Gochujang Turkey Sweet Potatoes
Recipe adapted from FeastingAtHome.Com.
Ingredients:
3 medium sweet potatoes - cut in half lengthwise, skin on
1 large shallot, diced
4 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
1 pound organic ground turkey (or sub ground chicken, ground pork, ground beef, vegan substitute
3 tablespoons gochujang chili paste (adjust to taste, gochujang can vary in spice levels)
1 1/2 tablespoons tamari or soy sauce
2 teaspoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 green onions, finely sliced
Garnish (optional) -roasted peanuts, sesame seeds, fresh cilantro, sriracha or chili crisp.
Instructions:
Preheat the oven to 400°F.
Bake the sweet potatoes. Brush or spray olive oil on both sides of the sweet poatoes, and place cut side down on a parchment lined baking sheet. Roast in the oven for 20-30 minutes or until fork-tender.
Stir fry the filling. In a large skillet, sauté shallots, garlic, and ginger in avocado oil over medium heat for 2-3 minutes until fragrant. Add the ground turkey, breaking it up with a spatula as it cooks, and sauté until just cooked through and no longer pink. Add in gochujang paste, soy sauce, honey, rice vinegar, and sesame oil. Mix thoroughly together. Taste and add salt or more soy if needed. Turn the heat off and add green onions.
Fill the Sweet potatoes. When sweet potatoes are tender, flip them right side up, season the flesh with salt and pepper using a fork to fluff a bit. For extra richness, add a pat of butter. Place generous scoops of filling on top of the sweet potatoes.
Garnish with more scallions, cilantro, optional roasted peanuts, and sesame seeds. For more heat, drizzle with chili crisp or sriracha.
Miso-Glazed Salmon
Recipe adapted from TheRealFoodDietitians.
Ingredients:
¼ cup white miso paste
1 tablespoon pure honey
2 tablespoons rice vinegar
2 tablespoons avocado oil
1 tablespoon tamari or soy sauce
4 (4- to 5-ounce each) skin-on or skinless salmon fillets, patted dry
Instructions:
In a small bowl, whisk together the miso, honey, rice vinegar, oil, and soy sauce.
Place the salmon fillets in a shallow dish, such as a small baking dish.
Pour the marinade all over the salmon, turning the fillets 2 to 3 times to coat on both sides.
Allow the salmon to marinate in the fridge, skin side up (if there is skin) for at least 30 minutes and up to 24 hours.
When ready to cook, position the top oven rack in the upper one-third of the oven and preheat the broiler to High. Alternatively, you could cook in air fryer.
Line a large rimmed baking sheet with parchment paper or foil; set aside. If using an air fryer, you can skip this step.
Remove the salmon pieces from the marinade, allowing any excess marinade to drip off, discarding the marinade. Place the salmon on the prepared baking sheet.
Broil until the fish flakes easily with a fork, about 6 to 10 minutes. If using an air fryer, cook for 6-7 minutes. Cooking time will vary depending on the thickness of the filets with thicker filets taking longer to cook.
Pumpkin Chia Pudding
Recipe adapted from MallorytheDietitian.com.
Ingredients:
1 cup plain dairy-free or Greek yogurt
¾ cup unsweetened almond milk (or milk of choice)
½ cup pumpkin purée
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
pinch sea salt
¼ cup chia seeds
Instructions:
In a medium bowl, combine the milk, yogurt, pumpkin, vanilla, maple syrup, pumpkin pie spice, and salt. Whisk very well or use a handheld milk frother until it is creamy with small bubbles forming.
Add the chia seeds and stir with a whisk or fork. Let the mixture rest 10-15 minutes and give it another good stir. This helps prevent the chia seeds from clumping. Refrigerate for at least 4 hours.
It will thicken up quite a bit in the fridge. If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed. If you like thicker chia pudding, add an extra 1-2 tablespoon of chia seeds or cut the milk down to ½ cup.
Chickpea Curry with Spinach
Recipe adapted from PinchofYum.com.
Ingredients:
1 tablespoon avocado oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 ½ tablespoons red curry paste
1 14-ounce can coconut milk
1 ½ tablespoons tamari or soy sauce
1 14-ounce can chickpeas, drained and rinsed
2–3 cups fresh spinach, chopped (I went spinach heavy and added 6 cups)
1/2 cup cilantro, chopped
Instructions:
Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
Taste and adjust to your liking – a squeeze of lime or some extra ginger or lemongrass
Serve over cauliflower rice or rice with a dollop of chili crisp for some heat. If you wish, top with more cilantro.
Pumpkin Oatmeal Pancakes
Recipe adapted from MallorytheDietitian.com.
Ingredients:
Dry Ingredients
1 1/2 cup rolled oats (not quick oats)
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
½ teaspoon kosher salt
Wet Ingredients
½ cup pumpkin purée
¾ cup milk of your choice (I used almond)
2 eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions:
Add the oatmeal to a high-speed blender. Blend until it has a flour-like texture. Then add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Let the batter rest for about 5 minutes.
Heat a nonstick skillet or griddle on medium-low heat. Grease your pan with cooking spray or melted butter. Add about ¼ cup of the batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
Let the pancakes heat until little bubbles begin to appear on the top and the edges start to look dry. Once the first side is done cooking, flip the pancakes and let them cook for another 2-4 minutes until golden brown. Repeat with the remaining batter. The mix will make 8-10 pancakes total.
If the batter is too thick or thickens too much as you go, add more milk.
Hope you enjoy a recipe or two (or all), I did!
In Health,
Natalie