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The Crispiest Sweet Potato Fries Ever.

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The Crispiest Sweet Potato Fries Ever

I finally figured out the secret to getting CRISPY baked sweet potato fries! For a while there, I didn’t think it would be possible…but let me tell you….the method in this post WORKS LIKE A CHARM.

Can you tell I’m excited?

The Crispiest Sweet Potato Fries Ever"

I started off by doing some research on different methods to make crispy sweet potato fries. Most all of them included soaking in water and coating with some sort flour/starch, so I made sure to use both of those steps in my method! Here are the two posts I read for inspiration: Guaranteed Crispy Sweet Potato Fries via The Art of Stuff and Crispy Sweet Potato Fries via the Guilty Kitchen (which I liked best!).

One thing I did NOT do in this recipe, was use oil…which I almost always do. This step is important to omit if you are used to using oil.

The Crispiest Sweet Potato Fries Ever

Ingredients

  • 2 large sweet potatoes (I used 1 sweet potato and 1 yam), thinly and evenly sliced
  • 2 egg whites
  • 3 tablespoons gluten free flour or all-purpose
  • 1 tablespoon steak seasoning/rub, I use Penzey’s Mitchell Street Steak Seasoning
  • 1 teaspoon garlic salt

Method

  1. Preheat oven to 400F and line 2 baking sheets with tin foil. Lightly spray with nonstick cooking spray and set aside.
  2. Begin by washing and slicing your sweet potatoes. The thinner you can get them, the crunchier they will get. Then, place in a bowl of water and let soak for 15 minutes.
  3. Once they have soaked, pat dry with paper towel. Make sure all or most of the water gets absorbed. Set aside.
  4. In a small bowl, whisk 2 egg whites. Then, transfer to a gallon size bag and place sweet potato fries inside. Shake, making sure all of the fries get evenly coated. Next, toss in about 2-3 tablespoons of gluten free (or all-purpose) flour. Shake again, making sure all of the fries get evenly coated. Then, add in steak seasoning and garlic salt. Shake again.
  5. Transfer fries to baking sheet. Make sure the fries are evenly spread out and NOT touching each other. This is important!
  6. Bake at 400F for about 30-35 minutes, or until they begin to brown.
The Crispiest Sweet Potato Fries Ever
The Crispiest Sweet Potato Fries Ever

The only downfall of this method, is that there are a few extra steps…but they are definitely worth it!

Happy Thursday

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Sriracha Chicken Salad with Blue Cheese

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Sriracha Chicken Salad with Blue Cheese

This Sriracha Chicken Salad is packed with veggies and blue cheese. It’s topped with a homemade green goddess dressing that’s made with a Greek yogurt base!

This Sriracha Chicken Salad is packed with veggies and blue cheese. It's topped with a homemade green goddess dressing that's made with a Greek yogurt base!

Blake and I made friends with the buffet while we were on the cruise. Let’s just say by the end of the trip, we were BFFs. On the Princess Regal, there is a 24/7 buffet located on the top deck thats stocked with all different sorts of foods. It’s split into two different restaurants. Horizon Grill was the clear winner with a much better selection of prepared and fresh foods. I am a big fan of fresh and flavor and the main buffet lacked in those categories a bit.

The one thing I tried to eat daily was a GIANT salad, where I stuffed as many vegetables as possible on my plate and slathered on some green goddess dressing. AKA the best creation I’ve ever eaten in my entire life. When it comes to prepping salads at home, I almost always use store bought salad dressing because I’m lazy  I thought I’d put my big girl pants on, take out the magic bullet, and try to recreate this beauty.

This Sriracha Chicken Salad is packed with veggies and blue cheese. It's topped with a homemade green goddess dressing that's made with a Greek yogurt base!

Mine came out a big more savory because I didn’t want to add any sugar, but it’s equally as delicious. It’s a super simple dressing to make, too which is what I’m all about! What’s in it?

  • Greek yogurt
  • fresh cilantro
  • fresh parsley
  • salt and pepper
  • garlic

That’s it. Yup.

It pairs perfectly with this bomb A$$ Siracha Chicken Salad with Blue Cheese. I think I should add a BA to the front of this recipe title, eh? The Sriracha Chicken Salad with Blue Cheese is another copycat recipe from one of my favorite local restaurants here in Minneapolis, Agra Culture. If you live in the Twin Cities- get your booty to this place! It’s the perfect lunch spot. All of their food is respectfully sourced, GMO free and 100% organic. They even have paleo options on their menu! #wohhhhhnow.

