Being a University of Wisconsin alum, I’m obviously beyond ecstatic that the Badgers beat defending champ, Villanova, and made it to the Sweet Sixteen round of March Madness. If you know me at all, you’d know that watching sports isn’t really my thing. That is unless it involves my beloved St. Louis Cardinals, the STL Blues or anything relating to UW-Madison. There’s one other exception, March Madness. Maybe it’s because I grew up glued to the TV during March Madness, thanks to my dad. Or maybe because I actually played A LOT of basketball in my early years, so I’m able to better relate to the games. No matter the reason, I love this classic tournament, especially when my alma mater surprises the nation and beats the #1 team in the second round.
So, to go along with an amazing game and lots of excitement to come, I thought I’d share a healthy-ish twist on a classic sports bar appetizer – nachos. Instead of traditional tortilla chips, I’m using roasted rounds of sweet potato. Through roasting, the sweet potatoes become sturdy enough to hold all of the amazing toppings that get piled on. What toppings, you may be wondering? Well, there’s a decadent homemade cheese sauce spiked with fresh jalapeño, crisp romaine lettuce, refreshing yogurt and, last but not least, creamy guacamole. Doesn’t this all sound simply amazing?
Yes, these nachos are still rich and indulgent. But, like everything else, I make all of my recipes as clean and health-supportive as possible, even if it’s a dish that’s not supposed be light or healthy. That’s why I call this version of nachos “healthy-ish”. Because I’ve made them as healthy as possible while still maintaining the crowd-pleasing, addictive, satisfying element. There are several health-supportive ingredients in this recipe. Check them out below. Then head down to the recipe, just in time for game day. Go Badgers!
Sweet Potatoes are a power house of nutrition. By replacing fried corn chips with sweet potatoes, this recipe gets a hefty dose of vitamin A, potassium and fiber, plus some vitamin B-6 and protein. Sweet potatoes are also a filling food, making these nachos substantial enough to become a satisfying and nourishing main dish.
Romaine Lettuce, like other lettuces, fills you up without adding extra calories or fat. Adding fresh lettuce to any dish increases vitamins and assists the body in flushing out toxins. Lettuce also adds freshness and balance to this rich dish.
Grass-Fed Plain Yogurt (full-fat) is my new favorite ingredient. Not only can I trust that grass-fed cows live a healthier and happier lifestyle (grain-fed cows live extremely bloated, confined and uncomfortable lives), but grass-fed cows produce dairy containing high-quality fats. These fats are then transformed into conjugated linoleic acid (CLA) through the process of making yogurt with lactic acid. Grass-fed dairy, like grass-fed beef, contains a higher concentration of CLA’s. Research has linked CLA consumption with decreased risk of heart attack, bone-mass loss and inflammation. Additionally, live cultures in yogurt aid in digestion, immunity, weight-loss and regular bowel movement. Yogurt is also naturally high in calcium and protein. Whoa! Go grass-fed yogurt go!
Avocados, like in my guacamole, are known for providing the body with “good fats” such as mono- and polyunsaturated fats which can reduce levels of bad cholesterol in the blood and the risk of heart disease. Avocados are rich in potassium, vitamin E, B-vitamins, folic acid and other essential nutrients. Avocados are also amazing because they add guilt-free richness, flavor and decadence to just about any dish, which is especially important for vegetarians and vegans.
Sweet Potato Nachos with Homemade Cheddar-Jalapeño Sauce & Fresh Guacamole
Serves: 2-3 (entree), 6 (appetizer) Start to Finish: 1 hour
2 sweet potatoes, sliced into 1/2 inch rounds
1 tablespoon olive oil
sea salt, fine grain
1 avocado, very ripe
2 tablespoons minced red onion
3 teaspoons minced jalapeño, approx. 1/2 of a medium jalapeño, divided
1 tablespoon fresh lime juice
1 tablespoon finely chopped cilantro, plus more for garnish
hot sauce, to taste, if desired
1 tablespoon butter
1 tablespoon all-purpose flour
1 garlic clove, peeled and minced
2/3 to 1 cup whole milk
2 ounces shredded white cheddar cheese
1.5 cups shredded romaine lettuce (1 heart of romaine will be more than enough)
1/4 cup plain yogurt (full-fat, grass-fed preferred)
Preheat oven to 400 degrees.
