Whole 30 Week 3 – It’s all downhill from here

So we made it through a weekend in Syracuse, complete with three large meals with extended family – and desserts at each!  If you’ve ever been to the Cheesecake Factory and seen their chocolate tower cake – my dad bought an entire cake of that for dessert the first night, and then when the 12 or so people only ate 1/3 of it, he brings it to the other family gathering the next night…and then there was still about half of the cake left and told us we could take some home and freeze it (we declined).  But we did get to eat some good steak and crab legs, and see a lot of family members and friends and meet some babies that were born in June!  It was a busy but great trip, as most of our visits home are 🙂

So we’re back in DC and into the second half of our whole30.   Here’s a look at what we had this week, as well as links to recipes:

Breakfasts: mostly eggs, and some more of that homemade turkey sausage I shared from last week.  When we’re running late we have lara bars to grab n go and I’ve been hard-boiling some eggs in advance to have those ready to go too.

Lunches – mostly leftovers.

Snacks – bananas, almonds, pistacchios, Trader Joe’s ‘Just Mango’, lara bars (they have a list of approved ones here), apples with almond butter, and remnants of the beef jerky Matt made a couple weeks ago and  we had a few of these delicious energy bars left from the batch Matt made last week so that continued to be a treat 🙂

Dinners – Last Sunday we were at a BBQ with Matt’s family and brough out own homemade spiedie sauce (bc all the bottled ones have sugar and/or MSG…which is no bueno on the whole30).  I’ve actually had the marinade recipe for a long time and have meaned to try it out but never had any marjoram, but thanks to our Penzey’s trip a couple weeks ago we have some and will probably go homemade from now on. It was delicious! For those of you not from upstate NY – spiedies are bite sized chunks of chicken, marinated a specific way, and then grilled, usually on skewers.  They’re also meant to be eaten kind of as a sandwhich on thin sliced italian bread, but obivously we can’t do that on the whole30.  Either way, it’s amazing.

On Monday we were travelling all day so when we got home we just made a quick hash for dinner (red peppers, onions, sweet potatoes, home made turkey sausage, and topped with a fried egg).

Tuesday we had a taco bar for our small group (we did provide the group with cheese and tortillas…and then made them take the leftover cheese with them, because we don’t trust ourselves).  In order to be compliant we made our own taco seasoning (if you use that recipe and don’t like spicy, cut down on the cayenne.  Even Matt admitted it was quite spicy).

Wednesday we had salmon and asparagus, because we stopped by Whole Foods on Monday (I know, twice in a month…who are we?) and the wild sockeye salmon was still on sale for $8.99/lb!

Thursday we had zoodles with Moroccan meat sauce.  We did not make the meatball ingredients into balls, it was a weeknight and who has time for that?!  But feel free to do that.  Or short cut it like us and it’s still just as delicious!

This weekend modified (olive oil instead of veggie oil) this tandoori chicken recipe, and made it with breasts instead of thighs.

We also just made sausages (we went to whole foods, a third time (!) for these compliant ones) and peppers and onions for a quick and delicious dinner this weekend.

Today we modified this chicken with lemon sauce recipe to be compliant.  We picked it up when we were at Penzey’s a couple weeks ago as it goes with one of their spice blends (which is an optional ingredient if you don’t have it, we used it to season the chicken).  This was seriously delicious, will definitely make it again.

Day 21 is in the books and now it’s on to our last full week of this!  We’re mostly having a “favorites week” of our fave recipes from the whole30, looking forward to it!

IMG_6434Sausages with peppers and onions

IMG_6413Baked salmon and asparagus

IMG_6409Turkey sausage and sweet potato hash

IMG_6415Zoodles with Morroccan meat sauce

IMG_6425Saturday breakfast

IMG_6426Tandoori chicken with pineapple relish

IMG_6348Homemade spiedie sauce

IMG_6451Chicken w/ lemon sauce and green beans

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Whole30

So I realize that I kind of abandoned this after the holidays (6 months ago…).  Life just got busy and while Matt and I were still cooking delicious things, I just didn’t have time to type up the recipes and remember to take pictures of my food.  But we’re back, because we’re doing a whole30 and if the two of us, who love eating good food, can do this I really do believe anyone can.  We’re on day 6 of our adventure, so stay tuned for how it all pans out.  So far, so good!