This Sriracha Chicken Salad is packed with veggies and blue cheese. It's topped with a homemade green goddess dressing that's made with a Greek yogurt base!

So this sriracha chicken might be one of the best things I’ve ever made. The marinade is similar to what I used from my Bacon-Wrapped Sriracha Chicken Bites. And- just like the last time I cooked with sriracha, I rubbed my eyes. WHYYY do I do this to myself every time? I couldn’t see for a whole day.

This Sriracha Chicken Salad is packed with veggies and blue cheese. It's topped with a homemade green goddess dressing that's made with a Greek yogurt base!

Before I bounce outa this place, I want to share some photos of the yumminess I ate on the ship!

This Sriracha Chicken Salad is packed with veggies and blue cheese. It's topped with a homemade green goddess dressing that's made with a Greek yogurt base!

Basic Ingredients

For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon EVOO
  • 1/2 cup ground oat flour + salt and pepper, to taste
  • 1 large egg
  • 1/4 cup sriracha
  • 1/2 lemon (juice)
  • 2 tablespoons honey
  • 2 teaspoons garlic powder

For the Green Goddess Dressing

  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/3 cup greek yogurt
  • 1 tablespoon minced garlic
  • 1/2 lime (juice)
  • salt, to taste

For the Salad

  • 4 handfuls of mixed greens
  • 1/4 cup blue cheese
  • 4 radishes, thinly sliced
  • 1/4 red onion, diced
  • 1 avocado, sliced

How to make Sriracha Chicken Salad with Blue Cheese

  1. First, dice chicken into bite-sized pieces and set aside. After this create sriracha marinade by mixing together sriracha, lemon, honey, and garlic powder. Set aside.
  2. Now heat 1 tablespoon EVOO on low/medium heat in a large sauce pan.
  3. While the pan is heating up, prep chicken by dipping in egg and then into oat flour. This is going to help create a crunchier texture.
  4. Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. Turn fan on as the chicken may get a little smokey.
  5. Once the chicken is fully cooked, dip into marinade, coating the entire piece of chicken.

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Sriracha Chicken Salad with Blue Cheese and Green Goddess Dressing

Sriracha Chicken Salad with Blue Cheese

  • Author: Sandra
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Ingredients

Scale

For the Chicken

    • 2 boneless, skinless chicken breasts
    • 1 tablespoon EVOO
    • 1/2 cup ground oat flour + salt and pepper, to taste
    • 1 large egg
    • 1/4 cup sriracha
    • 1/2 lemon (juice)
    • 2 tablespoons honey
    • 2 teaspoons garlic powder

For the Green Goddess Dressing

    • 1/2 cup fresh parsley
    • 1/2 cup fresh cilantro
    • 1/3 cup greek yogurt
    • 1 tablespoon minced garlic
    • 1/2 lime (juice)
    • salt, to taste

For the Salad

  • 4 handfuls of mixed greens
  • 1/4 cup blue cheese
  • 4 radishes, thinly sliced
  • 1/4 red onion, diced
  • 1 avocado, sliced

Instructions

  1. First, dice chicken into bite-sized pieces and set aside. After this create sriracha marinade by mixing together sriracha, lemon, honey, and garlic powder. Set aside.
  2. Now heat 1 tablespoon EVOO on low/medium heat in a large sauce pan.
  3. While the pan is heating up, prep chicken by dipping in egg and then into oat flour. This is going to help create a crunchier texture.
  4. Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. Turn fan on as the chicken may get a little smokey.
  5. Once the chicken is fully cooked, dip into marinade, coating the entire piece of chicken.

Nutrition

  • Calories: 589
  • Sugar: 26g
  • Fat: 24g
  • Carbohydrates: 57g
  • Fiber: 9g
  • Protein: 40g

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Roasted, Easy, Herby Spiralized Vegetables + 13 More Spiralized Recipes!

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This post isn’t about how amaze balls my recipe is (because it’s rather simple). I wanted to share the first thing I made with my spiralizer and then link up to a whole lotta other spiralized recipes to inspire you to GET SPIRALIZING!

