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Mixed Chive Mashed Potatoes

Mixed Chive Mashed Potatoes

Awesome side dish alert. Mashed potatoes just got a whole lot prettier and tastier. Forget granny’s mashed potatoes, you have to try this!!

 

Do my potatoes look a wee bit orange to ya? Well, that would be the lovely sweet potato. The prettier and healthier sister of the white potato. Better taste wise? Well that’s very debatable. However, she is rich in beta-carotene and Vitamin A. 

The logical thing to do in my opinion was mix the two together to get the best of both worlds. And it is a very tasty world out there. 

Mashed potatoes need that little boost of something special since the taste is very bland with nothing else. I gave these mashed potatoes something very special, which entails red onion, garlic, and chives. Yum! I added a wee bit of salt to the potatoes but truly, they didn’t need any after I added everything else. Butttta? Forget about it. I used one tbsp of olive oil and one tbsp of soy free earth balance. Perfecto!

 

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I have always considered mashed potatoes to be in the comfort food category. They can be in the healthy food category too! Try swapping out the buttermilk and and butter for these ingredients that are full of mouthwatering flavors.

 

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Mixed Chive Mashed Potatoes
Serves 4
A delicious and soulful side dish! This recipe serves 4-just double for 8.
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Prep Time
7 min
Cook Time
17 min
Prep Time
7 min
Cook Time
17 min
Ingredients
  1. 3 medium sized sweet potatoes peeled and cubed
  2. 4 small golden potatoes peeled and cubed
  3. 1/3 cup red onion
  4. 1 tbsp minced garlic (I buy organic pre minced)
  5. 2 tbsp olive oil
  6. 1 tbsp soy free earth balance
  7. 2 tbsp chives
  8. Salt and pepper to taste
Instructions
  1. Saute the onions and garlic in 1 tbsp of olive oil for 5 minutes or until soft.
  2. Boil the potatoes in water for 15-17 minutes. Boiling time may be more or less depending on size of cubes.
  3. Drain the potatoes and mash them. Add the onions and garlic along with 1 tbsp olive oil, earth balance, chives and salt/pepper to taste.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Panzanella

Panzanella

Panzanella. Translation-Tuscan salad with bread and tomatoes. Translation-uh, yum.

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Do I adore panzanella? Yes and I think that you will too. Panzanella won’t break your bank either. It’s quite a cheap meal. All it entails is 1 small loaf of bread (I used a baguette) , 1 tomato, 1 cucumber, 1 bell pepper, 1/3 of a red onion, kalamata olives, olive oil, vinegar, salt, and pepper. I don’t know about you, but I definitely had a few of those ingredients just lying around in my pantry. 

Now, you can add whatever veggies you want to, but traditionally, panzanella is made with bread that is going stale, tomatoes, cucumbers, onions, and sometimes basil. Since I am a very niceeeeee Greek girl, I put a Greek twist on mine. I basically took a Horiatiki Salata aka Greek Village Salad, added toasted bread and swapped out the feta. It. Is. Divine.

I get a lot of my cooking inspiration from Ina Garten’s recipes. She makes a fabulous Greek panzanella! Just don’t include the feta if you’re making it vegan.

The ingredients are so clean and simple yet you won’t believe how bold and scrumptious the flavors are once they mesh together. I toast the bread in the oven for 20 minutes at 375 degrees. Then, I add the bread to the salad and pour the vinaigrette over it while the bread is still warm so it absorbs all of the flavors.

 

Enjoy my friends!

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Panzanella
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 large cucumber
  2. 1 large tomato
  3. 1 large bell pepper
  4. 1/3 large red onion
  5. 1 cup pitted kalamata olives
  6. 1 small baguette of choice (I used whole grain)
  7. 4 tbsp olive
  8. 3 tbsp rice wine vinegar
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Cube the bread, drizzle with light olive oil, salt, and pepper. Bake for 20 minute at 375 degrees
  3. Chop the vegetables into medium sized pieces so that they are around the same size as the bread
  4. Whisk the olive oil, vinegar, salt, and pepper together
  5. When the bread is done, add to salad and pour olive oil and vinegar on top
  6. Mix and serve at room temperature
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!


But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.


I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.

Ingredients

3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
PESTO

PESTO

  
How do you upgrade your pesto? Add avocado because what does avocado taste bad with? Nothing, absolutely nothing. I used whole grain quinoa pasta and added chick peas for texture and creaminess. This meal is so so quick and and such a light pasta option. I love fresh basil and I am still holding on to summer flavors even though I’m transitioning into fall foods. Actually I’d make this in the winter too. Enjoy friends! 

Serves 4

1 package of whole grain quinoa pasta

1 can of garbanzo beans

For the pesto

Lots of fresh basil you can choose how much you want to use. I used an entire plant.. Lol.

1/2 tsp garlic powder

1 tbsp olive oil 

1/3 avocado

1/2 tsp pepper 

1/2 tsp- 1 tsp salt (1 is sort of a lot)

1 tbsp vegetable stock 

2 tbsp pine nuts toasted 

1 tbsp chopped onions 

Now this recipe is the definition of simple. Pour everything for the pesto into a food processor or nutri bullet and press pulse. The texture should be creamy. Pour it on top of your pasta and add the chick peas. Bon appetit!

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