I decided the one way to make this work for me is that we have to be cooking delicious meals.  And since I’m spending SO much time searching for recipes, I might as well share the goodness with everyone!  I also have a whole30 pinterest board where I’ve been trying to save ideas.  I think there’s a way for you to find and follow that, I just don’t know how….

Well, here’s what we’ve been doing so far:

Breakfasts have been pretty basic – eggs.  I’ve had to figure out how to drink my coffee black (no dairy or added sweeteners allowed), and I did find the ones way to make bulletproof coffee so it’s more foamy.  You just mix your coffee with 1-2 tsp coconut oil and some cinnamon (if desired) in a magic bullet for a few minutes and it’s magical.

Lunches are just leftovers from dinner.

Dinners (and therefore lunches) have been great, some pics are below:

  • Zoodles with meat sauce.  We had made this recipe before, with ground beef added to it, so we made it again and we just don’t put parm on it anymore
  • Chicken with pineapple salsa (too bad the salad in the post isn’t compliant!)
  • A salad bar (we have dinner with our small group every Tuesday so this was an easy way to feed several people)
  • A modified version of a Turkey Chorizo Soup (recipe below)
  • A modified version of pork chops with peach salsa
  • Grilled salmon

Snacks – bananas, cherries, almonds, pistacchios, lara bars (they have a list of approved ones here), apples with almond butter, and Matt made some beef jerky this weekend so that’ll be nice for next week!

So on day 6 we’re still doing great.  I hear the second week is the hardest, because it’s no longer this new thing and you realize you have weeks to go, and your body starts craving the things you now haven’t had in over a week.  Stay tuned for that.  I will say that this is defintely not cheap.  But we’re basically not going to eat out this month – it’s too much of a hassle with wondering how things were prepared, what kind of oil it was cooked in, what’s in a marinade, etc – so our overall food spending should still be pretty even with what it was before.  They opened a new Whole Foods near us on Wednesday and had a ton of grand opening deals and coupons so we went there today and saved a lot of money, and it was the first time that I have genuinely enjoyed my time at a Whole Foods.

Here are some pics of this week’s meals, keep scrolling for the soup recipe 🙂

IMG_6123Zoodles with Meat Sauce

IMG_5751Turkey Chorizo Soup (the non-modified version we made earlier this year)

IMG_6324Pork Chops with Peach Salsa

IMG_6316Our Salad Bar

IMG_6345.JPGGrilled Salmon and Asparagus

Turkey Chorizo Soup Recipe:

Ingredients:

  • Ground turkey, lean (sub other ground meat) – 1 lb
  • Chili powder – 2 Tbsp
  • Paprika – 1 Tbsp
  • Cumin – 2 tsp
  • Garlic powder – 2 tsp
  • Coriander – 2 tsp
  • Oregano, dried – 1 tsp
  • Salt – 1 tsp
  • Adobo sauce or seasoning – 1 Tbsp
  • Garlic – 4 cloves
  • Onions – 1, chopped
  • Kale (1 bunch = ~6 leaves) – 1 bunch, leaves torn, stems chopped
  • Potatoes, any type – 1 lb, chopped
  • Oil, cooking – 2 tsp (we used olive oil because of the whole30)
  • Tomato paste – 4 Tbsp
  • Chicken stock – 4 cups (check your labels if making the whole30 version)
  • Limes – 1/2, sliced into wedges
  • Corn kernels, frozen or canned – 1 cup (leave out for whole30 version)
  • Sour cream – 6 Tbsp (leave out for whole30 version)

Directions:

  1. Prep: Prep garlic, onions, and kale as directed. Mix together chili powder, paprika, cumin, garlic powder, coriander, oregano, salt, and adobo. Prep potatoes as directed.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, and tomato paste to heated oil. Saute until tender, ~3 minutes.
  3. Fold in ground turkey and seasonings and break up with a wooden spoon. Brown meat for 4 to 6 minutes. (If you couldn’t find lean ground turkey and a lot of fat has cooked out, drain out as much fat as possible before starting next step)
  4. Add potatoes and chicken stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
  5. While soup cooks, slice lime into wedges.
  6. Once potatoes are tender, fold in kale leaves and corn (optional). Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
  7. Ladle into bowls and serve with sour cream (optional) and lime wedges.

