Baked Sweet Potato Salad

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I LOVE this salad!  Sweet potatoes were on sale on my last grocery shopping trip, so I decided to try something new with them, and this salad was the result!  I’ve mentioned the health benefits of sweet potatoes many many times before, and anybody that follows my blog knows that I eat tons of sweet potatoes, but don’t eat regular potatoes!  The following pin shows some of the reasons why sweet potatoes always win in a health competition with regular potatoes!

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The fact that I prefer the taste of sweet potatoes over regular potatoes is just an added bonus!

Anyway…this salad…YUM!  This thing makes for a fantastic meal, and provides you with gobs of veggies!  It’s quite easy to put together, and have I mentioned YUM?!  Alright, let’s get to it!

BAKED SWEET POTATO SALAD

Ingredients (makes two servings):

  • 1 large sweet potato, chopped into cubes
  • 1 Tbsp. olive oil
  • garlic powder
  • sea salt
  • 1/2 avocado
  • 2 tomatoes, chopped
  • 1/2 cup + 1 Tbsp. red onion, chopped
  • 1/2 cup plain greek yogurt
  • 7-8 cups baby spinach

Directions

1.) Preheat the oven to 400 degrees.  Wash and chop your sweet potato.  Line a baking sheet with parchment paper and place the sweet potato on the baking sheet.  Drizzle with olive oil and sprinkle with garlic powder and sea salt.  Bake in the oven for 35-40 minutes.

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2.) Prepare your dressing:  In a small bowl, add the avocado and mash with a fork.  Chop up 1 tomato and add it to the avocado.  Mash with a fork a bit more.  Add 1 Tbsp. red onion and the yogurt.  Sprinkle with sea salt and stir to combine.

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3.) Heat the olive oil in a large frying pan over medium heat.  Add 1/2 cup of chopped red onion.  Cook for 5 minutes.  Add the other chopped tomato, cook for 1 minute.  Add the spinach, sprinkle with a bit of garlic powder and sea salt.  Cook for 1-2 minutes until the spinach is slightly wilted.

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4.) Divide the spinach mixture up onto two plates.  Top with the baked sweet potato pieces, and then top with the dressing.

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5.) Stir together with a fork and serve.

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Like I said, YUM!  Enjoy! 🙂

Spinach and Mozzarella Egg Bake

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Oh wow!  If you’re looking for a super simple breakfast that looks nice, is extremely healthy, and is beyond delicious, then you have to try this recipe!!!  I LOVE having eggs for breakfast!  They are such a great way to start your day.  The protein in them keeps you satisfied until lunch time, and their many health benefits make you feel fantastic about putting them in your body!  The following pin gives you some reasons to eat eggs TODAY!

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SUPER good for you!  Many people worry about cholesterol when eating eggs, but the truth of the matter is studies have found that people who eat a moderate amount of eggs do not have increases in cholesterol.  Not only that, but the following is also true about eggs.

  • regular consumption of eggs can reduce risk of cardiovascular disease and cancer because of the antioxidants they contain.
  • eggs may help lower blood pressure.
  • eggs are low in calories but still provide a great source of protein and nutrients.

All this in a lil’ ol’ egg!

So, that’s great news, because anybody with tastebuds is going to want to try this spinach and mozzarella egg bake!  It’s so yummy and great for you!

SPINACH AND MOZZARELLA EGG BAKE

Ingredients

  • 8 eggs
  • 5-6 cups packed spinach
  • 1/2 cup green onions, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • olive oil
  • 1/2 tsp. garlic powder
  • sea salt and pepper, to taste

Directions

1.) Grease an 8 x 12 glass baking dish with olive oil, and preheat the oven to 375 degrees.

2.) In a large frying pan heat a small amount of olive oil.  Add the spinach and cook until completely wilted.  About 2-3 minutes.

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3.) Once the spinach is wilted, transfer it to you glass baking dish.  Top it with the mozzarella cheese and the green onions.  In a small bowl, whisk the eggs with the garlic powder until frothy.  Poor the egg mixture over the contents of the baking dish.

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4.) Place the dish in the oven and bake at 375 degrees for 30-35 minutes until cooked through.

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5.) Cut into desired size pieces and transfer to a plate.  Season with sea salt and pepper.

