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:
Twitter -> @healthyregards
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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

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
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Instagram – > healthyregardshayley
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WIAW: Trying New Things.

Well hello there and welcome to What I Ate Wednesday! 

WIAW

Food is not an easy subject and something I think know we have all struggled at one time or another. Working on what I eat however is a part of my BIG goal for this year. 

I have gone from not eating enough (which was a contributing factor to my injuries), to obsessing over every macronutrient, to filling other voids in my life with food, to altogether not caring.

Where is the balance? 

Do we need to eat? Duh. 

Should we worship and obsess over food? No.

Should we turn to food out of habit or emotion? No. 

Can food heal? Yes. 

Can nutrition make a major difference in our training, health and day-to-day lives? Yes. 

Can proper nutrition make us better humans?! I think so!

Food is crucial! It fuels us, heals us, gives us energy, can make us feel amazing and is supposed to contribute to our vibrant lives. Food however can also hurt us, slow us down, cause disease and inflict more pain than was ever intended.

Healthy Eating.

Lets get back to the roots of what food was intended to do, shall we? Starting with my eats from yesterday and the focus for this week, trying new things! 

I started my day with…  hotlemonwater

coffee, hot lemon water and more water before heading out on an easy bike ride. 

New thing #1:

Fasted workout. With the input from a few nutritionists I have started to try fasted workouts. This is a pretty big adjustment as I was used to eating 300+ calories before doing anything. There are a few reasons for trying this:

1. Our body has plenty of stored fuel sources however to get us through a 1-2 hour workout without eating before.

2. Most of the things I was going to for breakfast were taking longer for my body to process than my workout lasted.

3. Lastly, fasted workouts for the endurance athlete could help your body adapt to utilizing fat for energy more efficiently.  

I won’t do anything over 90 minutes without eating and nothing too intense but so far it has worked well. 

Post workout… breakfast

Scrambled egg whites + one runny egg, kale, red onion and zucchini. 

New thing #2:

No oatmeal. Gasp. 

Snack… bonebroth

New thing #3:

Sipping on bone broth (not wine)! More on this goodness to come. 

Lunch… lunch

Spinach topped with roasted sweet potato, brussels sprouts, red onion, chicken and chick peas. 

New thing #4: 

No PB sandwich! Gasp number two. 

Afternoon snack…

After I wonderful hike I sipped on a green smoothie!  green smoothie

Dinner… dinner

Homemade last minute soup. Literally just threw things into the pot and called it dinner… but we will call it Butternut Squash, Black Bean and Quinoa Soup (: 

New thing #5:

Notice the lack of fruits? This is probably the hardest adjustment for me. I am a HUGE fruit eater, I also have a pretty big sweet tooth. Without any processed foods or added sugars (i.e all naturally occurring sugar) I was still getting about 100g a day (a banana has about 15-20g). So although I don’t think fruit is at all bad I am trying to cut back a bit and see how I feel. I’ll let you all know how it goes when I have given it some more time. 

And that is a wrap on my eats from yesterday! Lots of new things and hopefully some good changes on the horizon.

Happy Wednesday!

Healthy Regards,

Hayley 


Ok I just gotta know, how do you feel about naturally occurring sugars? Can we over do it? Are they harmful?  Respond in the comments below! I am still plenty skeptical on this one. I have a hard time believing that fruits which are loaded with vitamins and minerals should be restricted. I am always willing to try something though…. just debating this one. 

 

 

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