As the days lengthen and a chill isl in the air we tend to move towards more hearty and filling dishes. Here I have gathered some of summer’s last harvest into recipes to warm you body and soul.
Sweet Potato Breakfast Bowl
With good carbs, antioxidants, vitamins, and minerals, it’s a perfect dish for breakfast or anytime. Looking for more protein? Add in some crispy bacon bits or mix in protein powder for extra kick!
Serves two-four
Ingredients:
• 2 lbs sweet potatoes, scrubbed
• 2 Tbsp coconut milk
• 1 tsp pure vanilla extract
• Pinch of sea salt
• 2 Tbsp collagen/protein powder (optional)
• 1 pint fresh blueberries
• 1 ripe banana, sliced
• ¼ cup chopped or sliced almonds
Instructions:
- Preheat oven to 400°F.
- Put sweet potatoes on a baking sheet lined with parchment paper and roast in the oven for about 45 minutes until they are quite soft/tender and a knife easily pierces through the flesh. Remove from the oven, slice open, and allow them to cool for a few minutes.
- Remove the skin from the sweet potatoes; it may be easier to cut the ends off first, then peel the skin.
- Put the sweet potatoes in a food processor and add in the coconut milk, vanilla, salt, and collagen/protein powder (if desired). Puree for 30 seconds or until the mixture is smooth. If it seems too thin, add a splash more of the coconut milk and blend again.
- Divide the sweet potato puree between serving bowls. Top it with the blueberries, banana slices, almonds, and bacon bits as desired. May be served warm or at room temperature.
Have fun with this recipe and add some of your own creative toppings such as seeds or granola.
Cranberry-Orange Muffins
Whether fresh, frozen, or dried, cranberries remain one of my year round favorites.
Ingredients (makes 12 muffins):
- 2 cups unbleached all purpose flour
- ½ cup sugar (or ¾ cups brown sugar)
- 1 Tbsp baking powder
- ¼ tsp cinnamon
- 1 cup cranberries
- Zest of one orange
- 1 cup milk (or orange juice)
- ½ cup chopped walnuts
- ¼ cup unsalted butter, melted
- 2 large eggs
Instructions:
- Preheat oven to 500°F.
- Using a large whisk, blend the dry ingredients (flour, sugar, salt, baking powder, cinnamon and orange zest) together in a big bowl until thoroughly mixed. Stir in the cranberries and nuts until coated.
- In a separate bowl, beat the liquid ingredients (milk, melted butter and eggs) together until light in color.
- Fill the cups of a lightly greased muffin tin ¾ full. You may also use silicon cups in the tin.
- Place in the oven. After you shut the door, reduce the temperature to 400°F. Bake for about 20 minutes until they are golden brown. Use a toothpick inserted into the muffin to check if they are done – toothpick should come out clean. Remove and cool on a wire rack.
Stuffed Peppers
This versatile recipe calls for ground beef, but you can easily substitute ground chicken or turkey, tofu, or chopped portabella mushrooms. You can also substitute quinoa or any grain for the cooked rice.
Ingredients (serves 4-6)
- 1 Lb 90% lean ground beef (or substitute chicken, turkey, etc.)
- 1 ¼ tsp salt, divided
- Heaping ¼ teaspoon baking soda
- 3-4 medium to large red, orange, or yellow bell peppers, cut in half from the stem to the bottom with the seeds and stem removed
- 3 Tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves of garlic, chopped
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 8oz can tomato sauce
- 1 cup cooked rice (or grain of choice)
- 1 ½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions:
- Preheat oven to 425°F, set oven rack in middle position.
- Using your hands, mash the ground beef (or alternate) with 1 tsp of the salt and the baking soda. Let sit 20 minutes.
- Place peppers cut side up in a 9×13” baking dish. Drizzle with 1 Tbsp oil and ¼ tsp salt.
- Put in oven and roast for about 20 minutes until slightly brown and tender crisp.
- Heat remaining 2 Tbsp oil in a large non-stick pan over medium heat. Add onion and cook, stirring frequently until soft and translucent, 3-4 minutes. Add in garlic and cook for 1 minute (do not brown). Add in the beef mixture, chili powder, cumin, and oregano and increase heat to medium high. Break up meat with a wooden spoon until meat is browned and almost cooked through (4-5 minutes). Add tomato sauce and bring to a boil; reduce the heat to medium low and cook uncovered until the meat is cooked through (2-3 minutes). Add in the cooked rice and ¾ cup of the cheese. Stir until melted and remove skillet from the heat.
- Remove peppers from the oven and spoon the filling evenly into the peppers. Sprinkle with the remaining cheese and place back in the oven for 10-15 minutes, until the filling is hot and cheese is melted and bubbling.
This hearty dish is one you will want to repeat through the season!
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