THE WILD SCANDALS OF COACHELLA NUTRITION: BEHIND THE 2016 SWEET-POTATO FEST!
Behind every Coachella, there is always a lineup of juicy scandals or Hollywood storylines waiting behind the shade of the curtain for the paparazzi to open up and flash their bright cameras on! Secrets of whose hooking up with who, catfights between Rhianna and Beyonce, The Bieb’s partying get a run in by the cops, Miley’s semi nude look, and of course if Selena Gomez wore the same outfit better than Paris Hilton!
All these sideline stories are just waiting for their hey day to be unleashed and let loose into the rodeo of tabloid scandals! The wilder and rockier the ride that a young rookie reporter endures shows the strength and talent of their story!
The story that stays on the bull the longest vs. those stories that catapult instantly off is the real difference between those stories that shine and get a standing applause vs. those stories that flop and get the crowd booing!
It’s not just young reporters or new journalists that are waiting for that one juicy story to change their career and ride it, but every day as humans we receive juicy information in the most simplest of forms like the foods we eat and their nutritional benefits.
Whether we actually take this simple information and run with it as the analogy discussed above, and use it to our advantage to influence the biggest story of all, our health! The power for transformation is always up to YOU!
Power is leveraged in how one uses the information they receive from various sources like online, educational institutions, their direct environment including families and social circles, and literature, and then interpreting and applying to their everyday lives to make a difference between those storylines that shine, vs. those that end up in scandals!
Stories happen constantly in the world of nutrition and health, and discussed in the former, as humans we are fed information on different forms, and lucky you at #ZENONAPLATE the story I’m feeding you today, is all the scenes behind THE 2016 SWEET POTATO-FEST!
Read on to find out some highlights in this story from nutritional benefits and #ZENONAPLATE recipes to get your metabolism burning and churning!
HERE ARE SOME DIFFERENT CHARTS WHICH OUTLINE THE BENEFITS OF SWEET POTATOES
#ZENONAPLATE SWEET AND SOUR SWEET POTATO PASTA
If you walk a line between being sweet sometimes and sour to others you may not be eating enough of feel good foods to balance your moods and hormones. The good news is you can change this in the food and drinks you consume as well as being present.
This zenonaplate food dish is not only packed of punch in sweet and sour flavor but is made of whole food ingredients that balance the mind, body, and spirit, and sweet potatoes do just that and are a main staple of the food industry and this easy recipe is great dish for evening out and balancing moods by keeping our blood sugars even.
3 CUPS BOILED OF BROWN RICE ROTINI PASTA (GF) VEGETARIAN, DAIRY FREE
1 CUPS OF SLICED ZUCCHINI SEASONED IN GINGER, OLIVE OIL, AND SALT
2/3 CUP OF BABY CORN
½ apple (use the spiral slicer that makes noodles out of veggies and fruits)
2 CUPS OF PACIFIC ORGANIC THAI SWEET POTATO SOUP (VEGAN, GF)
¼ CUP OF COCONUT MILK LITE SO DELISH
½ TSP OF SALT
1/4 TSP OF PAPRIKA
HALF A LEMON SQUEEZED
2 SLICES OF A LEMON TO COOK IN THE PAN
1 TEASPOON OF TAPIOCA FLOUR ( TO THICKEN THE SAUCE)
1 Teaspoon of Honey or Maple Syrup if you are vegan
*PLEASE NOTE CAN BE MADE VEGAN WITHOUT HONEY AND REPLACED WITH MAPLE SYRUP)
Boil noodles according to package directions. Once noodles are done, then put in a strainer and set aside. In a medium size bowl, put the two cups of sweet potato soup, coconut milk, salt, paprika, lemon juice, and tapioca flour and mix until even.
Then set aside. Turn burner on medium for frying pan, and olive oil the pan. Take the mixture of the zucchinis and start to cook for a few minutes before adding the corn, and then cook a few minutes more until veggies become a bit softer but not too soft or mushy.
Then set aside. Next start over with a clean pan, and olive oil the pan and turn on to medium heat. Next pour sauce and two slices of lemon and cook for 3-5 minutes until sauce has reduced a little less than a half and has gotten thicker in form while the lemons have saturated their juices in the sauce. Add a teaspoon of honey before you are about to finish cooking the sauce, and mix in.
