Roasted Sweet Potato Discs

The other day I was preparing my Lemon Dijon Herb Marinated Pork Tenderloin recipe for dinner and while the pork was an obvious and easy choice to serve, I couldn't figure out what sides would be best.  I ended up settling on Organic Steamed Green Beans, because well quite frankly the ability to prepare them in a microwavable steam bag is super easy, virtually mess free and very healthy (**They taste great plain or dressed up with a little salt, pepper & fresh squeezed lemon).  

While the the green beans were an easy choice, I couldn't figure out what starch to pair with this entree.    I really wasn't in the mood to cook a rice pilaf or cous-cous.  Finally it dawned on me to make my roasted sweet potato discs.  Easy to prepare, virtually no mess associated with cooking these discs, they are a healthy option and taste delicious!   Here is how i make them: 

Ingredients:

  • 1-2 Sweet Potatoes (Cleaned and Dried)
  • Olive Oil or Spray Canola Oil (ex. Pam or equivalent)
  • Kosher Salt and Fresh Cracked Pepper

Instructions:

  1. Preheat oven to 400 degrees fahrenheit
  2. Slice 1-2 Sweet Potatoes that have been cleaned and dried, into 1/4 inch discs. 
  3. Lay sweet potato discs on a cookie sheet that has been lined with parchment paper
  4. Brush sweet potato discs with Olive Oil or spray discs with a quick mist of the spray canola oil (ex. Pam or equivalent)
  5. Lightly sprinkle discs with Salt and Pepper (or to taste)
  6. Bake discs for approximately 40 minutes, or until the tops start to turn a light golden brown.

**Note- These sweet potato discs are great hot or cold!**

Lemon Dijon Herb Pork Tenderloin, Steamed Green Beans and Roasted Sweet Potato Discs.  Healthy dinner menu that is packed with loads of flavor.   

Lemon Dijon Herb Pork Tenderloin, Steamed Green Beans and Roasted Sweet Potato Discs.  Healthy dinner menu that is packed with loads of flavor.   

Lemon Basil Cocktail

Looking for a refreshing cocktail to serve at your next get together or for a post work happy hour at home?  Try making this Lemon Basil Cocktail.  It's easy to make, refreshing, packed with flavor but also low in sugar.  This skinny cocktail is great for keeping to those healthy New Years Resolutions, but also shines during the spring and summer months (it is really refreshing).  Cheers to the New Year! 

Ingredients (Serves 4)

Instructions:

  1. Stir together Citroen Vodka, Sparkling Water and  Meyer Lemon Juice
  2. Place 1-2 flavor infused ice cubes in each glass
  3. Pour Vodka mixture evenly into 4 glasses
  4. Garnish with Sliced Lemon and fresh basil

Flavor Infused Ice Cubes

One thing that I have recently started doing is infusing my ice cubes and water with different natural flavors.  I try to stay hydrated throughout the day, but lets be honest, the taste of plain water can get a little boring at times.  Adding fresh fruits and herbs to my water has made it significantly more exciting to get those "8 Glasses" in each day. I have also started expanding to flavor infusing my ice cubes using this fantastic silicone ice cube tray, which has been great not only for water consumption and adding an extra delicious splash of flavor to my cocktails, but its also a great way to use up that extra produce before it spoils.  Below is a "How To" for lemon-basil ice cubes, but I also have a list of different fruits, veggies and herbs that would work great for ice cubes, water or both!

Lemon Basil Ice Cubes

  • Zest of 1 Lemon divided into 4 piles
  • 8-10+ Fresh Basil Leaves Julienned 
  • Filtered Water

Directions:

  1. Zest 1 lemon using a microplane (or equivalent zesting tool) and divide into 4 piles
  2. Thinly slice or julienne 8-10+ fresh basil leaves and divide into 4 piles
  3. Add a pile of lemon zest and a pile of julienned basil leaves to each cube well
  4. Once zest and basil have been added to each well, fill the wells with filtered water and place tray in the freezer.

