Baked Sweet Potato Fries

Baked sweet potato fries are my newest obsession and favorite treat. They are gluten-free friendly, paleo friendly, and well, just darn delicious. And because they are sweet potatoes AND baked instead of fried, there's no guilt involved. Just a plate full of yumminess.

 

 

Warning, they are extremely addicting so if you do decide to make these don't say I didn't give you a heads up.

 

 

What you'll need:

2 small or 1 large sweet potato washed

1-2 tablespoons of coconut oil

Sea salt and cinnamon to taste

 

 

What to do:

Preheat your oven to 450 degrees. Wash your sweet potatoes and cut them into long thin strips. The thinner they are, the crispier they get. Put them in a large bowl and add the coconut oil and gently toss the sweet potatoes until they are evenly coated. Line a large baking sheet with parchment paper and place your fries evenly on the tray. Sprinkle sea salt and cinnamon evenly over your fries. Bake for 20 minutes turning once about halfway through. Let cool (this was pure torture for me). Enjoy!

 

These were gone in a matter of minutes. I have a feeling this is going to be a regular in my weekly rotation. Yum!

 

Have you made sweet potato fries before? Let us know if you try this out!

 

 

Easy Healthy Stuffed Chicken Recipe

If you're like me, you don't have much time at the end of the day to cook a delicious meal that's also nutritious. It's so easy to eat terrible when you're on a time crunch, but I've got a very simple and quick stuffed chicken recipe for you to try!

What you'll need:

3 boneless, skinless chicken breasts (I used organic, grain fed chicken breasts)

5 medium baby portabella mushrooms, sliced 

1 handful of baby spinach

1-2 tablespoons olive oil 

1 teaspoon Italian seasoning
1 teaspoon cayenne pepper (optional if you want a little kick)

salt and pepper to taste 

What to do: 

1. Preheat the oven to 375 degrees.

2. Line your dish with foil. I used the parchment paper foil combo sheets and they worked perfectly.

3. Slice your chicken breasts almost in half longways, stopping just before you get all the way through.

4. Take a few slices of baby portabella mushrooms and a small handful of spinach and stuff each chicken breast until you've used all of your ingredients.

5. Drizzle your chicken with your olive oil and sprinkle your seasonings on top. 

6. Bake for approximately 35 minutes or until chicken is fully cooked.

7. Enjoy! 

I served ours with some roasted brussle sprouts and asparagus. Jay went back for seconds! This dish would be great with some goat cheese stuffed inside as well. Next time! 

Do you think you'll try this the next time you're looking for a quick and easy healthy dinner option? Let us know if you do in the comments! 

Simple Springtime Salad Recipe

I can't get into salads when it's cold out. Something about the winter makes me crave all warm comfort foods and salads and smoothies don't sound as appealing to me. Now that spring is right around the corner, I've been craving salads like crazy. I made this one the other day for a dinner party and it was a huge hit. Jay and I liked it so much that we made it again as part of our dinner last week. 

It's so simple and easy to put together, yet is full of flavor and will make you want to go back for seconds (or thirds). 

What you need:

1/2 cup chopped walnuts 

3/4 cup crumbled goat cheese 

1 large green apple 

1 bag baby spinach 

dressing of choice (we used pear and gorgonzola dressing and it was fantastic on this salad!)

What to do:

1. Preheat your oven to 350 degrees and spread walnuts on a pan with parchment paper (easy cleanup!)
2. Bake for 5-7 minutes until they are lightly toasted. Make sure to not let them burn! 
3. I bought a log of goat cheese at the store so I sliced mine up in small little crumbles 
4. Chop up your green apple into small cubes 
5. Start with a generous layer of baby spinach and top it with a handful of apple cubes, goat cheese and walnuts. Start layer over again until you've used all of your ingredients. I find that this layering technique insures you'll get an equal amount of each topping in your bowl.
6. Dish up and top with some dressing
7. Enjoy! 

