Ok, my best advice is to make the sweet potato pancake beforehand because I get it, who the hell wants to be this involved in breakfast when you're rushing your ass all over the place trying to get yourself ready (and maybe a kid or two) for the day ahead. No thanks.
Healthy breakfast recipe packed with protein and fiber
I went there. I took a nutritious veggie (sweet potatoes are high in fiber, Vitamin A and potassium), and I turned it into a sweet and salty snack you can count on to satisfy any craving without packing on the calories and guilt. (Not that we count calories over here at Little Black Dress - oh no, that went out with Jane Fonda videos. We simply eat clean and sensibly, and these snacks are right up there with clean and sensible!)
Here's the how-to so you can get-to it already!
Chocolatey Sweet Potato Chips
1 sweet potato, thinly sliced
1 tsp cinnamon
2 Tbs olive oil
2 oz (or 4 squares from a baking bar) chocolate (70% cacao or higher)
Sea salt for dusting
1/2 tsp cayenne pepper (optional)
Preheat oven to 375˚F. Either with a knife, mandolin or food processor with the slicer blade), thinly slice the sweet potato into even slices. In a bowl, coat the sweet potato slices with olive oil, cinnamon and a little sea salt, and mix well. On a baking dsheet lined with parchment paper, spread out the sweet potato slices and place in oven. Bake for about 10-15 minutes, keeping a close eye on them. (Wait too long to check and you could have an army of blackened chips!)
As they are cooking, melt the chocolate in a double boiler over low heat. Add in the cayenne pepper and mix well.
When the chips are done to perfection, meaning they're a little crisp on the edges and not soft and mushy, pull them out and let them cool for a few minutes before handling. Once slightly cooled, carefully dip one side into the melted chocolate and place on a piece of parchment paper to cool completely.
Enjoy these bad boys pretty much the same day... they won't keep as long as store bought chips will, but I think that's what home cooking/baking is all about... take out the preservatives and eat real food :)
If you're game to give this a go (and I don't see why you wouldn't!) let me know how they turn out for you! I know for me, more times than not, when I follow a recipe the end result doesn't reaaaaaaaalllly look like what I was thinking. This recipe is intended to be easy and pretty much fool-proof, so give it a confident go and let me know how it turns out! If you rock it, you much share it! ;) Happy baking/cooking!
A happy Thanksgiving to everyone who made their way here today! I've got a quick workout for you (and your abs!) in case an extra slice of pie made its way to your belly, or a few extra dollops of cheesy scalloped potatoes (that would be me!) Some things are simply too good to resist, no matter what the little angel on my shoulder is trying to tell me!
Even for all the great abstainers out there, this workout is for you too because we can always use a little extra work on our mid-sections, and more movement for a little more mental clarity!
So here are the moves, try for 10-15 reps and 3 - 4 rounds!
I think we need to rethink this whole #TacoTuesday thing and instead try something like # My Taco Is Better Than Yours Bc It's Green. Or something like that. It's still in the developmental stages.
Anyway. Here is a great way to veg up your taco, make it way more wholesome, and get your kids to eat their greens! (the ultimate mom fist-pump.)
Here's what you're gonna do... you're gonna get these ingredients:
• 1 Tbs vegetable oil
• 1 lb ground pork (because it's local, it's humanely-raised, it's got way more flavor than your beef, and if I've missed any other buzz words let me know in the comments section below ;)
• 2 garlic cloves, minced
• 1 Tbs chopped or grated fresh ginger root
• 1/4 cup hoisin sauce
• 1/2 red bell pepper, seeded and julienned (because I think that looks so much prettier than diced!)
• 2 cups spinach (because you can NEVA have enough green in your green taco!)
• 3 scallions, chopped (I slice up as high as I can so use even the green part!)
• Salt and pepper to taste
And then you're going to do this:
In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and stir until combined.
Add in the julienned red pepper and the spinach, and cook another 2 minutes.
Spoon pork into lettuce leaves and sprinkle with scallions, avocado slices, and extra hoisin, if desired.
And there you go, a super green taco! If you're looking to add more, go for it, there are plenty to choose from. Maybe even some pea sprouts, or chopped parsley or cilantro (both good detoxifiers!). You could even make a chimmichurri sauce and drizzle over. Yum yum nom nom!!
#GreenTacoTuesday (There it is, that sounds muuuuuch better!) Any tips on how to go more green with it?! I'd love to hear, as my community can only grow by sharing! Let me hear what variations you use in the comments below!
Leftover chicken is something I always seem to have in my fridge. It's just so freaking versatile that little bird. Stuff it, saute it, bake it, soup it, shake an' bake it, and today turn it into the best ever chicken salad! Yup. Best ever. Why? Because this long generational pull toward drowning it in mayo no longer applies here. We're breaking the rules (and our ties to grandma's recipe) and we're turning our attention to healthy, satisfying and downright delicious! Can you feel it?! Yes!!!
The secret to this "best ever" (which I am now officially calling it) is.... the hummus! There are so many flavors you can choose from that let you really personalize your own salad. That's pretty awesome, I know! Give this healthy version a try and you'll quickly agree... Best. Eva.
Chicken Hummus Salad
Leftover chicken, about 1 cup
3/4 cup plain hummus (or any hummus you like!)
2tsp Dijon mustard
2 Tbs freshly chopped scallions (or chives)
1 small apple, diced
Juice of 1/2 lemon
1/4 cup chopped olives (optional)
Salt & pepper to taste
In a bowl, combine hummus, mustard, scallions, olives, salt and pepper. Core the apple, and cut into 1/4-inch dice. Place in the bowl and add the lemon juice, toss to combine. Cut chicken into 1/2-inch pieces. Add to salad and stir to combine. (I added a little fresh thyme on top because I had some - fresh herbs always a good idea!)
Ok, so now go out and make this! And if you have a secret recipe you'd love to share, let me know in the comments section. I would love to hear from you since my community can only grow by conversing and sharing! :)