Category: Side Dishes

Sweet Potato and Kale Fritters

sweet potato & kale fritters recipe

Today I have a meatless Monday recipe that can be enjoyed for breakfast, lunch or dinner. Sweet and savory sweet potato and kale fritters are a super healthy alternative to traditional potato pancakes or hash browns. They are easy to whip up and fun for kids to help mix together and a fun way to involve them in healthy cooking.

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Sweet Potato and Kale Fritters

Ingredients

  • 1 large sweet potatoes, peeled
  • 2 c kale, stems removed
  • 2 eggs, lightly beaten
  • 2 scallions, finely chopped
  • 1 tbsp garlic, minced
  • 2 tbsp dill, finely chopped
  • 1/4 c almond meal or bread crumbs
  • Sea salt and black pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Begin by grating sweet potato.
  2. Finely chop kale leaves.
  3. Combine kale, sweet potato, and herbs in a large bowl. Toss with almond meal or bread crumbs. Season with salt and pepper.
  4. Heat a flat top or pan. Add olive oil.
  5. Add in beaten eggs and stir.
  6. Using a 1/2 cup measuring cup, scoop mixture and place onto heated pan pressing down lightly with bottom of scoop.
  7. Cook 3 minutes, carefully flip and cook 4 more minutes. While fritters cook, use a spatula to form them into circles and press down.
  8. Serve while hot.
https://freshandfit.org/sweet-potato-and-kale-fritters/

Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

chimichurri skirt steak

Today we are merging the flavors of Argentina and Mexico for an exotic grilled pairing. Creamy Mexican corn salad served inside grilled bell peppers are teamed up with skirt steak topped with a spicy chimichurri sauce. This recipe is perfect for summer grilling and entertaining when you want to spice things up a bit. Some fresh muddled mojitos or caipirinhas would be a great cocktail to serve with this dish.

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Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

Ingredients

  • FOR STEAK
  • 1 pound skirt steak
  • Sea salt
  • Black pepper
  • FOR CHIMICHURRI SAUCE
  • 1 small jalapeño,remove seeds for less heat
  • 1 tsp minced garlic
  • 1 hand full cilantro
  • 1 handful parsley
  • 3 tbsp lime juice
  • 1/3 c olive oil
  • FOR STUFFED PEPPERS
  • 2 c frozen corn, thawed
  • 1 can black beans, drained
  • 1/2 c red onion, diced
  • 1/2 c cherry tomatoes, quartered
  • 4 bell peppers
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 1/4 c grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1 tsp Chili powder
  • Sea salt and black pepper to taste

Instructions

  1. For chimichurri sauce, roast jalapeño on grill or in oven until slightly charred.
  2. Combine jalapeño, garlic, cilantro, olive oil and lime juice in food processor. Blend until smooth.
  3. For corn salad, heat grill to 400. Slice tops of bell peppers, remove seeds and place on grill, cut side down. Cook 10 minutes. Peppers should be lightly tender.
  4. In a large bowl, combine corn, tomato, black beans, red onion, and cilantro.
  5. In a separate bowl stir together Greek yogurt, sour cream, lime juice, chili powder and garlic powder. Pour over corn mixture and stir well.
  6. Top with grated Parmesan cheese, sea salt and black pepper. Stir once more. Scoop salad into bell peppers.
  7. Stuff salad into bell peppers and refrigerate until serving.
  8. Allow steaks to come to room temperate. Season with salt and pepper. Rub salt and pepper into steak.
  9. Place on grill and cook 5 minutes each side.
  10. Serve chimichurri sauce over steak with stuffed pepper salad.
https://freshandfit.org/chimichurri-skirt-steak-with-mexican-salad-stuffed-peppers/

Quinoa, Lentil, and Farro Nourish Bowl

nourish bowl recipe

Lately I have dramatically increased my vegetable intake. I am already a huge fan of of the produce department, but when my boyfriend is away for work I do not buy meat and eat mostly vegetarian. One of my favorite things to eat is a huge nourish bowl. I will often make one after a workout or for lunch. It is basically a salad with a spectrum of ingredients ranging from seeds and roasted vegetables to dried fruit and grains. You can absolutely add meat or protein of your choice. The one I am sharing with you today is a vegetarian nourish bowl, but grilled chicken would be a wonderful addition. Simply take a look in your refrigerator or pantry and get creative!

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Quinoa, Lentil, and Farro Nourish Bowl

Yield: serves 1-2 people

Ingredients

  • 2 c kale, chopped
  • 1 cup cherry tomatoes, cut into 1/4s
  • 1/3 c cooked quinoa
  • 1/3 c cooked lentils
  • 1/3 c cooked farro
  • 1/2 c sweet potato, cubed
  • 1/2 c carrots, sliced thinly
  • 1/3 c hummus
  • juice of one lemon
  • 1/4 c fresh dill, chopped
  • 1 tsp garlic, minced
  • 4 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400. Toss carrots and sweet potatoes in 2 tbsp olive oil and balsamic vinegar. Spread onto a parchment paper lined baking sheet. bake 20 minutes.
  2. In the meantime cook farro, quinoa, and lentils according to package directions.
  3. Assemble kale, tomatoes, and hummus in a large bowl. When sweet potatoes and carrots are cooked add to bowl along with farro, quinoa and lentils.
  4. Whisk together remaining olive oil, lemon juice, dill, and garlic. Pour over bowl. Season with salt and pepper.
https://freshandfit.org/quinoa-lentil-and-farro-nourish-bowl/

Grilled Hasselback Zucchini

Hasselback Zucchini

This season I want to give you plenty of grilling recipes. That means side dishes too. Try to think of your grill as your outdoor oven. Practically anything your oven can do, your grill can do too. With a little practice and the right tools, you can create beautiful tasty dishes on your outdoor grill. Plus, you get to spend time outside and the grill adds more depth of flavor. Today I am sharing Hasselback Zucchini. It looks so pretty and everyone will comment on how fancy it is. The presentation of this dish and the great taste make it a stand out of a side dish. The flavors are Italian with a ricotta and herb sauce to finish the dish.

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Grilled Hasselback Zucchini

Grilled Hasselback Zucchini

Ingredients

  • 3 zucchini, sliced into thin circles
  • 1/3 c ricotta cheese
  • 1/3c + 2 tbsp Parmesan cheese, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 4 sage leaves,divided and finely chopped
  • 4 medium basil leaves, divided and finely chopped
  • 1/2 tsp chili flakes (optional)
  • Sea salt and pepper to taste.
  • Well seasoned cast iron pan

Instructions

  1. Heat grill to 400. Slice zucchini into semi thin circles with mandolin or knife.
  2. Toss zucchini in olive oil.
  4. Line zucchini in cast iron pan, standing up.
  5. Place on grill for 20 minutes.
  6. Once zucchini has cook 20 minutes, carefully sprinkle with reserved 2 tbsp Parmesan cheese. Grill 10 minutes longer.
  7. Meanwhile, Melt butter in a saucepan over medium heat. Add garlic and divided herbs reserving the rest for garnish. Cook 2 minutes.
  8. Add Parmesan and 1/3 c ricotta, stir to incorporate. Heat for 3 minutes longer. Season with salt and pepper.
  9. Using an oven mitt, remove zucchini from grill. Pour sauce over zucchini. Garnish with herbs.
https://freshandfit.org/grilled-hasselback-zucchini/