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Yum, Yum, Yum!  Enjoy! 🙂

Sources:

Almond Chocolate Oatmeal with Greens

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YES!!!!  Oatmeal that has veggies in it!  As anybody that follows my blog knows, I am ALWAYS looking for ways to add as many veggies into my recipes as possible.  Well, now I’ve done it with oatmeal…and don’t worry, you don’t notice they’re there!  I got the inspiration for this recipe from the following pin on Pinterest.

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I took it a step further and used zucchini AND spinach in my recipe.  I also made a lot of other changes in the ingredients, but I got the idea of using vegetables in oatmeal from this pin.

This oatmeal has TONS of great ingredients in it, so not only does it give you a few servings of veggies to start your day, but there are some great power foods in here as well to provide you with plenty of energy and healthy benefits!  Let’s face it though, I can talk about the health benefits of this dish all day, but what’s really important?  How does it taste???

Amazing.

That. Is. All.

Seriously, this stuff tastes SO good.  It’s got a sweet and salty flavor that is so satisfying!  You will love it!  So, let’s get to it!

ALMOND CHOCOLATE OATMEAL WITH GREENS

Ingredients: (makes 1 serving)

  • 1/2 cup gluten free oats
  • 1 cup almond milk
  • sea salt
  • 1 small zucchini or 1/2 medium/large zucchini
  • 1 large handful of baby spinach
  • 1-2 Tbsp. raw cacao
  • 1/4 tsp. alcohol free vanilla
  • stevia, to taste
  • 1 Tbsp. almond butter

Directions:

1.) In a saucepan, bring the almond milk, oats and a pinch of sea salt to a boil.  Reduce heat and cover.  Cook for 10-12 minutes until most of the almond milk is absorbed by the oats.

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2.) While the oatmeal is cooking, place the spinach and zucchini in a food processor.  Pulse until finely chopped.

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3.) Once the oats are cooked, add the greens to the oatmeal, and stir to combine completely.

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4.) Add the cacao to the oatmeal and greens.  Cook for an additional 2-3 minutes over medium heat.  After done cooking, add the vanilla and stevia to taste.

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5.) Transfer to a bowl, and top with the almond butter.  Allow the heat of the oatmeal to melt the almond butter a bit, then sprinkle with sea salt.

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That’s right, oatmeal with vegetables that tastes AMAZING!  YAY!

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Enjoy! 🙂

Anti-Bloat Smoothie

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It’s that time of year!  New Year’s day has passed, and we’ve all been there, when we feel like we’ve overindulged over the holidays, meaning we feel pudgy and bloated.  YUCK!  Well, I’ve got great news!  This smoothie doesn’t just taste awesome, it is also perfect for beating the bloat!  All of the ingredients in this gem of nutrition have anti-bloating properties!  From bananas helping to reduce bloat caused by consuming too much salt to celery, which acts as a natural diuretic.

  • Bananas: help to reduce bloating caused by too much salt intake.
  • Celery: acts as a natural diuretic.
  • Mixed leafy greens: loaded with fiber and helps ease water retention
  • Almond Milk: Adds a punch of protein helping to fill you up and keep you from overeating.
  • Plain greek yogurt: filled with good bacteria that aids in digestion and moves things through more smoothly.
  • Cucumbers: Hydrating and acts as a natural diuretic.
  • Ginger: The creme de la creme of solving gastrointestinal duress.

The following pin links to a site that lists 25 anti bloat foods, these ones included.

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Of course, another plus is that this is a smoothie, which makes it SO easy to make.  It’s basically just a matter of throwing everything in a blender and pushing blend! 🙂

ANTI-BLOAT SMOOTHIE

Ingredients:

  • 1 handful spinach
  • 1 stalk celery
  • 1/2 cucumber
  • 1 frozen banana
  • 1 small chunk ginger
  • 1/3 cup greek plain yogurt
  • 3/4 cup almond milk
  • 7-8 ice cubes (optional)

Directions

1.) Place all the ingredients into a blender and blend on high until smooth.

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2.) Transfer to a glass.

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Now get ready to beat that bloat!  Enjoy! 🙂

Turkey Meatball Soup

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Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.

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I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!

TURKEY MEATBALL SOUP

Ingredients

For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving

Directions

1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

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2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

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3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

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4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

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5.) Transfer to bowls.

