Maple Roasted Sweet Potato and Brussels Sprouts

Maple Roasted Sweet Potato and Brussels Sprouts is a staple in my holiday cooking. This simple side dish isn’t only delicious but it’s healthy too! 
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I am not a traditional holiday food gal. Turkey, stuffing, ham, cranberries and any type of casserole that includes marshmallows or green beans is easy to pass up. That is not to say though that I do not love holiday meals. My holiday recipes make me happy. Sweet potato gnocchi, roasted veggies, a phenomenally festive salad and some “Hayley” dessert fill my plate when it comes to the holidays and I look forward to an excuse to make these recipes every year. 

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This past weekend I attended a Friendsgiving with a lot of people I don’t know that well and I spent a good portion of the week stressing about what to bring. While my family and close friends have always at least pretended to appreciate my untraditional holiday recipes, I am not sure that strangers would be as good of sports. 

Do I try to make something traditional that I have never made before and am not a fan of? Or do I take a risk because not everyone loves Hayley recipes and make one of my favorites that isn’t as traditional? What if people don’t like brussels sprouts? Or sweet potatoes (they would have to be crazy)? These are the things that keep me up at night, people. I decided in the end to make something that I am comfortable with because I knew I could eat the whole recipe if necessary. 

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Maple Roasted Sweet Potato and Brussels Sprouts
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 pounds sweet potatoes peeled and diced
  2. 2 pounds brussels sprouts halved and trimmed
  3. 1 cup chopped pecans
  4. 1 cup dried cranberries
  5. 1/2 cup coconut oil
  6. 1/2 cup maple syrup
  7. salt
  8. Balsamic glaze (you can make your own but I just get mine from Trader Joe's)
Instructions
  1. Pre-heat oven to 415 degrees
  2. Toss brussels sprouts and sweet potatoes with maple syrup, coconut oil and salt
  3. Spread your veggies on two well greased baking sheets in a single layer
  4. Roast for 40 minutes, at 20 minutes toss with chopped pecans
  5. You will know the veggies are done when the sweet potato is fork tender and the brussels are crispy
  6. Top with cranberries and balsamic glaze
Notes
  1. *This recipe is also delicious with goat cheese and pancetta or bacon
Healthy Regards, Hayley http://www.healthyregardshayley.com/
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 The good news is: I didn’t have to eat all of it! People actually liked it! And asked me for the recipe! And by the time I got up for seconds there was none left! 4 exclamation points worth of excitement! (now five). 

And now, here I am sharing it with you all! (six)

 

P.S. This is recipe is extra good with goat cheese and bacon or pancetta. I made it without this go around so any vegetarians or non-cheese lovers that I have never heard of could still enjoy. 

 

Healthy Regards,

Hayley

 


Let’s chat!

Are you a fan of the traditional holiday food?

What is your favorite holiday recipe?

 

 

 

Keep in touch with me:
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WIAW – Recipes I’ve Been Loving Lately

Cooking is one of my favorite hobbies. I love finding recipes, planning, grocery shopping and putting it all together. Sitting down to delicious home-cooked meal is just the cherry on top of a process I love.

With a few big job changes, moving and dealing with a long commute I fell out of the habit of cooking “real” dinners during the week. I usually spent some time on the weekend roasting and preparing veggies, making some sort of grain and a few different proteins but didn’t have much of a plan for the week ahead. Most weeknights consisted of throwing together the stuff I had already prepared on the weekend. All of this was fine, I was eating healthy and it was easy however I found that I wasn’t enjoying my food as much as I used to. I was always eating the same things and was less satisfied after meals. 

A few weeks ago I was determined to get back in the cooking game. While there are still days where I throw together a hodge lodge of leftovers, I have been consistently trying 3-4 new recipes a week/revisiting some of my favorites. Taking the time to make “real” dinners has definitely improved my dinner enjoyment and reminded me just how fun this cooking thing is. 

Here are some of the recipes I have been loving lately:  

Lentil and Butternut Squash Chili 

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Soups and stews are one of my favorite things about cooler weather. I especially love how easy it is to make and re-eat throughout the week or freeze and store for longer. Add in some squash and I am sold. The lentils, beans and squash in this vegetarian chili make it very filling. I made about half the recipe and got 4-5 meals out of it. 

