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 GUACAMOLE 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.