This delicious recipe, perfect for fall, was inspired by FoodPrints.
- 2 Tbsp olive oil
- 1 sweet potato, roasted
- 1 onion, diced
- 4 cloves garlic, minced
- 2 Tbsp chipotle chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 3 ½ c vegetable broth
- 1 can black bean
- 1 can diced tomatoes
- ½ cup dried quinoa
- 3 limes, juiced
Preheat oven to 400. Poke holes in the sweet potato, cover with aluminum foil, and allow to roast for 30 minutes. When cool, peel and roughly chop the sweet potato.
Heat oil in a large pot. Add onions and sweet potatoes. Allow to cook for 5 minutes, until tender.
Add garlic and spices, stirring to combine.
Add vegetable stock, black beans, diced tomatoes, and quinoa. Stir. When boiling, cover, reduce heat to a simmer, and cook for 15-20 minutes.
Remove from heat and add lime juice. Serve and garnish with toppings of your choice.
- 2 cups rolled oats
- 1-2 tsp. of spices of your choice (ginger, cinnamon, nutmeg, etc.)
- 1/2 nuts or seeds
- 1/2 c dried fruit
- 3 Tbsp maple syrup, honey, or a combination
- 2-3 Tbsp olive oil
Preheat oven to 300 Fahrenheit. Place all ingredients in a bowl and stir to mix well with your hands or a spoon. Place a sheet of parchment paper on a baking sheet and spread mixture evenly. Bake for 10-12 minutes.
National Blueberry Muffin Day comes around once a year, but on that day, why not start the day off right with a healthy blueberry muffin smoothie?
- 1 pint blueberries (frozen or fresh)
- 1 cup plain yogurt (greek or regular)
- 2/3 cup oats
- 2 Tbsp honey or agave syrup
- 1 1/2 cup milk (almond, soy, or coconut milk are all good substitutes)
Blend all the ingredients in a blender until smooth and creamy.
This is a huge recipe (makes ~60-72 pierogies!), adapted from Leanne Brown’s Good and Cheap cookbook. It’s a fun cooking activity to do with your family or friends. It takes time and effort, but the results are worth it. You can serve them fresh for dinner and throw the rest in bag or two for the freezer. Serve with some green beans, leafy greens, or your favorite vegetable.
- 4½ cups all-purpose flour, or whole wheat flour
- 2 tsp salt
- 2 cups yogurt or sour cream
- 2 eggs
- 1 tbsp water, as needed
- 5 Russet potatoes, roughly cubed
- 1½ cups sharp cheddar, shredded
- salt and pepper
- dill (optional)
- 2 tbsp scallions, chopped (optional)
- 4 cloves roasted garlic, minced (optional)
In a large bowl, mix the flour and salt. Pour in the yogurt, eggs, and a tablespoon of water. Mix it slowly and carefully. The dough will be quite sticky. Cover it with a towel or plastic wrap while you make the filling.
Put the chopped potatoes in a pot and cover with water, then add a bit of salt. Cover with a lid and bring to a boil over medium-high heat before removing the lid. Let the potatoes cook until tender, about 20 minutes. Test them with a fork: if it goes through easily, they’re done. Drain the potatoes and add shredded cheese, salt, pepper, and any additions you might enjoy. You should play around with some of your favorite things—there aren’t many flavors that don’t work in potatoes! Next, mash the potatoes with an electric mixer or just two forks.
Once the filling is ready, gather some friends because shaping takes some time! Flour your countertop liberally. Split the dough in half. Keep one half covered, but place the other half on the floured surface. Use a rolling pin to flatten the dough, about ¼” thick. Punch out as many 3” to 4” dough circles as possible, using a round cookie cutter or a drinking glass. Squish the scraps into the remaining covered half of the dough. Drop about a tablespoon of filling in the center of one circle of dough. Fold the dough over the filling and press the edges to create a dumpling. The stickiness should ensure a tight seal. Lay the dumpling on a floured surface and use a fork to squish the edges together.
Repeat until you run out of circles, then repeat everything with the remaining dough. Once you have all your perogies formed, boil a pot of water and add about 12 perogies. Let them cook until they rise to the top, about 1 minute. Pull out the boiled perogies with a spoon, then repeat with the remainder in the same pot of water.
If you’re planning to freeze some of the pierogies, let them cool down and then put them in freezer bags with the air squeezed out. I usually do 12 to a bag, but you can portion them out in whatever way suits you. They will keep for at least 6 months in the freezer. You can eat the pierogies just boiled, but you can fry them afterwards.
To fry: Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they’re browned on all sides. Serve with scallions and a dollop of sour cream with some vegetables of your choice.
These energy bites can serve as a protein-packed breakfast or healthy snack! They’re quick, easy to make, easy to carry around, and a nutritious alternative to many store-bought granola bars.
- ⅔ cup nut butter of choice (peanut butter, almond butter, etc.) OR sunflower seed butter for nut-free option
- ¼ cup dark chocolate chips
- ½ cup flaxseed meal
- ¼ cup sunflower seeds or pumpkin seeds (pepinas)
- 2 Tbsp agave nectar or honey
- 1 tsp vanilla extract
- ¼ cup coconut flakes
Add all the ingredients to a bowl and mix well.
Roll the mixture into tablespoon-sized balls.
Let sit in the fridge for 15 minutes before serving. The energy bites can be stored in the fridge for up to a week.
- 4 medium beets, peeled, trimmed, and cut into chunks
- 2 cups flour
- 1 1/2 cup sugar
- 1 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 1/4 cup olive oil
- 3/4 cup warm water (from the boiled beets)
- 1 tsp pure vanille extract
- 2 large eggs
Cover beets with water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain the beets BUT SAVE THE WATER. Puree beets in a food processor until smooth.
Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.