Before serving with pasta and veggies, create noolde shapes from the apple with a cooking utensil that takes veggies and fruits and makes them into noodle shapes.
Add some cinnamon to the apple noodles. Take a cup of gf pasta from the strainer on a plate, followed by ¼ cup of sauce, and scatter the veggies around the dish, and place the apple slices on top with the cinnamon and you are ready to bon appetite!
#ZENONAPLATE SWEET POTATO CHILI
This Zenonaplate sweet potato chili recipe takes the cold out of winter, and puts the warm back in! This dish is packed full of spicy flavor full of whole food ingredients to keep your metabolism burning and churning all winter.
2 CUPS OF CRUSHED TOMATOES IN PUREE BASIL ORGANIC
1 CUP OF ORGANIC PINTO BEANS
1 CUP OF BLACK BEANS
1 CUP OF DARK RED KIDNEY BEAN
2/3 CUPS OF CHOPPED CHERRY TOMATOES
1-3 CUPS OF CHOPPED SWEET POTATOES BOILED FOR 15-18 MINUTES
2 TABLESPOONS OF CHILLI POWDER
1 TSP OF SALT
1 TSP OF ONION POWDER
1 TSP OF GARLIC POWDER
1 TSP CUMIN
1 CUP OF WATER OR VEGGIE BROTH (I USED WATER)
3 Teaspoons of Tapioca Flour thicken
2 TABLESPOONS OF GUACOMOLE TO ADD ON ONCE FINISHED PER BOWL
CINNAMON AND OLIVE OIL FOR THE SWEET POTATOES
Cut and peel two sweet potatoes. Before cubing up make sure you wash the potatoes thoroughly. Then Boil the sweet potatoes for 15-18 minutes before soft, and placing in a strainer. While the potatoes are boiling in a large bowl start to measure out the ingredients to mix the chili mixture together.
Place all the ingredients together except for the guacamole and water/ broth together and sweet potatoes. Then mix the sauce around. Then in a large boiling pan put the mixture and add a cup of water to the mix. Put on a medium heat for a few minutes until you see boiling.
Let the mixture boil for a few minutes before turning on a lower heat and adding the tapioca flour to thicken the chili mixture a bit.
Make sure the Chili mixture is thick before serving with the sweet potatoes. Season the sweet potato cubes with olive oil and cinnamon before adding on top of the bowl of soup. Add a Tablespoon of Guacamole to add a bit creamier flavor, which is replacement for the cheese.
#ZENONAPLATE MEXICAN CHICKEN AND SWEETPOTATO QUINOA
FOR THE SWEET AND SOUR QUINOA
2 CUPS OF GLUTEN FREE QUINOA (BOX KIND THAT IS ALREADY PRE-WASHED)
14 OZ CAN OF ORGANIC BABY FOOD SWEET POTATO PUREE
2TABLESPOONS OF RASPBERRY VINEGAR
1 PACKET OF STEVIA
10-12 DRIED CRANBERRIES
4CHICKEN BREASTS( THIN CUT, AND BONELESS AND SKINLESS CUT) GO FOR THE THINNEST CUT
1 CUP OF ORGANIC SALSA
3TOMATOES SLICED UP
1 LEMON SLICED UP
SALT AND PEPPER
4CLOVES OF GARLIC CHOPPED
Two hours before cooking marinate the chicken. First, wash and clean the 4 chicken breasts, and if the breasts are not thinly sliced then pound them with a mallet so they get thinner. Then slice two tomatoes into medium size slices, and one lemon too, and use the other half of the lemon to squeeze the juice from the lemon with the chicken.
Then use two tablespoons of olive oil to spread amongst the slices of the tomatoes and season with salt and pepper. Next take the chicken and season with salt and pepper, and put in the bag. Next put the chopped and minced garlic in the bag with the 1 cup of salsa and tomatoes and juice of the lemon and move the chicken in the bag and let the chicken marinate with the juices.
