Kale & Sweet Potato Tacos

Serves: Makes 6 tacos

Ingredients:
1 large sweet potato, peeled and chopped
2 cloves garlic, minced
1/2 red onion, diced
1 red bell pepper, thinly sliced and chopped
1 tsp paprika
1 large bunch kale
1/3 cup feta cheese crumbles
1 tbsp lemon juice
6 10" whole wheat tortilla shells
1 cup black beans, drained and warmed
1 avocado, thinly sliced
2 tbsp fresh parsley, finely chopped

 Directions:
1. In a medium sized pot, bring water to a boil. Cook your sweet potato for 7-8 minutes, or until fork-tender.

2. While sweet potato boils, in a large saute pan heat olive oil over medium heat. Saute garlic and onions. Add sweet potato when it's done boiling. Season with paprika and salt and pepper to taste.

3. In another large saute pan, over medium heat, add some olive oil and kale. As kale begins to wilt, sprinkle with lemon juice.

4. Add red peppers to the sweet potato mixture and continue to cook, stirring occasionally, until potatoes are slightly browned.

5. When kale is completely cooked, remove from heat and stir in the feta cheese.

6. Heat the tortillas.

7. Top with kale, sweet potatoes, black beans, avocado, and parsley. Enjoy!

Bon Appetit!
The Food Whore

Spicy Sweet Potato Pork Burritos

Serves: 2

Ingredients:
olive oil
3 cloves garlic, minced
1 tsp sriracha
1 tsp dried thyme
medium sweet potato, peeled and chopped
2 whole wheat tortilla shells
1 cup spinach leaves
1 cup pulled pork
1/2 cup black beans, rinsed and drained
1/3 cup red onion, diced

Directions:
1. Boil a small pot of water and cook sweet potato until fork-tender, approximately 8 minutes.

2. In a small saute pan over medium heat, heat the olive oil and cook garlic until lightly browned.

3. Add sriracha, thyme, and sweet potato. Saute until sweet potato is browned.

4. Heat black beans and reserve.

5. Warm your tortillas.

6. Top with spinach and pork. Spoon sweet potatoes on top. Sprinkle black beans and onions on top of potatoes.

7. Wrap up your burrito and enjoy!


Bon Appetit!
The Food Whore

Trail Mix Pear Bread

Serves: Cut into 28 squares

Ingredients

3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1 cup sugar
1 cup oil
2 eggs, plus 2 egg yolks
1 tsp vanilla
5 pears, diced

1 cup trail mix 

Note: the trail mix I used was primarily sunflower seeds and various types of nuts. While trail mixes certainly vary, I think a kind without fruit or chocolate works best to keep this a healthier choice.

Directions

1. Preheat oven to 325 degrees.

2. In medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly, set aside.

3. In bowl of stand mixer, combine oil and sugar and beat to combine thoroughly.

4. Add egg and yolk and beat to combine thoroughly.

5. Beat in vanilla.

6. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.

7. Stir in pears and trail mix. Batter will be very thick, but persevere.

8. Scrape batter into greased 9 x 13 pan, and spread to an even thickness.

9. Cook for approximately 50 minutes.

10. Let cool before serving.

Nutritional Info: 120 calories per square

Bon Appetit!
The Food Whore

Portobello Cabbage Pasta

The other day, Mr. FW commented that we don't eat that much meat any more. Sure, there's bacon in this recipe, but it's a small amount and certainly not the main ingredient. He was right. We have cut back a lot, and we both admitted that we didn't really miss it all that much. We don't need meat to be the main part of our meals anymore to feel satisfied. This is one of those recipes that does well without a huge slab of meat on it.

Serves: 7

Ingredients:
1 tbsp butter
1 small yellow onion, halved and sliced
2 leeks, thinly sliced (just the white and light green parts)
6 cups shredded cabbage
1 1/2 cups cherry tomatoes, quartered (approx. 10 tomatoes)
6 slices turkey bacon, cooked and chopped
2 large portobello caps, halved and sliced
salt and pepper to taste
1 box of your favorite pasta, cooked and drained
1/3 cup grated Parmesan

Directions:
1. In a large skillet over medium high heat, melt the butter and caramelized the onions and leeks. This may take up to 30-40 minutes.

2. Add in cabbage and 1/2 cup of water. Cover and continue to cook until cabbage is softened, approx 7-8 minutes.

3. Add in tomatoes, bacon, and mushrooms. Season with salt and pepper and re-cover and let simmer for 5-7 minutes, stirring occasionally.

4. Spoon cabbage mixture over pasta and sprinkle with Parmesan before serving.

Nutritional Info: 289 calories per serving

Bon Appetit!
The Food Whore

Garlic Red Bean Dip

Serves: 8+

Ingredients:
2 cloves garlic
2 tbsp cilantro
1 1/2 cups red beans
1/2 tsp paprika
2 tbsp lemon juice
1/4 cup olive oil

Directions:
1. Toss all items in a food processor and blend until smooth.

2. Top dip with additional sprinkle of paprika and cilantro if you'd like.

3. Serve with chopped veggies or toasted pita points.

Nutritional Info: 125 calories per 1/4 cup serving

Bon Appetit!
The Food Whore

Raisin Pear Coffee Bread

I have some reservations about posting this recipe, but I'm going to do it anyway. I was experimenting a bit and the outcome was not what I expected. But it was delicious anyway. I was hoping for more of a bread product, like my apple pecan bread. It ended up being a lot more moist and didn't really hold it's shape when sliced. It was also much sweeter than I anticipated. For that reason, I liken it to a coffee cake, as I think it would be really good with a strong cup of black coffee on a cold Sunday morning.

Serves: 8

Ingredients: 
1 1/2 cup oat flour (if you don't have oat flour, use a food processor to grind down rolled oats)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 smidgen fresh ground nutmeg
1 cup sugar
1/2 cup oil
1 egg, plus 1 egg yolk
1/2 tsp vanilla
3 medium pears, diced
3/4 cup raisins

Directions:
1. Preheat oven to 325 degrees and prepare a loaf pan.

2. In medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly, set aside.

3. In bowl of stand mixer, combine oil and sugar and beat to combine thoroughly.

4. Add egg and yolk and beat to combine thoroughly.

5. Beat in vanilla.

6. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.

7. Stir in pears and raisins.

8. Scrape batter into prepared loaf pan and spread evenly.

9. Place loaf pan onto a baking sheet and into oven and bake until toothpick inserted into center comes out clean, about 80-90 minutes.

10. Let cool before serving.

Nutritional Info: 400 calories per slice

Bon Appetit!
The Food Whore

Meatless Monday: Vegetarian Sloppy Joes

Serves: 4

Ingredients:
2 cloves garlic, minced
1 yellow onion, diced
1 green bell pepper, diced
2 portobello mushroom caps, diced
10-12 crimini mushrooms, diced
1/2 cup walnuts, crushed
3/4 cup barbecue sauce
1 tsp sriracha sauce
2 avocados, sliced
4 onion rolls

Directions:
1. In a large saute pan, heat a bit of olive oil and saute your garlic, onions and peppers for 3-4 minutes over medium high heat.

2. Add the mushrooms and walnuts and continue to saute for 4-5 minutes or until mushrooms are soft.

3. Add the barbecue sauce and sriracha. Reduce the heat to medium-low and simmer for 5 minutes.

4. Toast your buns lightly. Spoon sloppy joe filling on to the bottom buns. Top with avocado and serve.

Nutritional Info: each sandwich has 591 calories

Bon Appetit!
The Food Whore