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Secret Recipe Club September: Twice Baked Sweet Potatoes

15 Sep

Wow where did the time go! Seems like just yesterday I was at the beach, but now I’m bundled up under 2 blankets!!  Fall weather makes me excited for cozy nights and warm food so I was very excited to come across Garden Stuffed Potatoes on OurEatingHabits.com.  I love how Secret Recipe Club brings us all together :D

Twice Baked Sweet Potatoes

Serves 2-4

 

2 large sweet potatoes, washed, dried and poked with a fork slightly to make a few air holes

1 Tbsp coconut oil, plus more for oiling the potato skins

2 tsp brown sugar, plus more for topping

1/2 tsp ground cinnamon, or more to taste

 

Directions:

 

Bake the sweet potatoes on a baking sheet for about 45 minutes to an hour in a 425 degree Fahrenheit oven, or until cooked through.  Remove from the oven and let cool slightly until you are able to handle them without burning yourself.  Slice the potatoes down the center, lengthwise, and scoop out the sweet potato flesh while being careful not to tear the potato skin.  Place the flesh in to a medium mixing bowl and add the remaining ingredients; mash with a fork until combined yet still textured.

 

Lightly rub the potato skins with coconut oil then place on the baking sheet ready to be filled.  Divide the filling evenly between the skins and bake for about 15 minutes, or until golden brown on top.  Enjoy!

 

One-Pot Spaghetti with White Beans & Spinach

31 Mar

I love the idea of one-pot cooking.  It is just so fascinating to me.  One pot to cook with… one pot to clean?!  Heaven.

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One-Pot Spaghetti with White Beans & Spinach

Serves 6

 

1/2 large yellow onion, chopped small

3-4 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, low or no salt added

1 to 1 1/2 Tbsp Italian seasoning

1 vegan bouillon cube, no salt added, crumbled

Pinch red pepper flakes, to taste

Fresh ground black pepper, to taste

1/2 to 1 tsp sea salt

3 cups water

1 box dried spaghetti

1 (15 ounce) can white beans

2 cups fresh organic baby spinach

 

Directions:

 

In a large pot, layer in the onions, garlic, canned tomatoes and dried ingredients, breaking the spaghetti if necessary (I broke all of the spaghetti noodles in half).  Pour the water over top.

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Turn the heat to medium-high and bring to a boil; lower the heat and let simmer with a lid.  Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan.

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Cook for 10-12 minutes, or until the spaghetti is cooked al dente and the liquid has thickened into an amazing sauce; turn off the heat and add the spinach and white beans.  Stir and let the spinach wilt.

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Enjoy immediately and tomorrow for leftovers.  The taste just gets better with age :D

Thursday MPM Update + Italian Marinated Tofu

16 Jan

Monday

Meal 1: Tempeh Burrito

Meal 2: Chk’n Patty with Roasted Potatoes and Brussels Sprouts + Salad with Green Olives & Sunflower Seeds

Tuesday

Meal 1: Peanut Butter and Cacao Smoothie

Meal 2: White Bean Hummus & Caramelized Onion Panini <– INSPIRED BY…

Meal 3: Bowl of Cereal with Almond Milk :D

Wednesday

Meal 1: Coconut Yogurt

Meal 2: Scrambled Tofu with Caramelized Onions & Sriracha Cheddar

Meal 3: Quinoa Bowl with Spinach, Roasted Cauliflower, Chickpeas & Cheddar Sauce

Thursday

Meal 1: Italian Marinated Tofu (recipe below) Scrambled with Broccoli & White Cheddar [PHOTO]

Meal 2: Mashed Chickpea Salad Sandwich

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Meal 3: Brown Rice Pasta with Chickpeas, Italian Baked Tofu and Veggies

For more meal planning inspiration, follow me on Pinterest – Meal Plan Monday

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Italian Marinated Tofu

Serves 2

2/3 block sprouted extra-firm tofu, pressed dry and cut into small cubes

3 tablespoons olive oil

1-2 tablespoons apple cider vinegar

2 teaspoons Italian seasoning

1 teaspoon sea salt

1-2 teaspoons soy sauce

Directions:

Whisk together all ingredients (except for the tofu) in a glass dish that has a fitted lid.  Add the tofu, put a lid on the dish, and shake well to be sure all the tofu is coated.  Let marinate in the refrigerator for a few hours, up to overnight.

Bake at 350-375 degrees Fahrenheit on a parchment lined baking sheet for 15 minutes, flip tofu, then bake another 10-12 minutes, or until crisp.  Enjoy!

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