Sweet Potato, Broccoli Chicken Bake

Sweet Potato, Broccoli Chicken Bake

(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) This dish is awesome for a lot of reasons. First, it is YUM-MY! I was really surprised what a fantastic flavour combo came out of the oven with this gem. Also, it is so, so simple. Chop everything and throw it into a baking dish?! Yes. It’s a one-dish wonder! Finally, because the dish has a healthy source of protein (chicken), carbs (sweet potato and veggies) and fat (olive oil and nuts), it means you really don’t need a side dish. Now that is a recipe I can get on-board with!

Ingredients

  • 450-500g (1 lb.) boneless, skinless chicken breast or thighs, cubed
  • 1 large head of broccoli (stems and florets), chopped
  • 1 large sweet potato or yam, cubed in small pieces
  • ½ of a red onion, chopped (I actually had just run out of onions in my pantry so I skipped this, but I imagine it would add even more goodness!)
  • 2 cloves garlic, minced
  • 3 tbsp raisins (I’m not a huge raisin fan so I don’t normally have them around, I diced up about 5 dates instead)
  • 2 tbsp chopped walnuts (or nuts of choice- I used walnuts)
  • 75 ml (⅓ cup) olive oil
  • 1 ½ tsp Italian seasoning, dried
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • ¼ cup soft goat or feta cheese (optional- I skipped this to keep it dairy free)

Directions

  1. Preheat oven to 375 °F.
  2. Grease a large casserole dish with olive oil.
  3. Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
  4. In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
  5. Top chicken with herb and vegetable mixture.
  6. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft. Top with optional cheese just before serving

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Source | The Real Food Dieticians

Tip: I put the leftovers on a bed of greens for my lunch the next day, and it was a tasty treat! See!

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Homemade Nakd Cashew Cookie Bar (Homemade Larabar)

Homemade Nakd Cashew Cookie Bar (Homemade Larabar)

(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) Some days I need a little afternoon pick-me-up so I head to the shop around the corner and try to find a healthy snack. Inevitably I end up paying at least £1 ($1.33) for a tasty Nakd Cashew Cookie Bar (AKA Cashew Cookie Larabar). However, when I finish that tiny little bar, I’m usually left hungry and feeling a little guilty that I paid too much for a snack that I can finish in 3 bites. Also, I know I can make a cheaper, more delicious/filling bar myself –so the guilt really sets in! In order to save yourself from the guilt, try out this recipe and discover your new favourite affordable, healthy (and crazy tasty!) snack.

Ingredients:

  • 230g (1½ cups) raw cashews
  • 190g (1 cup) tightly packed pitted dates
  • 1 teaspoon pure vanilla extract
  • 1 to 2 teaspoons water, if needed
  • ¼ teaspoon fine sea salt

Directions:

  1. Add cashews into a food processor and process for 3 to 4 seconds, until a coarse meal forms. (Or, for those of us who still only dream of a food processor, just throw everything into a high-powered blender.)
  2. Add in the pitted dates and vanilla. Process until the mixture comes together, for about 15 seconds, or longer if needed. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 teaspoon at a time) and process it again.
  3. Finally, add the salt, to taste, and the chocolate chips (if you’re including), and process briefly to combine.
  4. Line a loaf pan or a square pan with a piece of parchment paper so that there’s overhang to lift out the bars after freezing. Scoop the mixture into the pan and smooth out with your hand until it’s level. Push down firmly all over the mixture. The more you pack it down the better the bars will hold together. Roll out with a pastry roller if you have one.

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Freeze, uncovered, for at least 15 to 20 minutes and then slice into bars. For on-the-go, wrap bars in plastic wrap or tin foil and store in the fridge or freezer. I love these babies straight outta the freezer!

Source | Oh She Glows Chocolate Chip Cookie Dough Energy Bars

Just look at these tasty little morsels! I want one right now.

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