Kale chips are all the rave (they have been for a while now!)--and for good reason.
The crispiness you can get from kale is amazing, and the texture and flavor are addicting.
As a kid--and still, as an adult--I was (am!) obsessed with mac and cheese.
But my kid-self wanted nothing to do with any kind of homemade mac and cheese sporting a bubbling crust.
No, if it didn’t come out of a box, I wouldn’t go near it.
It’s been a couple of years, but there are still a lot of kids out there just like me (and maybe some adults, too).
So how do you get your kids to eat a homemade mac and cheese that’s also packed with veggies?
You make it look and taste as much like the original as possible!
The base of this sauce is pureed veggies.
There's no butter and no milk.
But there are so many hidden veggies inside, it will make your head spin.
It’s time to lose the box (...at least, sometimes)!
For this hack on your mac, I really wanted to bring some veggies to the party—while also giving some new flavors and textures to the mac and cheese.
This is an exciting version to say the least, and it still involves almost no extra cooking!
Throw the sweet potato in the microwave, then puree it or just mash it with a fork.
Add in the the sage, nutmeg, cheese, and sweet potato, then mix it all up and top with pecans and cranberries.
You get a whole new flavor—and seriously the only extra thing you did was put a sweet potato in the microwave!
makes: 3 cups
A sweet potato casserole is a good thing.
The sweet potatoes take on an extra sweetness, complemented by all of those warm fall spices.
Top that goodness with marshmallows, and you have a comforting side that’s always welcome on my Thanksgiving table.
But as much as I like a good sweet potato casserole, they always seem to be missing something.
I've noticed that there's usually no texture--just a lot of mush.
And as much as the sweetness is nice, it gets a little too sweet after a couple bites.
So let’s make a better sweet potato casserole!
One with cinnamon spiced apples to give it a little bite and a slightly sour relief from all that sweet!
Mix that in with the usual suspect and a couple of eggs for a fluffy yet firm dish.
Finally, top it all with a simple (but simply tasty!) cranberry sauce and some crunchy granola and you have a mouthwatering side dish that tastes like your traditional holiday staple--just better!
It's balanced, textured, and so completely addicting.
I like a classic Thanksgiving Day sweet potato casserole as much as the next person, but this sweet potato casserole will make you fall deeply, madly, in LOVE!
servings: 6 ; makes three cups of cranberry sauce
"We're NUMBER ONE! We're NUMBER ONE!"
This is the chant of sweet potatoes everywhere...
What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!
It outscored the next highest vegetable by more than 100 points!!
But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!
Sounds pretty good doesn't it? ;)
5 lbs sweet potatoes
1 tsp cinnamon
1/4 cup honey
2Tbs Dark brown sugar
2 container Oiko Greek Yogurt - Plain
Pecans and dried cranberries to top
Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine. Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!