Tasty Tuesday – Grilled Sweet Potato Wedges

Fire up the grill! This one is simple but yummy.

First, wash and dry the sweet potatoes, then cut them into wedges (think steak fries sized), toss with a little oil (something high smoke point is preferable as you’ll be grilling them) and sprinkle with this spices of your choice – there are several recipes for “rubs” out there that would work nicely!

Preheat grill to medium and then place the wedges directly on the grill grates. Cook about 3 – 4 minutes per side.

Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Food Swap Friday – Greek Yogurt for Sour Cream

I am a member of the “Sour Cream Junkies” club… I LOVE the stuff. I know, not good, or good for me… today’s swap has actually become one of my favorites, because it really does offer the same taste and effect, while offering MORE protein and LESS fat than it’s counterpart of Sour cream.

Note: occasionally, I still enjoy sour cream… it’s become the exception, not the rule, and that’s okay — life IS about balance, after all!

Have you tried this swap?

Friday Fit Tip – Pre- and Post-Workout Nutrition

Simple facts today – you h ave to properly fuel your workout, AND your recovery. Preworkout for me is Greek yogurt, flax, and berries, sometimes with a little agave. And I take the guesswork out of postworkout, usually, by having Recover from Beachbody’s Performance Line, because it’s simple and effective, and gives me another excuse to enjoy a chocolate flavored beverage guilt free!

But you must fuel yourself properly if you truly want to maximize your efforts!

Whats your pre/post workout fuel?

Saturday Snack Spotlight – Graham Crackers, Cream Cheese and Grapes

Snacktiiiime! It’s crunchy. It’s sweet. It’s easy, and diabetic-friendly!

Spread a tablespoon of cream cheese on 2 graham cracker squares and top with 1/4 cup halved grapes – grapes are a great source of potassium and are low on the Glycemic Index!

I love this because I love all of the items separately, together you get a perfect world of sweet, creamy, and crunchy!

How does this combination sound to you?

Food Tip Friday – Blanch Your Veggies

Do you blanch your veggies? You might want to start!

Ever sauteed broccoli to see it go from vibrant green to a very unappealing, matte shade of “dirty-gray green”? Blanching helps keep your veggies vibrant! In addition to the color, blanching also locks in the vitamins in nutrients, shortens cooking time, helps remove the dirt and bacteria, and for veggies like Kale, denatures the enzymes that make it bitter.

My husband blanches our veggies when we cook, and it really does make a difference – the color alone is MUCH more appealing!

Who’s a blancher, here?

Fuel Yourself Friday – Flaxseed

These guys are tiny but mighty! High in Omega-3 fatty acid, these “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. They are full of lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.

They are one of the sources of protein found in my Shakeology, and I also put ground flaxseed on my Greek Yogurt and berries preworkout – who doesn’t love a little extra boost of clean protein?!

Whole Foods Wednesday – Beets

Beets, beets, delicious fruits… oh wait, wrong jingle! And beets aren’t a fruit – but they ARE colorful little powerhouses of nutrients, vitamins, and minerals!

As a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. These little beauties are also an excellent source of folate and a very good source of manganese, potassium and copper. They are a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6.

I love beets – I get this love from my mama!

Do you like beets?

 

Saturday Snack Spotlight – Frozen Yogurt Trail Mix Bars

Warmer weather is coming, and we tend to look towards cooling snacks in the warmer months, right? Not saying you have to rely heavily on ice cream or chase after the Ice Cream truck (ahh, memories!), but I totally get your desire for the cold stuff!

These Frozen Yogurt Trail Mix Bars are great, and not only can you create different flavors by using extracts mixed in the yogurt (or use flavored yogurt, but I steer away from those, personally), but you can also use different fruits, a variety of nuts (I have sliced almonds, pumpkin seeds, sunflower seeds, walnuts, peanuts, and cashews in mine), and really get tons of goodness into a little bar!

You can opt not to add the chocolate chips (I prefer mini ones, but didn’t have any on hand), but I mean, a little chocolate never hurt anyone, so don’t be afraid to live a little! 🙂

I used coconut granola to add even more of a flavor boost!

You can also opt to use ice cube trays to make these bite sized (I have the soft bottom ones that allow you to pop contents out, but a knife would get them out of a standard ice cube tray).

How do they sound?