Tag Archives: Baked

Baked Sweet Potato with Spinach and Avocado

Think of a baked russet potato, only this version is made with sweet potatoes and the topping is a healthy mix of spinach and avocado. It’s different, healthy and delicious.  Whenever possible, we should really start substituting regular potatoes for sweet potatoes in our recipes.  I’ve been doing it when making roast chicken with vegetables, instead of potatoes I use diced sweet potatoes drizzled with olive oil, salt and pepper.  I’ve also tried sweet potato purée, mixed with carrots which I also drizzle with olive oil, salt and pepper.  You get the idea, you can use other spices to enhance their flavor, such as cumin, curry, pepper, cayenne or paprika.  Here’s some nutritional benefits I found online to share with you:

Sweet potatoes are a great source of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color, which is converted to vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.

Keep the skin on! The color of sweet potato skin can vary from white to yellow, purple or brown but no matter what color it is, make sure you do not peel it off. A sweet potatoes skin contributes significant amounts of fiber, potassium and quercetin, which acts like an antihistamine and an anti-inflammatory, and may help protect against heart disease.

Source: Medical News Today

Helga

Baked Sweet Potato with Spinach and Avocado

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Zucchini Lasagna

In my attempt to make healthy meals at home, I came across this recipe for Zucchini Lasagna. Instead of pasta you use thin slices of zucchini, which makes it a much healthier option and there is really no flavor sacrifice here… it’s a tasty, kid approved recipe. As with the zucchini noodle recipe, I had also been meaning to try it for a long time, but I had felt discouraged when I read that you had to let the salted zucchini strips sit for a while, and then dry them up before assembling your lasagna. It’s a weekday… I’m busy, I don’t want extra steps. Then one day I saw a video by Everyday Food and noticed that they didn’t do anything to the zucchinis but slice them up, and it seemed to work out just fine. So here it is guys, zucchini lasagna… with no extra steps to prep the zucchini.  I hope you try it, we’re sure you’ll enjoy it!

Helga

Zucchini Lasagna
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Smashed Potatoes

I never really put much thought into different ways to cook potatoes. You either mash them, hash them, boil them or bake them, right?  I liked this Smashed Potatoes method when I saw it, and thought it would be a fun new way to eat them at home: they are soft in the inside, and because you brush them with oil and leave the skin on, they get a crispy exterior. These are great just with olive oil and a generous sprinkling of salt and some pepper, but for a richer flavor you can add sour cream or cottage cheese, with chopped chives or cilantro… Or how does sour cream and bits of crispy bacon sound?

All you need is a baking sheet and a potato masher to do the job of squashing the potatoes once they have boiled to get soft. When at the store, try to pick smaller potatoes so they are easy to press down on. These would make a fantastic side to grilled beef or chicken, so give them a try next time you turn on your griller.

Helga

Smashed Potatoes

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