 

One Pan Chicken & Broccoli Alfredo

Where has December gone?!  We’ve had a busy couple of weeks to start the month.  Got back from our Bahamas Thanksgiving vacation with my family, worked a few days and then flew to Florida for Matt’s cousin’s wedding the first weekend of the month.  Last week was really busy in general, we had something every night of the week.  But this past weekend was a perfect mix of just what we needed.  A few parties, the wreath laying at Arlington Cemetery, hanging out time, a fun run, and just a bunch quality time with several friends.  Like I said, just what we needed.

Last week was so busy we didn’t have much time to try new recipes, but we did remake this one when we had some friends over for dinner on Thursday.  I re-read the blog post from when we first tried it, “It did not disappoint, we will definitely be having this again!”  It may have taken almost a year and a half to get back to it, but man was it good!  We’ll still be making it again…hopefully before another year and a half pass.

Tonight we picked up a new recipe and boy was is good!  It only takes about 30 min to cook and just hit the spot – One pan chicken and broccoli alfredo.  ONE PAN.  Which means cleaning up isn’t awful either.  When I say one pan I’m specifically referring to this pan.  It is absolutely amazing.  Matt’s aunt gave it to us as a wedding gift, saying we’d use it all the time and she was not kidding!

One Pan Chicken & Broccoli Alfredo (adapted from here)

Serves: 4+

Ingredients

  • 3 tablespoon of olive oil
  • 1¼ pounds of boneless, skinless chicken breasts
  • 2 cloves of garlic, minced
  • 1 14 oz can of low sodium chicken broth
  • 1 cup of heavy cream
  • ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
  • 2 cups of freshly shredded real parmesan cheese
  • 2 crowns of broccoli, cut into bite size pieces
  • Salt and pepper
  • Flat leaf parsley for garnish

Directions:

  1. Start by cutting chicken breasts into 1 inch pieces. Season with salt and pepper.
  2. Brown chicken in olive oil over medium high heat, it does not need to be cooked through at this point, it will continue cooking as it simmers.
  3. Once chicken is browned, add minced garlic and saute for about one minute.
  4. Add chicken broth, cream, and uncooked pasta to pan and stir.
  5. Bring to a boil, then cover and reduce to a simmer.
  6. Simmer for 15 minutes, until pasta is almost cooked through.
  7. While the dish continues to simmer, stir in shredded parmesan cheese until melted and completely mixed. Season with salt and pepper.
  8. Add broccoli to the dish and cook 3-5 additional minutes
  9. Served topped with fresh minced parsley leaves, if desired.

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Gremolata Bowties & Spicy Shrimp Stir Fry

Another week has passed!  Busy season is going surprisingly well so far, but there are still almost 7 weeks left until October 15 so I’m sure I’ll be eating those words in a week or two.  Still working overtime, but not as much as I’ve historically been slaving away at this time of year so that’s a big win!

This week was the last week of the Financial Peace class I’ve been helping out with at church.  Gosh that stuff was so good.  People can hate on Dave Ramsey all they want, and while I will admit that I don’t agree with everything he says (and that’s okay!), I will say that the man is changing lives.  And if more people could get into this and follow the principles he teaches, this world would be a different place.  It’s funny how big of a difference having a written budget makes!  It sounds so simple, but that’s really at the heart of this.  I think people hear the word budget and think they’re only for people who are poor or living paycheck to paycheck, but it’s for everyone!  It is AMAZING how much money we’ve “found” since starting to just actually keep a budget.  I could go on forever.  If you want to know more about that stuff, ask me some time.  But be warned that apparently I get really excited and talk really loud when I get going about it (Matt shhh-ed me a few times while I was on the phone talking to mom today).  I’m really excited to see where this stuff takes us.  We’re probably going to be coordinating another one in the new year, it’s going to be great!

Another two quick, easy, and few ingredient recipes for you this week!  Both were absolutely delicious, easy, healthy, and will be made again (probably in the next 6 weeks…).  The bowties are the PERFECT mix of lemon, garlic, cheese, and deliciousness.  And the stir fry I was definitely skeptical about, but ended up being very pleasantly surprised with how good it was.  That lime did a lot for it.  Thanks, Rachel Ray.

