Twice Baked Sweet Potatoes-maybe my favorite thing to eat in the whole world!
Step 1: Microwave sweet potatoes until able to cut in half and scoop out 3/4 of the inside.
Step 2: Add scooped sweet potato to 1 heaping tbsp plain Greek yogurt, 1 heaping tbsp skim ricotta cheese, 1/4 c almond milk (optional), 1/4 c black beans and 1/4 c crumbled blue cheese to mixing bowl.
Step 3: Mix together with hand mixer until well blended and slightly fluffy then scoop mixture into hollowed out sweet potatoes.
Step 4: Bake for 15 to 20 min at 375 degrees
Other combos to try for the stuffing:
Spinach or kale, black beans, Greek yogurt and feta cheese
Cook 1 lb chicken breast(that you cubed and marinated in a light Greek dressing for about 40 min) then set aside
Cook 3 c whole grain penne pasta noodles and set aside (make sure you save 1 c of the pasta water to add to your sauce)
In pan sautee’ the following on med for 15 min:
Kalamata olive paste-2 tbsp (I got mine at the local Greek store)
Olive oil-2 tbsp
Red onion-chopped or sliced-1/4 c
Kalamata olives-1/2 c
Feta cheese-1/4 c
Water from pasta-1 c
*1/4 c pine nuts (optional)
*1 tbsp chopped banana peppers (optional)
Season with red pepper flakes, oregano, salt and pepper
Add the pasta and chicken to the kalamata sauce then add 2 c spinach leaves and 1/4 c feta. Mix everything together and let them blend together for 10 min or so until the spinach is wilted down and everything is well coated in the sauce.
The other night I made a delicious Santa Fe Chicken Salad! I want to share it with you!
I marinated the chicken in lemon juice, lime juice and salsa just for an hour. Once I put everything together in the giant salad bowl I baked it for 25 min at 350 degrees turning it at the halfway point- just like this in this pan.
Next I chopped up peppers, red onions, asparagus, tomatoes, green onion, lettuce, basil and cubed some cheese-cheddar and mozzarella blend. I let the chicken marinade for a while as I chopped everything up…..
Last, I made my own dressing using the ingredients pictured below…..
In this post I want to try to show you how easy and quick it can be to eat healthy…..
On Tuesday I chopped my veggies-tomatoes, zucchini, red onion and green onion-about 2.5 cups total
I cooked 1 package of chicken and cubed it so I can easily throw it in a pita pocket, salad or mix it with some rice or quinoa.
I boiled 2 eggs so I had them ready for when I wanted to add them too!
I had on hand already brown rice, quinoa, tuna, feta and mozzarella cheeses and lettuce.
If you take a little time 1 or 2 days a week to prepare your meals or part of your meals you will be more inclined to throw together something healthy quickly rather than stopping and grabbing something quick-that rarely ends well!! Try it this week and see if it works for you!!
This is what I ate all week for lunch and dinner. I spent maybe 5 min at the most putting it together and making a little homemade dressing each time if I wanted to add it. Below are pictures so you can see how I basically ate the same thing over and over again BUT I never got bored with it…..
Pizza…..Salad……tons of opportunities to get your color on with food!!! Mix fruits and veggies in salads (tomatoes and strawberries pictured here below)…..pile on the veggies when making pizza. Color=Nutrients…which reaps great rewards on your body and mind. Treat your body after a great workout with color, after a long day, a long week with colorful food. You will feel better, you will live longer, you will be more mobile, you will be happier, you will be light and airy maybe even bouncy! I love when I feel bouncy!!! Food is fun and good food is essential to our health….make it fun, make it colorful!!! xoxoxo-A
***health benefits of red onions:good source of vitamin B, fiber, potassium, and great source of vitamin C….low in fat, cholesterol and sodium*** be sure to only peel the first “papery” layer off as the nutrients are found more close to the outer edges rather than the inside***
1 1/2 cup “mini salad shrimp”
Fresh chives and basil chopped into 1 cup brown rice
Splash the shrimp, peppers and mango mixture with 2 tbsp lemon juice, 1 tbsp olive oil and pinch of honey-cook on med to high heat in skillet for 10 min adding in the rice for the an additional 3 to 5 to finish it all off. (add additional seasonings as you wish)
Serves 2 to 3
Spicy, delicious, quick, easy and super good for you!!!