Herb Roasted Sweet Potato & Brussel Sprouts

I’m not a huge fan of brussel sprouts. It’s something to do with the texture and smell of them I think. Too much prep work involved in making them too. You have to wash them, removed the extra leaves, chop them in half. Too much work for me for something I don’t love to begin with.

sweet potatoes and brussel sprouts 1My husband can’t get enough of them however so I am constantly begged to make them for dinner. It was in this stand-off that I came up with a way to like, maybe even love, eating them. I have realized when seasoned correctly they aren’t sooo bad after all. Still not my top 5 veggies to eat but not the least favorite anymore either. sweet potatoes and brussel sprouts 3

I realized if I serve them alongside sweet potatoes (or other veggies I love) it makes them a lot more tasty and appealing. Add some mustard or siracha for dipping and they could even be called delicious.

sweet potatoes and brussel sproutsI served this alongside a mahi-mahi open-faced burger. You can get the pre-made frozen patty’s from Trader Joe’s. They are delicious and pretty healthy for you as well. I love having them on hand for a healthy dinner on busy nights.

sweet potatoes and brussel sprouts 2This would make a great side dish for last-minute company or a side dish to bring to a cook-out. You can even cook this on the grill or saute/steam them on the stove top!


 

Herb Roasted Sweet Potato & Brussel Sprouts

Serves: 4

Ingredients:

  • 2 medium (or 1 large) sweet potato
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 Tbsp. fresh parsley, minced
  • 1 tsp. all-purpose seasoning
  • 1 bag (or ~20) brussel sprouts

Directions:

  1. Pre-heat oven to 400°F and line baking sheet with aluminum foil.
  2. Wash potatoes and brussel sprouts to remove all dirt.
  3. Cut ends (stems) off brussel sprouts, removing any loose leaves as you go, and then slice lengthwise in half.
  4. Cut sweet potatoes in half and then dice into 1/2 inc. thick cubes, or whatever size you desire as long as they are all uniform.
  5. In medium bowl, toss brussel sprouts and sweet potatoes with all other ingredients then place onto baking sheet, spreading them out evenly into one layer, if possible.
  6. Bake for 30-45 minutes or until potatoes and brussel sprouts are tender and start to brown.
  7. Remove from oven, serve warm, top with additional salt and pepper to taste and enjoy!

 

Nutritional Information (per serving): 119 calories, 3.8g fat, 19.4g carbs, 4.4g protein

 

Avocado Tuna Salad

Happy Monday! Okay, so I know no Monday is truly happy for most of us but work with me here. Today I had to go into work early (ugh) but I also get off early due to an appointment so gotta look at the bright side of things! Since I was in such a rush to get out the door this morning I threw together this healthy tuna salad last night so I could just grab-n-go this morning.

Avocado Tuna Salad 3I am not a big fan of your typical tuna or chicken salads due to the high amount of mayo (not a fan) they contain. Most restaurants I have seen place said salads onto two large slices of white bread…blasphemy! Be careful when choosing recipes you find online. Be sure to pick ones without added sugars, salts, and unhealthy fats. That’s why this website is so awesome, if I do say so myself! I take all the guess work out of it so you get to focus on what’s really important…stuffing the delicious food in your face! 

Avocado Tuna Salad 2I promise you if you are a lover of tuna/chicken salad on white bread that this will change your mind. Eating wholesome and nutritious foods doesn’t have to be boring or gross. In fact, I think you will be surprised how much BETTER the food tastes when it is fresh and nutritious for you!

Avocado Tuna Salad 4I lightened up my tuna salad by replacing the mayo with avocado so you still get that creamy texture but without all the unhealthy fat and calories the mayo contains. Added bonus is the avocado brings this rich texture and flavor to the salad that is really amazing.

Avocado Tuna Salad 1You can serve this between two slices of 100% whole wheat bread, Ezekiel bread or as a dip with cucumber slices, pepper slices, celery or carrots!


Avocado Tuna Salad

Serves: 2

Ingredients:

  • 1 can no-salt added wild albacore tuna in water
  • 2 Tbsp. organic relish
  • 1 tsp. Mrs. Dash lemon-pepper seasoning
  • 1 tsp. fresh cracked black pepper
  • 1 Tbsp. organic Dijon mustard
  • 1/2 Tbsp. Mrs. Dash spicy seasoning (optional)
  • 1/4 tsp. kosher salt
  • 1 ripe avocado, mashed
  • 1/4 cup minced red onion
  • 1/2 lime’s juice
  • 1 tsp. lime zest
  • 1 Tbsp. fresh chopped cilantro or parsley
  • 1/2 cup minced celery

Directions:

  1. Place all ingredients in medium bowl. Mix well with a fork, mashing avocado and breaking up chunks of tuna, until all ingredients are well combined.
  2. Add more salt or pepper to taste and serve.

