Sweet Potato Chili with Peanuts

Sweet Potato Chili with Peanuts

1 T Olive oil

1 medium onion, chopped

2 medium organic carrots, peeled and thinly sliced (I put them in the food processor and pulsed until consistency I want)

1 medium organic green, red or orange pepper, chopped

2-4 garlic cloves, minced

1 can organic black beans, drained and rinsed

I can organic kidney beans, drained and rinsed

3 medium organic sweet potatoes, peeled and cut into bite-sized pieces

28 ounce can crushed organic tomatoes

15 ounce can diced organic tomatoes

4 cups organic vegetable broth, more if you like your chili thinner

1 four-ounce can diced mild green chilies

4-6 t chili powder

1 T Cumin

Salt and pepper to taste

1 ½ cups peanuts

In large heavy pot, heat olive oil over medium heat.  Add onion, carrots and peppers; sauté stirring occasionally until softened.  Add garlic and sauté until fragrant.  Stir in sweet potatoes, tomatoes, tomato paste, black beans, kidney beans, chilies, and all spices.  Bring to a boil then reduce heat to low and simmer gently stirring occasionally for 15-25 minutes until potatoes are just tender.  Halfway through cooking adjust spices adding more cumin, chili powder or garlic if desired.  Sprinkle peanuts on top if desired.  Some people may have allergies, so reserve for a topping.

·        Use organic when possible for the produce.  Root vegetables are most important to start with, then anything with a thinner skin such as the peppers would be next in priority.  Kidney beans have a preservative in them that is harmful, so having those organic is a good idea too.

Quinoa Pepper Turkey

Saute your choice of veggies (I used Kerrygold butter to saute): asparagus, onions, carrots, sweet potatoes,  etc.

1 c. quinoa cooked. (use water, or choice of broth)

Cook chicken or ground turkey with onions and garlic.

After all is cooked, compile together with parmesan cheese.  I cut the red peppers and added last without cooking.  I like the crunch of raw peppers.  Seasoned with salt, pepper, tumeric, white pepper.  

From Terri Fox

Cauliflower Crust Pizza

Ingredients

• 2 cups cauliflower, grated (about 1/2 a large head)
• 1 large egg, lightly beaten
• 1 1/2 cup part skim mozzarella, shredded and divided
• 2 tablespoons Parmesan cheese, grated
• 1/4 cup tomato sauce, homemade or store bought
• 1 cup grape tomatoes, sliced in half
• 2 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes, crushed
• 1/4 cup basil leaves, for garnish

Preparation

Heat oven to 425°. Line a rimmed baking sheet with parchment paper.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soft. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

http://www.pauladeen.com/cauliflower-crust-pizza

Spaghetti Squash Skillet

Simple Spaghetti Squash Skillet

Gluten free

Meat

• 1 lb Ground beef, lean grass fed

Produce

• 2 tsp Basil, dried
• 3 cloves Garlic
• 1/4 cup Green bell pepper
• 1/2 cup Mushrooms
• 1/2 tsp Oregano, dried
• 2 tbsp Parsley, fresh
• 1 Spaghetti squash
• 2 (14.5 oz) cans Tomatoes, organic
• 1 Yellow onion, small

Condiments

• 1 (15 oz) can Tomato sauce, organic

Baking & Spices

• 1 Sea salt and freshly ground black pepper

Oils & Vinegars

• 1 tsp Olive oil, extra virgin

Dairy

• 1 Sprinkling Parmesan cheese, all-natural

More details from

Clean Food Crush

Lemon Chicken and Spaghetti Squash

INGREDIENTS

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces

For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!

Quinoa Brittle (or as I call it Bird Seed)

1/2 C uncooked quinoa
3/4 C chopped pecans or salted pepitas (pumpkin seeds)
1/4 C rolled oats
2 Tbsp chia seeds
2 Tbsp coconut sugar
1 tsp cinnamon
pinch sea salt
2 Tspb coconut oil
1/2 C organic maple syrup

Preheat oven to 325.  Line baking sheet with parchment.  ake sure it covers entire pan and up edges to prevent spill over.

Mix all dry ingredients.  In small sauce pan, melt coconut oil and maple syrup until well blended.  Pour over dry ingredients and stir until completely combined. Pour onto parchment lined pan.  Spread as evenly as possible to ensure even baking.  If mixture is too thin on edges, edges will burn while middle won't crisp up.  Bake 15-20, turning pan for even browning and bake 5-10 more minutes .

Mediterranean Sweet Baked Potatoes

Simple, 30 minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Vegan, Gluten Free, Mediterranean

Serves: 4

Ingredients

• 4 medium sweet potatoes* (~140 g each)
• 1 15-ounce (425 g) can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE

• 1/4 cup (60 g) hummus (or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• Water or unsweetened almond milk to thin
• optional: Sea salt to taste (I didn’t need any)

TOPPINGS optional

• 1/4 cup (45 g) cherry tomatoes, diced
• 1/4 cup (15 g) chopped parsley, minced
• 2 Tbsp (30 ml) lemon juice
• Chili garlic sauce

Instructions

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

Notes

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.

Nutrition Information

Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9gSodium: 82mg Fiber: 11.7g Protein: 8.6g