Chipotle Chicken Sweet Potato Skins!

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Chipotle Chicken Sweet Potato Skins!

Instructions

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. 

Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.

Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.

Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..

Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.

 

* vegetarians and vegans replace the chicken with chickpeas or beans 

**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.

 

Pumpkin Gingerbread Pancakes

 

This recipe reminds me of days gone by and Thanksgiving mornings with a chill in the air where can almost just feel frost coming in. This recipe will be a regular in our home!

 

 

Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free! Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend. Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was …

Recipe: Pumpkin Gingerbread Pancakes

Pumpkin Pear Smoothie Bowl

What time is it?! Time for another pumpkin recipe!

This one’s from Enough Elizabeth

This NEEEEDS to be breakfast tomorrow!

Recipe For: Pumpkin Pear Smoothie Bowl

Sweet & Savory Stuffed Acorn Squash By: Vegan Hugs

This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!

Ingredients

1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste

Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs

Sweet Potato Frittata

Sweet potatoes and eggs rarely go together, but when you add nutritious sweet potatoes to a frittata, the dish is all at once rich and healthy.

Recipe share: Sweet Potato Frittata