Cayenne Sweet Potato Tacos

Several weeks ago, I travelled to Brunswick, ME for the last of my post-op appointments following my foot surgery.  I absolutely fell in love with the vibe of the downtown area and after my appointment I stopped at the Little Dog Coffee Shop for a latte to gear up for the 2 hour trip home.  I then stopped into Big E's, a local burrito joint that had some great reviews.  I opted for a veggie burrito bowl with cayenne sweet potato and I honestly now think that is the key ingredient that every burrito place should have.  It was fantastic!  The sweet and spiciness complimented the black beans so well and left me satisfied without feeling like I had overdone it.
A week or so after my trip I decided to recreate the dish in a taco version.  I can't believe how easy it was and again, how delicious it tasted.  I highly recommend you try making it for someone, they won't be disappointed!

Cayenne Sweet Potato Tacos
Serves 2 (makes 4 tacos)
Recipe by Ali Caron, RD

Ingredients:
1 Tbsp Olive Oil
1 Sweet Potato
1/2 - 1 teaspoon cayenne pepper
1 shallot, diced
Salt and Pepper to taste

1 cup black beans
1 cup chopped greens or slaw mix
Olive oil spray
4 flour tortillas
Drizzle of ranch dressing

Directions: Wash and chop sweet potato into 1 inch cubes.  Heat oil in medium skillet and add sweet potato.  Cook on low-medium heat for about 5 minutes stirring occasionally.  Add shallots, cayenne pepper, salt and pepper and stir until evenly coated.  Finish cooking for another 5-10 minutes, or until fork tender.
Meanwhile, heat black beans on stove top or in microwave.  To heat tortillas, spray each with olive oil non-stick spray and heat in toaster oven until golden brown.
To assemble, lay about 1/4 cup of each greens, black beans and cooked sweet potato into each tortilla.  Drizzle with ranch, sour cream or Greek yogurt and enjoy!

Nutrition Facts: (for 1 taco) 284 Calories, 5g Fat, 48g Carbohydrates, 13g Protein, 10g Fiber, 51mg Sodium, 958mg Potassium

Lemon Pantry's Must-Have Kitchen Essentials

I thought it was high-time I let you all in on my favorite go-to kitchen essentials.  These are some of my absolute favorite things I just can’t go without.  Honorable mentions include mason jars (duh) because they are so darn functional for storage and cute for cocktails as well as my Pampered Chef pizza stone for nice, crispy pizza crusts every time.  Take a peek at my list and let me know what your favorite items are in the kitchen!

Cuisinart Mini-Prep Plus Food Processor, 3-Cup

This food processor is PERFECT for making your own pesto or hummus.  I find it so handy when cooking for one but it also is just the right size for making dips for entertaining.  Find it here.

Calphalon Kitchen Essentials Non Stick Pan

This pan gets used almost every night at my house.  Perfect for grilling salmon, veggies or even fruit.  You can also make Panini’s (although I never have) or toast up bread on it.  It leaves great grill marks you just can’t get otherwise in the dead of winter.  Find it here.

Rachael Ray Cutlery 3-Piece Japanese Stainless Steel Chef Knife Set with Orange Handles and Sheaths

Ray-Ray no longer makes these exact knives but has changed the style slightly and still carries a similar version, here.  The chef’s knife is absolutely perfect.  What more can be said.

NutriBullet Hi‑Speed 12‑Piece Blender and Mixer System

I didn’t even know about the NutriBullet until I received it as a Christmas gift a few years ago and I am hooked.  It is incredibly handy and totally took the place of my old blender.  For real, I got rid of that thing because the NutriBullet is so easy to clean and user friendly.  Ideal for smoothies and the second blade is great at grinding up nuts and seeds.  (I also recommend these to my patients on modified-texture diets.  Because of the different cups it saves you from washing a regular blender 3 times for a single meal.  This way, you can puree meat in one, potatoes in a second, and peas in a third.)  Find it here.

Hamilton Beach 2-Speed Hand Blender

If you are into making your own soups then you need one of these, really.  Every time I use it I am just so happy I have it.  It saves so much effort and prevents me from spilling hot soup while I try to get it into a blender to puree.  This one has a blade that detaches for easy cleaning.  Find it here.

