If you’ve followed my blog for any length of time, you know I love fusing two different cuisines. Almost any meal can turn into a healthy stirfry. I make an Italian Stirfry that’s so good it’s become a monthly favorite here.
Today’s meal came to me when I was looking in my pantry and noticed I had a sweet potato…I couldn’t figure out when I bought it. I thought I better use it before I have to throw it out. My husband hates when I throw out produce because I hadn’t gotten around to making the recipe I had in mind when I purchased it. I’m sure I’m not alone in this conundrum. It goes in the same basket as losing socks in the dryer and that’s a whole other story I’m not touching.
Spicy Sweet Potato Chicken Stirfry
- 2 T + more olive oil divided
- 1 Red Pepper, thinly sliced
- 1/4 large sweet onion, thinly sliced
- 1 sweet potato, thinly sliced into 1/4 half moons
- 2 garlic cloves, thinly sliced
- 4 cooked frozen skinless chicken tenders, cooked and sliced
- 1 can black olives, drained and sliced
- 1 can garbanzo beans, drained and rinsed
- 1 T oregano
- 1/2 t Himalayan Salt
- 1/8 t ground Habanero pepper
- 1 t ground coriander
- 2 t ground cumin
- 1/2 cup water
- Heat saute pan, add 1 T olive oil.
- Add peppers and onions. Saute about 3 minutes.
- Add sweet potatoes, chicken, garbanzo beans, and olives.
- Add seasonings and water. Cover and saute until potatoes are fork tender. About 5 minutes.
- Turn off the burner and add sliced garlic and 1 more Tablespoon olive oil.
- Calories: 303
- Fat: 15 grams
- Carbs: 16.3 grams
- Fiber: 2.8 grams
- Protein: 26.7 grams
So I got this recipe from another blogger and of course I felt the need to tweak it. What else is new, I see recipes as a guide to tweak as I need or want.
Coconut Chia Water
2 cups Coconut water (must be pure without any sugar or other ingredients)
Juice of one lemon/lime/orange/grapefruit/tangerine or a combination of citrus fruit (I love the lemon)
2 Tablespoons Chia Seeds
7 drops pure liquid stevia drops (Sweetleaf is my go-to brand)
Mix it together in a shake bottle (the ones with the ball in it). Let it sit for about 3 hours until the chia seeds are double in size. Let it sit out at room temp.
Sip it with a wide straw.
Chia seeds are high in calcium: In 2 ounces of Chia seeds there is 600 milligrams of calcium as opposed to dairy milk (which I am allergic to) for the same 2 ounces only has 120 milligrams.
Pure Healing Foods
Today is Meatless Monday, and I’ve been toying around with the idea of turning my favorite salads into casseroles. After all, I’ve turned our favorite meals like Pizza into salads and soups, so why not do the reverse when the weather turns nippy.
The first salad up on the block is my Mango Tango Salad. Instead of using mangoes I changed it up to apples. I kept the avocado. I added some sweet potatoes, some brown rice, and organic Greek yogurt. Then I removed the cilantro and the vinegar. Spiced it up with some cumin, habanero pepper and some salt.
Voila a totally new meal: AvoApple Bake
Turning our favorite salad into other dishes is nothing new but maybe with some imagination we can turn our lives around just by playing with our food and turning our palates onto new tastes and new horizons. Turn your favorite salad into a casserole!
Reading the news that the USDA has retracted their support of Meatless Mondays last week, people may think they need to conform to what the government says is healthy or not healthy. Our bodies are unique and that uniqueness means that we need to choose the healthiest path for ourselves. Just because a government entity does not support Meatless Mondays does not mean we should all throw our vegetables aside and make more room for meat. It’s like saying “Don’t confuse me with the facts, I’m going to do whatever I want to do.” The fact is this, there are more health gains made from abstaining from meat, than there are from eating it.
Tonight for dinner love your heart with a Sweet Potato Picnic Salad
Meatless Monday loves Hearts
Basket of goodness
I like to mix as many raw vegetables as I can into my food. While I am not an advocate for only eating food in the raw, I do think that many foods are better tasting and better for us when we eat them raw.
Bowl of Organic Color
This Versatile Salad is a melange of vegetables that both my husband and I love. It’s easy to chop them all up and keep them in the fridge for when I need something quick to make, or when it is just too hot to cook.
Confetti in a bowl
It isn’t such a daunting task when making food for a non-vegan and a vegan, it just takes preparation, and much planning. So when I chop all these vegetable up I take some out for myself.
Mixed with chicken and avocado bliss
All my salads look green or orange because after making mayo once, I could not get past the sliminess of it. Plus I can’t buy the vegan versions since I don’t eat any soy. So my next alternative is is use my own mixture of Avocado or Mango Bliss.
Spread on a tortilla, Rolled up and sliced
With a little more time and patience I took the Versatile Salad and transformed it into Versatile Pinwheels.
What has four ingredients, tastes smooth, and soothes your inner tycoon?
Honey, Coconut Milk, Apricots and Mint
- 1 can full fat coconut milk
- 1/4 cup honey (preferably organic and local
- 12 fresh mint leaves, chopped
- 6 apricots, pitted (keep the skins on)
Puree together in food processor. Pour into a rectangular or square glass casserole dish
Square casserole dish
Freeze about 3-4 hours until frozen. Break up and puree again. Pour back into dish and freeze another 3-4 hours. If you have a ice cream maker freeze according to manufacturer’s directions!
Just when my husband says he doesn’t want anymore sweets in the house, I get my greatest craving for CHOCOLATE. So what’s a girl to do when she wants her chocolate but can’t have any? Make some Decadent Carob Pudding.
I was originally going to make this into ice cream by adding the coconut milk. But when I noticed how creamy it was and it’s taste, I decided it was going to be pudding instead. Because I just couldn’t wait for it to freeze!
Decadence awaiting my taste buds!
Decadent Carob Pudding
- 1 cup cooked black beans (If using canned, rinsed & drained)
- 1 organic large overripe banana
- 1 organic ripe avocado
- 1/4 cup organic local honey
- 1 Tablespoon vanilla
- 1/8 teaspoon sea salt
- 1/4 cup carob powder or cocoa
Whirl together in a food process in order, and puree until smooth. Scoop into serving dishes and chill at least 2 hours. (My serving only lasted as long as it took me to take a photo of it!)
If you want to make ice cream from this mixture add 1 cup full fat coconut milk, mix thoroughly. Pour into 8-inch square glass baking dish. Freeze about 4 hours, break up and puree again, then refreeze.