Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.

INGREDIENTS
Filling

• 1 ¼ pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, pressed or minced
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper

Remaining Ingredients

• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

​INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.
2. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
3. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
4. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
5. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.
6. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
7. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
8. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

​Make breakfast exciting with a fall inspired apple pie yogurt parfait with cranberries! A wholesome and easy recipe layered with protein, fiber, and nutrients.

INGREDIENTS
Apple Pie Parfait

• 4 cups apples , fuji, honeycrisp, braeburn or Granny Smith, 1/2-inch dices
• 2 tablespoons lemon juice , plus zest of one lemon
• 2 tablespoons pure maple syrup
• 1 teaspoon cornstarch , or arrowroot
• 1/2 teaspoon ginger , ground
• 1 teaspoon cinnamon , ground
• 1/2 teaspoon nutmeg , ground
• 1/2 cup dried cranberries

Stove Top Granola

• 1 1/2 teaspoons vegetable oil , or coconut oil
• 1 cup old-fashioned rolled oats
• 1/4 cup almonds , sliced
• 3 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon , ground
• 1/2 cup cranberries
• 2 cups yogurt , greek-style, regular or non dairy

INSTRUCTIONS
Apple Pie Filling

1. Heat a large pan over medium-high heat.
2. Add apples, lemon juice, zest, 2 tablespoons maple syrup, cornstarch, ginger, cinnamon, and nutmeg. Stir to combine and cook for 4 minutes, stirring every 30 seconds.
3. Reduce heat to medium and add cranberries. Stir and cook for another 6 minutes, or until apples are crisp-tender.
4. Transfer to a bowl and refrigerate while you make the granola.

Stove Top Granola

1. Heat oil in a medium-sized pan over medium heat for 3 minutes.
2. Add the old-fashioned rolled oats and almonds. Cook and stir continuously for 4 to 6 minutes, or until the oats are golden brown.
3. Transfer toasted oats and nuts to a sheet pan and set aside.
4. Add 3 tablespoons maple syrup and cinnamon to the heated pan. Cook and stir for 1 minute, until the mixture, is bubbling and thickened.
5. Insert the oats back into the pan, stir until coated with the syrup and cook for 1 minute.
6. Turn off the heat and stir in the cranberries.
7. Transfer granola to the sheet pan and allow to cool for 5 to 10 minutes. Granola will become crunchy as it cools.

Parfait Assembly

1. In four cups or bowls, add 1/4 cup of the apple pie filling, 1/4 cup yogurt, 2 tablespoons granola, 1/4 cup of the apple pie filling, 1/4 cup yogurt and them top with additional fruit and granola on top.
2. Repeat with the remaining cup. If you are not eating immediately, then add them right before serving.

RECIPE NOTES
​1) Taste the apple pie filling and add more maple syrup if you want to increase the sweetness. I don't like to make the filling too sweet so adjust to your liking.
2) You can substitute the nuts in the granola for pecans or walnuts.
3) You will have extra granola left over so store in an airtight container or in the freezer.
4) You can omit the cornstarch, but if you like the filling to have a thicker glaze add it in.

Try a wholesome and beautiful breakfast granola fruit tart with yogurt recipe. Customize your favorite fillings and toppings in the crunchy granola crust!
 

• 1 1/2 cups old fashioned oats 
• 1 cup walnuts finely chopped
• 1 tablespoon sesame seeds
• 5 tablespoons coconut oil melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon ground
• 2 cups greek yogurt coconut yogurt, or almond yogurt
• 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

Directions

1. Pre-heat oven to 325°F.
2. Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
3. Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
4. Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
5. Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot.
6. Allow to cool completely in the pan before removing.
7. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
8. Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly.
9. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.

Recipe Notes

1. The baked granola crusts can be stored for up to a day before in an airtight container in a single layer, do not stack them!
2. You can make this tart in a large 10-inch tart pan with removable bottom. You may need up to 3 cups yogurt for the larger size. Use a thick Greek-style yogurt, or strained yogurt to make serving easier.
3. You can use any flavor yogurt you like. Add honey, maple syrup or vanilla to sweeten up plain yogurt if desired.
4. Butter can be substituted for coconut oil.
5. Pistachios, peanuts or almonds can be substituted for walnuts.
6. Maple syrup or agave syrup can be substituted for honey.

Homemade broccolini pizza with almonds (optional), mozzarella and red sauce! The trick to making awesome broccolini pizza is to blanch the broccolini first. I added sliced almonds for a savory little crunch. Recipe yields two 11-inch pizzas or about 4 to 6 servings.