Make potato rounds. Prep potatoes, brush with oil, season with a pinch of salt on each side of each round, and place potato rounds in a single layer on a parchment lined baking sheet. Bake for 45-50 minutes, until color begins to brown and the rounds are sturdy.
Make guacamole. Combine 1 smashed avocado with with 2 tablespoons minced red onion, 2 teaspoons minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon sea salt and 1 tablespoon chopped cilantro. Add a couple dashes hot sauce if desired and season with salt if needed. Refrigerate until needed.
Make cheddar sauce. Melt 1 tablespoon of butter in a small saucepan over medium-heat. Add 1 minced garlic clove and 1 teaspoon minced jalapeño. Cook for 1 minute. Whisk in 1 tablespoon of flour until smooth. Allow flour/butter mixture to cook for 1-2 minutes, whisking occasionally. Slowly whisk in 2/3 cup whole milk until smooth and creamy. Allow mixture to gently simmer until thickened, 3-4 minutes. Whisk in 2 ounces shredded cheddar cheese and 1/2 teaspoon salt. Set aside. If queso sauce gets to thick, add a bit more milk until desired consistency is reached. Gently reheat on stove top when needed.
Assemble. When potato slices are finished roasting, lay out on a platter or large plate. It’s okay to overlap but make sure a good section of each slice is visible. Pour queso sauce over top of potatoes. Top with shredded iceberg lettuce, plain yogurt and a cilantro garnish, if desired. Serve with guacamole (and some fresh corn chips maybe?).
Nutrition Information References:
2017 is the year of the Cauliflower Steak. I’m literally obsessed. If you haven’t yet heard of the concept, it’s pretty much exactly what it sounds like – a slab (or steak, if you will) of cauliflower, roasted or grilled until rich in flavor and tender in texture. Eat this tasty “steak” on it’s own, or use it as a clean, whole, nutrient-rich and satisfying substitute, wherever slices of animal protein are traditionally used. Yesterday, during my improvisation class at culinary school, my partner and I layered slabs of roasted cauliflower with a delicious mock-bolognese sauce made with tempeh. It was divine. But this obsession actually started while home for the holidays, when I used cauliflower steaks as a replacement for the burgers everyone else was eating on bbq night.
Also on bbq night, is when I came up with the idea for a Cauliflower “Reuben” Sandwich using the slabs of cauliflower. I asked my mom to add the traditional reuben toppings to the burger bar, and the result was delicious. So when I returned to NYC last week, I was obviously craving another cauliflower reuben sandwich…stat.
A traditional reuben sandwich consists of sauerkraut, swiss cheese, a sweet Russian dressing and some rye bread. Well, pastrami is also an important component, but that’s not happening in my kitchen. So what’s my version? Perfectly cooked cauliflower steaks, seasoned with traditional pastrami spices (corriander, garlic, onion, paprika, black pepper), fresh rye bread from the local bakery, nutty swiss cheese, sauerkraut and a “lightened up” yogurt-based Russian dressing. Yum, right? I don’t know about you, but I’m not missing the pastrami one bit.
Making cauliflower steaks is easy. Simply slice the cauliflower right down the middle, vertically. Then, moving out from the center cut, slice the cauliflower vertically into 1/4-1/2″ slabs. Be mindful that as the cuts move further from the original center cut, the slabs will begin to fall apart and transform into florets. So basically, you can only count on 2-4 solid slabs that will hold together. But no matter, there are countless uses for the leftover florets. I add them to soups and stirfries, use them as a simple side dish, or food-process them into low-carb “rice.” For slabs that are mostly staying together, with just a couple florets starting to peel off, I keep them together as best as possible while cooking so it still looks like a slab. Easy enough, yeah?