Clean Eating Creamy Sun-dried Tomato Chicken  img_2765

Guys, this recipe is so good! It is rare that I get excited about chicken but this has been my favorite recipe from the last couple weeks. SO GOOD (you really don’t need to know much else). I am already planning on when I can make it next. If you are looking to spruce up your usual chicken, this is a delicious way to do so. I made the chicken with roasted brussels sprouts and barley. 

High-Altitude Bison Meatballs from Run Fast. Eat Slow

I received the Run Fast. Eat Slow. cookbook for my birthday in October and have made at least one recipe from the book every week since. While all the recipes have been great, this is by far my favorite. I served the meatballs with roasted veggies and sweet potato. 

Maple Soy Glazed Salmon from Skinny Taste img_2840

Skinny Taste is one of the blogs I can always count on for recipes. I know that if the recipe sounds like something I would like, I end up loving it. This Maple Soy Glazed Salmon recipe is super easy and doesn’t lack flavor in the least. I served mine over a kale salad with roasted brussels sprouts and carrots (Yes, every dinner consists of some sort of roasted veggie). 

 

Healthy Regards,

Hayley


Let’s chat!

What is one good recipe you have been loving lately? I am always looking for more!

 

 

Keep in touch with me:
Twitter -> @healthyregards
Pinterest -> healthyregards
Instagram – > healthyregardshayley
Bloglovin’ -> healthyregardshayley

Eat more vegetables!! and 10 EASY veggie filled recipes

Friday, yippee! Food, yay! Vegetables, woo hoo! 

As we near the end of the first month of 2016 it is a good time to do a self check on how your nutrition has been over the past few weeks. Did you have any diet related resolutions? How are they going? 

Even though I generally eat pretty good, I have been focusing on filling my plate with lots of vegetables this month.

It is no secret that eating vegetables are part of a healthy diet and life. Even without trying to change anything else, adding more vegetables to your everyday diet can help you lose weight, recover well, sleep tight and eat less of those things you could be trying to avoid.  Vegetables are full of nutrients and light on calories. Adding vegetables to meals can increase the volume and overall satisfaction without needing to worry about calories. Throw out your portion size ideas, you can eat ALL the veggies. 

I also know that easy, quick and tasty are important selling points to this vegetable thing. While I could eat raw carrots with every meal, I know that isn’t the case for everyone. The good news is: there are a million and one ways to prepare vegetables. Trying new recipes, cooking techniques and even completely new vegetables can be a fun way to figure out which ones you love.   vegetable recipes

Here are 10 EASY vegetable recipes for you to try right now (or over the next month): 

You can’t really beat a slow cooker vegetable soup right now. I love this easy one over at Damn Delicious. 

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Another perfect winter dish chock full of veggies are these Roasted Root Vegetable with Tomatoes and Kale.  roasted-root-vegetables-tomatoes-kale-vertical-a2-1200

You can’t really go wrong with recreating a burrito bowl. Add more veggies to yours with this Mexican Vegetable Saute mexicansaute-1024x791

Have you spiralized yet?! I bought myself this spiralizer for Christmas. I have tried fancier ones but this one is WAY easier, cheaper and perfect. I encourage you to get creative with your spiralizing but here is a simple Stir Fry Zucchini Noodles recipe.  Stir-Fry-Zucchini-and-Onions

What about a green smoothie? Friends, you can’t even taste the vegetables when you mix them with fruits, almond milk, some spices and maybe yogurt or a protein powder. It is basically magic! If you are hesitant, start with this simple Green Monster Smoothie http://www.skinnymom.com/green-monster-smoothie/

If you are feeling a bit more adventurous, this Ginger and Spinach Green Smoothie is still a good way to ease into the green smoothie trend.  ginger-green-smoothie2

