Sauteed Power Greens and Mushrooms

This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.

Sauteed Power Greens and Mushrooms

It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.

The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.

Easy Sauteed Greens and Mushrooms

If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.

Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.

Can’t get much easier than that.

Sauteed Power Greens and Mushrooms - seasoned with lemon and garlic.

When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.

I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!

 

5 from 7 votes
Sauteed Power Greens and Mushrooms
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 4
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 lb white button mushrooms, sliced
  • 6 large cloves garlic, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
  • Juice of 1/2 lemon
  • Extra virgin olive oil, for drizzling
  • Maldon sea salt, for sprinkling
Instructions
  1. Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)

  2. Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.

  3. Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.

  4. Continue cooking and stirring until the greens are wilted but still bright green.

  5. Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

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Baked Sweet Potato Wedges with Chipotle Aioli

Baked Sweet Potato Wedges with Chipotle Aioli

Who doesn’t crave sweet potato fries every now and then?

The salty-sweet combo gets me every time.

And they are especially delicious when served with aioli.

Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.

Sweet Potato Wedges with Chipotle Aioli

Have you tried the slightly more tender (and easier to make) sweet potato wedges?

I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.

Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.

For reals, don’t skip the sauce. It’s everything.

I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.

It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).

Easy Recipe for Baked Sweet Potato Wedges with Chipotle Aioli

 

Baked Sweet Potato Fries with Chipotle Aioli
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
  • Generous drizzle of olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons minced canned chipotle peppers or more, to taste
  • Juice of 1/4 lime
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

  2. Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels. 

  3. Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges. 

  4. Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.

  5. Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.

  6. As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done. 

  7. When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli. 

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Moroccan Roasted Chicken and Vegetables

Moroccan Roasted Chicken and Vegetables

Can you tell I’m a huge fan of roasted chickens?

I’ve got this recipe, and this recipe, and this recipe to show for it 😛

And here we are again, with another delicious spin, this time with lots of veggies packed in.

Moroccan Roasted Chicken and Vegetables-3

Now, I’m sort of conflicted about whether or not to roast a chicken straight in the pan with the veggies.

On the one hand, it keeps the chicken tender and moist since it’s nestled amongst the produce…. but then it doesn’t get that lip-smacking ultra crispy skin around the outside.

But on the other hand, all the succulent juices seep out of the chicken and baste the vegetables, giving them way more flavor than normal.

After a bit of testing, I’ve come up with a pretty great solution.

Let the bird cook by itself for a little bit, on high heat, to develop a nice crispy skin.

THEN add the veggies, turn down the heat a bit, and let the chicken and vegetables finish cooking together.

This method = nice crispy skin on the top of the bird, but really tender, fall off the bone meat on the legs and thighs, along with tender and flavorful veggies.

Moroccan Roasted Chicken and Vegetables-4

As you might be aware, one of my goals for 2017 is to make an effort to serve my food sensitivity clients with my blog posts.

So, this Moroccan Roasted Chicken recipe is 100% LEAP-friendly.

It’s got chicken, leap-tested spices (paprika, cumin, cayenne, cinnamon, and black pepper), lemon, and leap-tested veggies (onion, cauliflower, and sweet potato). Add a little salt & your choice of cooking oil or fat, and you’re good to go.

And don’t worry if you have to omit the black pepper. You won’t even miss it with all the spice going on in this dish.

My goal is to show that even meals that are prepared with relatively simple ingredients can be mouth watering and taste like a treat. There’s no need to suffer through bland food while in the midst of an elimination diet!

So, stay tuned for more creative LEAP-friendly recipes in the future.

Cheers!

Moroccan Roasted Chicken and Vegetables-6

Moroccan Roasted Chicken and Vegetables
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
Servings: 4
Ingredients
  • 1 5-6 pound whole chicken (preferably pasture raised)
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2.5 tablespoons sweet paprika
  • 1/2 tablespoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 3/4 teaspoon ground cinnamon
  • Zest of 1 lemon, the rest of the lemon cut into quarters
  • 5 tablespoons olive oil (or other approved oil)
  • 1 pound sweet potatoes, peeled and cut into 1 1/2 inch pieces
  • 1 head cauliflower, cut into 1 inch florets
  • 1 extra large red onion, peeled, halved, and each half cut into fourths, lengthwise
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. 

  2. Grease the interior bottom and sides of a large 4.5 quart baking dish (usually a Pyrex or glazed ceramic dish) with olive oil or another approved cooking fat.

  3. While the oven preheats, remove the chicken from its packaging, remove the giblets from the interior cavity and save for another use or discard. Pat the chicken dry with paper towels, then place it breast-up in the greased baking dish.

  4. Carefully slide your fingers underneath the skin on the breasts (starting from the bottom near the cavity), creating a pocket between the skin and actual chicken breast flesh. Wash your hands well with hot water and soap before moving on to the next step.

  5. Next, sprinkle the outside of the chicken well with kosher salt (about 1 tablespoon total) and ground black pepper. 

  6. In a small bowl, stir together the paprika, cumin, cayenne, and lemon zest. Spoon out 1 tablespoon of the spice rub mixture for the vegetables and set aside. 

  7. Add two tablespoons of olive oil to the main spice rub mixture (NOT the 1 tablespoon you reserved) to create a paste, and rub it all over the chicken. Start with the pockets between the skin and chicken breasts, and then rub the rest over the entire outside of the chicken. If you have any left, you can rub it inside the chicken cavity too. 

  8. Finally, stuff the lemon quarters inside the chicken cavity, and place the whole baking dish in the oven to roast, uncovered, for 30 minutes. 

  9. While the chicken roasts, place the chopped sweet potatoes, cauliflower, and onion in a large bowl. Drizzle with 3 tablespoons of olive oil, and sprinkle generously with kosher salt and pepper. Add the reserved spice mixture to the vegetables, and toss until evenly coated.

  10. When the chicken has roasted for 30 minutes, remove the baking dish from the oven and place on a stove-top or heat-proof surface. Carefully spoon the vegetables into the pan, surrounding the chicken entirely. Be careful not to accidentally touch the hot baking dish!

  11. When the vegetables are evenly nestled around the chicken, place the whole baking dish back in the oven, reduce the heat to 425 degrees Fahrenheit, and let cook for another 45 minutes. 

  12. When the 45 minutes are up, use a meat thermometer to verify that the thickest part of the thigh has reached at least 165 degrees Fahrenheit. If it has, then the chicken is done. If the chicken has not reached the proper temperature yet, continue roasting until it does. 

  13. When the chicken is done, remove it from the oven and let rest for 10 minutes before slicing and serving alongside the roasted vegetables and pan juices.

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