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Fresh Life Fam: Week of October 12th

October 19th 2020
These recipes are new, delicious and nutritious! We know these definitely will become new Fall Staples in your weekly lineup!

PEANUT BUTTER BANANA STUFFED SWEET POTATOES
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INGREDIENTS
1 small sweet potato cooked using your preferred method
4 tsp of all natural peanut butter
1 banana
1/4 cup of granola
cinnamon
sea salt
2 tsp maple syrup
optional – 1/3 cup of plain Greek Yogurt

INSTRUCTIONS
Slice open your sweet potato and divide into two servings.
Mash each potato half slightly and sprinkle with a little sea salt, 1 tsp of maple syrup, and a dash of cinnamon.
Melt peanut butter in the microwave for 10-20 seconds or until thin and runny
Stuff each potato half with 1/2 banana, and drizzle with 2 tsp melted peanut butter
Top each sweet potato half with 2 T of granola
Enjoy!  

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BAKED EGGPLANT STICKS
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INGREDIENTS
10 oz eggplant (from 1 small or 1/2 large)
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian seasoned breadcrumbs ((substitute with gluten bread crumbs if GF))
2 tbsp Parmesan cheese
1 large egg white
oil spray
1 cup  quick marinara sauce for dipping (optional, extra)

INSTRUCTIONS
Oven Directions:
Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
Turn over and bake an additional 5 minutes, or until golden. Serve hot.
Air Fryer Directions:
Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

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BROCCOLI AND KALE STREET NOODLES

INGREDIENTS
5 Shallots (diced)
1 Bunch Kale (chopped very small)
3 Heads Broccoli (chopped very small)
3 Cloves Garlic (minced)
1 Inch Ginger (minced)
1 Package Rice Noodles (cooked)
2 Tablespoons Green Curry Paste
3 Eggs
1 Tablespoon Cumin
1 Bunch Scallions
2 Tablespoons Soy Sauce (tamari if gluten free)
5 Limes

INSTRUCTIONS
Cook the shallots in some oil until browned and crispy, about 15 minutes. Remove from pan but keep the oil.
Cook the kale and broccoli in the oil at a very high heat to brown lightly and cook through, about 15 minutes.
Add in the garlic and ginger and cook 2 minutes. Add in the curry paste and cumin and cook 3 minutes.
Spread everything to the outsides of the pan. Add in the egg to the middle and cook 2 minutes to a scrambled egg consistency. Mix everything back in together.
Add in the noodles and soy sauce and stir well. Remove from heat. Add in the juice from 3 of the limes.
Serve and top with the crispy shallots, scallions, and additional limes.

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Categories: #Healthy Lifestyle
Tags: #Healthy Living

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