Peak Performance Fitness

Lynbrook | New Hyde Park | NY

sweet potato

Recipe of the Week: Cheeseburger Soup

TOTAL TIME: 30 minutes

INGREDIENTS:

  • 1/2 pound ground turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour, wheat or gluten-free
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 1/2 cups chicken broth
  • 10 ounces Yukon Gold potatoes (2 medium), peeled and finely diced
  • 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
  • 1 3/4 cups sharp cheddar cheese
  • 2 tablespoons chopped scallions, for garnish

DIRECTIONS:

  1. In a large pot or Dutch oven, sauté over medium-high heat. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
  2. In the same pot, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pot and add the chicken broth, potatoes, and cauliflower and stir.
  3. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups
Freestyle Points: 7, Calories: 254 calories, Total Fat: 11.5g, Carbohydrates: 19g, Sugar: 5g, Protein: 20g

 

Original recipe from Skinny Taste can be found here!!

Recipe of the Week: Turkey Pumpkin Meatballs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 6

Ingredients
Meatballs:

  • 1.25 lbs ground turkey
  • 1/2 cup organic pumpkin puree
  • 1/4 cup blanched almond flour
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  • 1 egg
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh sage minced
  • 1 tbsp fresh rosemary minced

Sauce:

  • 2 Tbsp organic coconut oil or ghee
  • 15 oz can tomato sauce
  • 1 1/4 cups organic pumpkin puree or remaining amount from a 15 oz can
  • 1/2 cup full fat coconut milk see note**
  • 1/2 cup chicken bone broth or homemade bone broth
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pumpkin pie spice optional
  • 1/2 tsp dried sage
  • 1/2 tsp dried crushed rosemary
  • Salt and black pepper to taste
  • Crushed red pepper optional, for spice
  • Chopped parsley for garnish

Instructions
To make meatballs:

  1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Mix all meatball ingredients in a large bowl with your hands until well combined. Form mixture into 18 balls
  3. Bake meatballs (makes 18) on baking sheet at 425 for 15-18 minutes or until no longer pink on the inside, turning once midway.
  4. Transfer to pot with the sauce (instructions below), allow to simmer in sauce on low heat for about 5 minutes

To Make Sauce:

  1. Meanwhile, melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
  2. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavors, then cover and allow to simmer for 5 minutes prior to adding the meatballs.  After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
  3. Serve over your favorite veggie noodles- I love sweet potato noodles with these!

 

Recipe Notes

**Blend your coconut milk to a smooth consistency before adding. If you prefer a slightly thinner sauce, use 1/4 cup coconut milk and 3/4 cup broth instead of 1/2 and 1/2.

Nutrition

Calories: 275kcal, Fat: 13g, Carbs: 13g, Fiber: 4g, Sugar: 6g, Protein: 27g

 

Original recipe from Paleo Running Momma can be found here! 

Recipe of the Week: Spicy Chicken Sweet Potato Bowls

Breaking down some easy meal prep with healthy protein and vegetables to set you up for a successful week of meals. All you need are 3 big sheet pans + 45 minutes = healthy meals for a week!

Prep: 15 minutes
Cook: 45 minutes
Yields: 6-8 servings

INGREDIENTS:

  • 2 lbs. boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons spicy seasoning mix, such as chili lime
  • a few tablespoons of olive oil
  • 3 sweet potatoes, peeled and diced
  • 5-6 cups broccoli florets (or broccolini)
  • coarse sea salt and freshly cracked pepper
  • avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
  4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week!

 

This recipe is from Pinch of Yum and can be found here!

Recipe of the Week: CHICKPEA SWEET POTATO STEW

TOTAL TIME: 4 hours 15 minutes
PREP TIME: 15 minutes
COOK TIME: 4 hours

INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 15 oz cans garbanzo beans, drained
  • 1 pound sweet potatoes, peeled and chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 4 cups vegetable broth, fat free
  • 4 cups fresh baby spinach

DIRECTIONS:

Slow Cooker:

  1. Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
  2. Add all the ingredients to your slow cooker except the spinach.
  3. Cook on low for 6-7 hours or on high for 3-4 hours.
  4. Add in the spinach leaves and stir.
  5. Cook an additional 15 minutes on high.

Stove Directions:

  1. Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
  2. Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
  3. (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
  4. Add the spinach the last 2 minutes, until wilted.

 

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1 1/2 cups

Amount Per Serving:

Calories: 165 calories, Total Fat: 2.2g, Sodium: 751mg, Carbohydrates: 32.3g, Fiber: 6.2g, Sugar: 5.4g, Protein: 6.3g

 

Our favorite recipes come from Skinny Taste! Find the original recipe here!

Recipe of the Week: Sweet Potato Skins

Super Bowl Sunday is this weekend. Whether you are hosting the party or heading to a friend’s place for the big game, the Super Bowl is synonymous with snacks (and commercials). Stay on track with your goals and bring this healthy dish to share!

Makes: 8 servings

Prep: 25 minutes
Total time: 2 hours

Ingredients:
Potato Skins:

  • 4 small sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • ½ cup shredded Cheddar cheese

Guacamole & Toppings:

  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish

Directions:

  1. Preheat oven to 400°F.
  2. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
  3. Line a baking sheet with parchment paper.
  4. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
  5. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
  6. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
  7. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Nutrition Information:
Per serving: 117 calories
8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium

 

Original recipe from Eating Well can be found here!