Walnut Baked Sweet Potatoes
Preheat oven to 350
Pierce sweet potatoes with a fork. Massage the outside with oil. Place in oven unwrapped, with a baking sheet underneath. Cook until soft and juices are flowing. Remove, cut open and drizzle each with 1/2 Tbsp Walnut Oil and sprinkle with walnuts and salt.
I think it's great to have versatile recipes. Ones that you have a base knowledge of and can modify based on the ingredients you have on hand. Sweet potato hash is one of those for me. It can be breakfast with eggs, it can be dinner with sausages, and it can be changed up with different added veggies; kale, brussels, poblanos, etc...
This recipe is from my article series "Planning Nutritionally for Labor and Delivery Part 4"
Starchy sweet potatoes help in the production of hyaluronic acid, which is essential for labor and delivery. It is also important for aging, as the hyaluronic acid keeps our skin soft and pliable. This is why it is used as skin serums to reduce wrinkles.
Sweet Potato and Kale Hash
Makes 4 servings
This is the recipe from my newest article series "Planning Nutritionally for Labor and Delivery Part 1"
When I cook chicken, I prefer pasture raised, and pretty much always cook bone in and skin on. The meat, of course, if full of protein, but the connective tissue surround the bone and the skin itself are nutritional powerhouses full of minerals, b vitamins, and hyaluronic acid.
We obviously love brussels sprouts at our house. I realized after looking at my last recipe, and those in my previous posts, there are quite a few recipes with Brussels.
They not only provide high amounts of nutrition: Vitamin K, Vitamin C, Folate, B6, Potassium, Omega 3's, Iron, Magnesium, Protein, Vitamin A, Calcium and Zinc...
But, also phytonutrients: More glucosinolate (antioxidant - anti-cancer) than any other cruciferous veggie
One Skillet Oregano chicken Thighs with Sweet Potatoes and Brussels Sprouts
Makes 4 -6 servings
Finding recipes that incorporate natural, wild, and healthy whole grains is difficult. Wild rice is one of those grains for me. I love it's nutty, aromatic flavor, but have a difficult time finding unique ways to serve it.
This recipe has become a staple for us. It is easy to make, delicious, and even the kiddos enjoy it.
There are some steps to this, but nothing elaborate. It is best if left to marinate in the fridge for a couple of hours/overnight before serving. It also makes a an easy make ahead lunch idea for adults and kids alike.
Wild Rice is not technically a rice, although it is a distant cousin. It is the seed of a marsh grass found in the northern regions of the world. The most commonly eaten species come from North America and China. Wild Rice is an ancient grain that has been eaten since the primitive times. Native American culture of North America used the grain for trade, and as a staple in cooking. They used it in soups and doughs. One Traditional recipe stewed Wild Rice grains in Venison broth and Maple Syrup…actually sounds pretty tasty.
Wild Rice use to be a popular wild grain. It has lost a little favor over the years to some other exotic grains (Quinoa). Unlike Quinoa, Wild Rice is cultivated here in the US and does not need to imported. Like Quinoa, Wild Rice is a rich, whole grain source of protein, fat, fiber, minerals, vitamins, and phytonutrients. Wild Rice has double the protein of brown rice, the same amount as Quinoa, specifically high in Lysine. Here are some more Wild Rice Nutrition Highlights:
Wild Rice is a super nutritious, whole grain option. For those of you who want the nutritional benefits of Quinoa, but are concerned about the political complications and the importation, should try homegrown Wild Rice.
Sweet Potato and Wild Rice Salad