First and foremost I have to give a giant shoutout to Ali from Inspiralized. She is the queen of spiralizing and has an entire blog full of videos, tutorials, and recipes on spiralizing. She just got a book deal and I am so pumped for her!!!

I had no idea what spiralizing was until I saw her blog, so heehaw!

Anways- BLAKE GOT ME A SPIRALIZER FOR MY BDAY!

Roasted, Easy, Herby Spiralized Vegetables

I really haven’t experimented with it at all. I’ve pretty much just made these roasted herby veggies, so I am excited to start experimenting with more intricate recipes from other bloggers.

Roasted, Easy, Herby Spiralized Vegetables

When I made this recipe I was multi-tasking, so I needed a cooking method that was very hands off. Pan frying takes too much work, hence le oven. With this method- you literally stick it in the oven, toss half way through and boom. 20 minutes later you’ve got beautiful roasted zoodles and sweet patoodles.

Roasted, Easy, Herby Spiralized Vegetables

If there was an urban dictionary for food bloggers, those would bother be at the top.

Because I’m lazy, I didn’t take an action shots of how I actually spiraled these guys. I literally followed Ali’s tutorial on How to Spiralize a Sweet Potato. However, I left the skin on and didn’t use the same cooking method! I am a huge fan of leaving the skin on 1. I like the texture it gives and 2. that’s where all the nutrients are!

Roasted, Easy, Herby Spiralized Vegetables

So. on to this 3 step recipe.

  1. Spiralize veggies.
  2. Toss in EVOO. Sprinkle on salt, pepper, garlic salt, and mural of flavor (or any kind of spices)
  3. Bake at 400 for about 20 minutes

What is Mural of Flavor? It is THE BEST spice mix from Penzeys.  Here’s the mix- shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

I also forgot the part where I squirted on some sriracha.

Roasted, Easy, Herby Spiralized Vegetables

So I am sure you are wondering what the heck this spiralizer looks like, where I got it, how much it was, etc.

I got mine off of Amazon.com. The brand is: Paderno World Cuisine (affiliate) and it costs $34.00. Mine came with all three blades, just like Ali’s. It’s super light, easy to use, and a no brainer!

Paderno World Cuisine Spiralizer

And now for the best part of this whole entire post. Spiralized Round-Up from some of my favorite blogs! Check it out and don’t be afraid to pin for later :D

Spiralized Recipe Round Up via FitFoodiefinds.com

1. Vegetarian Zucchini Noodle Pad Thai via Inspiralized

IMG_9839-copy

2. Spicy Pork Soup with Kale and Japanese Sweet Potato Noodles via Every Day Maven

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3. Roasted Sweet Potato and Asparagus Pasta via Spabettie 

DSC_9098

4. Romantic Cacio E Pepe via Inspiralized 

IMG_6859-copy

5. Shrimp in Green Sauce over Zucchini Noodles via Every Day Maven

IMG_2715edit

6. Zucchini Pasta with Avocado Pepita Pesto via Foodologie 

zucchinipasta2

7. Healthy Zucchini Pasta Carbonara via Inspiralized

IMG_6702-copy

8. Creamy Vegan Red Pepper Alfredo over Zoodles via Nosh and Nourish 

red-pepper-alfredo-closeup-nosh

9. Spring Roll Zucchini Noodle Bowl via Food Faith Fitness 

Spring-Rowl-Bowls-410. Chicken Noodle Soup with Zucchini Noodles via Food Faith Fitness

Chicken-Zoodle-Soup-4

11. Hearty Bolognese via Lexi’s Clean Kitchen

Bolognese5

12. Bacon Shrimp Zucchini Noodle Scampi via Inspiralized 

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13. Pear Noodle Yogurt Parfait via Inspiralized

IMG_0330-copy

 Do you have a spiralizer? What is the best thing you’ve made so far with it?!

Roasted Red Pepper Quinoa Chili

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Roasted Red Pepper Quinoa Chili

Looking for a high-protein vegetarian chili that’s packed with flavor and easy to make? Use one single pot and make this Roasted Red Pepper Quinoa Chili!

A couple of years ago I posted a Black Bean Quinoa Chili recipe. The internet wild for it…so why not make a spin off?

Lately I’ve been really into sun dried tomatoes and roasted red peppers. They add so much great flavor to everything. I thought I’d use a base of pureed roasted red peppers and quinoa for a hearty, flavorful meal. 

It’s vegan.

