3 Carbolicious Side Recipes
By Mary Spiegelberg
Sweet Potato Pizza
Serves 2 to 3
Did somebody say pizza? This sweet potato based recipe satisfies a craving and offers a healthy alternative to take out.
Ingredients for dough:
2-3 medium sweet potatoes
1 cup almond flour
1 teaspoon baking soda
1 tablespoon Italian seasoning
1 teaspoon salt
Ideas for toppings:
Traditional: ½ cup natural tomato sauce, ½ cup mozzarella cheese, basil, lean ground turkey.
Different: ½ cup pesto, goat cheese crumbles, shredded, skinless and boiled chicken, balsamic sautéed onions and drained and chopped artichoke heart.
• To begin, preheat your oven to 400 degrees F and boil a large pot of water.
• Wash, cut and peel sweet potatoes into quarters.
• Place potatoes into the boiling water and reduce the heat to a simmer. Simmer for 20 minutes.
• Drain the potatoes once softened.
• Transfer to a large bowl and mash.
• Add the almond flour, baking soda, Italian seasoning and salt and begin kneading the dough. Grab a lined baking sheet and press the dough into a large circle. Spread the dough until it is roughly ½ inch thick.
• Bake the dough for 15 to 20 minutes until edges brown. Remove pizza from oven, add toppings and broil for three to five minutes until cheese is melted.
Butternut Squash Couscous
Serves 6 to 8
In a time crunch because you forgot you invited your neighbors over for dinner? Try this quick and easy couscous recipe. The combination of butternut squash, herbs and couscous is sure to knock anyone’s socks off.
One large butternut squash
2 tablespoons avocado oil
1 tablespoon extra virgin olive oil
1 large washed and chopped onion
1 clove crushed garlic
1 cup couscous (uncooked)
1 cinnamon stick
1 lemon (for lemon zest!)
½ washed and chopped long chili
¾ chopped parsley
4 tablespoons chopped mint leaves
½ cup shredded lettuce
3.5 oz. toasted pine nuts
2 oz. golden raisins
¼ teaspoon ground allspice
• To start, remove seeds from the squash and dice the flesh into ½ inch pieces.
• Heat 2 tablespoons of avocado oil into a large frying pan over low heat, add squash and stir occasionally for 10 minutes.
• Add onion and garlic and continue cooking for 8 minutes until the vegetables become tender. Grab another pot and cook the cinnamon stick and couscous in boiling salt water, following the packaged couscous’s directions.
• Drain the couscous and add it to the onion and squash. Mix all remaining ingredients together and toss with 1 tablespoon of olive oil. Keep over low heat until heated through.
Need a quick and portable lunch to get you through those last hours at work and nightly gym sesh? Quinoa is the perfect option because it is just as good cold as it is warm! Try this simple recipe that’s low in maintenance but high in taste and dietary benefits!
3 cups cooked and cooled white quinoa (1 cup uncooked yields ~3 cups cooked)
1 ½ cups flat-leaf parsley leaves
1 cup washed and chopped mint leaves
¼ cup snipped chives
9 oz. washed and quartered cherry tomatoes
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and cracked black pepper to taste
1/3 cup feta cheese crumbles (optional)
• Place the quinoa, parsley, mint, chives, tomatoes and lemon zest in a bowl. Toss to combine.
• In a separate bowl, mix lemon juice, oil, salt and pepper.
• Pour over original bowl and toss to combine.
• Need some extra calcium? Toss some feta cheese on top!