Clean Eating Twice Baked Mexican Sweet Potato

I was really in the mood for a guilty pleasure mexican food type meal … but I wanted to keep it healthy.  After searching and searching, I found this recipe and modified it to make it a clean eating recipe :).

I found the original recipe from a blog called “Elly Says Opa!” (follow the link by clicking the blog name) !

The serving size for this meal depends on the ingredients you chose to use based off of modifications that you make.

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

IMG_0017

Ingredients Needed:

  • 3 medium sweet potatoes
  • 1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1 Tbsp. canola oil
  • 1/2 medium yellow onion, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • cilantro, to taste
  • 1 oz. cream cheese (I used Tofutti “better than cream cheese”
  • 1/4 cup sour cream (I used Tofutti “better than sour cream”)
  • 1 small can of diced chiles or jalapeños (depending on heat)
  • 1/2 cup shredded cheese (I didn’t use this but the recipe calls for it).
Directions:
  • Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
  • Saute the corn in a dry heavy skillet, over medium high heat. Sprinkle with cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
  • To the skillet, add the olive oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
  • When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chile or jalapeño peppers to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
  • Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.
  • Serve and Enjoy!
  • NOTE:  I didn’t use the cheese, I just popped everything back into the sweet potato skin and then heated it all up in the oven for 15 min

Happily and Healthily Yours,

Kristin

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Stuffed Mini Sweet Peppers

Hello and Happy 2014!  It’s been a while since I’ve posted here, but I figured New Year … New Recipes!

I know a ton of people beginning their (and continuing their) Isagenix Nutritional Cleansing 30 Day Programs right now (Including me!!).  Majority of these recipes are 30-Day approved …but, if for some reason they’re not, the modifications to make it 30-Day approved are listed!

Enjoy, and feel free to comment and ask questions :).

stuffedminipeppers

This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 16 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • Plum Tomatoes (to your liking)
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Cut the tops off, and clean out the insides of 16 sweet peppers (I find the best way to do this is with a pairing knife and rinsing out the seeds with the faucet).  Put them to the side.
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Preheat the oven to 350 degrees.
  • Put a little bit of olive oil in a pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes to the mix and let them cook down.
  • Once the turkey is done, stuff each of the sweet peppers with about a 1/2 oz. of meat.
  • Put the stuffed sweet peppers in a 8×8 in clear baking pan and brush the peppers LIGHTLY with olive oil and sprinkle with seasonings of your choice (I used traditional italian seasonings).
  • Bake in the oven for 20-25 minutes, or until they start to brown a little on top.
  • Serve and Enjoy :)

 

Now, I’m sure you’re asking yourselves ” that’s only 1/2 the meat the comes in the package … what do I do with the rest of it?  JUST WAIT!  Next recipe will have what to do with the rest of it!

Happily and Healthily Yours,

Kristin

Tomato Basil Chicken Meatballs & Quinoa Linguine

For you 30 Day Cleansers out there, you can substitute the tomatoes for red peppers and make Red Pepper Basil Chicken Meatballs … just follow the recipe exactly, substituting the tomatoes with red peppers  – YUMMY! 

meatballs

This recipe will make enough for 4 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 lb lean ground chicken
  • 2 vine ripened tomatoes
  • 2 oz. Quinoa Pasta (I used Andean Dream Gluten / Corn Free http://www.andeandream.com/OtherProducts.html)
  • 1/8 cup Quinoa Flakes
  • Olive Oil
  • Ground Pepper
  • Fresh Garlic (amount to your taste – I used 2 cloves)
  • 10 fresh basil leaves

Directions:

