Crusted Sweet Potato & Kale "Pizza" Tart

So I was feeling a little daring tonight and decided to create my own "pizza" tart concocsion since I have tons of organic kale left from my soup yesterday. As many know, my roomate and I are infatuated with pizza--with a commitment to healthy living, we create variations using wholesome alternatives to pizza dough such as quinoa and cauliflower. For this recipe, I really wanted to experiment with ingredients to make a tart-like crust without the gluten. Needless to say---Wa La! This recipe uses all natural ingredients and comes with a guilt-free tummy. Enjoy!

 

Ingredients: makes four 5" mini tarts

Crust:

3 medium sweet potatoes (cooked and mashed)
1/2 Cup cooked Quinoa grounded in a food processor, or Quinoa Flour
2 tbsp. Flax Meal
2 tbsp. egg whites
1 tbsp. extra virgin olive oil
1/2 tsp fresh dill, chopped
salt and pepper

Tart Topping:

1 bunch kale, stems removed and chopped (don't be afraid to use a lot--it shrinks when cooked)
1 tbsp. extra virgin olive oil
1 tsp. balsamic glaze (you may use sauce instead if you prefer the "pizza" taste)
1 1/2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 cup heirloom cherry tomatoes
1/4 white onion, sliced
1/2 medium zucchini, grated/peeled
1/2 tsp. oregano
goat, mozzarella and parmesan cheese to garnish
salt and pepper to taste

Directions:

Crust:

- Preheat your oven to 400 degrees and boil sweet potatoes in a medium saucepan for about 10 min.
- once sweet potatoes are tender, drain and mash them.
- place grounded quinoa into a mixing bowl and add in the sweet potato, egg white, flax meal, and olive oil until dough like consistency (it will still seemed mash-like). Toss in the chopped dill.
- Using a baking sheet, cover with parchment paper and spread the batter evenly into 4 rounds about 1/4 in. thick. (if you want it larger, just spread evenly throughout!)
- Bake for about 15 minutes or until base is set and fairly cooked through. Remove from oven.

Topping:

- Using a mixing bowl, combine the olive oil, balsamic glaze and garlic. mix well.
- Using a basting brush, coat the crusts.
- In a second bowl, toss in the kale with lemon juice coating well.
- next, top the crusts with the kale, heirloom tomatoes, zucchini and onion.
- garnish with goat, mozzarella and parmesan cheese to your desire.
- add oregano, salt and pepper to taste.
- bake in the oven for about 15-18 minutes or until the edges are slightly browned and crisp.
- serve immediately, enjoy!

**Add your favorite meat to salt things up a bit, layer the cheeses before the toppings, or substitute your favorite autumn seasonings!

Sweet Potato, Lentil & Kale Soup

Fall is officially here and it's the perfect time for cozy nights cuddled with a fresh, homemade soup! It's the season for sweet potato and kale---what's not to love? This wholesome, fresh vegetarian soup will bring a joy to your tastebuds without the harsh, processed additives. Make it gourmet with a little goat cheese and toast up some delicious garlic bread with olive oil for a tasteful accent---again, what's not to love? So sit by the fire and pop in a movie and enjoy this heart-warming dish. Good for your heart, and your health. Bon appetite!


Ingredients:

2 tbsp. extra virgin olive oil
1 tbsp. minced garlic
1/4 white onion, chopped
1 bunch Trader Joes organic kale, stems removed and chopped (heaping, 1 cup)
2 medium heirloom tomatoes, chopped
1/2 cup dried lentils
4-5 cups vegetable broth
1 medium sweet potato, peeled and cubed
1/3 cup kidney beans
1 medium zucchini, cubed
1/3 cup brown rice medley (I used cooked rice)
1 tbsp. dried/fresh Thyme or your favorite autumn seasoning (oregano, basil, etc.)
1 tsp. paprika
1/2 tsp. garlic powder
goat or parmesan cheese
salt and pepper to taste

Directions:

- Using a medium sized pot or saucepan, heat olive oil over medium heat adding in the chopped onion for about 5 minutes, until lightly browned.
- add in chopped tomatoes, garlic, thyme, paprika, and garlic powder and cook for about 3-4 minutes.
- next add in dried lentils, brown rice and stir coating the spices. Then, add in the vegetable broth. Simmer on medium-high for about 15 minutes (depending on rice, cook longer if required in directions)
- add in the sweet potatoes, zucchini and simmer for about 10 more minutes (add a cup of water depending if you want a thick or thin consistency)
- once the sweet potatoes are tender, add in the kidney beans and kale. Simmer for 2-3 minutes, until kale is wilted. It's best not to overcook the kale!
- add salt and pepper to taste
- serve warm and top with goat or parmesan cheese (:

**This is my vegetarian version. Feel free to add your favorite meat or sausage to beef up the recipe!

Pumpkin Chili

These past few days, the two of us have come down with serious case of pumpkin fever! The fall weather is finally upon us and what better way to warm up this October than with a satisfying bowl of pumpkin chili? This recipe is super satisfying on its own, but is even more delicious served beside a grilled cheese sandwich! 

Ingredients:

1 lb ground turkey meat
1 yellow pepper diced
1 small onion diced
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 15 oz can pumpkin puree *(NOT pumpkin pie filling!)
1 15 oz can black beans not drained
1 15 oz can pinto beans not drained
1 28 oz can diced tomatoes not drained
2 tsp olive oil
salt and pepper to taste

optional:
sour cream or yogurt

• In a large skillet, brown turkey meat with pepper, onion, and olive oil.
• While the meat and veggies are cooking, add cumin, chili powder, garlic powder, onion powder, salt, and pepper. 
• When the meat is finished cooking, add pumpkin puree, beans and tomatoes in their juices.
• Cover pan and simmer chili until completely warm.
• Divide chili into bowls and top with either sour cream or plain non fat greek yogurt.

**Makes about 6 servings!
**Replace meat with an additional can of beans for a vegetarian option!

Apple Cinnamon Baked Oatmeal

Happy Fall! It is officially October and this wonderful crisp weather definitely calls for some type of apple-cinnamon concoction. This oatmeal is perfect for any meal and is oh so very addicting! WARNING: Your kitchen will smell HEAVENLY.

Ingredients:

2 cups old fashioned oats

1/4 cup light brown sugar

1 1/2 tsp cinnamon

1 tsp baking powder

1 1/2 cups milk (we used unsweetened almond milk)

1/2 cup unsweetened applesauce
1 egg
1 tsp vanilla extract
1 cup diced apples of your choice

• preheat oven to 350 and grease a baking dish with cooking spray
• combine oats, brown sugar, cinnamon, and baking powder in a large bowl
• beat milk, applesauce, egg, and vanilla in a separate bowl 
• add wet mixture to bowl of dry ingredients and mix until well combined 
• fold in chunks of apple 
• pour mixture into prepared pan and bake for 20 minutes or until oatmeal is golden brown
• serve with a little extra brown sugar, raisins, or nuts! 

***This recipe can be altered to make breakfast granola bars! Add only 1/4 cup milk for a less moist mixture and the bake can be cut into chewy bars that will stick together for a perfect filling breakfast on the go.