100% Greek Olive Oil and Lemon Juice

This is not exactly a kitchen tool but I use it so frequently I had to include it.  I cook with a LOT of olive oil and lemon juice and this just saves me one step in flavoring most dishes.  It’s also nice to drizzle over dips or salads.  Find it here.

Anchor Hocking 10-Piece TrueSeal Storage Set
I found these on Amazon for a STEAL and they are still available, find here.  I have switched almost 100% to glass Tupperware and I have to say I much prefer it.  I just love that you can get glass Tupperware REALLY clean and it doesn’t stain like plastic.  Also, it looks nice in the fridge and makes it easy to see what you have on hand!

Black Bean Soup

I had a different post planned for the first Lemon Pantry recipe of the year but with the Nor'Easter coming (or already here if you're further south) I thought a nice warm soup would be just perfect for a snowed in weekend.  I had a couple weeks off from blogging which I think was needed after a busy holiday season but I am happy to be back!  How are you all doing?!
This soup is my take on a classic that is so nice and filling but great for you.  It is low in fat and sodium yet high in fiber and a great vegetarian protein-packed meal! Plus, beans are a good source of magnesium and potassium.  I topped my soup with diced avocado and pico de gallo but you could serve it with sour cream or a few tortilla chips or even crumbled bacon if you're feeling frisky.  Best thing of all this tastes amazing and won't set your New Year's resolutions off just yet!  Have a great weekend everyone!

Black Bean Soup
Recipe by Ali Caron, RD
Serves 6-8

Ingredients:
2 Tbsp olive oil
1 red onion, chopped finely
2 large garlic cloves, minced
2 tsp cumin
2 cans black beans (do not drain)
1 cup vegetarian low sodium broth

Garnish: diced avocado and pico de gallo*

Directions: Heat olive oil and onion in a large soup pot over medium heat, stirring occasionally.  Add garlic cloves and cumin after a couple minutes and continue to stir until onions are translucent.  Pour in black beans and bring up to a simmer.   Remove 1-2 cups of soup with a ladle and puree in a food processor.   (Optional: Here I also scooped out most of the onions to puree to avoid having big chunks in the soup.)  Add pureed beans and broth to soup pot and bring back up to a simmer.  Dish into bowls, garnish and serve.

*For pico de gallo:  Finely dice onion and tomato and add a pinch of salt, a splash of lime juice and chopped fresh cilantro.  Mix and serve.

Nutrition Facts: 427 Calories, 5g Fat, 72g Carbohydrates, 25g Protein, 18g Fiber, 56mg Sodium, 1714mg Potassium

2015 Reading List

As another year comes to a close it's natural to look back over the past 12 months and reflect.  One way I like to do that is by recapping all the books I was interested in reading.  It can sort of give you a peek into where you were at in life and what you enjoyed or wanted to learn about.  I initially felt as though I didn't read as much as I would have liked but I did have two big opportunities to settle down with a few books; first during a week on a remote sailboat and second while I was stuck in bed after foot surgery.
I started the year really enjoying memoirs, especially Yes Please by Amy Poehler.  Towards the time of my surgery, I was looking for a distraction and loved The Girl on the Train and All the Bright Places.  If you liked The Fault in Our Stars then you can be sure you will like All the Bright Places, although I didn't end up bawling my eyes out quite the same.
I'd love to hear some book suggestions from you or would love to know what you thought of these books if you've read them.  I hope you all have a safe and HAPPY NEW YEAR!  Happy 2016, Everyone!

