I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90′s).
The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of cheese (which is optional), toasted pumpkins seeds for crunch, and a big dollop of creamy chile-spiced greek yogurt. Healthy comfort food at it’s finest (and easiest).
Put down that tortilla, this year is the year of the collard wrap! Ok, I’m totally kidding. I could never give up tortillas and I wouldn’t expect you to either. But in the spirit of all things lighter and brighter, we’re wrapping things up in leafy greens…
In order to make leaf wraps exciting, a punchy flavorful filling is a must. I had these pretty red carrots, which made me think of this Harissa Carrot Hummus recipe I had recently seen from Aida Mollenkamp. I took a few liberties, (mostly because I was too lazy to go look up the actual recipe)… among other things, I pan roasted my carrots to add a slightly smoky flavor and squeezed in some orange for a nice bright kick.
Feel free to play around with the rest of the filling. I added chickpeas, millet, shaved carrots, cabbage and a big sprinkling of hemp seeds. Wrap it all up like a taco and enjoy!
We’re switching things up today – this one is all about love for limes. (our alter-ego blog).
The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes.
I’m a new believer to the raw kale salad movement. I know, I’m late to this party (especially given my love for kale). But better late than never. It was this salad from Snap Kitchen that convinced me a few weeks ago. Bright, tangy, citrusy… exactly what I’m craving during this part of the winter.
I made an asian-inspired version by whisking together a dressing of miso paste, a few squeezes of orange juice and some sesame oil… and added in avocado, and toasted almonds, and pickled red onions.
And speaking of late… I’ve gotta cut this short because I’m halfway out the door to the airport as we speak. I’m heading to Alt Summit today – I can’t wait to meet so many of my blogger friends in person this weekend… if you’re gonna be there, come find me! Go to the recipe “sesame & orange kale salad”…
I just can’t get enough of non-bread wrappy things lately, so I was very excited when this cute little radicchio head showed up in my vegetable delivery box last week. Not that there’s anything wrong with bread, (and I did eat cake for breakfast this morning), but I’m trying to eat a bit lighter overall. And I just love the crunch of these crisp radicchio leaves.
Do you all get a CSA box? If you don’t, I highly recommend subscribing to one. I’m not going to lie, it can be a little overwhelming. You’ll ask “what the heck is kohlrabi and what do I even do with it.” But you’ll figure out how to be resourceful and cook with what you have around, rather than heading to the store for exact ingredients for an exact recipe.
And yes, I could have picked up radicchio at the store, but I wouldn’t have thought to make these little cuties had one not shown up at my door.