Roasted Sweet Potatoes with Honey and Cinnamon

Roasted Sweet Potatoes with Honey and Cinnamon

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 4

Ingredients
  

  • 4 Sweet Potatoes Peeled and cut into 1 inch cubes
  • 1/4 cup Extra Virgin Olive Oil little extra for drizzling after cooked
  • 1/4 cup Honey
  • 2 tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 375 degrees F
  • Lay the sweet potatoes out in a single layer on roasting tray
  • Drizzle Oil, Honey, Cinnamon, Salt & Pepper over Potatoes
  • Roast for 25-30 minutes until tender
  • Transfer to serving platter
  • Drizzle with more Olive Oil

Notes

Can be prepped the day before:
Peel and cube sweet potatoes. Place in large zip lock bag with Honey, Cinnamon, Olive Oil and let sit in the refrigerator overnight. 

Easy No-Bake Pumpkin Pie Bites

No-Bake Pumpkin Pie Bites

Course Dessert
Servings 18 balls
Calories 69 kcal

Ingredients
  

  • 1 cup Quick Cooking Oats
  • 1/4 cup Pecans
  • 3 tbsp Pumpkin Puree
  • 2 tbsp Peanut Butter
  • 3 tbsp Maple Syrup
  • 1/2 tsp Pumpkin Pie Spice
  • 2 tbsp Dark Chocolate Chips
  • 18 Pecans (for topping)

Instructions
 

  • In a small food processor, process oats and 1⁄4 cup raw pecans until it becomes fine like flour.
  • Next, add pumpkin puree, peanut butter, maple syrup, and pumpkin pie spice. Process until the mixture becomes like cookie dough.
  • Using a tablespoon cookie scoop, scoop dough into little balls.
  • Next, melt dark chocolate chips. Transfer melted chocolate into a small plastic bag and cut the tip off with a scissors. On each ball, squeeze a dot of chocolate. Place a raw pecan on top and drizzle with additional melted chocolate.
  • Place pecan pumpkin pie bites into freezer for about 15 minutes. Store in an airtight container or in the refrigerator.

Notes

Nutrition per 1 ball: 69 calories. 4g fat, 8g carbs
Recipe Courtesy of Anytime Fitness

Zucchini and Kale Bites

Zucchini and Kale Bites

Fifty Shades of Kale by Drew Ramsey, MD and Jennifer Iserloh, Harper Wave, 2013
Prep Time 30 mins
Cook Time 35 mins
Servings 4

Ingredients
  

  • 2 cups roughly chopped kale
  • ½ cup toasted chopped walnuts
  • 2 medium zucchinis tops removed and cut in half lengthwise
  • 4 tablespoons mayonnaise
  • 1 cup Parmesan or Manchego cheese
  • 2 tablespoons minced fresh parsley
  • Extra virgin olive oil for drizzling

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine the kale and walnuts in a food processor and process until smooth.
  • In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch.
  • Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
  • In a medium bowl, mix the mayonnaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley.
  • Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.
  • Drizzle lightly with olive oil and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown.
  • Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley.
  • Serve warm or at room temperature.

Water – Summertime

Water - Summertime

Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 8 oz. Water
  • 1 slice grapefruit
  • 1 tangerine
  • ½ cucumber sliced
  • 2 peppermint leaves
  • Ice - as much as you like

Instructions
 

  • Wash grapefruit, tangerine cucumber and peppermint leaves.
  • Slice cucumber, grapefruit and tangerine (or peel).
  • Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.