Everything Bagel Smashed Sweet Potatoes

Oh, February. You are such a tease.

I feel like this is the month when Spring starts to creep into my mind. I listen for birds, search for a reason to go without socks, and squint to see if I can find any buds sprouting from the trees. I’m always too early with all of these things, but I try anyway. As ‘blah’ as things can get this time of year, I find that if I focus on putting nutrient rich foods in my body and sticking to a solid workout routine, everything rolls along a little more smoothly.

What do I mean by “nutrient rich foods”? I look for produce that is brightly colored and, ideally, filling. Color often equals flavor in food, but it can also mean nutrients. Sweet potatoes, for example, are filled with beta-carotene, which may help reduce the risk of cancer and heart disease. It also comes packed with vitamins A, C, B16. Helloooooo goodness!

I often buy a bag of sweet potatoes at the beginning of the week and ‘bake’ them in my Instant Pot. That way, I have an easy and healthy grab-and-go food for breakfast, lunch, dinner, or even a hearty snack. My current favorite way to eat these right now? Smashed, roasted, and sprinkled with Everything But the Bagel seasoning from Trader Joe’s.

Served next to a hefty handful of greens, a drizzle of olive oil and lemon juice, and a tall ice water, this is a perfect meal to get you through the doldrums of winter.

Everything Bagel Smashed Sweet Potatoes

Makes 3-4 servings

Recipe inspired by this one from The Kitchen

• 2-3 medium sweet potatoes*

• olive oil

• 2-3 tablespoons Trader Joe’s Everything But the Bagel Seasoning (or another similar seasoning mix)

• Salt

• Hot Sauce (options but not really)

1. Preheat your oven to 425 degrees Fahrenheit. Bring a medium pot of salted water to a boil. Line a large rimmed baking sheet with parchment and set aside.

2. Wash and slice your sweet potatoes in 1 1/2 inch slices. Drop the slices in your boiling water and cook until very tender. Carefully drain the potatoes and lay them in a single layer on your parchment lined baking sheet.

3. Grease the bottom of a measuring cup or drinking glass with a bit of olive oil, then use it to smash each potato slice, being careful not to press all the way through to the parchment. Drizzle the potatoes with olive oil and roast for 15-20 minutes or until the potatoes are golden and crispy around the edges.

4. Sprinkle with Everything But the Bagel Seasoning and drizzle with hot sauce. Enjoy immediately!

Quinoa Salad with Peas, Bacon & Golden Raisins

Today I found some green, pointy hyacinth leaves coming up out of the soil in our backyard. They were in a place I had forgotten about completely. I carefully cleared away some of the debris that was covering the tender new leaves so I could more clearly see them, imagining what they would look like in each stage of growth, all the while relishing the feeling of dirt under my finger nails. Spring is such a lovely time of year, even when it takes its sweet time getting here.

The weather may not be all that spring-like just yet, aside form a day or two here and there, but I'm starting to incorporate more seasonally appropriate food into our rotation. This quinoa salad, studded with bright green sweet peas, salty bacon, and sweet golden raisins is perfection. It was kind of an everything-but-the-kitchen-sink kind of concoction, but it turned out so well. I made a flavorful and bright dressing with lemon zest, lemon juice, olive oil, and lots of fresh herbs to bring even more freshness. It's been a delicious lunch this week and I know I'll be making various versions of it in the future.

I've been trying to incorporate more grains into my diet that aren't in the form of macaroni and cheese (the little man's favorite) or rice bowls (a family favorite). This is a step in the right direction, yes?

Another plus is that this is added sugar free! Perfect for anyone who has gone through (or plans to sign up for) this Go Sugar Free Course.

Just a reminder- you have 5 more days to register as an Early Bird for GSF. Click here if you're interested!

So, I'm going to continue watching my hyacinth (and tulips) grow and eventually bloom as a reminder that all good things come to those who wait. Spring included.

Want something you don't have to wait for? This recipe.

Quinoa Salad with Peas, Bacon & Golden Raisins

Ingredients

• 1 cup quinoa
• 1 cup fresh or frozen green peas
• 2 lemons, zest and juice reserved
• 1/4 cup olive oil
• 2 tablespoons fresh flat leaf parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 4 slices thick cut bacon, cooked and crumbled
• 1/3 cup golden raisins
• 1/3 cup chopped pecans

Instructions

1. Put 2 cups of water in a saucepan and bring to a boil.
2. Add the quinoa and stir.
3. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes.
4. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes.
5. Transfer the quinoa to a large bowl.
6. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine.
7. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat.
8. Serve warm, at room temp, or cold from the fridge.