mix together the coconut oil, maple syrup, and spices. Rub the mixture all over the sweet potatoes, getting in between each slice as well as possible.
  5. Place the sweet potatoes in a greased or foil-lined baking sheet and roast for 45 minutes to 1 hour, or until tender and crisp.
  6. Remove from the oven and allow to cool for 5-10 minutes. Serve with the chopped sage sprinkled on top.


Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?

 

Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
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Ingredients

Directions

  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!


Roasted Sweet Potato Hummus and Veggies

roasted sweet potato hummus

Hello my healthy peeps! Sorry for the lack of posting lately but I have had a long, LONG couple of weeks and I just simply (and depressingly) didn’t have the time. I took this side job working at a little something called the Calgary Stampede which is a wild time, let me tell ya. Due to lack of sleep and food intake in the past 10 days, my body decided to rebel against my system and I became quite sick. Ya know when you can literally feel the toxins oozing out of you? Yeah, that’s where I was at for the last few days.

Although I’ll never subject my body to such murderous conditions again, this time has really allowed me to feel the effects of what not taking care of yourself feels like. My schedule allowed about 1 giant meal per day and an average of mayyyybe 5 hours of sleep if I was lucky. The rest of the time I was working. So it was a struggle to get in workouts and all the nutrients my body was used to consuming on a daily basis. And boyyy could I tell a difference. I was basically a zombie of my former self with zero brain power or energy and constant lack of focus.

BUT, on the bright side, now that I’m back in Edmonton and have been able to return to my usual healthy eating habits and catch up on sleep I’m back and better than ever! (Once, my sickness completely goes away, that is). It truly is amazing what some sleep, exercise, and good food does for the body. And if you’ve never experienced how good total healthiness feels, I can’t think of a more perfect snack to get you going down the road of complete bodily bliss than this sweet potato hummus and veggies!

SO here’s why you need to be eating sweet potato hummus (other than the obvious fact that it tastes freakin’ deeeeee-licious):

–  NUTRIENTS PEOPLE!!!! I’m talking protein, fiber, iron, zinc, folate, phosphorus, beta carotene, B vitamins, vitamin C, AND SO MUCH MORE! The list is seriously endless.

– But what does all that mean? Well, it’s a healthy way of obtaining plant-based protein, it will help regulate your digestive health as well as your blood sugar, has anti-inflammatory properties, anddddd can help balance your cholesterol levels.

Seriously guys, this hummus takes all of a minute to make! All you have to do is throw everything in a blender and voila, instant tub of hummus for you to snack on for an entire week.  You don’t even need to dip veggies in it if you’re not feeling that, this tastes so good in salads and on sandwiches too! It could not be easier to get your nutrients in that your body craves. So get to blending already!!!

 

Roasted Sweet Potato Hummus and Veggies

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 1 15 oz. can of chickpeas, drained and rinsed
  • ½ cup roasted sweet potato
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • 1-2 Tbsp water
  • 2 small cloves of garlic, chopped
  • 1 ½ tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • Your favorite fresh chopped veggies (I like raw cauliflower, carrots, and peppers)

Directions

  1. Add all ingredients except for the raw veggies to a high-powered blender and blend until smooth and creamy. You may need to add a bit more water depending on how thick you like your hummus.
  2. Serve with raw veggies and enjoy!


Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!


One-Skillet Sweet Potato and Brussels Sprout Hash

sweet potato brussels sprouts skillet

I would just like to preface this post by apologizing for the lack of posting on my part lately. I’d like to blame it on the fact that I’ve been sick since returning from Mexico (they really aren’t messing around with that whole Montezuma thing holy heck) but really it’s because I was a bozo and left my camera charger in Edmonton. I made a whole slew of new recipes this week and have been SO excited to share them all, but it’s pretty hard to share my food with you without pictures of that food. Woopsies.

Needless to say, Amazon has yet again come to my rescue and my new charger should be here any moment now so I can resume my annoying food photography ways in my boyfriend’s mom’s dream of a kitchen and get back to regularly sharing my recipes with ya.

BUT, in the meantime, I have been digging through the good ole’ archives and re-discovered one of my all time favorite side dishes to make! Seriously, I don’t know how I haven’t posted this before because it’s so delicious and easy! All you need are 6 ingredients and a skillet and BOOM happy taste buds. TBH sometimes I eat this as an entire meal just because I love it that much. Don’t judge.

To all my busy working folks out there: this is the dish for you. Here’s what I recommend. Put in a little extra effort the night before to chop everything up (and when I say extra effort, I don’t mean much. I’m talking like 5 minutes here people, you can do it). Also, have some meat on hand (or rice or pasta or really any other main type dish you can whip up easily. You could honestly make scrambled eggs as your main and call it good). Then, when you get home from work or whatever keeps ya busy during the day, all you have to do is throw your meat in the oven (or get whatever you’re having as your main dish going) and then cook your already pre-chopped veggies in a skillet and voila! You have a gourmet nutritious meal in a heartbeat.

P.S. If you have an especially hungry (and when I say hungry, I mean hangry) significant other like I do, I DEFINITELY recommend making this on days when the hanger is just too much to handle. Trust me, it’s boyfriend-tested and approved to cure 110% percent of all hanger (even on the days when you don’t think that could even be possible). Quick, filling, and nutritious. That’s the hanger cure motto, people. Enjoy!

One-Skillet Sweet Potato and Brussels Sprout Hash

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp Organic Virgin coconut oil
  • 1 clove garlic, minced
  • ½ brown onion, diced
  • 1 small sweet potato, cut into chunks
  • 15-20 brussels sprouts, cut into fourths
  • Sea salt and black pepper to taste

Directions

  1. Heat the coconut oil in a skillet over medium-low heat until hot.
  2. Add garlic and allow to cook for about 30 seconds while stirring so it doesn’t burn.
  3. Add in onions and cook while stirring for another minute or two, until the onions become slightly soft.
  4. Add the chopped sweet potato, brussels sprouts, salt, and pepper. Cook while stirring occasionally for about 10 minutes, until your veggies are nice and tender.
  5. Serve and enjoy!