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6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

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Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

Broccoli Spinach Soup

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This might be one of the healthiest soups ever!  Not to mention, it is so so yummy!!!  And let’s face it, that’s what we’re looking for!  I was trying to figure out what to make for lunch yesterday, so I looked in the refrigerator and found some onions, broccoli, and spinach.  Can you say super foods?!?  Check out these pins that contain some of the health benefits of each of these super-good-for-you  veggies!

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WOW!  That’s a TON of health benefits in just three simple vegetables!  Considering these are the three main ingredients of this soup, you can see how good it is for you!  I beefed it up a bit with some goat cheese, garlic, and sea salt to create a delicious and filling lunch!  It was perfect!

BROCCOLI AND SPINACH SOUP

Ingredients

  • 1/2 large red onion, chopped
  • 1 Tbsp. olive oil
  • 5 cups broccoli florets
  • 3-4 cups baby spinach
  • 2-3 oz. soft goat cheese, plus some for garnish
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt, plus more to taste
  • parsley for garnish

Directions

1.) Heat the olive oil over medium heat in a large pot.  Add the onions and cook for 5 minutes.  Add the broccoli.  Stir, and then fill the pot with enough water to cover the broccoli.

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2.) Bring the pot to a boil, reduce heat and simmer until the broccoli is tender/soft (about 15 minutes.  Add the spinach and allow to wilt completely.

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3.) Remove from heat, and measure out 1 cup of the water you cooked the vegetables in.  Set aside.  Drain the vegetables using a strainer.

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4.) In a food processor, add the drained vegetables, goat cheese, garlic granules, sea salt, and the cup of water you set aside.  Process on high until completely smooth.

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5.) Transfer to bowls, and garnish with some parsley and crumbled goat cheese.

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Delicious and so so so nutritious!  Enjoy! 🙂

Gluten Free Egg, Spinach, & Onion Breakfast Biscuit

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Anybody that knows me, or follows my blog at all knows that it is SO rare that I use the microwave…in fact, it’s at most once per year.  However, yesterday morning, I was in such a rush after waking up late that I succumbed! In all honesty, I’m glad I did, because I made these SUPER yummy breakfast biscuits!  These guys are gluten free, super quick and easy, excellent for you, and so so tasty!  You will love them!  Also, if you don’t want to use the microwave, you can use the oven.  I will explain how in the recipe directions.  I will say that the microwave was a HUGE timesaver for me this time though!

For the biscuits, I got the idea from the following pin, but I altered the recipe a lot.

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I actually used butternut squash puree in my biscuits, but you could also use pumpkin or sweet potato puree as well.  At any rate, they turn out great, and like I said before, they are SO easy!

GLUTEN FREE EGG SPINACH & ONION BREAKFAST BISCUIT

Ingredients (makes one biscuit sandwich)

For the biscuit

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • sea salt
  • olive oil spray
  • 1 egg
  • 2 Tbsp. canned puree (can use butternut squash, pumpkin, or sweet potato)
  • 1/3 cup almond milk

For the filling

  • 1 very large handful of spinach, chopped
  • 1/4 cup red onion, chopped
  • 1 egg
  • garlic powder
  • sea salt
  • olive oil spray

Directions

1.) First, we’re going to make the biscuit.  Place the coconut flour, baking powder, and a pinch of sea salt in a small bowl.  Mix well.  In another small bowl, place the egg, puree, and almond milk.  Whisk until combined completely.  Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.

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2.) Spray a large mug or a small bowl with olive oil, then put the mixture into the mug or bowl.  Place in the microwave for 3-4 minutes until cooked through.  If using the oven, place in the oven for 15 minutes at 350 degrees.

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3.) Let cool in the cup for a minute or so, then take out and put on a plate.  Use a knife to slice in half.

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4.) Now, we will make the filling.  Spray a small frying pan with olive oil spray, and place over medium heat.  Add the onion and cook for about 3 minutes.  Add the spinach, a sprinkle of garlic powder, and a bit of sea salt. Cook until the spinach is completely wilted. Place on one of the biscuit slices.

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5.) Using the same mug or small bowl that used for the biscuit, respray it with olive oil.  Crack an egg into the mug and stir with a fork to break the yolk.

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6.) Place in the microwave for about 40-60 seconds.  Place the egg on the other biscuit slice.  If you don’t want to use the microwave, you can just cook your egg in the frying pan you used for the spinach and onion.

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7.) Put the slices together, and you’ve got your breakfast biscuit sandwhich!  SO EASY!

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SO YUMMY!!!  You gotta try this! 🙂