Can you enjoy salads in the winter or do you prefer to eat them when it's warmer out? What's a salad recipe that you love?

Ways to Avoid Emotional Eating

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Everyone is guilty of it at some point--eating because you're bored or stressed or unhappy. Many times people use food as a way to cope with how they're feeling. Food is never the answer--if you eat to quell an emotion, you really aren't solving anything. The problem will still be there after you've downed that pint of ice cream. 

Next time you're feeling a negative emotion and mysteriously find yourself standing in front of the refrigerator, walk away and try one of the following to get your mind off food:

Exercise: Working out makes you feel great after you've finished. Think about how much greater you will feel knowing that you chose to do something good for your body instead of sitting around eating calories you don't need. Search fitness on our site for some routine ideas.

Read a book: Read blogs. Pick up a novel. Whatever you choose, reading is a great way to help your mind stay active and help you learn new things. It’s one of the most productive things you could do for yourself!

Play with your pets: Seriously, who could resist these sweet little faces?

Call me a cat lady if you will—spending time with my pets is such a feel-good activity. Your pets love you no matter what mood you're in and they're always willing to hang out with you. Various studies have proven that just having a pet boosts health and well being. I believe it—they’re so fun to have around.

Stretch: Along the same lines as exercising, stretching is something good you can do for your body that will help keep it limber and help you de-stress. Click here for a routine you can do before bed. 

Write: Pissed off? Sad? Write about it. So many people find release in writing their feelings down. It's a way to express what's on your mind without having to speak a word.

Get outside: I don't know about you, but I always feel so much better when the sun is shining. 

I feel like I have more energy and it's easier to maintain a positive outlook. Next time you're feeling down, go outside. Go for a walk. Visit a park or garden. You could even just stand outside and let the sun shine down on you for a few minutes. Instant mood booster.

Do you have ways you avoid emotional eating? Share them with us. We’d love to hear!

The Best Yellow Cake Cupcakes with Chocolate Buttercream Frosting Recipe

Can you believe it? Valentine's Day is officially over already! I hope you all had a great day that was filled with tons of love -- no matter what you ended up doing. I'm going to share the BEST yellow cake cupcakes with chocolate buttercream frosting recipe with you today. I know it's a day late if you were looking for something sweet to bake for the holiday, but these are great ANY day of the year. Warning: cleanup can be tricky since you're going to the extra mile and not using a boxed cake mix or jar of frosting but the extra effort is definitely worth it. You can see from the photos that I need to work on my frosting skills, but as long as they taste delicious I think we can let that slide ;)

What you need for the chocolate buttercream frosting:

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3 1/2 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1/2 teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons heavy cream

What to do:

1. Cream butter for a few minutes with a hand mixer.

2. Stir 3 cups powdered sugar and cocoa mixture into the mixing bowl.

3. Turn mixer onto the lowest speed until the sugar and cocoa are mixed with the butter.

4. Increase mixer speed to medium and add vanilla, salt and cream and beat for 3 minutes.

5. If frosting is a little runny, add a little more sugar and mix again/If your frosting is a little too thick, add additional cream 1 tablespoon at a time. (I had to add two additional tablespoons of cream before my mixture was perfect)

What you need for the yellow cupcakes:

2 cups all-purpose flour

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter (1 stick), softened

1 cup milk (I used skim)

1 teaspoon vanilla extract

2 eggs

24 cupcake liners

What to do:

1. Preheat oven to 350 degrees. Place your cupcake liners in your cupcake baking pans.

2. In a large mixing bowl stir together flour, sugar, baking powder and salt.

3. Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.

4. Pour batter into cupcake liners, filling each 3/4 of the way full. Bake approximately 25 minutes or until knife comes out clean.

5. Let completely cool before icing -- VERY IMPORTANT unless you want runny butter cream :)

 

Let us know if you make these cupcakes! Any other sweet treat recipes you'd like to share?

