Spiced Honey Yogurt with Citrus & Pistachios

I made this the other day when I was craving something tart and refreshing. I wasn't sure how citrus would pair with creamy yogurt, but it was a delicious surprise. Also, I liked the spices so much I am now putting cinnamon in my yogurt every time I make myself a parfait (which is often). The pistachios were also a great addition to this healthy snack. Enjoy! 

Ingredients:

1 cup thick, plain Greek yogurt

1 Tbp honey or maple syrup

1/8 tsp cinnamon

1/8 tsp ginger, or even less 

1/8 tsp cardamom (optional), or even less

1 orange, (I used a Cara Cara), peeled, all pith removed, cut into small pieces

1 container of segmented grapefruits, I like Del Monte - No Sugar Added (found in the refrigerated section of the produce department)

2 Tbl pistachios, chopped

2 Tbl pomegranate seeds, (I also buy these ready to eat in a container found in the refrigerated section of the produce department)

1 Tbl hemp seeds, optional

Directions:

In a medium sized bowl mix Greek yogurt with honey, cinnamon, ginger and cardamom, if using. Place spiced yogurt in a pretty bowl (yes, you are worth it) and add oranges, grapefruits, pomegranate seeds, pistachios and hemp seeds, if using, on top. If you like, add another pinch of cinnamon. Enjoy! 

Spiced Sweet Potato Fries with Honey Mustard Dipping Sauce

These roasted sweet potato fries are just delicious. All the spices give them maximum flavor. The dipping sauce took me about 5 minutes to throw together and oh my goodness, it takes the fries to another level of yum! Serve these with burgers or sandwiches. They would be incredible on top of a huge dinner salad - and you can use the dipping sauce as the dressing! Enjoy!

Ingredients:

2 medium/large sweet potatoes, peeled and cut into medium-thick fries

3 Tbl olive oil

2 tsp arrowroot power OR cornstarch

1/2 tsp onion powder

2 tsp garlic powder

1/2 tsp cinnamon

2 tsp smoked paprika

1 tsp dried parsley

1/2 tsp dried basil

1/4 tsp pepper

1 tsp salt (and more to taste)

honey mustard dipping sauce:

2 Tbl tahini

2 Tbl Dijon mustard

2 heaping Tbl honey

juice of one lemon

1 Tbl water

Directions:

Preheat oven to 425F

Line a baking tray with parchment paper

Peel and cut the sweet potatoes into medium/thick fries. If you have the time, soak the sweet potatoes in room temperature water for 30 min (up to an hour) to draw out the starch (this will give a crispier fry). If you don't have the time, it's okay....proceed. 

While the potatoes are soaking make the spice mixture and the dipping sauce. For the spice mixture add arrowroot powder through salt to a small bowl. Mix. Set aside. 

For the dipping sauce combine tahini, dijon, honey, lemon juice and water in a bowl. Mix until smooth and creamy. Set aside. 

About 10 minutes before the potatoes are ready for roasting, slide the prepared baking pan into the oven to get it nice and hot. This is another step to ensuring your fries come out crispy. 

Drain the potatoes and pat them dry with a clean kitchen cloth. Put them in a large mixing bowl and drizzle with 3 Tbl of olive oil. Use your hands to toss the potatoes with the oil, making sure they are evenly coated. Slowly add the spice mixture and toss to coat. 

Remove hot pan from the oven and add the potatoes one by one to the pan so they are in two even lines. Return pan to the oven and roast for 15 - 20 minutes. At this point, use tongs to flip over each sweet potato. Continue roasting for another 15 - 20 minutes. Now it's up to you on how crispy you like your potatoes. Just keep your eye on them because you don't want them to burn. 

Let the sweet potatoes cool off for 5 minutes or so. Try one and if you think they need more salt, go for it.  Plate them with the dipping sauce on the side. These go great with burgers or a sandwich. They would also be delicious on top of a beautiful salad (and you can use the dipping sauce as the dressing). Enjoy! 

Roasted Sweet Potato Sandwich with Goat Cheese & Walnuts

This unique, vegetarian sandwich is really quite delicious. The flavors and textures compliment each other nicely. I love the crunch from the walnuts, the sweetness from the dried cherries, and the creaminess from the goat cheese.  I absolutely love roasted sweet potatoes. I cut mine fairly thin so that they get a little crispy around the edges as they roast. The crisp lettuce, earthy beets, and crusty, toasted bread all give this sandwich a great taste and texture. Serve with potato chips, and either a smoothie/salad/soup. Easy weeknight dinner. Enjoy!

This recipe makes approximately 3 large sandwiches.

Ingredients:

Loaf of good, crusty bread, cut into sandwich slices (toasted or not, your preference)

1 sweet potato, peeled and sliced into thin rounds (about 1/4" thick)

Drizzle of olive oil and salt & pepper for roasting sweet potatoes

1 or 2 beets, cut into thin slices (I buy "Love Beets" already peeled and ready to eat  <found in the refrigerated vegetable section at the grocery store>. You can also peel and roast beets or use canned beets.)

butter lettuce or spring mix

6 oz plain or flavored goat cheese (I like Vermont Creamery brand), room temperature

handful of dried cherries or Craisins, roughly chopped

handful of walnuts, chopped

Directions:

Preheat oven to 425F

Place sliced sweet potatoes on a foil lined baking sheet. Drizzle with a tablespoon or two of olive oil and season with salt and pepper. Roast sweet potatoes for 20 minutes. Flip the potatoes and roast for another 7 to 10 minutes. When finished set aside. 

While potatoes are roasted make the goat cheese mixture. In a medium size bowl mix the room temperature goat cheese, dried cherries and walnuts until smooth. 

Toast bread, if desired. 

Assemble the sandwiches by spreading a spoonful of goat cheese mixture onto each slice of bread (so each sandwich will have goat cheese on both inside slices). Layer with roasted sweet potatoes, sliced beets, and lettuce. Season with a little salt and pepper if you like. Cut sandwich in half. Serve with a side salad or soup or a fruit smoothie. Add your favorite chips and a pickle. Enjoy!