Now that the cauliflower is covered, all that’s left to talk about is the accessories. I picked up some fresh rye bread from Northside Bakery in Williamsburg, Brooklyn. Why? Grocery store-bought bread has too many additives. Bakery-fresh bread on the other hand, is pure. Not to mention it supports small, local businesses. Next is the swiss cheese. Not much to say about this. It’s cheese and it’s delicious. Next up, sauerkraut. Sauerkraut, if you don’t know, is pickled or fermented cabbage. You can find pickled sauerkraut in jars or cans at the market. It has a sour flavor and is a perfect compliment to the richness of the cheese and sauce on this sandwich. While most store-bought sauerkrauts are heated during processing, there are also uncooked, unpasturized varieties of sauerkraut, which are filled-to-the-brim with gut-healthy bacteria and Vitamins B, C & K. To find a store-bought version like this, that includes the digestion-healthy probiotics and live cultures/bacteria, look for jars of organic sauerkraut in the refrigerated section of the market. Both versions, pickled and fermented, work for this recipe. The choice is yours.
Finally, that sauce. Traditional russian dressing is a rich and creamy mixture of mayonnaise and ketchup, with some other ingredients, depending on the recipe. I made my sauce as simple as possible and used grass-fed, full-fat plain yogurt instead of mayonnaise. In my opinion, once the sauce is paired with all the other flavorful ingredients on this sandwich, I don’t think a mayo-based sauce is necessary. So I lightened it up for a health kick. Again, the choice is yours.
So there you have it. A classic Reuben Sandwich, reinvented to cater to the health-conscious, meat-free crowd. But honestly, meat-eaters and meat-freers alike can benefit from veggie-centric, lightened up recipes like this one. Stay tuned for more recipes using my new best friend, Cauliflower Steak. Maybe buffalo style next time? If you have any suggestions, for sure let me know!
Cauliflower Reuben-Style Sandwich
Serves: 4 Start to Finish: 30 minutes
1 large head cauliflower
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon coriander
sea salt, fine grain
1 tablespoon olive oil
6 ounces swiss cheese, sliced
1 cup organic sauerkraut
3/4 cup full-fat, plain yogurt, grass-fed preferred (or use mayo)
3 tablespoons all-natural ketchup
1 tablespoon grated onion, white or yellow
2 teaspoons maple syrup
1/4 teaspoon lemon juice
1/8 teaspoon garlic powder
8 slices rye bread
Preheat oven to 375 degrees F.
Cut cauliflower into steaks by slicing the cauliflower right down the middle, vertically. Then, moving out from the center cut, to slice the cauliflower vertically into 1/4-1/2″ slabs. Be mindful that as the cuts move further from the original center cut, the slabs will begin to fall apart and transform into florets. Two large slabs is enough for 4 portions in this recipe. Save the florets for another recipe.
Heat cast iron pan or griddle over medium-high heat. Combine spices, black pepper through coriander, in a small bowl with 1/2 teaspoon salt. Brush both sides of cauliflower slabs with 1/2 tablespoon oil and season both sides of slabs with seasoning blend. Add remaining 1/2 tablespoon olive oil to pan. Brown cauliflower slabs in pan until golden, about 2 minutes per side. Transfer to a parchment-lined baking sheet. Bake in oven for 20 minutes, until the core of the cauliflower is soft and tender.*
While cauliflower cooks, make sauce by combining ingredients yogurt through garlic powder, plus 3/4 teaspoon salt. Add more salt to taste. Set aside in fridge.
When cauliflower is finished, remove from oven and cut each slab into 2 equal-sized pieces (four total). Season the top of each slice with a pinch of salt. Evenly distribute cheese slices over cauliflower. Return slabs to oven for 3-5 minutes, until cheese is melted.
Make sandwiches by layering ingredients as follows… 1 slice rye bread, 1-2 tablespoons sauce, one cheese-covered cauliflower steak, 1/4 cup sauerkraut, 1-2 tablespoons sauce, 2nd slice of rye bread. Repeat to make 4 sandwiches.
*cauliflower slabs can also be grilled, without needing to brown in on cast iron first
**i like to gently squeeze excess liquid from the sauerkraut before adding to sandwich, it’s less messy when eating
In our household, Friday night is always dinner date night. Although Matt and I eat dinner together just about every night, there’s something about Friday night (or any night without work the next day) that feels so much more relaxed and intimate. You can really focus on the food, enjoy a couple drinks without fearing the early morning alarm clock, and fully relax. For date night, we always switch it up; choosing to go out to dinner for some date nights, ordering delivery for some and, of course, cooking some date night meals ourselves. Don’t get me wrong, I love going out to eat, but I’m starting to think I like the homemade, reclusive version of date night the best. Why? Because not only is it more comfy and cozy, but it’s also so much cheaper.