 

 

Stuffed Butternut Squash

I found this recipe floating around Pinterest and new I had to give it a try. Butternut squash are always great but there is something about eating them in the fall and winter. They are so hearty and so good for you, it's hard not to love them! 

I modified the recipe a little to create the most delicious filling vegetarian dish I've had in a while. It was full of flavor and was really easy to make. I know all you meat eaters would love this dish too -- I honestly didn't miss the meat at all!

What you'll need
1 large butternut squash
1 tablespoon olive oil
1/4 cup sun dried tomatoes
3/4 cup mushrooms,  I used baby portabellas
2 cloves garlic, diced
1/2 cup cooked quinoa
1/2 cup mozzarella cheese, plus more for topping
salt & pepper to taste

What to do:

1. Preheat oven to 400°.  Slice squash in half longways and scoop out the seeds. Place each half cut side down in a 9x13 pan and pour 1/2 inch of water in the bottom. Place pan in the oven and bake until tender, about 45-60 minutes. Once done, remove from oven and set aside.
2. While the squash is cooking, cook your quinoa. I love to make mine in a rice cooker becuase I can just throw it in with some water and I don't have to worry about watching it. Stove top works just as well though!
3. While squash and quinoa are cooking, heat olive oil and add the garlic and mushrooms in a large skillet. After about 6 minutes add your sun dried tomatoes. Saute mixture until tender but make sure to not overcook it.
4. Once squash is done scoop out the insides, leaving 1/4 - 1/2 inch on the sides and bottom. Drain water from the pan and return the squash to the pan cut side up.
5. Mash the scooped out squash and stir in the cheese. Add quinoa and mushroom/sun dried tomato mixture to the squash and stir. Add salt and pepper to taste.
6. Scoop filling evenly into the butternut squash halves. Sprinkle the top with cheese and return to the oven.  Let bake for 10-15 additional minutes or until cheese has melted and the tops begin to brown.
7. Enjoy!

You will have to let us know if you try this one out! Do you have any favorite squash recipes you'd like to share? Leave them in the comments! 

Make Breakfast More Interesting

I love oatmeal. It’s easy to make and it’s a quick breakfast. It’s got lots of health benefits too—it can lower cholesterol, has antioxidants, is high in fiber, can ward off certain diseases and much more.  

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But, sometimes it does get boring. Here are a few ways to spice up your oatmeal without adding a ton of calories:

1. Take a cue from a classic sandwich and stir in a dollop of peanut butter and jam.
2. Pick a fruit, any fruit. Bananas, apples, blueberries or strawberries are all great choices. If you have a little extra time, you could cook bananas or apples to caramelize them and add extra sweetness.
3. No time for fresh fruit? Pick a dried fruit (or combine a few) like prunes, raisins, cranberries, apricots or berries.
4. Stir in some vanilla or almond extract.
5. Are you a chocolate lover? Sprinkle some chocolate shavings over the top.
6. There are a bunch of varieties of granola out there. Pick one and stir it in.
7. Add a dash of cinnamon.
8. Stir in a small amount of Nutella.
9. Mix in shaved coconut.
10. Sprinkle brown sugar over the top.
11. Drizzle maple syrup or honey on top.
12. Add almonds, pecans, walnuts, cashews or any other kind of nut.

What other ways do you spice up an otherwise plain breakfast?

Restaurant Style Guacamole Recipe

Mexican food is one of my favorite things to eat. I could probably eat it every single day but I think Jay would not be thrilled with this idea. Give me some chips and guacamole and I'm the happiest person in the world. I've been working to perfect making guacamole at home so I don't have to go out for it all the time (my wallet is thanking me for this!) and I've finally got it down. I made it twice this past weekend for different parties and knew I had to stop being selfish and share it with all of you. I hope you enjoy! 

