Looking for a quick and delicious boost of healthy disease-fighting beta carotene? We’ve got it covered with another quick power snack idea. These ain’t Ronny Mac’s fries! So grab that bag of sweet potatoes you’ve got hanging around in the kitchen and some baby carrots that haven’t been touched in days in the fridge. (Ok, that’s what I did)
Here’s what you need for 2+ servings:
2 medium sweet potatoes
2 cups baby carrots
Herbs/spices for seasoning
Set oven at 400 degrees. Microwave sweet potatoes on high for 2-3 minutes or until slightly soft to make easier for slicing. Grab a large bowl and toss in baby carrots. On a large cutting board, slice sweet potatoes into french-fry width pieces – thickness is up to you!
Add sweet potato fries to carrots in bowl, drizzle with 2 tablespoons EVOO (you do not need much). Add seasoning of your choice, I used Tuscan Seasoning which includes garlic, lemon, red peppers, salt. You can also add salt and pepper but I did not since my seasoning already included it. Toss to coat with a large spoon, tongs, or even your hands!
Coat a baking sheet with non-stick spray and evenly distribute the sweet potato fries and carrots. Put in the oven and check every 10 minutes or so until crispy and slightly brown. Let cool for 5 minutes, and serve with ketchup.
These will also make a creative side dish, or serve along with crisp cut veggies for an appetizer. Enjoy!
Our homemade Tasty Caprese Bread is a fast and simple way to whip up an arguably gourmet snack to satisfy a crunch or salt craving. All with ingredients you can feel good about.
Here’s what to grab for 2 servings:
1 tomato, sliced
mozzarella (buffalo is best, but shredded is fine)
Top crispbreads with tomato slices. Drizzle with balsamic vinegar, and top with shredded or sliced mozzarella. Add a generous sprinkle of basil flakes.
Toast in a toaster oven for 7 minutes or until the cheese is melted and slightly browned.
Let cool and enjoy! You have just made yourself a filling, all-natural power snack.
I’d like to thank my boyfriend for this wonderful creation.
FACT: Shrimp may be small but are a powerhouse of selenium, vitamin D and B12! Not to mention an excellent source of lean protein, just 4oz provides nearly 25g. I’m no mathmetician, but shrimp added to fiber rich whole wheat pasta and some yummy veggies equals a super big meal of the weekend!
Here we go….
1/2 package of whole wheat linguine pasta
1lb uncooked shrimp
1 red pepper
1 can organic fire roasted tomatos (watch the sodium!)
Fresh garlic, 1 lemon, EVOO
Heat 2 tbs EVOO and lots of garlic (at least 4 cloves chopped) in a large skillet/wok over med-hi heat. Cut pepper, onion, and asparagus into medium sized pieces. Add pepper, onion to skillet, set asparagus aside. Let sautee until onion is soft.
Meanwhile, cook whole wheat pasta according to package directions. Peel shrimp, season to taste and pan fry in skillet separate from vegetables. Set aside when fully cooked. Add asparagus to onion and pepper skillet, let cook for 5 minutes
Add pasta to vegetables, toss to mix. Add more EVOO if desired, squeeze with 3 wedges lemon. Let cook over medium heat for 5 minutes.
Serve with shrimp on top and grated parmesan cheese. Provides 4-5 servings.
Hmm apparently we are obsessed with ground turkey. But that’s ok because it’s a fabulous way to add lean protein to yummy meals!
This weekend we threw together one of our classic favorites: Turkey Chili. We have made so many renditions of this recipe I couldn’t tell you where to find our original inspiration. Chili is a staple and a tasty way to load up on tons of veggies, filling fiber, and muscle building protein. And it’s totally portable and easy to re-heat. That’s what we call a power meal!
Here’s what you need to start!
1lb ground white turkey meat
1 can whole peeled tomatos (the big size)
1 can tomato paste
Veggies – one of each: red, yellow, green, and jalapeno peppers, onion, zuchini, potato (optional if you want to add a little starch)
1 can pinto beans
1 can kidney beans
1tsp chili powder
Start by browning the turkey in a large skillet with a splash of EVOO. Meanwhile, warm a large stew pot up on med-hi heat and add garlic and EVOO. Add onion and the rest of the veggies, chopped in stew sized pieces. Cover and let cook for 10 mins. Once turkey is browned, take off heat and set aside.
Once the veggies are heated and cooking, add tomatoes, paste, cumin and chili powder to the stew pot. Add cooked turkey. Stir, bring to a boil. Reduce heat and let simmer for 15 mins. Then, add drained and rinsed beans. Stir, and let simmer for another 15 mins.
I’m pleased to announce my first official Big Meal of the Weekend: Turkey Stoup
1lb ground turkey
Lots of hearty veggies: 1/2 to 1 cup of the following: onion, green beans, carrots, celeri, spinach, potato
1 jalapeno, diced
1 can pinto beans
Low sodium chicken broth
Can diced tomatoes
1 tbsp diced garlic
Start by browning the ground turkey in a splash of EVOO. Chop all the veggies into stew-sized pieces. In a stew pot, heat a generous amount of EVOO and add garlic, jalapeno, onions, green beans, carrots, potato, celeri. Hold spinach for later.
When the turkey is finished browning, put to side. Let the veggies sautee for about 10 minutes. Then, add 1 cup diced tomatoes and 3 cups broth. Rinse and drain the beans, add. Stir in the cooked turkey and a handful of fresh spinach leaves. Optional: 1 tsp ground cumin. Add sea salt/pepper to taste.
Find our inspiration here.
Despite the recent sweeping trend of providing ‘healthy’ menu alternatives at even some of the notoriously worst restaurants (think Unos: home of the 2,000 calorie ‘Pizza Skins’ who now offer ‘Five Grain’ thin crust pizza), one chain giant yet again gives us a reason to never stop being skeptical. Published yesterday on Time’s health page was an article about how McDonald’s Fruit & Maple Oatmeal is made with an offensive number of artificial ingredients and contains just about as many calories as an Egg McMuffin. Read more here.
I’m a bit disappointed, Micky D’s. I’ll admit, I hadn’t yet had the pleasure to select this bait-n-switch bomb in a pinch, but I guess I’ll stick to egg & cheese on an english muffin from Dunkin Donuts as my default on-the-go breakfast. Well, that is, until they get ratted out.
In the cupboard we have two bags of what appear to be brown rice – one ‘long grain’ and one ‘whole grain.’ My college-educated, smarty pants boyfriend asked a great question: What’s the difference? Which is the better choice?
The short answer is there is no difference. From what I can find, all brown rice is considered ‘whole grain.’ And long grain rice appears to be unique from brown rice in terms of consistency and taste – not nutrition. And it takes up to 50 minutes to cook. I’ve actually done this and you can get by with 30 minutes if you’re in a hurry.
However, what I did discover is if you’re counting calories, your best bet sounds like wild rice. This type also requires a good part of an hour to cook, but boasts a mere 166 calories per cup (vs. 200+ in most brown or long grain varieties). What’s also interesting is that wild rice isn’t even actually rice, but rather marsh grass. Yum!
So I will leave you with way more than you’ve ever wanted to know about wild rice here. I’m off to Whole Foods to stock up!