Flavored Ice Cube Inspiration:

  • Fresh Currants, Blueberries, Raspberries, Blackberries, Strawberries
  • Sliced Meyer Lemons, Clementines, Key Limes, Limes
  • Grapefruit Zest and Juice
  • Herbs- Rosemary, Sage, Basil, Mint (be sure to cut herb before placing in cube tray so that the natural oils from the herb can be released) 
  • Lemons and Thyme
  • Pomegranate Seeds

Flavored Water Inspiration:

  • Pomegranate Seeds and Sliced Clementines (Pictured Above)
  • Sliced Cucumbers
  • Lemons, Oranges, Grapefruit, Limes, Key Limes
  • Sliced Pineapple
  • Watermelon
  • Currants
  • Raspberries, Blackberries, Blueberries, Strawberries (combine all, some or just one)

Crowd-pleasing Baked Chicken

This chicken dish has been a favorite in my family since as long as I can remember.  My siblings and I used to call this dish "Moisty Chicken" simply because it is just that!  As I got older and more into cooking I amended the recipe to kick up the flavor and make it slightly healthier.  This was one of the first dishes I made for my now husband when we first started dating.   It's easy to make and takes less than an hour to cook including prep!  This recipe is perfect for a weeknight dinner or in my case, first home-cooked date night dinner!  

Ingredients

  • 1/2c Light Mayo
  • ½ c Plain Greek yogurt
  • 2 Tbs Dijon Mustard
  • 1Tbs Horseradish
  • 3 shakes Tabasco
  • 1c Panko
  • 1c Italian Breadcrumbs
  • ¼ c Parmesan Cheese
  • 4 Chicken Breasts rinsed and patted dry
Sliced on the diagonal and served with whole wheat cous cous and steamed haricot verts. 

Sliced on the diagonal and served with whole wheat cous cous and steamed haricot verts. 

Directions

  1. Preheat the oven 350 degrees and line baking dish with aluminum foil (Non-stick and easy clean-up)
  2. Trim any fat, bone, tendons, etc. from chicken breasts. Then rinse chicken breast under cold water and thoroughly pat dry with paper towels.
  3. In a small to medium oblong dish - Mix the mayonnaise, greek yogurt, Dijon mustard, horseradish and Tobasco and set aside
  4. In a separate small to medium sized dish – mix together panko, Italian breadcrumbs and parmesan cheese.
  5. Dip and coat your chicken in the wet mixture and then transfer to your dry mixture and generously coat.  Once coated in dry mixture, transfer to your aluminum foil lined baking dish. 
  6. Repeat Process for remaining breasts and then cook in 350 degree oven for about 35min
  7. Once your chicken has reached an internal temperature of 170 degrees (meat should be opaque in the center and feel firm throughout), remove from the oven and allow chicken to rest for 10 minutes.
  8. Slice on the diagonal, garnish with fresh chopped Italian parsley and serve over a bed of wild rice pilaf.

Healthy Berry Smoothie

I am a huge fan of working out in the morning.  I like to get up, have coffee and a small bite to eat and then go straight to the gym for a good run and my Good Morning America fix (I am a huge Robin Roberts fan).  Post gym, I am always in need of a refuel before heading to work.  One of my go-to breakfast options has become this berry smoothie recipe.  It’s very filling and full of protein, calcium and vitamins, but not too calorie dense.  For me, this smoothie hits the spot and gives me boost I need to start my day. 

Ingredients

  •  1c Unsweetened Vanilla Almond Milk
  • ½ c 0% Plain Greek Yogurt
  • ½ Scoop Vanilla Whey Protein Powder (I like the 365 Brand sold at Whole Foods but any brand is great)
  • ¾ c Frozen Mixed Berries

Directions:

Combine all ingredients in a blender and blend until mixture is smooth.  Serves 2.

 **Note- This is not a very sweet recipe (which I like), however, if you prefer a sweeter smoothie Blue Agave Syrup, Honey, Turbinado Sugar, Truvia, Splenda, etc.. all work great.