Posts Tagged ‘sweet potato’

Dinner for Four

Today was a long day. School was good but exhausting. After missing a week, there is a lot to catch up on!

After school I had a headache. I came home and relaxed for a while before Ashley and John came over for a walk and dinner. While Ashley and I walked, the boys cooked. It was a great plan! We got some fresh air and lots of chatting time while they prepared a feast! When we walked in the door it was just about time to eat!

The product: Chipotle Lime Kabobs

  • green peppers
  • red peppers
  • onion
  • yellow squash
  • zucchini
  • tomatoes
  • chicken


Not so healthy sweet potato crumbles: made with brown sugar and chili powder!


Healthy sweet potato fries: baked for 25 minutes at 425 with salt and pepper


Spinach salad:

  • cucumber
  • avocado
  • blueberries
  • peach
  • almonds


You could tell I was not on my game all the way because I didn’t even think about dessert. Nerds and Skittles it was!

I am excited to finally be cooking again! A new recipe from Eat Drink and Be Vegan is the plan for tomorrow!

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This morning started with a 6am workout. Both Brady and I made it to the gym. I did a hard 35 min. on the stepmill while he ran. It was great to get it over with because Mondays are always busy and draining.

Breakfast was my usual fruit with GoLean vanilla oatmeal and coffee with soy-milk plus a splash of SF creamer. Then lunch was leftover Ali’s feast. It was delicious and filling – still. I snacked on celery and PB in the afternoon, while the kids were at art.

I was hungry when I got home. Luckily, I had planned ahead and marinated a piece of salmon in lime, cumin and mexican seasonings. I threw it in the oven on broil for about 10-15 min.

While that was cooking, I boiled up some diced sweet potatoes and heated up some quinoa from last night. I threw it all together with black beans and chickpeas. Served with baked kale and fresh tomato and guac. It was delish and very clean!

Super Simple Quinoa SBC (Sweet Potato, Black Bean, Chickpea)

  • 1 c. cooked quinoa
  • 1/2 can of chickpeas
  • 1/2 can of rinsed black beans
  • 1/2 sweet potato (diced and boiled)

Mix all together and enjoy!




You can guess what my lunch for tomorrow looks like!

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Best Salad Ever


Our menu said grilled chicken salads but this turned into way more than just your typical grilled chicken salad. After school, tutoring and a meeting with parent, I got home around 6pm.  Brady was visiting his brother so I ran to the gym and pounded our 40 min. on the stairs while working to finish my book club book, Chasing Harry Winston. Our book club is next week, so if you have good suggestions for books we can fill our calendars with, PLEASE let me know!!

After the gym and a quick shower, and got started on our salads.  We did not go to the store this weekend (this NEVER happens) so we decided to try to use all of the food we had in our house this week, and see how long it lasts!  I found some organic little baby sweet potatoes in the fridge that I have been meaning to use, so I tossed them in my food processor to slice them like chips.  I put them on a pan with a spritz of olive oil and let them bake until some were crispy and they were all cooked!

Here is what else I opened/chopped up:

  • grilled chicken that I had marinated in Mojo marinate last night
  • black olives for Brady
  • chick peas
  • black beans
  • corn
  • leftover bulgar (plain)
  • lettuce (iceberg, blahh since we were out of romaine)
  • tomatoes
  • a cucumber
  • green pepper
  • sweet potato chips!
  • leftover lentils with bbq sauce I added to them

My intention was to have the grilled chicken (I made on the grill pan on the stove) but I didn’t need it with everything else!  I also didn’t need cheese or dressing because there were so many great flavors!


I am on a two hour delay for school so I already made dinner for tonight  – a version of Clean Eating pasta bake with him and her sides of the pan, and I am headed to get my workout over with before school!  I love two-hour delays!

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I didn’t know what I was planning on making for the BSI contest of the week, so I thought about not doing it…I know, I know, I have been slacking.

So today when I was thinking what I was in the mood for for dinner, I was thinking bread!  What a perfect combo: sweet potatoes and bread!

