Loaded Sweet Potato Nachos

1 sweet potato, cut into thin wedges
1 1/2 t chili-cumin seasoning (recipe here)
2 clove garlic, chopped
1 T extra virgin olive oil
1/2 cup black beans
1/4 cup corn
1/4 cup red bell pepper, chopped

1 T jalapeno pepper, chopped

1/4 red onion, chopped
1/2 cup shredded cheddar cheese
1/2 cup nonfat greek yogurt
1/2 lime, juiced
salt and pepper
2 T cilantro, chopped
2 T green onions, chopped

1. Heat oil on medium in a cast iron skillet.
2. Preheat oven to 375 F
3. Add sweet potato, garlic, and seasoning, cook for 5 minutes.
4. Arrange potatoes so that they cover the bottom of the skillet.
5. Add beans, corn, peppers and onion and put skillet in oven.
6. Bake for 10 minutes, remove from oven, add cheese and put back in oven for 5 more minutes.
7. While potatoes are cooking, whisk yogurt, lime, salt and pepper in a small bowl.
8. Remove skillet from oven. Top potatoes with yogurt sauce, cilantro and green onions. Eat straight out of the skillet!

Roasted Cauliflower Steak with Pesto

1 large head of cauliflower
salt and pepper
1 T extra virgin olive oil
Pesto, homemade or from a jar

1. Preheat oven to 400 F
2. Heat olive oil on medium in a cast iron skillet.
3. With the base of the cauliflower on the cutting board, cut in half length-wise, then cut each half in half again length-wise.
4. Season steaks with salt and pepper.
5. Add cauliflower steak to skillet and sear on each side for 3 minutes.
6. Put cast iron in oven for 10 minutes to continue cooking. With 2 minutes left, brush pesto over steaks and put back in oven.

Shrimp and Grits

4 cups water
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
6 slices bacon, chopped
1 pound shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 pound fresh thin asparagus, cut
4 teaspoons lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
Salt and pepper

1. Bring water to boil. Add 1 teaspoon of salt.
2. Add grits to boiling water and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Add salt and pepper to taste.
3. While grits are cooking, fry the bacon in a large pan until browned. Put bacon on a paper towel once done cooking. Save bacon grease in pan.
4. Rinse shrimp and pat dry. 
5. In bacon grease, add shrimp. Salt and pepper shrimp to taste. Cook until shrimp turn pink. 
6. In a separate pan, heat olive oil on medium.
7. Add asparagus to olive oil and sauté for about 5 minutes.
8. To shrimp, add asparagus, lemon juice, chopped bacon, scallions and garlic. Sauté for 2 minutes.
9. Spoon grits into a bowl. Add shrimp mixture. Serve immediately.

Fig Salad

1 1/2 c mixed greens
3 figs, quartered
2 T chopped pecans
1-2 oz goat cheese, crumbled
1 -2 T honey balsamic vinaigrette (recipe below)

Honey Balsamic Vinaigrette
1 1/2 t balsamic vinegar
1/2 t olive oil
1/2 t honey
salt and pepper to taste

White Chicken Chili

Olive oil
1 onion diced
4 clove garlic, chopped
1 jalapeno, chopped
2 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 tsp salt
2 can canellini beans
1 4 oz can green chills
5 c low sodium chicken broth
2 chicken breasts, cooked and shredded
1 c frozen corn

Optional Toppings:
Cilantro, chopped

Greek yogurt or sour cream

Lime juice

Avocado

Tortilla chips

1. Heat olive oil on medium heat, add onion, garlic, and jalepeno. Saute for 5 minutes.
2. Add cumin, chili powder, coriander and salt. Stir and cook for 1 minute.
3. Add beans, chilis, and chicken broth.
4. Bring to boil
5. Reduce to simmer. Simmer for 20 minutes
6. Add shredded chicken and corn. Cook for 10 more minutes.

Vegan and Gluten-free Banana Muffins

1/2 c Coconut flour
1 c Almond flour
1/2 t Salt
1/2 t Cinnamon
1 1/2 t Baking soda
1 T Maple syrup
3 Flax eggs*
1 t Vanilla extract
2 T Coconut oil
2 Bananas, mashed
1/4 c + 1 T Almond milk

1. Mix dry ingredients in one bowl.
2. Mix wet ingredients in a separate bowl.
3. Slowly stir the wet ingredients into the dry ingredients.
4. Pour batter into a greased muffin pan, distributing evenly.
5. Bake for 20-25 minutes at 350 degrees. Stick a toothpick in a muffin to check doneness.

*Note: To make 1 flax egg, mix 1 T ground flax seed with 2.5 T warm water and let sit in refrigerator for 15 minutes (3 flax eggs=3 T ground flax seed + 7.5 T water).

Fallafel with Tzatziki Sauce

Tzatziki sauce
1 c greek yogurt
1/2 c diced cucumber
2 clove garlic, chopped
1/2 tsp salt
1/2 lemon, juice of

Fallafel
1 can chickpeas, drained and rinsed
1/2 small red onion, diced
3 clove garlic, chopped
1/4 c cilantro
1/2 t crushed red pepper
3 T white whole wheat flour
1 t baking powder
1 t chili powder
1 t cumin
1/2 t salt
2 T lemon juice

Pita or Salad toppings:
Tzatziki sauce
Broccoli slaw
Red bell peppers, sliced
Feta cheese
Red onion, sliced

1. Prepare tzatziki sauce by mixing yogurt, cucumber, garlic, salt, and lemon juice, set aside.
2. In a food processor, mix chickpeas, onion, garlic, cilantro, crushed red pepper, flour, baking powder, cumin, salt, and lemon juice until just combined.
3. Form chickpea mixture into 1/4 c patties and place on a greased baking sheet.
4. Bake for 25 minutes at 375 degrees.
5. Enjoy inside pita bread or on top of mixed greens