Nutritional Information: 227 calories, 15g fat, 11.1g carbs, 20.7g protein


 

Teriyaki Sesame Chicken Stir Fry

As promised to my Instagram followers (follow me @Flavorfulfitfare)  I am bringing to you a new recipe I came up with last night that I named Teriyaki Sesame Chicken Stir Fry!

This dinner was so quick and easy to make and was a ONE POT MEAL making clean-up that much faster. This dish had a lot of different flavors going on but it was so delicious the way they all came together.

My husband, as you all know if you have been reading this blog for a while, is very picky when it comes to trying new things. He said previously he “hated Asian food because of the sauces”. Well, this meal helped change his mind and I hope it changes your picky eaters as well!

You guys have no idea how excited I am to finally be able to eat Asian style cuisine again in my house!! I was so excited in fact that I didn’t take many pictures before devouring it entirely…sorry for that!!teriyaki chicken stir fry

Now, you all celebrate that fact for a minute and then GO MAKE THIS DISH!

**Please comment on any post modifications you may have made that improved the dish or just how much you loved it! I am eager to hear from my readers how they liked the recipes I am posting and any feedback, good or bad, is much appreciated! Not only does it help me in posting new recipes but it will help other readers making the same recipe in the future as well!**

Teriyaki Sesame Chicken Stir Fry

Serves: 2

Ingredients:

  • 1 red bell pepper, sliced into strips
  • 4 scallions, diced
  • 3 cloves garlic, minced
  • 1 bag of steam-in-bag sugar snap peas (~10/person if fresh)
  • 2 large carrots, diced
  • 2 boneless, skinless chicken breasts, diced into 1 inch cubes
  • 1/2 lime’s juice
  • 2 Tbsp. low-sodium Teriyaki sauce
  • 2 Tbsp. low-sodium Soy sauce, optional for topping
  • 1 Tbsp. Mrs. Dash spicy seasoning
  • 2 Tbsp. Mrs. Dash table blend seasoning
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. sesame seeds

Directions:

  1. Marinate chicken in 1 Tbsp. Mrs. Dash table blend seasoning, 1 Tbsp. spicy seasoning, 2 Tbsp. low-sodium Teriyaki sauce for at least 30 minutes in refrigerator.
  2. Steam snap peas in microwave according to package directions (2 minutes is what I did).
  3. Heat 1 Tbsp. olive oil in large skillet, or wok, over medium-high heat. Add in 1 Tbsp. Mrs. Dash table blend seasoning, lime juice, carrots, red pepper, scallions, and garlic. Sautee until tender.
  4. Stir in snap peas and toss to combine. Remove from heat and place into serving bowl.
  5. In same skillet, or wok, add remaining 1 Tbsp. olive oil and chicken. Cook, stirring frequently, until no pink remains in chicken. Sprinkle sesame seeds on top, remove from heat and pour chicken over vegetable mixture in bowl.
  6. Serve warm and top with soy sauce, if desired.

 

Diet Program

Hi readers! I have been working on my house so much these past couple weeks (it was vacant for about a year so we have TONS to do) that I haven’t had much time to come up with new recipes. It has been crazy hectic with summer vacations and house projects! So, I apologize for the lapse in recipes! It is so hard to find the time when you are busy to come up with new, healthy meals. That’s why having a list of go-to healthy dinner ideas is a MUST for keeping on track when life throws you for a loop!  I thought I would share a few of mine with you all 🙂 …

Here is a sneak peek at several of my favorite go-to healthy dinner recipes:

  1.  Zucchini “pasta” with a Spicy Ground Turkey Pasta Sauce
  2. Grilled Chicken with a side of sautéed Asparagus and Cherry Tomatoes
  3. Copycat Chipotle Burrito Bowls
  4. BBQ Chicken with sweet potato “fries”
  5. Steak with a side of corn on the cob and side salad

These are just a few of my personal favorites. What are yours? Share below!

I have been planning on creating a 14-day meal plan (perhaps exercise too?) and was wondering who would be interested in completing it together?! I would love to be able to simplify the meal-prep process as much as possible for you all so there is one less excuse not to eat healthy, whole foods! Comment below if you would be interested in getting emails for a FREE 14-day healthy eating meal plan!