Sweet Potato Nachos

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2015 is here and I thought I would try ‘making a comeback’ by posting more regularly (maybe weekly or bi-weekly). In the past year or so, I have been posting my food pictures mainly on Instagram (among all other photos I take in my daily life). That said, with the new year come the New Year’s resolutions, including eating healthier, being more organized and disciplined.

The first recipe of the year is “Sweet Potato Nachos” inspired by one of Oh My Veggies‘ weekly meatless plans. I first made this last year, and I remember it was quite flavourful. Then I kind of forgot about it, until recently. This is a very easy dish to make, as a snack, or a simple meal. You can customize it with your preferred toppings, and you can also decide on how much topping you want to use.

Ingredients

  • 2 large sweet potatoes, peeled and sliced into thin rounds
  • Olive oil
  • Salt and pepper
  • Shredded cheddar cheese
  • A can of black beans
  • Celery, chopped
  • Avocado, diced
  • Green onions, chopped
  • Sour cream

Instructions

  • Preheat the oven to 400° F.
  • Toss the thinly sliced sweet potatoes in a bowl with olive oil, salt and pepper.
  • Place the sweet potatoes (in single layer preferably) in a baking pan and put it in the oven for 20-25 minutes.
  • Once the sweet potatoes turn brown and crispy, you can flip them so that the other side also cooks well.
  • Remove the pan from the oven and add the celery, black beans and cheese on top.
  • Bake for another 5-7 minutes.
  • Take the pan out and top with remaining shredded cheese, avocado, green onions and sour cream.

Enjoy and Happy New Year!

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Quinoa Black Beans Salad

This year, winter lasted forever, spring just settled in with sun-rain-rain-sun-rain-hot-cold-hot-cold-cold-cold and summer might last for a month! But that’s ok as the shorter it is, the more we will cherish it, right? =)

Spring and summer mean less cravings for comfy food, at least in my case, and more determination to stick to healthy diets. And also, we bought a healthy meal plan this week which tells us what to eat every day at every meal. This makes it sooo easy as we don’t need to think so hard about what to cook every day. Being organized and having a plan for the whole week with easy to prepare dishes is all it takes to eat healthier. It’s easy to say “let’s just eat out” when you are starving after work, and have nothing in the fridge and no idea what to cook!

So today I made a simple and quick salad using boiled quinoa, black beans, corn and zucchini.

Quinoa is known to be a superfood, filled with protein, various vitamins and minerals and the seeds look so pretty, but I don’t consume it enough. I think I still have the pack that I bought a year ago… I just forgot about it, until lately when I told myself repeatedly that I’m going to use it more in my recipes.

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So here it goes!

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked corn
  • 1 cup chopped zucchini
  • 1/2 cup black beans rinsed from can
  • 1 green onion, chopped
  • 1 jalapeno, chopped
  • 1/8 cup cilantro, chopped
  • Freshly squeezed lime to taste

Instructions

  • Boil water and cook the quinoa for 20 minutes or until you see the grains uncoil and they are soft.
  • Combine all ingredients with the cooked quinoa and mix.
  • Squeeze lime on top as desired
  • Salt and pepper and other spices (I used a bit of cayenne pepper, paprika and a little bit of tumeric) to taste!

Enjoy!