Golden, crispy, and delicious sweet potato fries baked in a coconut crust.
The U.S. consumption of sweet potatoes has increased drastically over the past two decades as Americans have become more educated about the health benefits of this versatile root vegetable. Sweet potatoes are chock-full of vitamins, especially vitamin A in the form of beta carotene. They’re also rich in fiber and potassium and are low on the glycemic index despite their sweetness. Low glycemic foods help keep our blood sugar levels stable, which in turn reduces the risk of diabetes and heart disease. As a kid, the only time I remember eating sweet potatoes was at Thanksgiving, but now I enjoy them year-round in a variety of delicious ways. Coconut Crusted Sweet Potatoes Fries is the newest addition to my varied collection of sweet potato recipes. (See all the recipe links at the end of this post.) (more…)
A quinoa salad with a colorful assortment of healthy ingredients in a curry infused Greek Yogurt dressing.
Curried Cranberry Cashew Quinoa with Carrots and Corn – bet you can’t say that ten times fast! I wasn’t going for alliteration when I developed this recipe. My only goal was to create a curried quinoa salad, with an herbed Greek yogurt dressing, to bring to a birthday lunch I’ll be attending tomorrow. But, when I thought about the odd hue that curry can sometimes give to food, I decided the dish needed some pleasing flecks of color so I added cranberries (red), carrots (orange), and corn (yellow). I also knew I wanted some type of a nut in this dish, and cashews were a natural choice since they are often used in curry recipes. So, that’s how this recipe ended up with such a catchy title. I hope the birthday girl likes curry! (more…)
A simple and healthy throw-together salad with classic antipasto flavors.
Cucumber Antipasto Salad is a ridiculously easy throw-together salad with classic antipasto ingredients. It takes just a few minutes to prepare and yields eight to ten servings, so it’s a great dish for entertaining. The crunchy cucumber provides a nice contrast to the soft and silky artichokes, peppers, and mozzarella cheese. Dressed in a simple lemon vinaigrette with a generous smattering of fresh dill throughout, this healthy and tasty salad is a real crowd pleaser. (more…)
Red onions are the rack for perfectly roasted hasselback potatoes.
Roasted potatoes in almost any form are delicious, but hasselback potatoes have a cult-like following due to their simple preparation and unique appearance. Recipes for this insanely popular dish are all over the food blogosphere, cementing their position as a classic food. This recipe for Hasselback Potatoes Over Roasted Red Onions puts a unique spin on the beloved side dish. It’s a twofer, simultaneously producing perfect, unbroken, hasseleback potatoes along with sweet, tender, roasted red onions, which make the perfect condiment for grilled meat. (more…)
By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re an athlete looking for a different way to fuel your next big workout, then listen up! Roasted Baby Potato Stacks look like elegant appetizers, and they are, but they’re also a great source of energy for active individuals. Protein shakes, bars, and gels are popular options for pre-workout meals and snacks, but potatoes are a much better choice. They’re unprocessed, full of nutrient dense complex carbohydrates, and contain more potassium per serving than a banana, so for peak exercise performance potatoes can’t be beat. Roasted Baby Potato Stacks are deliciously addictive so you won’t have any problem eating a whole bunch of them for maximum athletic endurance. (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Links to all Recipe Redux posts appear at the bottom of this page.
This month’s Recipe Redux challenge was Grab a Book & Cook. For anyone with even a modest cookbook collection this challenge would seem pretty straight forward, but, there was a catch. We couldn’t choose any recipe we wanted. As a farewell to the year 2016 we had to pick a recipe from a page using any combination of the numbers 2 – 0 – 1 – 6. I had so much fun looking through all my cookbooks using the various page combinations and when I stumbled upon Lemon Rice I knew I had a winner. This is an unbelievably easy and tasty way to jazz up plain white rice and it only adds a couple of minutes to the usual prep time. The recipe for Lemon Rice is on page 201 of How to Cook Everything by Mark Bittman. (more…)
A classic side dish made gluten-free. Quick and easy. Tomatoes stuffed with savory breadcrumbs, goat cheese, and pine nuts. Great for entertaining or casual family dining.
Tomatoes Provencal, named for the idyllic region in southern France, is a simple side dish with sophisticated taste. Firm tomatoes are hallowed out, stuffed with a gluten-free, savory breadcrumb mixture, and then baked to golden perfection. There are countless versions of Tomatoes Provencal and many ways to vary the ingredients, but garlic, olive oil, and herbs, the hallmarks of Provencal cooking, are always present. Many recipes for Tomatoes Provencal call for parmesan cheese but I always use goat cheese because it is more characteristic of Provence and I think it makes the dish taste more “French”. (more…)
A beautiful, colorful zucchini casserole with just 4 ingredients that you can have on your table in under 30 minutes, start to finish!
Baked Sun Dried Tomato Zucchini is a fantastic oven-to-table casserole that requires just 4 ingredients and only 20 minutes in the oven. It’s a great summer side dish that goes well with just about anything. So, if you have a glut of zucchini on your hands (and who doesn’t this time of year) you’ll want to give Baked Sun Dried Tomato Zucchini a try. I promise, the results will not disappoint! (more…)
I loving taking classic recipes and putting my own spin on them, and that usually includes trying to make them just a wee bit healthier. I don’t think you have to go overboard in your quest to eat healthy food. I’m a firm believer that very small changes really add up and, over time, make a big difference. For me these small changes include using lesser amounts of natural sweeteners in place of refined sweeteners, and steering clear of processed oils, like vegetable oil, in favor of healthy fats like olive oil, avocado oil, and coconut oil. So whenever I scan a recipe I will automatically make my own modifications to reflect these healthier preferences and that’s exactly what I’ve done with Apple Cranberry Walnut Coleslaw. This coleslaw is made with homemade avocado mayonnaise (and Greek yogurt) and contains no added sugar. It’s wholesome, crunchy, and makes a great summer-time salad for picnics and barbecues. The apples, cranberries, and walnuts make it a little bit different but don’t overpower the classic coleslaw taste. (more…)
The popularity of sweet potatoes in the U.S. continues to rise as more and more people discover the variety of delicious ways to use this versatile vegetable. Once thought of as a Thanksgiving or winter side dish, sweet potatoes are now served all year-long. My family loves sweet potatoes and I serve them often – roasted with coconut oil, in salads, and in appetizers too as in my recent Sweet Potato Black Bean Avocado Salsa post. And now that peach season has arrived I’ve combined sweet potatoes and peaches to create a delicious, nutritious side dish that is fantastic served alongside grilled chicken or pork. Sweet Potato Stuffed Peaches are tender, creamy, and full of sweet, savory, peachy flavor. (more…)