Buffalo Chicken Stuffed Sweet Potatoes

I meant to post this recipe back when it was sweet potato season, but better late than never, right?? It’s safe to say, I’ve been a little busy (life update post coming soon).

This recipe however, is one that we are pretty obsessed with in our house because it tastes so indulgent, yet it is packed with nutrients. You know those meals that just satisfy basically any and all cravings? That’s this one. Which is why it is always a go-to meal to make if we are having friends over.

I also love that it is easy to make. I’m definitely not the complicated cooking type. These days it’s all about quick, thoughtless, healthy, yummy, and QUANTITY. My husband eats for about 4 people at every meal (this is not even an exaggeration), so I have to make a lot of food.

Buffalo Chicken Stuffed Sweet Potatoes

serves 4-6

3 chicken breasts

4-6 sweet potatoes (medium size)

1 bag of spinach (or other leafy green)

1/3 cup Franks Red Hot

1/2 cup plain greek yogurt (or almond, no sugar, plain yogurt for DF option)

Dairy Free Ranch:

1 cup vegan/soy free mayonnaise

1 1⁄2 teaspoons lemon juice

6 tablespoons water or plain, unsweetened almond milk

1⁄2 teaspoon dried chives

1⁄2 teaspoon dried parsley

1⁄2 teaspoon dried dill weed

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄8 teaspoon salt

1⁄8 teaspoon ground black pepper

Directions:

Place chicken breasts into a large crock-pot.

Turn to crock-pot to high and cook chicken for 2 hours until fully cooked.

With and hour remaining, cook sweet potatoes in oven at 375 degrees for about 45 minutes to an hour (make sure they are poked with a fork, making plenty of little holes at the top) until soft.

Meanwhile, assemble ranch dressing by combining all ingredients in a bowl and whisking until full mixed. Set aside.

With about 10 minutes remaining for the potatoes and chicken, do a quick sauté on some spinach.

Take out sweet potatoes when done and set aside.

Once the chicken is cooked, remove and use 2 forks to shred.

Transfer shredded chicken to a mixing bowl and add in hot sauce and yogurt, mix well.

How to assemble:

Cut each sweet potato in half (leaving the bottom skin attached).

Add a small serving of the sautéed spinach to each potato.

On top of that, scoop out a generous serving of the shredded chicken.

Drizzle with ranch and serve!

Hope you enjoy this one as much as we do!!

Lindsay

Quick Tempeh & Swiss Chard Tacos

Happy Wednesday! You may or may not know this about me, but I am obsessed with Mexican food. Ceviche, pico de gallo, corn tortilla chips, guac, TACOS, MARGARITAS. You name it, I love it all (todo) and I cook it all the time.

Lately, I’ve been satisfying my Mexican food cravings by making a veggie version of a taco that consists of a just a few ingredients. For all of you vegan/vegetarians out there or just those of you that just appreciate eating more that way more often like myself, you will love these! They are super simple to whip up and taste great.

Tempeh & Swiss Chard Tacos
makes about 6 tacos

1 package of plain or flax tempeh
1 bundle of green or rainbow Swiss chard (roughly chopped and stem removed off bottom)
1 small lime (1/2 for cooking, 1/2 for garnish)
1 tbs coconut oil
1/2 tsp garlic powder
1/2 tsp chili lime seasoning (or just a few shakes of chili powder)
Sea salt to taste

Optional: Chopped cilantro and sliced avocado

Directions:

In a large pan turned to medium heat, melt the coconut oil

Add in tempeh and a few good pinches of sea salt

Cook for about 5 minutes
*If tempeh soaks up oil quickly, you can add a tablespoon of water

Then, add in the juice form half of the lime, garlic powder, chili seasoning and swiss chard

Add in another two pinches or so of sea salt and cook for another 3-5 minutes
*at this point you can also add a teaspoon of grape seed oil or more coconut oil if needed

While cooking, prep your corn tortillas to your liking
*I place mine in the microwave with a wet paper towel around them for about 45 seconds

Once your tempeh and Swiss chard mixture is cooked, place a small serving on each corn tortilla and the cilantro + avo if you’d like!

So quick, so easy, so healthy and so tasty…
Enjoy!

Tempeh & Cauliflower Rice Burrito Bowl

Happy Monday!

I hope you had a great weekend. Today I’m featuring one of my go-to lunches that I typically like to put together at lunchtime on Sunday, so I have leftovers for lunch on Monday. Not only do I really love the combination of flavors in this burrito bowl, but it is loaded with nutrients. It really makes me wish I could find more burrito bowls like this. And yep- this bad boy is gluten-free, dairy-free, vegan and paleo(ish). If you do eat meat or fish, feel free to replace the tempeh with ground chicken or shrimp. There is really no way to go wrong here…

Tempeh & Cauliflower Rice Burrito Bowl

1 package of plain tempeh
2 cups cauliflower rice (you can rice your own, or buy pre-packaged)
2 cups shredded cabbage
1 cup black beans, drained and rinsed
2 tsp, olive oil
1⁄2 cup red onion, diced
1/2 cup sugar plum tomatoes, chopped
¼ cup cilantro
Sea Salt
Garlic powder
Salsa of Choice OR Annie’s Cilantro Salad Dressing
*optional to add sliced avocado

Directions:

In a large pan, add 1 tbs of olive oil and bring the heat to medium. Add in tempeh with a few pinches of sea salt and a few shakes of garlic powder and begin to cook. Sauté for about 5 minutes or until tempeh begins to get light brown.

Add in cauliflower rice, black beans and another tablespoon of olive oil and cook for another 5 minutes or so.

Once cooked, portion out into bowls for serving, placing it side by side with the shredded cabbage.

Top each bowl with red onion, tomato and cilantro and drizzle with salsa of choice OR Annie’s Cilantro Salad Dressing.

Cauliflower "Rice" with Swiss Chard and Crimini Mushrooms

Ever since Trader Joes started selling the frozen organic riced cauliflower, I have been hooked! This is such a simple, lighter, starch-less option to pair with dinner and if made correctly, I would take this over actual rice any day.

Oh, and mom tip: It takes about 8 minutes to make (win!). I don’t have time for complicated meals anymore!

Anyway, have fun with this stuff! I mix up my cooking style with the “rice”, depending on what is in the fridge and what I feel like. I also love make it with turmeric and shaved brussel sprouts. And even better, Parker loves it too.

Cauliflower “Rice” with Swiss Chard and Crimini Mushrooms

1 bag of frozen cauliflower rice OR 1 head of cauliflower riced by food processor

2 C. swiss chard, chopped

1 C. crimini mushrooms, chopped

1 Tbs. grapeseed oil

1 Tsp. garlic powder

1 Tsp. sea salt + extra if needed

2 shakes of cayenne pepper

Directions:

Turn stove up to medium-high heat

Add cauliflower rice and mushrooms

Sprinkle a pinch of sea salt over rice and mushrooms

Cook for about 5 minutes

Add in oil, then the swiss chard

Add in garlic, sea salt and cayenne

Cook until soft (about another 3-5 minutes)

Take a taste test to see if you need anymore salt

Turn off heat, serve and enjoy!