Sweet Potato Avo Quesadillas

Yeahhhhh baby... THESE. ARE. LIT. 

I got my vegans, my vegetarians and all my foodies that just plain like food because I think these are quite tasty for everyone.  Just like most of my recipes, simple and REAL ingredients.  You can add cilantro if you're a cilantro person.  I feel like most people are strongly for or strongly against it.  I'm pro-cilantro, but just didn't have it on hand.  Still making use of this amazing cashew cheddar, too!  I made another batch just for this. WORTH IT. 

Ingredients:

-1 small sweet potato

-1/2 avocado, sliced

-2 Siete tortillas (I used cassava and chia tortillas)

- Cayenne Pepper

-My Cashew Cheddar (recipe linked here)

On the side: Primal Kitchen RANCH dressing made with Avocado Oil for dipping (*not vegan, but IS Paleo, Whole 30, Keto friendly and dairy-free).  Check out all of Primal Kitchen's tasty products and purchase HERE:

Instructions:

Microwave or bake the sweet potato until it's soft enough to easily cut (approx 3 minutes).  Cut into 1/4 inch chunks.  Put one tortilla down on a skillet or lightly greased pan.  Spread 2 Tbsp of my Cashew Cheddar.  Then add sweet potato chunks and avocado slices.  Spread the cashew cheddar over the other tortilla and top the second tortilla directly over the first, like a lid.  Turn on the burner and grill on one side for approx. 2-3 minutes, flip and cook for 1-2 more minutes.  Carefully transfer to a plate and cut into quarters.  Dip in Primal Kitchen's RANCH dressing and it's EXTRA good.

Stay Wild,

Danielle

MS, RDN, LDN

Salmon with Pesto Fettuccine

Since I've gotten my Vitamix, I've been on a mission to try new recipes semi-regularly.  I had my heart set on homemade pesto, but the store was out of basil for 2 weeks.  TWO WEEKS.  I think this is where we hashtag #firstworldproblems but ANYWHO... it was back in stock this week so I made this bomb dish.  It's super simple.  Super basic. And, thanks to Vitamix, super easy to make!

Disclaimer: the pasta is store-bought almond flour (paleo friendly) and the salmon was grilled with just olive oil, salt and pepper.  I seasoned with parsley on top, as well.

Ingredients:

-3 Tbsp pine nuts

-2 cups basil

-1.5 tsp minced garlic

-1/2 cup parmesan cheese

-1/2 cup extra-virgin olive oil

-salt and pepper to taste

Instructions: Throw all of it in the Vitamix/food processor and blend.  For Vitamix, gradually turn up from setting 1 to 7.  For Vitamix, use the Tamper ("wand thingy" as I like to call it) as needed to maneuver all of the basil leaves/nuts into the blades to blend.   Serve over pasta... on homemade pizza.... maybe some pesto chicken... go nuts!

Stay Wild,

Danielle

MS, RDN, LDN

Cranberry Compote Sauce

I didn't know whether to call this, "Cranberry Compote," Or "Cranberry Sauce," soo.... Cranberry Compote Sauce it is!  Some of y'all may LOVE canned cranberry.  I know there's some of you weirdos out there (kidding :P ).  But every year when that cranberry comes to the table I wish I made my dang own.  And I've been majorly procrastinating because I should've made this around Thanksgiving, but point is... I made it!  And it's soooo easy.  Here we go...

Ingredients:

-1 12oz bag cranberries

-1 cup coconut sugar

-1 cup water

-2 Tbsp apple cider vinegar

-dash of pink Himalyan sea salt

-dash of cinnamon

Instructions: In a pot, whisk together water, coconut sugar and apple cider vinegar and bring to a boil over medium-high heat.  Once boiling, whisk in cinnamon and salt.  Then add in cranberries and lower to a simmer for 10 mins, stirring occasionally.  You will hear the cranberries poppin'.  After about 10 minutes, use a potato masher (or a fork like I did) to mash up the cranberries to desired consistency.  Turn off heat, but leave the pot on the burner to cool for 20-30 minutes.   Enjoy as a jam on toast or sauce on meats!

Stay Wild,

Danielle

MS, RDN, LDN