Thursday, July 21, 2011

Sweet Potato Salad

-by Megan
A healthy twist on the original
I ended up making this from a handful of leftovers in my fridge. It made a great lunch!
Serves 1

-1 Sweet Potato or Yam, diced
-A handful of steamed asparagus, chopped
-1/4 of a chopped bell pepper
-one handful washed spinach leaves, torn
-fresh herbs of your choice, I used dill
-mayo, plain yogurt, and honey mustard to taste (oil and vinegar would also work well)

Grill the diced sweet potatoes in a skillet with a small amount of oil until tender and browned. Turn off heat and put sweet potatoes in a medium sized bowl. Stir in all veggies and add about ½ TBSP mayo, 2 TBSP plain yogurt and 1 TBSP honey mustard (or to your taste). Mix well and enjoy!

(You can also do as I did and cook the sweet potatoes then night before, adding all the other ingredients the next day. I prefer the potatoes slightly warm, so I microwaved it before adding my other veggies. )

Wednesday, July 20, 2011

Delish Ham, Cheese, and Spinach Whole Wheat Breakfast Biscuits

(adapted from a King Arthur Flour, Sausage and Cheese biscuits recipe)

3 c. whole wheat flour
1 ½ tsp. baking soda or baking powder
½ tsp. salt
½ c. butter
1 c. shredded cheese
2 c. chopped ham
2 c. steamed spinach
1 c. yogurt
2 eggs
~ 1 c. milk (I used unsweetened coconut milk, but any would do)

Preheat oven to 425 F.
Sift dry ingredients in large mixing bowl. Cut butter into small chunks and work into the flour with your hands.
Add Cheese, Ham, and Spinach and mix with a spoon to distribute evenly.
Add yogurt and eggs and mix well. Add milk just until the dough is sticky. It should stick to your spoon.
On lightly greased baking sheet, spoon about ½ a heaping cup of batter to make a 2”x2” biscuit, spacing biscuits about 1” apart. Bake for 10-12 min, until edges are golden brown. Cool on a rack or cutting board and store in an airtight container in the fridge. You can also freeze them!
Enjoy a tasty and healthy breakfast!

Makes 20 biscuits.

(note to self, add photos!!)