  • Chop the vine ripened tomatoes into small pieces and toss into a pan with some olive oil and fresh garlic and let cook for about 2-3 minutes (don’t burn!)
  • Chop fresh basil and toss into the tomato / garlic / olive oil mixture
  • In a separate bowl, mix raw fresh ground turkey, the tomato / basil mixture, ground pepper, and the quinoa flakes and mix together.
  • Form gold ball size (or smaller) meatballs out of the full mixture
  • Place formed meatballs in a pan with a little bit of olive oil, and keep turning until cooked through, and browned.
  • Boil water and cook quinoa linguine
  • Place chicken meatballs on top of quinoa linguine and sprinkle with some extra virgin olive oil
  • Serve and Enjoy :)

Happily and Healthily Yours,
Kristin

Black Bean Chicken Chili

NOTE: For those of you 30 Day nutritional cleansers – just take out the corn, and substitute the salsa (no tomatoes) with 1/2 cup chicken broth (low sodium, organic) a chopped up red / yellow and orange pepper, half a chopped up onion and diced chili peppers – and there you have it …. Nutritional Cleansing Friendly ❤ !!

IMG_4874

 

This recipe will make 4-6 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 lb. lean ground chicken
  • 1 can organic black beans (rinsed and drained)
  • 1 can low sodium corn kernels (rinsed and drained)
  • 1 jar mild salsa
  • Fresh Garlic
  • Extra Virgin Olive Oil
  • Chili Powder
  • Garlic Powder
  • Ground Pepper

Directions:

  • Heat a pan with extra virgin olive oil and fresh garlic
  • Cook ground chicken until Completely cooked through
  • Dump ground chicken in a large pot
  • Dump black beans, corn and the full jar of salsa on top of the cooked ground chicken
  • Sprinkle in a little bit of chili powder  and ground pepper (to your tasting)
  • Let sit and cook on stove, on low, for about 20 minutes.
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

 

Who I Am and Why This Blog Exists

We’ll start with the “Who Am I?” portion of this entry and go from there.  I’m a 26 year-old, Zumba Instructor and Grad Student (at Rowan University in the Higher Education Administration program) who loves life, and wants to get the most out of it (I mean, who doesn’t?).

26 days ago (exactly), I opted to begin a Nutritional Cleansing journey.  Before I made this decision I worked out pretty consistently and ate as clean as possible, but never felt my best.  Following this program, I feel better than I have EVER felt before.  My energy levels are up, I’m sleeping better, and I’m in the best shape of my life.

With all of that being said, in addition to having the shakes and essential vitamins, I’m consuming 2 snacks and 1 well-balanced meal a day.  My goal was to cook a new, creative, delicious meal for all 26 days I was eating lunches or dinners on the program.

  • Something you should know about me:  I LOVE food, I LOVE cooking, and I cannot eat the same thing two days in a row without being bored.  THIS is how I developed the challenge for myself to make something new every day.

I started posting pictures of my meals every night on Instagram and Facebook (yeah, I’m that girl), and I got a MAJOR response of interest from not only the people that were cleansing, but ALSO the ones that weren’t.

I was so excited about introducing my family and friends to delicious meals that were also healthy … AND EASY … that I decided to make this blog.  The last 26 days my requirements for meals have been:

  • No Alcohol
  • No Caffeine
  • No Dairy
  • No Gluten
  • No white breads / pastas / rices
  • No processed foods (deli meats / hot dogs, etc.)
  • No sodas / diet sodas / iced teas
  • No fruits (except a half a green apple) because of the high sugar content.
  • No peas, carrots or corn (for the same reason as the fruits)
  • No pork / red meat
  • No Artificial Sweeteners

The things I was told to focus on for each of my meals were:

  • Lean Proteins
  • Complex Carbohydrates
  • Healthy Fats
  • Vegetables

For those of you thinking, “Yeah right, you just took the delicious out of any food you could make”, I ask that you try any of these recipes and tell me that they’re not awesome, filling and leave you (and your family / friends) wanting more.

The next 26 posts will be my meals from each of the days I cooked a lunch or dinner – AND, after my 30 days is up, I’ll be sure to keep adding new & fun recipes.

Hope you all enjoy ❤ .

Happily & Healthily Yours,

Kristin