What you'll need: 

4 ripe avocados

1 large tomato 

1 jalapeno (find the biggest one you can if you like it a little spicy) 

1 small red onion

1 bunch cilantro 

1 lime

Salt to taste 

What to do:

 1. Finely chop the tomatoes (removing the seeds), jalapeno (leave some seeds if you want it hotter), onion and cilantro and put it all in a large bowl. 

2. Slice the avocados in small chunks and add them to the mixture. I've learned that if you slice the avocados in half and then make diagonal cuts both ways while it's still in the skin and then scoop out the contents it will give you the perfect size (and it's not as messy).

3. Stir up all of the ingredients until you reach your desired consistency. Some people like their guac a little chunky and others like it silky smooth. It's totally up to you. I like to have it mostly smooth with some chunks in there. 

4. Slice your lime in half and squeeze both sides into your mixture. It may seem like a ton of lime juice but trust me -- the avocado neutralizes a lot of the flavors and you will hardly be able to taste it.

5. Sprinkle with salt, mix, add another dash or two depending on your preference and mix again.

6. Grab a big bag of chips and enjoy! :) 

Let us know if you try this recipe! Are there other appetizer recipes you'd like to share? Leave them for us in the comments!

Southwestern Black Bean Casserole

 

My future MIL shared this recipe with me and I couldn't wait to try it. Mexican and vegetarian? Sign me up! I made some changes to it so that it would include more whole ingredients instead of the reduced fat variety (which are actually worse for you than the real thing but that's another post for a different day). My fiance and I loved it!

 

Adapted from here.

 

 

What you'll need:

    2 (15-ounce) cans black beans, drained
    2 teaspoons extra virgin olive oil
    2 garlic cloves, minced
    1/2 cup vegetable broth
    1 teaspoon cumin
    1/4 teaspoon black pepper
    Salt to taste
    2 tablespoons chopped fresh cilantro (I used more than this because I love the stuff)
    6 corn tortillas (cut two of them in half)
    12 ounces salsa
    1 cup shredded cheddar cheese

 

What to do:

1. Preheat oven to 375°.

2. Drain beans, and set aside.

3. In a medium skillet, add oil; heat over medium-low heat. Add garlic and saute until tender (about 4 minutes).

3. Add black beans and broth, and continue cooking approximately 3 minutes. Add cumin, black pepper, salt, and cilantro; stir to combine.

4. Spray the bottom of an 8x8-inch casserole dish with nonstick cooking spray or line with foil (I do this for easy clean up). Add 1 and 1/2 tortillas, 1/4 black bean mixture, 1/4 salsa, and 1/4 cheese; continue layering until all ingredients have been used.

5. Cover casserole dish with foil, and bake approximately 20 minutes or until cheese is melted. Remove foil, and continue cooking 8–10 minutes. Remove from oven and let cool for about 5 minutes before cutting.

6. Garnish with sour cream, more cilantro, tortilla chips or whatever else comes to mind! Enjoy :)

 

Let us know if you try this! Are there any other good Mexican recipes you'd like to share? Leave them in the comments!

 

 

Recipe: Clean Eating 3 Bean Chili

One of my favorite things about winter is the food. Warm, hearty dishes take over and one of my favorites is chili. Nothing beats a hot bowl on a cold night. I love to serve it with a side of cornbread for an extra delicious and filling meal. It's a great way to get a bunch of protein while still eating clean. Here's one of my favorite recipes that I've found. 

Clean Eating 3 Bean Chili

(adapted from the Gracious Pantry) 

What you'll need: 

1 tbsp. olive oil

1 medium onion, chopped

3/4 cup carrots, chopped

1 (15 oz) can died tomatoes, no salt added

1 (15 oz) can fire roasted tomatoes 

1 (15 oz) can black beans

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans 

2 tsp. ground cumin

2 tbsp. taco seasoning

3 cups vegetable broth 

What do to:

1. Saute the carrots, onions, cumin and taco seasoning in the olive oil using a medium sized soup pot for about 5 minutes 

2. Add all other ingredients and stir to combine 

3. At medium heat, bring to a boil

4. Allow to boil for approximately 10-15 minutes and turn heat to low 

5. Let simmer for 30-45 minutes stirring occasionally (the longer you let it cook the more flavorful it will be)

6. Allow to cool and serve with a little bit of cheese, sour cream, tortilla strips or anything else you'd like to garnish it with.

