Peppers

Sweet Potato “Pizza”

WARNING: If you continue to read this post and/or make this recipe you are not allowed to say that this is not pizza. You are not allowed to hassle me about the fact that potatoes aren’t pizza crust or that yours fell apart or blah blah. You know why? Because this stuff is good whether you think of it as a pizza or not. You’re gonna eat it all. You can call it sweet potato nachos or just stuff on sweet potatoes for all I care, but do me a favor and savor the sweet potato goodness. Give in people! Let it happen.

That being said, some time ago I made a sweet potato pizza.I was nervous about it at first. I had my doubts, but the power of the potato pulled through. It’s a little involved, but the pesto and other toppings could absolutely be made ahead of time or you could just buy some of your favorite pre-made versions to cut down on the time in the kitchen.

And yes, I am ignoring the fact that I haven’t posted on the blog in FOREVER. We are just gonna brush over that. Consider this your “let’s sweep this one under the rug” present.

Sweet Potato Pizza

Crust:

  • 3 huge sweet potatoes or 6 small/medium sweet potatoes
  • pinch paprika
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large clove garlic, chopped
  • mozzarella cheese

Toppings

  • bell peppers (used 1/2 red and 1/2 orange), sliced
  • 1/2 red onion, sliced
  • 3/4 cup pesto
  • bacon, cooked & chopped
  • chicken, cooked and shredded
  • mozzarella cheese

Suggestions:

  • Top with bbq sauce instead of pesto and use pulled pork instead of chicken
  • Add some broccoli or other veggies of choice with your peppers and onions

Preheat your oven to 450 degrees F and spray a baking sheet with cooking spray. Wash and pat dry your sweet potatoes. Cut off the ends and give them a rough peel, no need to stress about getting all the skin off. Using a sharp knife or a mandoline, cut your potatoes lengthwise into 1/8 inch slices. Add the potatoes to a large bowl and toss to coat with the olive oil, garlic, paprika, salt & pepper. Lay the potatoes in a single layer, making sure their ends overlap.

Here is where you add your veggies. Sprinkle your peppers and onions over the sweet potatoes. You don’t want too many toppings on the pizza just yet or else they will burn or end up just steaming the potatoes and you won’t get a good crust. I sprinkled everything with some olive oil, salt and pepper. Then bake for 20 minutes and then broil on high for 10 minutes.

While that is cooking, prep your other toppings. If you have to cook your chicken or fry up your bacon do that here.

After the crust is done, pull the pan out and top everything with 2.5 oz of the cheese. Make sure you get all the seams because the cheese is going to help keep the crust together come stuff your face time. Drizzle on your pesto, sprinkle on the chicken and bacon, and top with the remaining cheese. Return the pizza to the oven and broil for another 8-10 minutes or until your cheese gets bubbly and browned. Take that shit out and cut into slices or dig in with a fork or just put your face in it.

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fajita salad

Posted by Corie

The fajita. A beautiful union of sizzling hot peppers and onions, with tender, juicy chicken or steak, slathered in guacamole and covered in a mound of fresh tomato salsa. Ditch the tortillas and add a bed of crisp lettuce… ayup, fajitas just became your new best friend.

stepbro

This shit I’m about to drop on you all is super easy. You can make everything from scratch or you can buy some of your favorite brand salsa or guacamole, it’s all up to you. These have tons of muscle building protein from the chicken, vitamins and minerals in all your veggie toppings and healthy fats from avocado. The brown rice is optional, but it definitely gives the dish a faux-chipotle feel and satisfied my complex carb craving. Sometimes, the body wants what the body wants, and it’s important to listen. But if gluten bothers you or you’re going all full-scale paleo, then by all means leave it out. Last note, you can definitely make this with steak or shrimp or a mix. Have fun with it.

friggen’ fresh fajita saladIMG_3629

serves 4-5 w/ leftovers

For the Chicken:

(Feel free to use your own marinade instead)

1 pound boneless, skinless chicken breasts

1/4 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1.5 tbsp honey

1 tbsp dijon mustard

1 tbsp grainy mustard

2 tbsp chopped, fresh cilantro

4 cloves garlic, minced

Throw the chicken in a gallon zip lock bag. Season with the salt and pepper. Whisk together the rest of the ingredients in a small bowl, when combined, pour over the chicken. Seal the bag and let that stuff sit in the refrigerator for one to a few hours. If you’re pressed for time, a half hour will do, but you won’t get all the flavor. Also… some adobo sauce would be bangin’ in there, but I didn’t have any.

Take the chicken out and cook over medium high heat on the stove in a sauté pan. Get a nice deep golden brown color on the outsides and then let them cook on low until done throughout. Make sure they are cooked all the way through because we don’t need any cases of salmonella round here. Then slice then and set aside.

For the Rice:

1.5 cups brown rice

pinch of salt

1 tsp coconut oil

juice of 1 lime

chopped, fresh cilantro

put your brown rice and 4 cups water in a pot over high heat. Throw in a pinch of salt and let that come to a boil. Cover and reduce to a simmer until all the water has been absorbed by your rice. Fluff with a fork and then stir in the coconut oil, lime juice, and fresh cilantro.

For the Peppers: 

3/4 medium yellow onion, sliced into strips

2 red, 1 orange, and 1 yellow bell peppers, sliced into thin strips

In a large saute pan, heat the onions and some coconut oil over medium-high. Cook these, stirring occasionally, until they start to brown and caramelize. Throw in the peppers and continue to cook and stir until the same thing happens to them. You want to get a real good color and flavor on these so taste often if needed. Season with salt and pepper.

For the Salsa: 

I made a fresh avocado salsa, but feel free to sub here.

2 large tomatoes, small chopped

1/2 small red onion, small chopped

1.5 avocados, chopped

juice of 1 lime wedge

pinch of salt

fresh cilantro

Just throw it all together and let sit in the refrigerator for 10-15 minutes to let all those flavors mesh.

Put it all together: 

Over a bed of thin chopped romaine and mixed greens, pile high a small scoop of rice, a healthy handful of those peppers and onions, slices of the chicken, and then the salsa. You can put all the salads together ahead of time or make it like a fajita salad bar where everyone makes their own. Get a good simple dressing, I used a chili-lime vinaigrette my mom picked up at whole foods, and drizzle that all over your salad. DIG IN. Gainz galore.