Serves 6-8
A scrumptious, fiber-filled snack to look forward to every single afternoon. Ingredients: Toast- 4 small sweet potatoes Olive oil 1/4 tsp salt 1/4 tsp pepper Bean spread- 15-oz can white beans, rinsed 2 tsp fresh rosemary leaves, roughly chopped 1 clove garlic, finely chopped 3 tbsp olive oil 2 tbsp tahini 1 1/2 tbsp lemon juice 1/4 tsp salt 1/4 tsp pepper Salsa- 1/2 English cucumber, diced 1/2 small red onion, finely chopped 1/4 cup pitted Kalamata olives, chopped 1/4 cup sun dried tomatoes, chopped 2 tbsp flat-leaf parsley, chopped 1 1/2 tbsp lemon juice 1/4 tsp salt 1/4 tsp pepper Instructions: Make the toast- Heat oven to 415°F. Line a baking sheet with parchment paper. Cut sweet potatoes lengthwise into ¼-inch-thick slices. Brush each side with olive oil, season with salt and pepper, and arrange on sheet. Roast for 15 minutes. Flip and roast until just starting to brown, 10 to 15 minutes more. Make the bean spread- Combine puree white beans, rosemary leaves, garlic, olive oil, tahini, lemon juice, salt, and pepper in a food processor. Blend until smooth. Make the salsa- In a bowl, toss cucumber, red onion, Kalamata olives, sun-dried tomatoes, flat-leaf parsley, lemon juice, salt, and pepper. Assemble- Top potato slices with bean spread then salsa (1-2 tbsp each). You're welcome!
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Prep time: 5 minutes
Cook time: 30 minutes Makes 6 servings INGREDIENTS
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/ Author: Urvashi Pitre This is how I’ve been getting most of my veggies in: warm. This is my favorite recipe so far!
In cooler weather, kale is plentiful and at its sweetest, which makes it a great time for a hearty salad loaded with veggies and other good stuff. Serves 1 Salad ingredients: 2 tablespoons olive oil, divided 2 cups kale, thinly sliced into ribbons 1/2 fennel bulb, cored and cut into thin strips 2 carrots, cut into 1/4” slices 1/4 cup yellow onion, diced Orange Rosemary Dressing Ingredients: 2 tablespoons fresh orange juice 1 tablespoon olive oil 1 teaspoon fresh rosemary, finely minced 1/2 teaspoon Dijon mustard 1 clove garlic, minced Sea salt and freshly ground black pepper Instructions: 1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil. Toss the fennel, carrot slices, and diced onion with 1 tablespoon olive oil and salt + pepper. Place on the prepared baking sheet. Roast for 20–25 minutes, or until tender. 2. Add kale ribbons to a separate pan with 1 tablespoon of olive oil and place in the oven for 5-6 minutes. 3. While veggies are roasting, combine ingredients for the dressing in a jar or small bowl and shake or whisk until thoroughly combined. Set aside until ready to serve. 4. Removing both pans from the oven, add the kale ribbons and other vegetables into a bowl. 5. Pour the dressing over the top and serve immediately. No matter how much you love to cook (and especially if you don't!) preparing a home cooked, nourishing meal every day is a big ask! Luckily, there are lots of shortcuts for making these kinds of meals a staple for you and your family.
Today I am featuring one of my favorite tips- make a double batch when you cook, and freeze some for later! This strategy works better for certain recipes, and these two are particularly good. Pozole is a Mexican delicious stew and it's on my family recipe rotations once a month. It's also our New Years tradition, but you can enjoy it any time. Add your own variations of thickness and toppings. If you don't have time to make the tomatillo base (another great freeze for later candidate), substitute chili powder. It will change the taste, but it will still be delicious. Soupa Toscana is another of my go to meals. My daughter never complains when I make soup, and she loves to add a grilled cheese sandwich on the side. You can use the pressure cooker or instant pot for both of these recipes. If you don't have one of these, do yourself a favor and get one! It cuts down cooking time by more than half, even 3 or 4 times, depending on what you're making. I have definitely been saved by my pressure cooker on more than one occasion. No dinner planned- no worries- you can cook frozen chicken in under 30 minutes. Dinner, done! Prep Time 15 minutes
Cook Time 25 minutes Total Time 40 minutes Servings 6 servings - makes a great side dish Author Michaela Vais Ingredients
Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 452mg | Potassium: 733mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6.1mg I used these two recipes to create this dish: https://veggiedesserts.com/red-lentil-dahl/ https://www.noracooks.com/red-lentil-dahl/ |
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