You can have your pizza and eat veggies too (and I am not even making you make some fancy cauliflower crust to do so). Making pizza at home is fun and you may be able trick some others into jumping onto the vegetable train too. Here is a good base recipe but really all you need to do is get some dough, pizza sauce, cheese and vegetables of your choosing, pile it all together and put it into the oven until your desired doneness. Pro tip: Trader Joes, Whole Foods and Sprouts sell good pre-made pizza dough.  veggie_pizza_6

If you want super-duper easy, look no further! You really have no excuses with these Portobello Fajitas from the Garden Grazer.  portobello-fajitas

If you haven’t tried spaghetti squash, resolve to right now. It is even better with this Pumpkin Kale Pesto.   Pumpkin Kale Pesto

You could make these Thai Veggie Quinoa Bowls ahead of time for a work lunch or quick dinner. 

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And there you have it veggie loving and soon to be veggie loving, friends! 

I hope you all have a great weekend!

 

Healthy Regards,

Hayley

 

What is your favorite way to eat veggies? I am absolutely obsessed with roasted veggies! 

Any good weekend plans? It is supposed to be in the upper 50’s here on Saturday! I plan on enjoying the weather via bicycle. I also am babysitting twice this weekend so that pretty much covers it!

 

Keep in touch with me:
Twitter -> @healthyregards
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Instagram – > healthyregardshayley
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Christmas Granola Recipe {and edible gift idea}

This christmas granola recipe blends the warm flavors of fig, nuts and maple for a homemade, edible, budget friendly gift that everyone can enjoy. 

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Have you ever met anyone that doesn’t like granola? 

…. yep, me neither. Christams-granola-recipe-2 granola1

Now imagine gifting a warm, aromatic, chunky granola that is freshly baked with love to your coworkers, clients, coaches, family, friends… really anyone. I even gifted myself multiple handfuls in the making. I’d say it is a pretty spectacular present, because really, who doesn’t like granola? 

It is also wallet friendly in this season that tends to be financially stressful. 

I made two batches of this recipe to give to my personal training clients and a few other people who I wanted to give something small but thoughtful to. I picked up some mason jars, decorative tags and cards from Target to create a cute, simple gift. Altogether, including all the ingredients, the mason jars, cards and decorative touches I spent about $50 dollars for 10 full jars of granola + cards. That is just 5 dollars a gift! Nothing beats a delicious, cute and economical Christmas gift in my book.  granola-3 granola-4

For this Christmas granola recipe I started with a Pinch of Yum’s Coconut Oil Granola as a base recipe and made a few tweaks + add ins for a chrismast-y taste. 

Christmas Granola
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 cups old fashioned oats
  2. 1 cup chopped walnuts
  3. 1 cup chopped pecans
  4. 1 cup chopped dried figs
  5. 1/2 cup white whole wheat flour
  6. 1/4 cup chia seeds
  7. 1 teaspoon cinnamon
  8. 1 teaspoon ginger
  9. 1 teaspoon sea salt
  10. 1 cup melted coconut oil*
  11. 1 cup maple syrup
Instructions
  1. Preheat your oven to 250 degrees.
  2. Mix all the dry ingredients together in a big bowl (all ingredients except coconut oil and maple syrup).
  3. Whisk together the maple syrup and melted coconut oil in a separate bowl.
  4. Combine the wet and dry ingredients in a large bowl until the mixture is moistened.
  5. Bake for one hour, stirring every 20 minutes.
  6. When you remove the granola from the oven at the end, don't stir it right away - the granola will form crunchy clusters as it cools.
Notes
  1. *You can melt your coconut oil in microwave
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Healthy Regards, Hayley http://www.healthyregardshayley.com/
 *One batch of this recipe fills 5 – 16oz mason jars. 

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And if you want to just make a batch of this christmas granola recipe all for yourself, I wouldn’t judge you. 

Enjoy! 9 days until Christmas!

Healthy Regards,

Hayley 

 

What is a small gift you have given to coworkers, teachers etc? 

And really, do you know anyone who doesn’t like granola?! I would be interested to hear. 

 

 

 

Keep in touch with me:
Twitter -> @healthyregards
Pinterest -> healthyregards
Instagram – > healthyregardshayley
Bloglovin’ -> healthyregardshayley