In two hours, then remove the chicken from the bag with the salsa mixture. Preheat oven to 350 degrees Fahrenheit, and then place on baking pan for the chicken that has been oiled up. Lay chicken out next to each other with tomato and lemon slice on each chicken and salsa mixture spread out evenly. Add some extra salsa mixture if it is needed. Next pop in oven for 25 minutes, and take out and let it cool
FOR THE QUINOA
Boil Quinoa according to package directions, and then set aside. Mix all of the ingredients together, and then garnish with the dried cranberries.
#ZENONAPLATE CHOCOLATE SWEETPOTATO QUINAO CAKE (GF, DAIRY FREE)
The #zenonaplate love affair continues into a hot steamy fling with this sweet potato chocolate cake has no refined sugars, is only 165 calories per slice out of 16 pieces and 10 grams of natural sugar per slice, and is an exclusive recipe created by mwhah in the #zenonaplate kitchen for an early #valentines dessert and #sweet treat this winter to get the romance a bit more warmer this winter long !
Nutrition information per serving of 16
Calories per serving: 165 Calories Net carbs: 17 Total Carbs : 20, Sugar :10 grams , Protein: 6 Total Fat: 10 grams
2/3 CUP OF SWEET POTATO PUREE
¼ CUP OF DATE SYRUP
1 TABLESPOON OF COCONUT OIL
1 TABLESPOON OF ALMOND EXTRACT
2 TABLESPOONS OF ALMOND BUTTER (USED THE COCOA AND COCONUT FLAVOR OF BARNEY’S BRAND)
½ CUP OF UNSWEETENED ALMOND MILK
¼ CUP OF STEVIA
1 TSP OF BAKING SODA POWDER
½ TSP OF SALT
1 CUP OF COOKED GF QUINOA
½ CUP OF DAIRY FREE AND GF ENJOY CHIPS
1 CUP OF ALMOND FLOUR
½ CUP OF OAT FLOUR
*RECIPE CAN BE MADE VEGAN BY TAKING OUT THE EGGS AND REPLACIG IT WITH 3 TABLESPOONS OF FLAX SEED MEAL, AND TWO TABLESPOONS OF WATER PER TABLESPOON OF FLAXSEED MEAL.
Preheat the oven to 350 degrees Fahrenheit. Start in a large bowl with the eggs and mix until even. Then pour the rest of the liquid ingredients in the bowl, and mix until even. Then proceed with the dry ingredients except for the chocolate chips.
Once dough is even then proceed with folding the chips in and stir until even. Next take a bundit pan and use coconut oil to grease the pan. Pour the batter in the bundit pan, and spread evenly around until it is cake ready to go in the oven.
Pop in the oven for 30 minutes, and no longer than 35 minutes if you decide to go longer. Take out and cool for 20 minutes before decorating or putting in the fridge.
#ZENONAPLATE SPICY AVOCADO SWEETPOTATO DIP AND SAUCE
This spicy whole food sauce or dip easily goes with pasta as it does with plain veggies! This #zenonaplate spicy sweet potato avocado sauce with sage recipe will not only make this winter a bit more fiery warm, but change your perspective on the stereotype that eating healthy usually lacks flavor and taste because #zenonaplate is all about taking the boring out of healthy and making your favorite foods a lot cleaner and leaner with less the fat, calories, additives and refined sugars when comes to feasting on flavorful healthy foods.
1 ½ cup in half of imagine pumpkin soup
½ small lemon squeezed
1 ripe Avocado (remove pit and skin)
½ tsp of salt
½ tsp of garlic powder
¼ tsp of cinnamon
¼ tsp of chili powder
1 Tablespoon of cut sage
½ tsp of Chipotle Chili Pepper
Combine all ingredients in a blender. If you like it even spicier then add more chili pepper when finished and the same thing goes with the salt. Serve with veggies as in the picture, which are sautéed zucchinis slices that were seasoned in ginger, or serve with black bean pasta.
#ZENONAPLATE SWEETPOTATO STIRFRY WITH MANGO ALMOND MUSELI AND QUINOA (GF, DAIRY FREE)
Who says healthy can't look and taste gourmet! At zenonaplate I’m all about taking the boring out of healthy foods and putting some pizzazz and some extra #zenonaplate oomph into these dishes! Believe it or not this honey sweet potato stirfry with mango almond muesli and quinoa mix hits all the right spots in satisfaction in all areas of the mind, body, and spirit with aids in digestion.
