A home without a spiralizer is a sad home. Certainly one devoid of the joys of making magical veggie based creations.
I started my trip down sprializer lane hot on zucchini, turning them into pastas and serving with meatballs. But now I’ve transitioned to sweet potatoes, which have more integrity and versatility, and are able to stand up to more cooking options than simply sautéing. This casserole dish is a gem, it makes a ton but we love eating it for days (and I’ve been know to eat it for breakfast). You can opt to make your own enchilada sauce, which I did the first time and regretted. Or you can opt to expedite the process and use jarred enchilada sauce, and feed everyone (by everyone I mean your husband, you, and your growing baby) much sooner. We were all happier the second time around. I’ll make this forever, it’s full of color and fresh veggies, a great depth of flavor, and makes the most wonderful leftovers. Get a spiralizer, and try it.
This bread is like our marriage in treat form. Josh loves carrot cake and anything with a cream cheese frosting, I love baking with overripe bananas and making healthier twists on classics: this recipe is a perfect combo of both. Since we’re both expending many calories these days, Josh with IronMan training and me with fully grown baby kicking around inside, there’s no reason to not have treats that we both love easily available all the time. This bread is really more like a cake, with a healthy topping of cream cheese frosting :), and we certainly enjoyed it last night with celebration. Celebrating a full term baby, a professional anniversary, a personal anniversary (3 months of marriage!), a most enjoyable house guest, and the conclusion of another one of Josh’s miserably long Sunday bike rides, it’s a winning combination for sure :)
Spiralized Sweet Potato Casserole
- 1 lb boneless skinless chicken breast (or 12 oz shredded cooked chicken)
- 2 sweet potatoes 12 oz total, spiralized and cut into 6-inch lengths
- 4 medium vine tomatoes
- 2 dried peppers
- 1 teaspoon olive oil
- 1 onion (quartered)
- 4 garlic cloves
- 1/2 tsp cumin powder
- 1 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup frozen corn
- 1 (15 oz) can black beans, rinsed and drained
- 5 oz pepper jack cheese, shredded chopped scallions for topping (optional)
Preheat oven to 400°F. Place the spiralized sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.
If you’re cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken. Place in a large bowl.
Bring a large pot of water to boil and add peppers, cover and simmer on medium until the peppers are soft, 10 to 20 minutes depending on the pepper. Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers. Transfer to a blender. Add 4 tomatoes to the same boiling water and cook 10 minutes. Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth. Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well. Pour the mixture into the large bowl with the shredded chicken, black beans and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals. Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
Carrot Cake Banana Bread
- 1 1/4 cup whole wheat pastry flour
- 1/4 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 medium ripe banana, mashed
- 1/2 cup dark brown sugar
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- 1 tablespoon coconut oil
- 3 tablespoons unsweetened applesauce
- 1 cup shredded carrots
- 1/3 cup Unsweetened Vanilla Almond Milk
- 1/4 cup pecans, plus 2 tablespoons for topping
- For the frosting:
- 4 oz whipped or reduced fat cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
- In a medium bowl, whisk together mashed banana, brown sugar, egg, egg white, and vanilla until well combined and creamy. Add in coconut oil, applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1/4 cup of pecans.
- Pour into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took exactly 50 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.
- Remove from oven and place on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling.
- To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 slices and enjoy!