Savory Sweet Potato and Kale Hash

INGREDIENTS
● 1 large sweet potato, peeled and diced into 1⁄2-inch cubes
● 1 tablespoon olive oil
● 1 small red onion, diced
● 1 clove garlic, minced
● 2 cups chopped kale, stems removed
● 2 chicken or turkey sausages, cooked and sliced (optional)
● 2 large eggs (optional)
● 1⁄2 teaspoon dried thyme
● Salt and black pepper to taste

DIRECTIONS
1. Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced sweet potato and cook, stirring occasionally, for about 10 – 12 minutes, or until the sweet potato is tender.
2. Add the diced red onion to the skillet and cook for another 3 – 5 minutes, until it softens.
3. Stir in the minced garlic, chopped kale, and dried thyme. Cook until the kale has wilted, about 2 – 3 minutes. Season generously with salt and pepper.
4. If using, stir in the sliced chicken or turkey sausage. If adding eggs, create two small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs are to your desired doneness, about 3 – 5 minutes for a runny yolk.
5. Serve immediately in a bowl.

Hearty Lentil and Vegetable Soup

INGREDIENTS
● 1 tablespoon olive oil
● 1 yellow onion, chopped
● 2 carrots, chopped
● 2 celery stalks, chopped
● 3 cloves garlic, minced
● 1 cup brown or green lentils, rinsed
● 4 cups vegetable broth
● 1 (14.5-ounce) can diced tomatoes, undrained
● 1 teaspoon dried thyme
● 1 bay leaf
● Salt and pepper to taste
● Fresh parsley, chopped (for garnish)

DIRECTIONS
1. Heat olive oil in a large pot or dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 – 7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), thyme, and bay leaf.
3. Bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 – 35 minutes, or until the lentils are tender. Remove the bay leaf. Season with salt and pepper to taste.
4. Ladle the soup into bowls and garnish with fresh parsley before serving.

Sheet Pan Lemon Herb Chicken and Root Vegetables

INGREDIENTS
● 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
● 1 large sweet potato, cubed
● 2 carrots, chopped
● 1 red onion, cut into wedges
● 2 tablespoons olive oil
● 1 lemon, sliced
● 1 tablespoon fresh rosemary, chopped
● 1 tablespoon fresh thyme leaves
● Salt and black pepper to taste

DIRECTIONS
1. Preheat your oven to 400°F. On a large baking sheet, combine the chicken chunks, sweet potato, carrots, and red onion.
2. Drizzle with olive oil and sprinkle with chopped rosemary, thyme, salt, and pepper. Toss everything together until evenly coated. Arrange the lemon slices on the baking sheet and spread the chicken and vegetables in a single, even layer.
3. Roast for 25 – 30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized. Serve immediately from the pan.

Citrus Vanilla Chia Seed Pudding

INGREDIENTS
● 1⁄4 cup chia seeds
● 1 cup unsweetened almond milk
● 1 tablespoon maple syrup
● 1⁄2 teaspoon vanilla extract
● 1 teaspoon orange zest
● 1⁄4 cup fresh berries (optional topping)

DIRECTIONS
1. In a jar or a small bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, and orange zest.
2. Stir or whisk vigorously for about 30 seconds to prevent the chia seeds from clumping. Let the mixture sit for 5 minutes, then stir it once more.
3. Cover the jar or bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a jelly-like consistency.
4. When ready to serve, stir the pudding and top with fresh berries if desired.

January | Recipes to Inspire Seasonal Eating

Savory Sweet Potato and Kale Hash

Fitness

Lifestyle

Nutrition

Uncategorized