Gremolata Bowties (recipe from here)

Serves: 4

Ingredients

  • 1 pound boneless, skinless chicken breast, sliced
  • 2 tablespoons olive oil
  • 1 pound bowtie pasta (aka farfalle)
  • 1 cup peas
  • 1 cup grated pecorino
  • 1/2 cup minced parsley
  • 1 teaspoon lemon zest, plus 2 tbsp. juice
  • 2-3 cloves garlic, minced

Directions:

  1. Cook pasta according to directions, reserving ¾ cup of the pasta water.
  2. In skillet, cook chicken in oil over high, stirring, until cooked through; season.
  3. Stir in remaining ingredients to warm; season.

*Note that peas are not pictured in the pasta below because someone conveniently “forgot” to get them….

IMG_5298

Spicy Shrimp Stir Fry (recipe from here)

Serves: 4

Ingredients

  • 1 14 ounce bag coleslaw mix
  • 4 tablespoons toasted sesame oil
  • 1 lime (1 tsp. zest and 1 tbsp. juice)
  • 2 1/2 tablespoons sriracha
  • 1 pound shrimp, peeled and deveined
  • Optional: thin sliced bell peppers

Directions:

  1. In a large skillet, cook coleslaw (and peppers, if desired) in 2 tbsp. oil over medium-high, stirring, 2 minutes; season.
  2. Stir in lime zest and juice; divide among plates.
  3. In same skillet, simmer remaining oil, sriracha and 2 tbsp. water over medium-high, 1 minute.
  4. Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season.
  5. Top plates with shrimp and sauce and enjoy.

IMG_5312

Week 47 – Chicken Pesto Quinoa Bowl

Life is crazy and the days just fly by!  Work is busier than I’d like, but part of that is due to me taking Fridays off to study and get things done.  So same amount of work, just less days to fit it into.  The studying is coming along, slowly but surely.

We had a good weekend.  A bunch of studying for me, but also a good amount of time was spent hanging out with friends.  We went to Annapolis yesterday for lunch with our friends Joe, Elizabeth, and Naomi, to celebrate Elizabeth’s birthday with fresh sea food!  The food was delicious and the company was pretty great too 🙂

This week’s recipe is inspired by one of my favorite orders from Protein Bar.  Protein Bar was one of my go-to spots for busy season dinners in Chicago when I wanted to be healthy, rather than eating my feelings about working 80+ hours a week for weeks on end.  They also exist in DC (but unfortunately I work in Tyson’s Corner, not DC) and we went there for the first time since I lived in Chicago a couple weeks ago when Matt’s parents were in town.  So when eating there and being bummed about the lack of suburban locations of Protein Bar, I realized I could totally re-create this for myself!  This recipe is DELICIOUS.  Matt is pretty opposed to quinoa/will eat it but wouldn’t ever make it for himself, and he devoured this.  He liked it so much, he suggested re-creating the buffalo one, which is similar to what he had that day for lunch.  Stay tuned for that in the future!

Chicken Pesto Quinoa Bowl

Serves: 2

Ingredients:

  • 1 small, or 1/2 large, chicken breast, cooked and cut into bite sized pieces
  • 2 cups cooked quinoa (we used tri-colored quinoa)
  • 1/2 cup freshly shredded parmesan cheese
  • 4-5 Tbsp Pesto
  • 2 handfuls baby spinach, fresh

Directions:

  1. Mix the cooked quinoa and pesto together
  2. Add  spinach, cooked chicken, and freshly grated parmesan and stir.
  3. Spoon into two bowls and enjoy!

FullSizeRender (3)

Week 45 – Tarte Aux Fruits and Blackened Chicken with Avocado Cream Sauce

Sorry for being MIA, everyone!  Studying and class are kind of taking over my life right now,  The CFP exam is officially less than 2 months away (July 30) and I’m starting to freak out a bit, which leads to studying in allllll of my spare time (which feels like it’s evaporating…)  We had a pretty great Memorial Day weekend, how could a long weekend not be great?  Matt’s parents were here for part of the weekend and then we had a BBQ at our friend’s on Memorial Day.  Out contributions were both past recipes from here, and both were hits so if you haven’t made the Light Dessert Or Blackberry Salad yet, you should.  We’re actually borderline obsessed with the blackberry salad and have made it about 4 times since trying it 2-3 weeks ago.  It’s that good.

IMG_4945

Oh and I updated the week 44 post to include a picture of the Grilled Chicken with pineapple avocado salad (we made it again this week), so check that out too!

