I am so excited to share one of my favorite and very festive summer recipes, 4th of July Fruit Kabobs. I brought these treats to a party last summer and they were such a hit. Not only are these kabobs adorable, but they are also healthy – a clear win for team Mom. 4th of […]
I love healthy, simple, and easy to create weeknight meals. My daughter normally goes to sleep before my husband and I even sit down for dinner, so I really take value in a simple meal. The recipe for Sweet Potato Black Bean Quesadillas is one of my favorites for when I need to throw together a quick, nutritious, and satisfying meal.
My favorite part about this meal is how easily it can be deconstructed and fed to my picky toddler – yes, we’re back in a picky eating phase again. She is obsessed with sweet potatoes, but not digging the black bean combo.
Here’s proof:
She was sneaking every component of this meal, minus the beans and the actual quesadilla, of course.
1 large sweet potato
1/4 tsp garlic powder
a pinch of salt & pepper
1 tbsp olive oil
1 15oz can of black beans
1/4 tsp garlic powder
1/4 tsp cumin
a pinch of salt & pepper
4 large whole wheat tortillas
1/2 cup mozzarella or cheddar cheese
2 tbsp fresh cilantro
The quesadilla is loaded with nutritious ingredients: sweet potatoes, fiber-rich black beans and a whole wheat tortilla. It is incredibly filling, even for my carnivorous husband who looks at me wearily when I tell him what’s for dinner most nights.
I love the combination of the roasted sweet potatoes and the cumin-flavored beans in this recipe. If I have the time, I chop and roast the sweet potato earlier or even the day before so I can simply throw together the rest of the meal at dinnertime.
Also, a little calorie saving tip, I swap out the sour cream topper with plain greek yogurt – it’s amazing how similar the yogurt tastes to sour cream when paired with a savory dish (you won’t miss it, I promise).
Find all of the recipe details below.
Enjoy!
Anna
I am such a big fan of kale; I cook with it all the time, use it in smoothies, and love it in salads. One of my favorite restaurants in Tribeca serves a Kale Grapefruit Salad that I just had to recreate at home and of course, share it with you.
2 cups clean/de-stemmed/chopped kale
1/2 large grapefruit
1/2 cup cooked farro
1/4 cup raisins
1/4 cup pine nuts
1/4 cup shredded ricotta salata
drizzle of olive oil {approximately 2 tbsp} & white wine vinegar {approximately 1 tsp}
This seasonal salad is so light and delicious, in fact my favorite part might be the cheese – ricotta salata. It has a similar texture and taste as Feta cheese, but it’s quite a bit saltier. If you are a fan of salty and sweet food combinations, you will love this salad.
While I was traveling in California this past week, I grabbed the most delicious olive oil blend – pink grapefruit! I couldn’t wait to incorporate the unique flavor into this recipe and many more to come!
As always, leave any questions regarding the recipe in the comments!
Anna
After a long and very cold winter, spring is finally upon us! Aside from enjoying the warmer weather, I can’t wait for the seasonal produce and weekly trips to our local farmers market. My daughter absolutely loves fruit, which is great, but I am always trying to introduce new varieties and sneak in some additional […]
It’s a miracle, my two-year-old likes meatballs!
Every single time I take her to the doctor for a wellness visit I am drilled about her diet, and asked if she is getting enough meat. Admittedly, her consumption is spotty at best so I am thrilled that she’s taken a liking to a variety of healthy meatballs. I previously created a recipe for Kale Turkey Meatballs with her in mind and my latest rendition is for Broccoli Chicken Meatballs.
As a vegetarian, I honestly don’t stress a lot about her meat intake, but I do want her to have a well balanced diet and if she choses to be a vegetarian later in life than by all means. This recipe in particular is very simple to make and was created for the toddler/family palate {a.k.a. not a tremendous amount of exotic flavors for my picky eater}. Also, I love when I can seamlessly combine veggies and protein – one less dish to clean!
1 lb. ground chicken
1 egg
1/4 cup whole wheat bread crumbs
1/4 cup parmesan cheese {I prefer Parmigiano-Reggiano}
1 cup shredded broccoli
pinch of salt & pepper
1-2 cups of tomato sauce {optional}
When preparing the broccoli for this recipe, I first steamed it {1/4-1/2 head of broccoli} then let it dry, and finally shredded it in a blender {or food processor} in several batches. The goal of “blending” the broccoli is to break it down so it spreads evenly throughout the meatballs – the texture will be course, but no large chunks of broccoli should remain.
The complete cooking instructions and ingredients are listed below. I hope your family enjoys this recipe as much as mine has!
Anna
Feeding a toddler can be a challenge. One day she squeals for yogurt and the next, even a bite is a painstaking endeavor. As her palate has continued to mature by experimenting with different flavors and textures {when she’s interested}, the one food she has never stopped loving is sweet potato. Sweet potato puree was her favorite food for many months when she began eating solids and now she eats them in roasted bite-size chunks.
So, what’s a mamma to feed her carb and sweet potato loving babe? Healthy Sweet Potato Pancakes of course!
1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon organic cane sugar
2 tablespoons ground flaxseed
1 cup almond milk {I use unsweetened Vanilla}
1 egg
1 tablespoon coconut oil
3/4 cup sweet potato puree
Sweet potatoes are delicious and great for you, they are high in vitamin B6, vitamins C and D, and are high in carotenoids {like beta carotene}. If you’ve tasted sweet potatoes before you know that they are relatively sweet, hence the name, and so this recipe doesn’t include a lot of additional sugars. I incorporated ground flaxseed in the recipe to increase the fiber and omega-3 essential fatty acids.
For this recipe, I kept the sweet potato puree very plain. On a foil lined baking sheet, heat the sweet potato in a 400 degree oven for approximately 45 minutes or until tender. Once cooled, transfer to a food processor or high-powered blender, add a bit of water {1/4 – 1/2 cup} and puree.
The sweet potato pancakes are fluffy and moist, don’t be surprised if they seem a bit undercooked {not to be confused with a raw pancake, no no} – the sweet potato puree creates a very creamy texture. I cooked these on 350-400 degree griddle for 3-4 minutes, but go until you see bubbles and the pancakes are completely cooked through. The pancakes photographed above are relatively small, cooked from approximately a tablespoon of batter – perfect for those toddler tummies any time of day! For freezing instructions, follow this great tutorial.
Enjoy!
Anna
PS. If you have any questions about the recipe, leave them in the comments!
