Wild Blueberry Sweet Potato Stacks

With my gluten free Wild Blueberry Sweet Potato Stacks, I’ve taken all the taste, flavor and antioxidant goodness of a whole sweet potato and condensed it into these amazing pop-it-into-your-mouth bites. This recipe provides built-in portion control, something my family definitely appreciates!

I rarely get THIS excited about a recipe, but I’m crazy for these Wild Blueberry Sweet Potato Stacks.  I love cooking savory dishes using Wild Blueberries and this recipe I developed for the folks at Wild Blueberries is one of my favorite yet! If you’re looking for an easy holiday side dish that combines the intense flavor (and antioxidant power!) of Wild Blueberries with the delicious savory goodness of a sweet potato, this recipe is for you. I also love that these amazing pop-it-into-your-mouth bites provide built-in portion control, something my family definitely appreciates.

CLICK HERE to head on over to the Wild Blueberries blog for the recipe.

 

spaghetti squash ideas

Tex-Mex Spaghetti Squash

 

spaghetti squash ideas

I usually make spaghetti with my spaghetti squash — meaning I scrape the squash out with a fork to create noodles and then serve with sauce or sauteed with veggies. And this way is great, especially if you’re low-carbing it. Sometimes I even use a jarred tomato sauce for a super quick meal.  I love Trader Joe’s Puttanesca sauce.

spaghetti squash with black beans and cheese

This time I decided to go with a more Mexican feel. Friday night is nacho night at my house and I love the combination of sauteed peppers, onions, fresh cilantro and black beans on top of my corn tortillas.  This is my go-to combo when I want  to taste Mexican flavors.  I also make it cold by tossing those same ingredients (minus the onion) together in a bowl with frozen roasted corn. I did that here with this Tex-Mex Breakfast Tostada with Egg.

tex mex spaghetti squash

Of course you can’t forget the cheese in this dish. It really makes it.  Once I saute the veggies I sprinkle some shredded cheese on top and then just heat it in the microwave for about 45 seconds. Once the cheese melts over the beans and you stir it up you get a deliciously gooey combination of yummy Mexican flavors. Totally better than nachos, in my opinion.

spaghetti squash nachos

I also love that this dish is super hearty and filling, but pretty low in calories. You can eat an entire spaghetti squash for just over 200 calories. You couldn’t eat an entire squash by yourself, but I ate this half for dinner and was actually a little over-full. The squash itself is nutrient-rich and full of fiber and the beans add protein (and more fiber!).  You could certainly add some chicken to this recipe, too.

The next time you’re in the mood for tex-mex flavors, try this healthy and satisfying dish!

Tex-Mex Spaghetti Squash

Ingredients

  • 1 spaghetti squash, sliced and cleaned
  • 1 orange bell pepper, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • sea salt
  • 1/2 onion, diced
  • 1/2 cup shredded cheese (I used Cabot Colby Jack)
  • Olive oil

Instructions

  1. With your knife, add a few slits into the squash where you intend to slice down the middle.
  2. Place squash on a dish and microwave whole squash for about 5-6 minutes (once it's a little softened it will be easier to slice).
  3. When ready, remove from microwave and slice down the middle.
  4. Remove seeds and sprinkle with olive oil, salt and pepper.
  5. Roast at 400 for about 35 minutes.
  6. Dice onion and chop bell pepper into bite sized pieces.
  7. Heat about 1 tsp olive oil in a saute pan and add veggies. Season with salt.
  8. Saute until softened, about 3 minutes, then add beans and cilantro. Mix together and season again with salt, if needed.
  9. When squash is ready, add bean mixture to the center of squash and top with cheese. You can place squash back in warm oven to melt cheese or microwave for about 45 seconds.
  10. To eat, mix bean and cheese mixture with squash noodles.
http://foodconfidence.com/2016/11/17/tex-mex-spaghetti-squash/

Cheesy tex-mex inspired spaghetti squash is a low carb, low calorie dinner recipe that is quick and easy to make and totally satisfying!

Pumpkin Pistachio Energy Balls

No bake Pumpkin Pistachio Energy Bites are a tasty bite of pumpkin pie flavor. The perfect healthy snack for anytime!

I haven’t tested a new energy ball recipe in a while. These Pumpkin Pistachio Energy Balls reflect what I’ve been up to these days and what’s on my mind food-wise.

It’s full-on pumpkin season, so there’s that. I also visited the Wonderful Pistachio company last month and I’ve been itching to make something delicious with pistachios.

Normally you would think of using walnuts or pecans with pumpkin, so I was excited to see how pistachios would taste. Let me tell you, these little guys are delicious. They literally taste like little bites of pumpkin pie. They’re super moist with just the right amount of pumpkin and spice. This batch only made 9 balls and they are going pretty quickly over here!

Moist and delicious no bake Pumpkin Pistachio Energy balls are a tasty bite of pumpkin pie in every bite! The perfect healthy snack for anytime!

I’d like to think these little bites are healthy, too. I never use added sugar in my energy balls, just Medjool dates for the base. They’re super simple to make, you can whip these up in less than 15 minutes. I think it took me longer to clean my food processor than it did to make these pumpkin bites. I used pistachios inside the dough and coated on top. Pistachios are full of  good fats and fiber. In fact, 90% of the fat in pistachios is the healthy kind. 

pumpkin-pistachio-energy-balls

Pumpkin itself is healthy, too. It’s full of the antioxidant beta carotene, as well as fiber and minerals. Am I selling you yet that these sinfully delicious snacks are healthy? I hope so!

I store my no bake energy balls in the freezer (I like them to be super cold), but you can also keep them in the fridge. I think these Pumpkin Pistachio Energy Balls would be lovely as a morning or afternoon snack with a warm mug of tea. They’re also Nourish-friendly, which is an added bonus!

Here’s how I made them:

Pumpkin Pistachio Energy Balls

Yield: 9 balls

Pumpkin Pistachio Energy Balls

Ingredients

  • 1/2 cup raw pistachio pieces
  • 1/4 cup raw cashew pieces
  • 10 Medjool dates
  • 1/4 cup pumpkin puree
  • pinch sea salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Place 1/4 cup pistachios in the food processor and ground until resembles coarse sand. Remove from bowl and set aside. Then add cashews and remaining 1/4 cup pistachios into the food processor and process until well ground. Add dates and remaining ingredients. Process until well combined and smooth. Taste for flavor and adjust as needed. Roll into balls (warning, dough will be sticky) and place each ball into the bowl of pistachios, coating fully. Store in freezer or fridge. Makes 9 good size balls.
http://foodconfidence.com/2016/10/06/no-bake-pumpkin-pistachio-energy-balls/

Moist and delicious no bake Pumpkin Pistachio Energy balls are a tasty bite of pumpkin pie in every bite! The perfect healthy snack for anytime!