INGREDIENTS

• 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
• ⅔ cup marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
• 2 cups shredded low-moisture part-skim mozzarella cheese
• ½ cup (2 to 3 ounces) crumbled feta
• ½ pound (8 ounces) broccolini
• 1 teaspoon extra-virgin olive oil
• ¼ cup sliced almonds
• Optional garnishes: red pepper flakes and a few fresh basil leaves, torn into little pieces (I forgot)

INSTRUCTIONS

1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
2. Spread marinara sauce evenly over the two pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to release excess liquid). Divide the mozzarella, feta and almonds evenly over the pizzas.
3. To prepare the broccolini, fill a large saucepan with a few inches of water and bring the mixture to a boil. Trim off the tough ends of the broccolini. Cut any stems greater than about ¼″ in diameter in half. Once the water is boiling, toss in the broccolini, bring back to a boil, and cook for 1 minute. Drain the broccolini and pat dry on a lint-free tea towel. Then, toss the broccolini with about 1 teaspoon olive oil, until lightly coated.
4. Arrange the broccolini over the pizzas and sprinkle the almonds on top. Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with with red pepper flakes and fresh basil, if using. Slice and serve!

​NOTES
MAKE IT NUT FREE: Skip the almonds!

Healthy spiralized apple salad made in only 15 minutes! A refreshing salad topped with oranges, pecans, cheddar cheese, cranberries, sunflower and chia seeds.

INGREDIENTS
Citrus Dressing-

• 6 tablespoons olive oil
• 2 tablespoons lemon juice , plus zest
• 2 tablespoons orange juice , plus zest
• 1 1/2 teaspoons honey , or maple syrup
• 1/4 teaspoon kosher salt
• black pepper , as needed

Apple Salad-

• 1 large red apple , (honey crisp, pink lady, gala)
• 1 large granny smith apple
• 1 large orange , (peeled and segments removed)
• 2 ounces sharp white cheddar cheese , cut into 1/4-inch cubes (1/2 cup diced)
• 1/3 cup pecans
• 1/4 cup dried cranberries , chopped
• 1 tablespoon sunflower seeds
• 1 teaspoon chia seeds , (optional)

INSTRUCTIONS

1. Add all citrus dressing ingredients together in a jar or blender.
2. Shake until well combined, or blend for about 10 seconds.
3. Taste and add pepper as needed. Set aside.
4. Spiralize all of the apples. I used the "D" setting on my Inspiralizer (or noodles) and yielded about 6 cups total of spiralized apples.
5. Add to a large bowl or separate into smaller bowls based on how you will serve.
6. Top apples with orange segments, cheese, pecans, dried cranberries, sunflower seeds and chia seeds.
7. Whisk or shake the dressing right before adding to the salad if it separated. Drizzle citrus dressing on top.

The cobb salad is a main-dish American garden salad that's created with chicken, bacon, eggs, avocado, tomato, red onions, blue cheese, and drizzled with a tangy red wine vinegar dressing.

INGREDIENTS

• 4 large eggs
• 4 cups ice cubes
• 4 cups cold water , (960ml)
• 4 ounces bacon , (113g) 4 strips
• 1 pound boneless skinless chicken breast , (454g) flattened to 1/2-inch thick pieces
• 1/2 teaspoon kosher salt , plus more for seasoning
• 1/4 teaspoon black pepper , plus more for seasoning
• paprika , as needed for seasoning
• 8 cups romaine lettuce , (284g, 10 ounces) cut into 1/2-inch strips
• 1 cup baby tomatoes , (170g, 6 ounces) cut in half
• 1 avocado , cut into small pieces or thinly sliced
• 2 ounces blue cheese , (60g)
• 1 tablespoon chopped chives , (7g)
• 1/4 cup red wine vinegar , (60ml)
• 1 tablespoon dijon mustard , (15ml)
• 1/2 cup olive oil , (120ml)
• 1 tablespoon minced shallots , (8g)

INSTRUCTIONS

1. To make hard-boiled eggs fill enough water in a large pot that will cover the eggs by 1-inch once added.
2. Bring water to a boil (212°F/100°C) and then carefully place eggs in the hot water.
3. Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low.
4. Cook eggs on a low simmer for 12 minutes.
5. In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
6. Once the eggs are done cooking immediately remove from heat and add to the ice bath and chill for 15 minutes. Crack the sides of the eggshell, peel, and cut in half.
7. Cook the bacon in a large skillet over medium heat. Once the pan is hot add the bacon and cook until crispy, about 4 minutes on each side.
8. Transfer bacon to a paper towel-lined sheet pan to drain. Once cooled chop the bacon into smaller pieces.
9. In the same pan used to fry the bacon, cook the chicken. Season both sides of the chicken with salt, pepper, and paprika.
10. Heat the pan over medium-high heat and add the chicken. Cook for 5 minutes, flip and cook until the internal temperature reaches 165°F/74°C, about 3 to 5 minutes.
11. Transfer chicken to a clean plate and allow to cool. Slice or cut chicken into cubes.
12. Assemble the salad by adding the lettuce, and then top with tomatoes, avocado, blue cheese and chopped chives.
13. In a medium-sized bowl whisk the red wine vinegar, dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.
14. Slowly drizzle in the olive oil, whisking briskly and continuously until a thickened dressing is formed.
15. Add the shallots and whisk to combine. Taste and season with salt and pepper as desired.
16. Serve cobb salad with red wine vinegar dressing.