Last Friday, before date night, I made a quick trip to Whole Foods where I was able to pick up the few ingredients needed for this easy and delicious meal, Spinach & Feta Pizza on Whole Wheat Crust. You may be thinking “Whole Foods? Cheap?” Yes, because just about all of the ingredients for these pizzas are available in the Whole Foods 365 version. Now, if you don’t know about 365 brand products, you’re doing Whole Foods all wrong. I’m constantly hearing how expensive Whole Foods is, and I agree that there are definitely pricey products and brands at Whole Foods. But that’s where 365 comes in. 365 is the Whole Foods generic brand, and one that can be trusted in terms of quality ingredients at a great price. You can get everything from pasta, dairy and spices to canned beans, fresh spinach and frozen entrees. Literally, the store is stuffed to the brim with 365 products. If you go to Whole Foods and focus on only buying 365 brand products, you’re going to be pleasantly surprised at the register. Trust me, you will be.
So anyways, the pizza turned out uber flavorful and delicious, and it was ready in a pinch. I simply sautéed the the spinach with oil, fresh garlic and salt, and then layered it onto the store-bought whole wheat crust with marinara and double cheese. A quick 10 minutes in the oven the pizza is ready for devouring. I just love this pizza. Sautéed spinach and garlic is already one of all-time fave foods. Add salty feta, gooey mozzarella and a crispy crust? Winner winner [pizza] dinner.
This will be my last post until the last week of July. I’m so happy to say that I’ll be MIA next week as we are leaving tonight for our rustic lake house in Canada. It’s in the middle of nowhere and I couldn’t be more excited to get away (check out my Instagram throughout the week to experience this heavenly place, it really can’t be described). And when I return, I have a super exciting announcement to make. Intrigued? You’ll just have to wait. So enjoy the weekend and this upcoming week and definitely make this pizza. You won’t be disappointed!
Garlicky Spinach & Feta Pizza
Serves: 2-3* Start to Finish: 30 minutes
22 ounces Pizza Dough, approx. (I’m using Whole Wheat for added nutritional value)
1 cup all-natural Marinara Sauce
1 cup (4 ounces) shredded Mozzarella
1/2 cup crumbled Feta Cheese
1 tablespoon Olive Oil, plus more
1 bag fresh Baby Spinach
2 cloves Garlic, peeled and roughly minced
Sea Salt, fine-grain
Corn Meal (optional)
Crushed Red Pepper Flake (optional)
Refrigerated dough should sit out for at least an hour prior to baking. Place ball of dough in a lightly oiled bowl and cover. Leave at room temperature for 1-2 hours.
Preheat oven to 450 degrees.
Make garlicky spinach topping. In a medium skillet heat 1 tablespoon olive oil and 2 cloves minced garlic over medium heat. When garlic begins to sizzle, cook for 1-2 minutes, then add fresh spinach leaves, tossing to coat with garlic and oil. When the spinach has wilted slightly, or after about 1 minute, add 2 teaspoons water and 1/4 teaspoon salt to the spinach, toss to combine. Cook for an additional 3-4 minutes, remove from heat.
Spread dough out to the fit the size of a large sheet pan (use whatever shape pan you want and/or divide dough between multiple pans, this amount of dough should make one large pizza or two smaller pizzas).
Lightly oil baking sheet with olive oil and sprinkle a thin layer of corn meal evenly over oiled pan. Place dough onto pan, readjust shape as needed.
Evenly spread sauce over the dough, leaving a thin ring around the edges untouched. Evenly distribute about half of the spinach mixture over the sauce. Sprinkle mozzarella and feta over spinach. Top with remaining spinach. At this point I like to sprinkle the crust with a little bit of salt and also add a dash or two to the whole pie, that’s optional though.
Bake pizza for 10-12 minutes. Allow to cool slightly before cutting.
* Matt and I ate, combined, about 3/4 of the pizza for dinner, with side salads. We were stuffed. It could’ve easily served 3 people with a side salad too. Without a side of some kind, I would plan on 1 pizza for every 2 people.