Whole Wheat Sweet Potato Bread

  • 2 c. whole wheat flour
  • 1 c. vanilla soy milk
  • 1/4 c. wheat bran
  • 1 packet of yeast mixed with 1/2 c. water
  • 2 tbs. honey
  • 1 c. cooked sweet potato (baked and scooped out of the skin)

Cook the sweet potato until done and remove the insides into a bowl.  Add the honey, wheat bran, flour, and soy milk.  Mix yeast with 1/2 c. water and let sit for 5 min.  Then, add everything together and bake for 30 min. at 350.  Enjoy warm with a little brown sugar butter.


And a piece:


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It all started with some simple cranberry-apple relish. Chopped cranberries (in my little food processor) + chopped apple + a little honey + 15 min on the stove = delicious cran-apple relish! I made this to add to oatmeal and yogurt this week. I was going to submit it to Gina at Fitnessista the BSI contest, but it was too simple, I thought.

So we went to get apples, and ran errands today.  When we got home, with tons of fresh farm vegetables, I decided to make sweet potatoes and soup for dinner.  While cooking, I spotted the relish, still on the stove, and my food processor still on the counter (we didn’t clean up before we left :)) That is when recipe was created!

Cran-Apple Mashed Sweet Potatoes

  • 3 tbsp. simple cran-apple relish (recipe above)
  • 2 cooked sweet potatoes with skin
  • dash of salt and pepper
  • 1/4 c. 0% T.J. Greek Yogurt

That is it!  Delicious and pretty pink!

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Tonight for dinner, the host – Brady 🙂 decided to make Stromboli on the grill! He was planning ahead this morning when he took out the semi-healthy white bread dough from the freezer. Throughout the day it grew and grew and by the time he got home, it was ready to use! These were not your average tomato-cheese Stromboli. They included many delicious and fresh ingredients! Here is what he did:

Brady’s Grilled Stromboli


  • 1 loaf of bread dough – we use frozen white (I have not found frozen wheat, only fresh from TJs). It is cheap and low in fat which is a plus since it is full of carbs and lacks many nutrients.
  • tomato sauce
  • bbq sauce
  • fat free feta ( we just ran out of parm. but this ended up working)
  • fresh veggies
  • chopped chicken ( chopped in our little Cuisinart food processor that I am obsessed with!!)
  • brie cheese
  • BW3 Caribbean Jerk sauce
  • bacon bits

Don’t worry – these were not all mixed together into one big, gross stromboli. We used these ingredients to make four different kinds. The assembly of each one was simple:

  1. Roll out a piece of dough on a cookie sheet. Brady likes to use a cold can of pop or beer to roll out the dough. He thinks it works better than our rolling pin…I am not so sure, but rolling is always his job so we will let him go with it!
  2. Cover about 3/4 of the flattened dough with your sauce of choice. Make sure to leave an edge of dough where there is no sauce for putting it together.
  3. Add your toppings or filling – the good part.
  4. Fold the edges together so that none of the goodies can sneak out.
  5. Place the stromboli on medium heat grill until it turns golden brown

Stromboli #1:

– BBQ sauce


– Feta

Stromboli # 2:


– Brie

– Veggies

Stromboli # 3 *Brady style

– Caribbean Jerk Sauce

– Chicken

– Bacon

– Feta

Stromboli #4

– Fresh veggies

– Tomato Sauce

– Feta

– Chicken

Overall, all of them were delicious! We liked the meltiness of the brie! It really added to this dish. This was a test night, to see if we could/should make these for company. We agreed they are perfect for having people over for a causal dinner. To make them a little more pretty, I would make an egg wash (egg whites + spices + salt and pepper) to brush on the stromboli before cooking it. This will give it a little glaze.

Hostess Tip:

A fun way to serve this dinner would be to create a “make your own stromboli bar”. Your guests could each have a plate with a pre-portioned amount of rolled out dough. They could add their own sauce and toppings to make it original!

The outside:

The insides

Our sides were the leftover veggies: zuc, squash, mushrooms and spiral cut sweet potatoes cooked in a little olive oil. They were also great!

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