Posts made in December, 2011

Sweet Potato Guacamole

Posted by on Dec 8, 2011 in salads, snacks, vegetables | 0 comments

I love sweet potatoes almost as much as I love avocados!  At the beginning of each week, I like to steam 3 or 4 of them, so I have them on hand for various recipes.

Most of my friends know that guacamole is my go to snack – especially after a tennis match in this Texas heat.  Try this twist on my old favorite.

Sweet Potato Guacamole

  • 1 sweet potato, steamed and peel removed (I used a yellow variety)
  • 2 avocados, peels and pits removed
  • 1/4 cup chopped pecans
  • 1/4 cup chopped purple onion
  • 1/4 cup chopped baby tomatoes
  • juice from 1/2 a lime
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic salt
  1. In a medium size mixing bowl, mash together the sweet potato and avocados.
  2. Add the pecans, onion, tomatoes, lime juice, cumin, and garlic salt.
  3. Stir to combine.
  4. Serve with your favorite dipping chip – I used crinkled sweet potato chips.
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chocolate pumpkin seeds

Posted by on Dec 8, 2011 in snacks | 0 comments

My family gobbled up this easy-to-make sweet and savory snack.  Pumpkin seeds, also known as pepitas, give a healthy crunch to any dish.  Try sprinkling them on your salads, adding them to your granola or muesli, using them in your baked goods like pumpkin bread, or grabbing them by the handful to snack on.

5 reasons to add pumpkin seeds to your family’s menu this week:

  • They provide many forms of vitamin E and other antioxidants.
  • They’re a great source of the mineral zinc along with magnesium, iron, copper, phosphorus, and manganese.
  • They have been shown to improve insulin regulation.
  • They have been shown to be antimicrobial, antiviral, and antifungal.
  • They contain lots of lignans which may provide protection from cancers like prostate and breast.

Print
chocolate pumpkin seeds
Author: 
Recipe type: snack
 
Ingredients
  • 2 tablespoons honey
  • 1 tablespoon natural unsweetened cocoa
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 cups pumpkin seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread out the pumpkin seeds on a parchment lined baking sheet, and toast them in the oven for 3-4 minutes.
  3. In a small mixing bowl, combine the honey, cocoa, cinnamon, sea salt, and oil.
  4. Add the toasted pumpkin seeds to the bowl, and stir to coat them.
  5. Spread the pumpkin seeds out on a parchment lined baking sheet, and bake for 12-13 minutes.

 

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Sweet and Smoky Pecans

Posted by on Dec 3, 2011 in snacks | 0 comments

Nuts are a delicious and nutritious snack.  Try this recipe to spice up your favorite type of nut.  I used pecans in mine.

Sweet and Smoky Pecans

  • 2 tablespoons honey
  • 1 tablespoon dried thyme
  • 1 teaspoon ground chipotle
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 cups pecans
  1. Preheat oven to 350 degrees.
  2. Toast pecans for about 5 minutes.
  3. In a bowl, combine honey, thyme, chipotle, salt, and oil.
  4. Add toasted pecans and stir to coat them.
  5. Spread the pecans out on a parchment line baking sheet.
  6. Bake for 12 – 15 minutes.

 

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Roasted Yukon Gold Potatoes

Posted by on Dec 3, 2011 in vegetables | 0 comments

Although we have all heard to stay away from white potatoes because of their high glycemic index, eating Yukon gold potatoes in moderation boasts some health benefits.  They are surprisingly high in Vitamin C, potassium, and fiber when eaten with the skins on.  Yukon golds have a wonderful buttery taste and texture, so they hold together well in mashed potatoes and other baked recipes.  I like to make a batch of these roasted potatoes for dinner and save the left overs to eat with eggs for breakfast or to make a potato salad for lunch.  Try adding a couple of tablespoons of your favorite herb like rosemary or parsley for a different taste.
Roasted Yukon Gold Potatoes

  • 3 lbs yukon potatoes, cut into chunks
  • 2 tablespoons Earth’s Balance Natural Buttery Spread
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt the Earth’s Balance Natural Buttery Spread.
  3. Add the garlic salt and pepper to the saucepan and remove from heat.
  4. In a large bowl, combine the cut up potatoes and buttery mixture and stir to coat the potatoes.
  5. Spread out the potatoes on a parchment lined baking sheet.
  6. Bake for about 40 minutes or until potatoes are soft, turning over a couple of times while roasting.

 

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Creamy Sweet Potato Red Pepper Soup

Posted by on Dec 3, 2011 in soups, vegetables | 0 comments

It’s cold and rainy here in Dallas, so bring on the comfort foods!  It’s a Friday night, and all I’m picturing is a good book, a crackling fire, and this warming soup.

Creamy Sweet Potato Red Pepper Soup

  • 2 medium sweet potatoes, cut into chunks
  • 2 red peppers, cut into chunks
  • 1/2 purple onion, cut into chunks
  • 4 cups chicken broth
  • 2 cloves garlic garlic
  • 2 teaspoons cumin
  • sea salt to taste
  • 1/2 cup cashews
  • 1 cup almond milk
  • 1 tablespoon olive oil
  • zest of a lime
  1. In a medium saucepan, combine sweet potato, red pepper, onion, chicken broth, garlic, cumin, and sea salt.
  2. Bring to a boil, then reduce heat to low, cover, and let simmer for 1 hour.
  3. While the broth mixture is simmering, combine cashews, almond milk, olive oil, and the zest of a lime in a Vitamix or other blender.
  4. After the broth mixture simmers for 1 hour, add it to the Vitamix.
  5. Blend on low for 15 seconds, moving to high for 1 minute.
  6. Serve hot.
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