Being a child of the 90’s, I grew up knowing yogurt only as syrupy-pink and sickly-sweet, poured out of a plastic Yoplait cup, or worse – squeezed out of a packet (remember “GoGurt”?) I was never a fan of the stuff, preferring a bowl of crunchy kix soaked in milk for breakfast or a stack of crumbly oreos for a snack.
And then, somewhere around my freshman year in college, Chobani greek yogurt was introduced to the American market. Creamy, tangy, and satisfying, this was a distant cousin to the snack I had known as a kid. All of a sudden, yogurt became my perfect food. It’s high in protein, versatile, and pairs with all my favorite foods: jam, granola, nuts, nut butter. Heck, I think it works with chocolate.
But yogurt has a different, more savory application as well. Continue reading “Savory sweet potato + chicken bowl with yogurt & toasted walnuts” →
‘Tis the season for all things starchy, sweet and dripping in butter, but I wanted to at least keep my Christmas-y cooking and baking binge in line with clean eating. Thankfully, that’s not too difficult with a little bit of creativity with winter tubers, natural sweeteners like coconut sugar and maple syrup, and a healthy belief that butter is in fact, good for you (I trust all things Dr. Josh Axe). Continue reading “Caramelized + whipped white sweet potatoes with maple syrup & butter” →
Since I stick to a gluten-free and mostly paleo diet, sweet potatoes are my sweet, starchy saving grace in the midst of crisp green veggies and meat. Technically, I could eat them all year round, but something feels wrong about sinking my teeth into a hot, just-barely caramelized fire-orange potato mid-summer (the one exception being sweet potato fries, which are always a good idea). So when the skies cloud over and temperatures dip just a little bit, I rejoice because it’s that time again- time to haul a big, heavy bag home of these tubers that take on spice, butter and maple syrup so well, but are also super-duper delicious all on their own.
Continue reading “Chipotle-spiced sweet potato soup (vegan)” →