Wellness Wednesday

I am so glad to know that my favorite bananas (the darker the better!!) are awesome for me!!  How do you prefer your bananas??

Tasty Tuesday

Cinnamon Roasted Sweet Potatoes & Raspberries

Ingredients:

·         6 cups chopped sweet potatoes

·         8 ounce bag of cranberries (no sugar added)

·         1 tablespoon coconut oil (melted)

·         1 tablespoon maple syrup (pure)

·         2 teaspoons cinnamon

·         1 teaspoon salt

Directions:

Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 - 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1 teaspoon of salt. Enjoy!

Motivation Monday

This is one of my favorites...

Fit Friday

Here is a great workout you can do anywhere!!!

Topic Thursday

Have you heard of nutritional yeast?  If not, here is some great info on it and why you should consider adding it to your diet!

Wellness Wednesday

So many people are afraid of spaghetti squash because they aren't sure how to make it.  Here are steps to making roasted spaghetti squash (my favorite)!  Top with spaghetti sauce, pesto, etc. The options are endless!

Tasty Tuesday

This is one of my favorite game-day recipes!  It is so easy to make and you don't even realize how healthy it is!  Enjoy!



Cowboy Caviar

INGREDIENTS:

• 1/2 cup olive oil
• 1/3 cup sugar (see notes)
• 1/3 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
•  1 cup chopped cilantro (1 bunch)

DIRECTIONS:

1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
2. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Notes:

1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.