TOFU STIRFRY SAUCE
1 5 0z coconut Greek style yogurt
1 4 0z just sweet potatoes baby food beech nut brand puree form
1/3 cup of Imagine Potato Soup
½ tsp of salt
2 tsp of honey or you can use maple syrup to make it vegan
1 to 11/2 Cup of Cubed tofu
2 Cups of Green Beans (Steamed or Cooked)
1 Cup of Corn Seasoned with Ginger
1 Cup of sliced Cherry Tomatoes
Half an apple made into thin noodle shapes and seasoned with cinnamon and placed on top of tofu
1 CUP OF COOKED QUINOA FROM THE NIGHT BEFORE
1 CUP OF ELIZABETH’S ALMOND MANGO MUESLI
In a small bowl combine all tofu sauce ingredients and set aside. In a medium size pan cook the string beans, and corn, and cook with ½ cup of water, and season lightly with salt and pepper. Once the veggies have softened up a bit put aside on a plate.
Next heat pan, and spread the olive oil around the pan. Next put tofu on the pan, and cook for a few minutes before adding the tofu sauce, and then add the cup of quinoa and cook for another minute before adding 1 cup of the muesli, and once you put the muesli in then drizzle some honey on top before mixing around. Cook for a minute before sauce really starts to thicken up. Once finished serve with veggies and top with apple noodles and cinnamon.
#ZENONAPLATE SWEET POTATO PANCAKES (GF, DAIRYFREE)
This recipe is packed with so much #sweetness that after eating it your middle name will be Angel! Forget heavy brunch pancakes topped with butter, whip cream, and made with gluten typically, and think #zenonaplate because this easy recipe for sweet potato pancakes is made of four simple ingredients and the whole dish is full of #natural sugar to satisfy those #sweet cravings, antioxidants, fiber, and protein to keep you satisfied and boost your. You can always double or triple up the recipe
¼ CUP OF SWEET POTATO PUREE
¼ CUP OF UNSWEETENED ALMOND MILK
½ CUP OF COCONUT FLOUR
2 TSP of HONEY
*CAN BE MADE BY VEGAN REPLACING HONEY WITH MAPLE SYRUP OR DATE SYRUP
In a small bowl combine the above ingredients until mixture is even and then turn on the burner to medium to high heat. Place a medium size frying pan that has been oiled down with coconut oil, and take ¼ cup of mixture and put on the pan to form a pancake.
Make sure the pancake really forms shape and has air bubbles before flipping the pancake. Once finished serve with a small serving of sliced apple topped with a serving size of almond butter, and sprinkled with oats which is the perfect mix of carb, fat, protein, and fiber to get your metabolism burning and churning.
#ZENONAPLATE TOMATO SWEET POTATO CHICKEN
4 THIN SLICES OF CHICKEN BREASTS
1 CAN OF AMY’S CHUNKY TOMATO SOUP
1 CAN OF BEECHNUT BABY FOOD SWEET POTATO SQUASH AND PEA PUREE
MUSELI (ELIZABETH’S MANGO ALMOND)
Preheat oven to 350 degrees Fahrenheit. In a medium bowl combine the soup and baby beechnut puree together, and mix until even. After you clean the chicken and then put some olive oil on the chicken before dipping and rolling around in the flour, which is on the plate.
Then dunk the chicken in the sauce and put on a baking pan that has been oiled down with olive oil. Lay each piece of chicken next to each other. Next, sprinkle muesli mix over each piece of the chicken, and then use date syrup to lightly drizzle on top of each chicken.
Squeeze a quarter of the lemon and then quarter cut three slices of lemon to place on top of each piece of chicken. Then put in the oven for 25 minutes and serve with your side of veggies. I cooked the artichokes with beets, chopped mixed peppers, and chopped cilantro and used two tablespoons of coconut flour, with 3 tablespoons of coconut milk, and let the sauce thicken from the juice of the beet and artichokes from their can. Serve chicken with organic canned cranberry sauce for a bit more punch to the dish.