Do you love warm comfort foods in the winter? Let us know if you try this recipe out! 

Holidays: Side Dish Recipe

For Christmas Eve this year, I was supposed to head over to my cousin’s house. Unfortunately, she came down with the flu and plans were canceled. Instead of completely canceling the festivities, I’ve been thrown into hosting duties! 

I’m going to be making a fairly traditional dinner, including ham, mashed potatoes and gravy, mac and cheese, peas and carrots, stuffing, cornbread muffins, pie, and more. If you’re looking for a little last minute inspiration for your holiday dinner, here’s a recipe I’ll be making:

Garlic Mashed Potatoes

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What you’ll need:

• 2 pounds of Yukon Gold potatoes
• 4 peeled garlic cloves
• 5 tablespoons of milk
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• Butter, to taste (optional)
• Sour cream, to taste (optional)

How to do it:

1. In a large saucepan, boil enough water to cover the potatoes, garlic and salt. Totally up to you if you want to leave the skin on the potatoes.
2. Cook the potatoes, garlic and salt until the potatoes are tender, about 25 minutes.
3. Remove from heat and drain.
4. Beat the mashed potatoes and garlic with an electric mixer on low speed.
5. Add the olive oil.
6. Slowly beat in the milk.
7. Optional: add a bit of butter and/or sour cream to make the potatoes creamier. Top with traditional gravy or make the potatoes even more decadent by adding shredded cheese.

If you’re on your own to cook dinner for your family (like I am), don’t try to do everything yourself! Pick a few dishes that you will make from scratch and then decide on the ones that could be bought or are pre-made so they can be popped in the oven. And, it’s pretty standard to ask your family to help contribute by bringing a side or dessert.

Enjoy!

Queso Blanco Recipe

 

So I know we like to promote health on this blog but sometimes an amazing recipe comes along that is too good not to share. I've been making this queso blanco for most parties and events lately and it's always a big hit. Who doesn't like cheese? And don't get me started on tortilla chips, I could eat my body weight in them easily. I just whipped up a batch last night for my company holiday party potluck and I'm planning on bringing another batch to a party this weekend. It's very easy to make and very hard to mess up -- my kind of recipe!

 

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What you'll need:

1 tablespoon olive oil
1/4 cup chopped white onion
1 large diced jalapeno with the seeds and stem removed
16 ounces white American cheese, shredded or cubed
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
1 (10 oz.) can Rotel
1-2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped

 

What to do:

Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. Add the can of diced tomatoes and green chilies, the diced tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.

 

Tips: I had to buy the white American cheese at the deli counter and then cut it up into cubes. I couldn't find it anywhere else! Also, leave some of the jalapeno seeds in and add a little more white onion if you want a kick. I bring it over in a crock pot and let guests enjoy it all evening.

Do you have any recipe favorites you bring to parties? We'd love to hear them! Let us know if you make this and how it turns out.

 

 

The Perfect DIY Co-worker Gift

Each year around this time, my workplace gears up for the holidays. There’s a company holiday party, department parties and co-worker gift exchanging. Typically within my department, each person gives something to everyone. Since it gets pricey to buy gifts for everyone, this year I’ve decided to go the DIY route.

This year my co-workers are getting chocolate cupcakes with peppermint frosting! And of course, I had to add some holiday decorations. I purchased the supplies, including sprinkles, decorations, liners and cupcake boxes (each holds four cupcakes) at Michael’s. I also attached a hand written note to each box. For under $20, I am able to give homemade treats to 11 of my co-workers! 

Here are some pictures from my fun night of baking:

Got any great DIY gift ideas? Share in the comments!