GRANGER, Ind. (WNDU) – If you’re looking to eat healthy for 2021, Chef April Howell at Martin’s School of Cooking shared some tips on how to meet that goal.
She says it is important to do your research before starting a new diet.
And when you do decide to go on a new diet, start small and don’t change your entire lifestyle right away as this can be overwhelming.
Chef April says cooking healthy meals is easy and a great way to cut out processed foods in your diet.
“It doesn’t have to be intimidating, it doesn’t have to be difficult and it shouldn’t be,” said boss April. “That’s cooking, it should be fun. So if it’s not fun, you’ll have to try another alternative route. “
To start your healthy menu for 2021, Chef April presented three simple recipes that will satisfy the whole family:
Sweet Potato Chicken Nuggies (Whole30 / Aip / Paleo)
Cooking time: 30
Total time: 40 minutes
Yield: 20-25 (4 servings)
ingredients
1 pound ground chicken (uncooked)
2 cups uncooked sweet potato, finely grated (with a grater or food processor)
2 tablespoons of coconut oil + 1 teaspoon for greasing the baking sheet
2 tbsp coconut flour (or regular flour works if you’re not worried about paleo)
2–3 sprigs of spring onions, finely chopped
1 tbsp garlic powder
1 tbsp onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper (omit for AIP)
Optional: 1 teaspoon paprika or chili powder (not AIP, but a kick!)
manual
- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
- Mix all ingredients in a large mixing bowl and mix well.
- Roll the mixture into small, slightly flattened poppers about 1 inch in diameter (you’ll have about 20 to 25 poppers) and place them on the baking sheet
- Place in the oven for 25-28 minutes and turn over halfway. Continue to crisp in a pan or, if necessary, place under the grill for 1-2 minutes to get crispy. Take out of the oven after thorough cooking
- Let cool down and serve with your favorite sauce! These are made to be dipped in, so combine them with guacamole, ketchup, mustard, etc.!
Sloppy Joes with Sweet Potatoes (Paleo, DF, GF, Whole30) Cooking time: 45 minutes Total time: 50 minutes Yield: 4 servings
ingredients
4 medium sweet potatoes or 6 small sweet potatoes
1 tablespoon of olive oil
2 teaspoons of sea salt
1 tablespoon of ghee or olive oil
1 medium onion, finely chopped
2 cloves of garlic, chopped
1 pound of grass-fed ground beef
1/2 green bell pepper, finely diced
1 tablespoon of tomato paste
14 ounce can of tomato sauce
1 tablespoon of Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon of cumin
1/2 tablespoon paprika 1 teaspoon garlic powder 1/4 cup water
manual
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Wash and dry sweet potatoes. Using each fork or sharp knife, poke holes in each sweet potato 6-8 times on each side. Drizzle the potatoes with olive oil and sea salt and rub over the entire potato. Bake sweet potatoes for 40-45 minutes up to 1 hour, or until a fork or knife slips in easily. NOTE: If you’re short on time, wrap the sweet potatoes in saran wrap for 8 minutes, depending on their size, and then put them in the microwave.
- In a medium pan, heat the ghee over medium heat. Saute the onions and garlic for 2-3 minutes or until the onions are translucent. Add brown beef and brown the pieces until they are no longer pink.
- Reduce heat and add green bell pepper, tomato paste, tomato sauce, Dijon mustard, apple cider vinegar, cumin, bell pepper and garlic powder to the pan. Add water and let the mixture simmer for 10-12 minutes.
- Take the sweet potatoes out of the oven. You can check the doneness by sticking a fork or knife through the center of the potato. Cut sweet potatoes lengthwise and fill them with a sloppy joe pan mixture. Garnish with parsley or spring onions.
Pan cauliflower NACHOS servings: 4 ingredients:
1 head cauliflower 2 T olive oil 1 T garlic powder 1 T chili powder 1 T cumin Salt and pepper to taste
For the topping:
½ c Cheddar cheese 1 lime, quartered 1 avocado, diced ½ c roast chicken ½ c pinto beans, canned ¼ c red onion, finely diced ¼ c pico de gallo 1 jalapeno, cut Fresh coriander to taste
Special sauce:
Avocado Lime Crema 1 medium avocado
½ cup of Greek yogurt
Juice of 2 limes.
Manual:
- Preheat to 400F and rub a baking sheet with olive oil. Prepare cauliflower by cutting the head into quarters. Then cut into sliver-like thin pieces. Put on a pan.
- Drizzle the cauliflower with olive oil and season with garlic powder, chili powder, cumin salt and pepper.
- Bake for 25 minutes.
- Remove cauliflower and turn over. Add cheddar cheese, fried chicken, pinto beans, red onions, jalapeno, and fresh coriander.
- Bake for another 15 minutes.
- Serve with a special sauce, fresh avocado, lime wedges and pico de gallo!
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