recipes

Serves 4

Ingredients

3-4 small Sweet Potatoes

2 tsp Olive Oil

Salt and pepper to taste

2 Bell Peppers, thinly sliced

1 Yellow Onion, halved and thinly sliced

1 container of pre-sliced (8 ounces) Baby Bella Mushrooms, or white button mushrooms

1 Tbsp Olive Oil

1  lb Boneless Skinless Chicken Breast, sliced into strips

Juice of ½ a Lemon

1 tsp Turmeric

2 tsp Garlic powder

2 tsp Onion powder

1 tsp Paprika

6-inch Whole Wheat Tortillas

1 Hass Avocado as topping, optional

Directions

1. Preheat oven or toaster oven to 450°F (I prefer the toaster oven when making sweet potatoes since they cook faster and are closer to the heat source for better caramelization).
2. Scrub sweet potatoes and slice vertically into 4 wedges. Toss with oil, salt and pepper,
3. Bake for 25 minutes, turning once midway.
4. Heat a large pan over medium heat with 1 Tbsp olive oil. Add sliced peppers and cook for 3-5 minutes, or until just softened. Remove from the pan.
5. In the same pan add the onion. If more oil is needed add a little. Cook stirring frequently for about 5 minutes until softened and slightly caramelized. Remove from the pan.
6. Add the mushrooms to the same pan. Stirring frequently, cook for 3-5 minutes, until softened. Remove from the pan. In a large bowl combine chicken strips, lemon juice and spices.
7. Preheat electric grill or pan (use the same pan as the veggies) over medium heat. Cook on grill for 4 minutes total. Or in a pan for 8-10 minutes, stirring and flipping constantly for even cooking for about 5 minutes. Add marinade to the pan and cover. Reduce heat to simmer and cook for 4-5 minutes longer, or until chicken is cooked through. 

Notes:

• Vegetarian option: drain and rinse a can of beans in place of the chicken
• Lower fat option: Use tofu in place of chicken. Press and slice tofu into strips. Season with spices for chicken and cook over medium heat 3 minutes per side.
• Dairy option: top with shredded mozzarella or cheddar cheese

Serves 6 

Ingredients

1 Delicata Squash, halved vertically, seeds reserved, about 2 lbs.

3 tsp Olive oil

½ cup tri-color quinoa

3 Medjool dates, chopped

¼ cup pomegranate arils (seeds)

1 tsp orange zest

1/2 and orange juiced, about ¼ cup

1 cup of spring mix, plus more for garnish (optional)

Salt and pepper to taste

Directions

1.  Preheat oven to 350° F, line a baking sheet with parchment paper. Cut and seed the squash. Drizzle with 2 tsp of oil. Place cut side down on baking sheet and roast for 35 minutes. Remove from oven and turn cut sides up to slightly cool.
2. While the squash cooks. Clean and toss the seeds with 1 tsp of olive oil, season with salt and pepper. Roast in a toasted oven at 375° F for 8-10 minutes.
3. In a small pot, bring 1 cup of water to a boil. Add the ½ cup quinoa and cook until water is absorbed. About 15-18 minutes.
4. In a medium sized bowl combine the dates, pomegranate arils and orange zest. Season with salt and pepper to taste.
5. When the quinoa is finished add to the bowl and toss with the orange juice. Mix in the handful of Spring Mix. It is okay for it to wilt a little from the hot quinoa.
6. Stuff Delicata with quinoa salad and serve!

(nutrition facts re calculated for 1 serving)

Serves 1

Ingredients:

4 Raw Cranberries

1 Tbsp Pomegranate Arils (seeds)

Juice of 1/4 lime

1/4-1/2 tsp honey (optional)

Seltzer

Ice

Directions:

1. In a tall glass add cranberries, pomegranate, lime juice and honey (if using). Muddles until pomegranate and cranberries are crushed and the lime juice turns red.
2. Top with ice and desired amount of seltzer.
3. Option to make this alcoholic by adding 1 shot of vodka.

* Calories calculated with 1/4 tsp honey preparation method