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Category: Side Dishes

Sweet Potato Skins

Posted on by Nick

Sweet Potato Skins

INGREDIENTS

  • 4 medium sweet potatoes
  • 1 tsp. olive oil
  • ½ of 1 small sweet onion, chopped
  • 1 clove of garlic, chopped
  • 4 slices turkey bacon, chopped
  • 2/3 cup reduced-fat, sharp cheddar cheese
  • 2 Tbsp. chives, chopped

INSTRUCTIONS

  • Preheat oven to 425 degrees.
  • Bake sweet potatoes for 30–40 minutes or until tender.
  • Cut sweet potatoes into quarters and scoop out about half of the insides (save the extras for leftovers!)
  • On a baking sheet, arrange potatoes so they are skin-side down and bake for 10 minutes or until crispy.
  • While skins are baking, heat olive oil in pan and sauté onion, garlic and turkey bacon.
  • Stir cheese and chives into the onion & bacon mixture.
  • Spoon everything into skins and return to oven for another 1–2 minutes or until cheese is melted!
  • Enjoy!

NOTES

Top with 1 Tbsp. of plain Greek yogurt to cool it down!

Cocoa Spiced Pecans

Posted on by Nick

Pecans

Ingredients

  • 2½ cups raw pecans
  • 1½ T. unsweetened cocoa powder
  • 2 T. light or reduced-sugar maple syrup
  • 1 T. coconut oil, melted
  • 1 T. brown sugar
  • 1 T. stevia or
  • ½ tsp. cayenne pepper

Instructions

  • Preheat oven to 325 degrees.
  • Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
  • Stir until well combined and add pecans to coat.
  • Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
  • Bake for 10 to 15 minutes or until fragrant.
  • Cool on parchment paper.
  • Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
  • Store in an airtight container or serve right away!

Roasted Potatoes and Brussels Sprouts

Posted on by Nick

Potatoes_Sprouts

Ingredients

  • 1 lb. baby red potatoes, cut into large chunks
  • 1 large sweet onion, cut into thick slices
  • 1 package whole mushrooms
  • 1 lb. Brussels sprouts, cut in half
  • 1 Tbsp. fresh rosemary, chopped
  • ¼ cup walnut halves
  • 2 Tbsp. extra virgin olive oil
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Combine all ingredients, EXCEPT walnuts, in a large bowl and toss so all veggies to get a good coating of olive oil.
  • Place veggies in a single layer on parchment-lined cookie sheets (helps them not stick).
  • You will bake for 35-40 minutes, but when there’s 5 minutes left, toss the walnuts into the veggies mixture and continue roasting until veggies are crispy on the outside but tender when pierced with a toothpick.
  • Serve warm!