So we did a couple new recipes two weeks ago, but I still need to translate the one for the Tarte Aux Fruits so you get one recipe and pictures of the tarte.  The chicken is pretty basic.  The avocado sauce was nice to do something different with grilled chicken.  We’ll definitely make it again, it was too easy not to!  The tarte was a little more involved, but amazing, as I remember it being.  It was recipe from high school French class, I still have my recipe packet from our cooking unit.  Thus the need for translation.

Blackened Chicken with Avocado Cream Sauce

Ingredients:

Blackened Chicken:

  • 4 — 4 oz boneless, skinless chicken breasts, pounded thin
  • 1 Tbsp blackened seasoning (we used Dinosaur BBQ Foreplay Rub)
  • 2 Tbsp green onions, finely sliced

Avocado Cream Sauce:

  • ⅓ cup plain, non-fat Greek yogurt
  • ½ avocado, chopped
  • 1 Tbsp ReaLemon® Juice
  • ½ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper

Instructions

  1. Season the pounded chicken with seasoning.
  2. Lightly coat a large frying or grill pan with nonstick cooking spray. Over medium-high heat, cook chicken breasts for 7 minutes on each side, or until cooked through.
  3. Meanwhile, prepare the Avocado Cream Sauce by blending Greek yogurt, avocado, lemon juice, garlic powder and salt in a food processor.
  4. To serve, place about 2 Tbsp of Avocado Cream Sauce and ½ Tbsp green onions on top of each chicken breast.

IMG_4937

Tarte Aux Fruits

Ingredients – Crust:

  • 1 ¾ cups flour
  • 1 tsp salt
  • 10 Tbsp butter, cold
  • 1 Tbsp Crisco
  • 2 Tbsp Sugar
  • ¼ cup cold water

Ingredients – Cream:

  • 1 cup milk
  • 3 egg yolks
  • ½ cup sugar
  • 1 Tbsp butter
  • 2 tsp vanilla
  • 1/3 cup flour

To Make the Crust:

  1. Add flour, salt, sugar, butter, and Crisco to a food processor. Mix for 10 seconds, until it forms small pieces.
  2. Restart the food processor and quickly add ¼ cup cold water while the food processor is running
  3. Stop the food processor when the crust has formed one ball. If the crust is too moist, add flour.  If it’s too crumbly, add water.
  4. Wrap the ball in saran wrap and refridgerate for 1 hour. Keeps for 1-2 days in the refrigerator, or 1 month in the freezer.
  5. When ready to bake, preheat the oven to 450 and roll out the dough with a rolling pin on a floured surface. Place the crust in a 9” quiche dish and make sure it’s up on the sides.  Cut off any excess crust.
  6. With a fork, poke tiny holes in the crust, on the bottom and sides.
  7. Butter (or spray with pam) a piece of parchment paper and place the buttered side down on the crust. Top with rice, or dried beans, or something to weigh down the paper.
  8. Cook for 01 minutes with the weight in the crust, the remove the paper and weights and cook another 5 minutes, or until crust is golden.

To Make the Cream:

  1. Heat the milk in a microwave for 1-2 minutes on medium heat.
  2. In a food processor or mixer, mix the egg yolks and ½ cup sugar, until dissolved. While the machine is running, add 1/3 cup flour and mix for 20 seconds, then add 1 cup milk while still running.
  3. Pour liuid into a microwave safe bowl. Cook in the microwave on medium heat for 2 minutes, take out and mix, cook another 2 minutes.  Once the cream is almost thickened, cook 1 more minutes (this should take 5-7 minutes or more).  You can also do this on a stovetop, but mix constantly and make sure it does not burn!
  4. Add 1 Tbsp butter and 2 tsp vanilla and mix the cream. Cover with plastic wrap so that it is touching the top of the cream in the bowl (to avoid a skin form forming), and refrigerate until cold.
  5. When ready, add cream to tarte crust and stop with desired fruit toppings.

IMG_4891 (1) IMG_4887 IMG_4889

Week 44 – Baked Sweet Potatoes w/ Broccoli and White Sauce, Grilled Chicken with Pineapple Avocado Salsa, and Blackberry Chèvre Salad

Weekends are the best.  My taking Fridays off really helps too – get cleaning and errands done Thursday night/ Friday morning and then have the rest of the days for studying, hanging out, and cooking!

