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One vegetable that I typically don’t purchase a lot of is sweet potatoes. It’s not that I don’t like sweet potatoes, but sweet potatoes haven’t been one of those vegetables that I crave. Every year for holidays, I will make my Sweet Potato Casserole. But besides that, I haven’t played with sweet potato recipes that much. Until my coop. This year, our coop has given us lots of sweet potatoes in our produce bins. I’ve learned that sweet potatoes go excellent in soups, in my black bean sweet potato hash and as Sweet Potato Wedges!

Sweet Potato Wedges are basically thicker sweet potato fries.  If you like really crispy fries, you can follow the recipe below but just slice your sweet potatoes into thinner strips.  I will usually eat my sweet potato wedges without any dipping sauces but hubby will usually use barbecue sauce or spicy mustard.  Sometimes I will make these as as an afternoon snack and other times I will use them as my carb for dinner.  I will also switch up the spices below.  So, if you are not a fan of rosemary, try making these wedges with cayenne pepper (for a little kick) or brown sugar (for sweetness).  I would love to hear how you make your Sweet Potato Wedges!  What spices do you use?

Below is the sweet potato cut and mixed with seasoning (recipe is below)

Once sweet potato is covered with oil and seasoning, spread on a cookie tray (recipe is below)

Finished Product

 

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This recipe was adapted from Women’s Health Magazine

I could eat salmon every day of the week.  I started eating seafood when hubby and I moved to Florida over 9 years ago.  Before then, I never ate it.  But now, I can’t get enough of it.  Especially salmon.  Salmon is high in protein and full of heart healthy omega-3 fatty acids.  And, it is so easy to prepare.  I love to grill it, pan fry it, broil it, bake it, you name it, I’ve done it.

This Pan Fried Salmon recipe is extremely easy to make and was inspired by Houlihan’s.  Hubby and I used to go out to eat at Houlihan’s when we lived in Illinois. This recipe is made with asparagus, arugula and tomatoes but you can really substitute the vegetables with whatever you have in your fridge.  Try it with broccoli or green beans and regular salad greens and you will have a very similar meal with amazing flavor!

Balsamic Vinaigrette recipe was taken from Food.com

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I am constantly looking for healthy recipes that are outside the box and a good way to make use of the fresh produce in my refrigerator. After going gluten free this past January, one of the meals I’ve missed is pizza. I’ve tried a couple of gluten-free crust mixes as well as Domino’s Gluten Free pizza, but as of yet, I haven’t found one that I really like. So when I saw that I could make cauliflower pizza crust that is gluten-free, I was intrigued!  The main component of this cauliflower pizza crust recipe is cauliflower, cheese and eggs.  The rest of the ingredients are spices!  (And pizza toppings)

This recipe is much easier to make than you would expect! The main tool you need is a food processor. And, while this is not a necessity, if you have a pizza stone to bake your pizza on, it will create a crispier crust, which is good because the cauliflower crust doesn’t quite stay together quite like a flour dough crust would.

To make the crust, pulse chopped cauliflower in your food processor until it looks like a grain (recipe is below)

Place the combined cauliflower “dough” mixture on a sprayed cookie sheet, parchment paper or a pizza stone and spread out to a thin layer. (Recipe is below)

Bake cauliflower dough for  15-20 minutes until top is slightly browned.  (recipe is below)

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Recipe Inspired from Healthy Tasty Eats

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This past winter, I started cooking with quinoa. After removing gluten from my diet, I started looking for alternate grains to cook with. And while quinoa isn’t a grain (it is a seed), it is very easy to cook with AND bake with!  Besides this recipe, I HIGHLY recommend you check out my Quinoa with Roasted Brussel Sprouts & Red Onion recipe.  It is one of my favorite meals to make!

These Apple Quinoa Bites make for an excellent breakfast, snack or pre-run meal!  I have two nephews that are under the age of 3 and they love this meal!  I’m also thinking these would freeze well although I haven’t tried freezing them.

To make these bites, mix the ingredients together (recipe is below)

Once mixed, spoon mixture into 12 muffin cups. (recipe is below)

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This recipe has been adapted from And They Cooked Happily Ever After

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One of my favorite herbs is basil. I love the way it smells when I cut it from my garden, I love the way it goes perfectly with tomatoes and mozzarella, I love it in a pesto sauce, the list goes on and on.  One of my favorite ways to cook with basil is in my Basil Spinach Pesto.  This pesto can be used in so many different ways and one great way is this Pesto & Cheese Stuffed Chicken recipe.  One of my hubby’s annual Valentine’s Day tradition is to cook me dinner (versus going out and dealing with the crowds & busy restaurants).  One year, hubby made stuffed chicken breasts for me. I was so impressed because I never tackled making stuffed chicken breasts before thinking that it was a difficult recipe.  This Pesto & Cheese Stuffed Chicken recipe is easy to make.  Don’t be like I was and let the thought of making stuffed chicken overwhelm you – it really is easy!

The main ingredients of this recipe are your chicken and your pesto.   Once you have your ingredients ready to go, flatten your chicken with a meat mallet and spread the pesto and cheese mixture on it (see recipe and directions below).

Then roll your chicken, dip it in egg and coat with the bread crumb mixture, place it in the baking sheet and bake for 30-35 minutes.  Serve with a simple salad, and you have a well rounded meal!  How easy is that?  (See below for the recipe ingredients and directions.)

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This recipe is adapted from Kalyn’s Kitchen

Belonging to a fruit & veggie coop, I get really excited every Wednesday. Wednesdays are the day that we go to pick up our produce bin. The way our coop works, we don’t have control over what fruits & veggies we get each week. Instead, each week there is a huge variety of in-season produce overflowing in our bins. Hubby loves it because he juices pretty much every fruit & veggie and I love it because I can cook to my heart’s desire and experiment with new recipes and concoctions.

One week we received a huge bag of Basil as well as a huge bag of fresh spinach from our coop. Immediately I knew that I wanted to make pesto. But I wanted to add some additional nutrients into the pesto. I found a recipe for Basil Pesto and it was one of those moments where I heard angels singing from heaven when I realized we could add spinach to it. Basil is full of Vitamin A, K and folate and spinach is chock full of Iron, Vitamin C, Vitamin K, Folate and Beta-Carotene so I figured combining the two greens would give hubby and I lots of vitamins and nutrients in just one meal!

The pesto recipe below goes perfectly on pasta, stuffed in chicken (make sure you see my upcoming recipe for this!), on sandwiches, pizzas, and so much more!  Picture above is a veggie sandwich that is SO tasty and easy to make.  Spread the pesto on both slices of bread, add any fresh veggies you like (pictured is fresh spinach, tomatoes & cucumbers), add mozzarella cheese and voila.  A super easy vegetarian sandwich that is tasty and good for you!

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This recipe is adapted from Kalyn’s Kitchen

I LOVE this recipe! One of my favorite snack bars to eat before going out on a long run are Larabars. They have just the right amount of protein and carbs to keep my body fueled when I’m out burning calories running. Even if you don’t like to run, this recipe would make a great snack for yourself or your kiddos. This recipe is healthy, simple AND you need just three ingredients.   And, for those of you who don’t eat gluten, this recipe is gluten-free! Just make sure the dates you use are not dusted in wheat as many are.

If you don’t like cherries, you can substitute other dried fruits. I’m thinking that dried apricots or cranberries would be really good as well!

This recipe was inspired by Food.com