2015 Reading List: 

Yes Please – Amy Poehler

Not That Kind of Girl – Lena Dunham

Bossypants – Tina Fey

Someone Else’s Love Story – Joshilyn Jackson

The Girl on the Train – Paula Hawkins

All the Bright Places – Jennifer Niven

Paper Towns – John Green

Freakonomics – Steven D. Levitt and Stephen J. Dubner

The Secret – Rhonda Byrne

Happy Cooking – Giada de Laurentiis

Bad Feminist - Roxane Gay (Not Yet Finished)

The First Bad Man – Miranda July (Not Yet Finished)

Cranberry Ginger Margarita

Happy Holidays and Merry Christmas, everyone!  I hope you all have a safe and happy weekend with family and friends!
                       Love, Lemon Pantry

Cranberry Ginger Margarita
By Ali Caron, RD

Ingredients:
Ginger infused tequila
Light cranberry juice
Cranberry lime seltzer water
1 slice plus juice of half a lime
Fresh cranberries

Directions: Infuse tequila by adding 1 cup of tequila and a one-inch cube of fresh ginger to a mason jar or airtight container.  Let sit for at least 24 hours and up to 2 weeks.
For 1 Serving: Fill a glass about 3/4 full with ice.  Add 1.5 oz of ginger tequila, 1/2 cup of cranberry juice and the juice of half a lime.  Top with seltzer water and garnish with a few cranberries and a slice of lime. Enjoy!

Greek Appetizer Skewers

One week 'til Christmas!  I am watching/listening to A Very Murray Christmas on Netflix as I blog and if you haven't seen it yet and you enjoy a star-studded cast singing Christmas carols, you should, too.  I have been so excited for the holidays this year complete with apple cider candles, strings of lights and presents wrapped and ready to go.  The only downside to getting your shopping done early is that you have to wait SO LONG before you can actually give the gifts!
For your holiday parties this season, I have another appetizer that requires no cooking and no prep work.  Just shop and assemble!  These little one-biters are so delicious and customizable that everyone is sure the love them.   The possibilities are endless!  Besides tomatoes, olives and mozzarella balls, you could add cucumber, prosciutto or artichoke hearts and garnish with basil leaves.  These went like hot cakes at my most recent gathering and I think when I make them again  I will bring two varieties. Add these to your menu and your holiday party is sure to be a hit!

Greek Appetizer Skewers

Recipe by Ali Caron, RD

Makes 15 skewers

Ingredients:

15 small marinated mozzarella balls

15 cherry tomatoes

15 Kalamata olives, pitted

Appetizer skewers

Directions:

Take one skewer and gently slide a Kalamata olive about halfway up, followed by a tomato and a mozzarella ball.  Make sure the bottom of the mozzarella ball is right at the end of the skewer.  Place on serving tray and repeat with the rest of the skewers. 

*Alternative ingredients: quartered artichoke hearts, salami or prosciutto, cucumber, basil leaves.

Nutrition Facts: 54 Calories, 3g Fat, 5g Carbohydrates, 3g Protein, 1.5g Fiber, 49mg Sodium, 292mg Potassium

Cranberry Kale and Brussels Salad

'Tis the season for cranberries galore!  In case you're not already cranberry-d out, this recipe is a quick one to whip up and makes a great side dish for lunches.  You could even add grilled chicken or shrimp to make it more of a meal.  This Cranberry Kale and Brussels Salad is a perfect combination of sweet and tart with a satisfying crunch.  And (BONUS) the kale and Brussels sprouts provide loads of Vitamin K* and C so you can feel good about this recipe, especially after a few too many holiday treats.
Check out one of my favorite all time recipes, my Cranberry Couscous with Spinach here.

Cranberry Kale and Brussels Salad

Recipe by Ali Caron, RD

Serves 4

Ingredients:

1 cup Brussel sprouts, chopped

1 cup kale, chopped

1 cup cabbage, chopped

½ cup dried cranberries

¼ cup chopped walnuts

Dressing:

1 ½ Tbsp. olive oil

½ Tbsp. lemon juice

½ tablespoon Vegenaise

1/8 tsp garlic powder

Pinch of salt

Directions:  Combine Brussel sprouts, kale and cabbage together in a medium bowl.  Add cranberries and walnuts.  Pour about half of the dressing over the top and gently toss to coat.  Serve.

Nutrition Facts: 135 Calories, 11g Fat, 7g Carbohydrates, 3.5g Protein, 2.5g Fiber, 66mg Sodium, 265mg Potassium

*Vitamin K can interact with some medications so be sure to check with your doctor, pharmacist or dietitian before adding it to your diet.