We got Fresh Stop this week, Matt picked it up while I was in class and there’s so much goodness in this month’s share.  We used the spring mix in our salad recipe for the week, and we remade the Garlic Butter Asparagus Pasta with the asparagus from our share.  That recipe is not only really good, but pretty quick too!

We have a few solid recipes this week – Matt was not the biggest fan of the sweet potato one, but that’s because he doesn’t like cooked broccoli (woops!).  When I was in Portland my friend Kaitlyn made it for dinner one night and I tried to recreate it this week.  I’ve never been a huge fan of sweet potatoes, but I could eat this recipe over and over again!  The Grilled Chicken was delicious and pretty, but I forgot to take a picture of it because we were at a friend’s house and in real life people don’t have to snap a picture of every meal before eating it 🙂  I’ll add a picture next time we make it (because there will definitely be a next time).  And the salad, ahhhhh SO stinking delicious, I can’t wait until tomorrow when we eat the rest of it!

Grilled Chicken with Pineapple Avocado Salsa (recipe from here)

Makes: 4 servings

Ingredients

For Salsa:

  • 2 cups diced pineapple
  • 1 cup chopped cilantro
  • 1 avocado, diced
  • 1 jalapeño, seeded, finely chopped
  • 1/2 cup diced red onion
  • 2 Tbsp. lime juice
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Cumin
  • 1/8 tsp. Ground Black Pepper

For Chicken:

  • 4 Chicken Breasts, pound to 1/2-inch thickness
  • 2 Tbsp. Olive Oil
  • Salt, to taste
  • Ground Black Pepper, to taste

Directions:

  1. For the salsa: In a medium bowl, combine all ingredients. Reserve.
  2. For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.
  3. Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.
  4. Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.

IMG_4949

Blackberry Chèvre Salad  (recipe from here)

Makes: 4-6 servings

Ingredients

For the dressing:

  • 6 oz. fresh blackberries, rinsed
  • 3 tbsp. red wine vinegar
  • 1½ tbsp. honey
  • ¼ cup olive oil
  • Salt and pepper, to taste

For the spiced nuts:

  • 1 tbsp. butter
  • 1 tbsp. brown sugar
  • ¼ tsp. ground cinnamon
  • Dash of ground ginger
  • Dash of cayenne pepper (if you have it, we didn’t so we skipped it)
  • Salt and pepper, to taste
  • ¾ cup chopped nuts (walnuts or pecans)

To assemble:

  • Mixed salad greens
  • 2 oz. honey goat cheese
  • About 6 oz. fresh blackberries
  • Thinly sliced vidalia onion

Directions:

  1. To make the dressing, place the berries in a food processor or blender and puree until smooth. Pour the mixture through a fine mesh sieve, pressing out as much fruit puree as possible while removing the seeds.  In a liquid measuring cup or jar, combine the blackberry puree with the vinegar, honey, and olive oil.  Whisk vigorously until the mixture is well blended and smooth.  Season with salt and pepper to taste.  Chill until ready to use.
  2. To make the spiced nuts, melt the butter in a medium skillet over medium heat. Stir in the brown sugar, cinnamon, ginger, cayenne, and salt and pepper to taste.  Allow the mixture to heat for about 1 minute, then stir in the chopped nuts.  Let cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes.  Remove from the heat and let cool.
  3. To serve, plate portions of salad greens on salad plates. Top with crumbled goat cheese, fresh blackberries, vidalia onion and the spiced nuts as desired.  Drizzle lightly with the blackberry vinaigrette.  Serve immediately.

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Baked Sweet Potatoes w/ Broccoli and White Sauce

Makes: 4 servings

Ingredients

  • 4 large sweet potatoes
  • 3 cups broccoli florets
  • 2 ½ cups Mexican cheese blend (seasoned)
  • 1 can cannellini beans, drained and rinsed

Directions:

  1. Roast the sweet potatoes – Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.
  2. Cook the Broccoli – saute in a pan with 1-2 Tbsp olive oil. About 5 minutes, until bright green and slightly cooked.
  3. Make the sauce – In a food processor, mix the cheese, white beans, and enough water to get the sauce to your desired consistency.
  4. Plate the dish – Slice a sweet potato in half and slightly smash before topping with broccoli and sauce. Enjoy!

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