Tag: spicy

Jalapeño Parmesan Sweet Potato Cakes

 

Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees. 

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Jalapeño Parmesan Sweet Potato Cakes

Yield: 4 cakes

Ingredients

  • 1 medium sweet potato
  • 1 small jalapeño, minced
  • 1/2 c grated Parmesan cheese
  • 1/2 c corn kernels
  • 1/3 c red onion, finely chopped
  • 1 egg
  • 4 tbsp chickpea flour (or all-purpose)
  • 1 handful chopped cilantro
  • 2 tbsp olive oil

Instructions

  1. Use a grater to grate the sweet potato.
  2. In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
  3. Add egg and stir until mixture is well coated.
  4. Heat olive oil in a pan or flattop over medium heat.
  5. Form mixture into tennis ball sized balls. Place on flattop and gently press down.
  6. Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
http://freshandfit.org/jalapeno-parmesan-sweet-potato-cakes/

 

Mexican Chicken and Vegetable Soup

Mexican Soup Logo

This is a spicy and tangy Mexican style soup full of antioxidants, high in protein and healthy fats.

Ingredients

1 Chicken Breast
1.5 Quarts Vegetable Stock
4 Cups Kale Chopped
1 Medium Sweet Potato Chopped
1/2 Cup Red Onion Diced
1/2 a Medium Jalapeno Sliced
2 Stalks Chopped Celery
1/2 Cup Halved Grape Tomatoes
1 Small Turnip Sliced Thin
Handful of Cilantro, for garnish
Fresh Lime or Lemon Wedge
Avocado, for Garnish
3 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Paprika
1 Tbsp Garlic, minced

Recipe

 Boil the Chicken Breast in vegetable stock with seasonings.
Once cooked and tender, allow to cool and shred chicken with a fork.
Set aside.
Meanwhile, Saute the sweet potato, red onion, celery and jalapeno in 2 tablespoons olive oil and garlic until beginning to soften.
Add sauteed vegetables to vegetable stock and cook on medium heat.
Add tomatoes, turnip, and kale. Allow to cook 30 minutes.
Return chicken to pot.
Garnish with cilantro, fresh lime and avocado.

Makes 8, 1 cup servings