Sweet potato and chicken tostadas

January 22, 2012
serves 2    I think this dish is a real winner.  simple, scrumptious, and super nutrient dense!  Let me know if you try it out!

4 small corn tortillas
2 (4-5oz) chicken breasts, boneless, skinless
salt and pepper
2 small or 1 medium sweet potato (about 300 grams, raw)
1 tbsp taco seasoning
2 triangles of The Laughing Cow Cheese, any flavor, i used Queso Fresco & Chipotle

1 ripe avocado
1/2 cup plain kefir (fat-free sour cream also works)
juice from 1/2 lime
1 tbsp roughly chopped cilantro

Preheat oven to 375F.  set tortillas aside for now.  on a large baking sheet (i like to line it with foil for an easy clean up), place washed potatoes (poke a few holes in them with a fork) and washed and seasoned (lightly sprinkled with salt and pepper) chicken breasts and roast for 45-60 minutes.  the chicken should take about 45 minutes and the potatoes may need a bit longer.  take both out and allow to cool for at least 10 minutes.  leave the oven on!  shred up chicken with your hands or with a fork into bite sized pieces.  in a medium mixing bowl, combine the sweet potato flesh and the taco seasoning.  now it is time to assemble.   remove the foil on the already used baking sheet (or simply clean it), place the tortillas on, spread 1/2 of the triangle of cheese on each tortilla, then top with the sweet potato mixture and shredded chicken...all ingredients should be evenly distributed.  place the tortillas in the oven for about 6-8 minutes.  while in the oven, slice up the avocado and make the kefir sauce.  cut the avocado lengthwise, around the pit, and twist to open.  remove the pit carefully and scoop out each half with a large spoon.  slice it up into long even pieces.  combine the kefir (or sour cream), lime juice, and cilantro.  take out the tostadas, and top with the avocado and kefir sauce and enjoy!  garnish with lime wedges.



Ryan now has a good recipe for a snack bar, that we are calling RyBars!  hopefully i can post it this week! 
Got a 10-11 mile run on tap for today, so send me some good vibes!!!

have a nutrient dense day!

 

Pecan-crusted trout over sweet pea puree

January 18, 2012

Trout
2 six ounce pieces of trout or a similar fish like wild-caught salmon*
salt and pepper
1 ounce (about 1/4 cup) pecans
1 tbsp rolled oats (optional)

Pea Puree
1 cup frozen green peas**, thawed
1/3 cup stock, chicken or veggie
juice from one lemon
1 clove garlic
1 ounce grated parmesan cheese
1 tbsp Braggs liquid aminos OR 1/4-1/2 tsp salt
2 tbsp extra virgin olive oil


I also roasted some beautiful turnips that were given to me, thanks Jes C!  Here is what i did...

pre-heated the oven to 400F.  peeled ...
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What's been goin on AND lentil soup

January 16, 2012
WOW, can't believe i haven't posted since December 2nd!  of course i have still been cooking nutrient dense dinners during my blog hiatus, but just haven't been as gung ho as i typically am over the summer months.  to be completely honest, i get a lot of inspiration from the Athens Farmers' Market, and that ended at the beginning of December.  also, like everybody else, the holidays were pretty busy, and i tried my best to relax and enjoy them with friends and fam!  I got some great kitchen t...
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Must love fennel.....

December 2, 2011
to love this dish....or maybe not.....give it a try either way!


2 fennel bulbs, cores removed, super thinly sliced
12 kalamata olives, roughly chopped
1/4 cup orange juice, freshly squeezed if possible
2 tsp balsamic vinegar
1 tbsp extra virgin olive oil
1/4 tsp dijon mustard
1/4 tsp ground coriander
salt and pepper to taste

make dressing first by whisking together orange juice through salt and pepper.  combine sliced fennel and olives and toss with dressing.  enjoy as a main dish or as a side with yo...
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Sweet potato tacos

November 26, 2011
I have to give credit to a new trainer at our gym, Dalford, for letting me borrow the cookbook in which i received inspiration from for this recipe!  In the book, i believe the recipe was titled Bison and Sweet Potato Tacos.  I wrote down the majority of the ingredients, but didn't write down any specific amounts, because as you should know by now, I believe cooking is a very personal thing and you need to learn how to prepare most dishes according to your own personal palate profile!  Instea...
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About Me


Bree Marsh, MFCS, RD, LD Hi, my name is Bree. I love food! I love healthy food! I love sharing my food ideas and tips with you! Follow along and get inspired by all the interesting and easy ways to incorporate super foods into your diet. Check out the 'dense declaration' page for my story!

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Please keep in mind that although I am a Registered Dietitian and many of my recommendations are based on years of schooling and research, I am not your personal RD and I do not know of your specific nutritional struggles and/or health problems!  My advice, although many times is intended for the possible prevention of some chronic diseases, is not intended to cure any form of disease and/or medical problem.  Please consult your doctor before making any drastic changes in you diet or exercise routine!


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