But you’d never even guess it.

Looking for a high-protein vegetarian chili that's packed with flavor and easy to make? Use one single pot and make this Roasted Red Pepper Quinoa Chili!

In order to get some delicious creaminess in this chili, you need to food processes your roasted red peppers. I dumped the entire contents of the jar including the liquid right into my food processor and gave it a whirl for a good minute until everything was pureed. 

Did I mention that you only need to use one pot for this entire meal? You start off by bringing quinoa and water to a boil and then you add the rest of the ingredients to the same pot and let that baby simmer. 

You’ve got yourself dinner in less than 45. Plus- leftovers for days.

Looking for a high-protein vegetarian chili that's packed with flavor and easy to make? Use one single pot and make this Roasted Red Pepper Quinoa Chili!

There’s one secret ingredient in this chili that I almost forgot to mention!

Maple syrup!

That’s right. I added a few tablespoons of maple syrup to really bring out the flavor. It’s the one ingredient you don’t want to skimp on!

If you’re thinking about getting extra fancy with this chili, feel free to add some sweet potato or any kind of bean your heart desires. It’s one of those meals where you could just keep adding things to it and it would just get better and better. Do note that the more cans of things you add to the chili, the more spices you’re going to need to add! I say more chili powder and more garlic. Always more garlic. 

Don’t forget to go wild with your toppings. Every bowl of chili deserves a bit of crunch. On mine I put a dollop of Greek yogurt, some green onions, and purple onions. 

Confession: the only kind of Greek yogurt I had in the house was honey flavored. Surprisingly enough, it was DELICIOUS! 

Looking for a high-protein vegetarian chili that's packed with flavor and easy to make? Use one single pot and make this Roasted Red Pepper Quinoa Chili!

Basic Ingredients for Roasted Red Pepper Quinoa Chili

  • quinoa, uncooked
  • water
  • roasted red peppers
  • red pepper
  • red onion
  • serrano pepper
  • minced garlic
  • crushed tomatoes
  • northern white beans
  • kidney beans
  • chili powder
  • sea salt
  • cumin
  • garlic powder
  • maple syrup

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Roasted Red Pepper Quinoa Chili

Roasted Red Pepper Quinoa Chili

  • Author: Sandra
  • Total Time: 1 hours
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Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 12 oz. jar roasted red peppers, pureed
  • 1 red pepper, chopped into bite-sized pieces
  • ½ large red onion, finely diced
  • 1 serrano pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can northern white beans, drained
  • 1 15 oz. can kidney beans, drained
  • 3–4 tablespoons chili powder
  • ½ teaspoon sea salt
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 tablespoons maple syrup

Instructions

  1. Place quinoa and water in a large pot and turn to high heat. Bring to a boil.
  2. While the quinoa is heating up, prep roasted red peppers. Place entire jar (including liquid) into a food processor and process on high for about a minute or until pureed. Set aside.
  3. Once the quinoa is boiling, reduce to medium heat and add the rest of the ingredients. Cover and let boil for about 15 minutes.
  4. Then, turn down to low and let simmer, covered, for an additional 15 minutes.
  5. Serve with plain Greek yogurt, diced red onion, green onion, and tortilla chips!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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Jalapeño Bacon Quinoa Mac n’ Cheese + Ancient Harvest Modern Meal Cook-Off

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Jalapeño Bacon Quinoa Mac n’ Cheese

This post is sponsored by Ancient Harvest in participating in their Modern Meal Cook-Off. I was compensated, but all opinions are 100% my own! 

This Jalapeño Bacon Quinoa Mac n Cheese is a delicious twist on a classic. It combines your favorite mac n’ cheese flavor with jalapeño and bacon and uses quinoa instead of noodles for a gluten free, healthier alternative! 

Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!

I am excited to be participating in Ancient Harvest’s Modern Meal Cooker-Off! You guys know my love for quinoa is real, so this cook-off is my jam! I was given the opportunity to use pretty much any of their products including their pastas, flakes, flour, and classic quinoa grains. 

I thought about going outside my comfort zone and using the quinoa flour or flakes, but went with my gut. Classic quinoa grains it is! 

This recipe is the epitome of DELICIOUS. 

Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!

I decided to mix classic mac flavors with jalapeño, bacon (NOM), and use quinoa instead of noodles. 

I love love love the texture of this dish! The creaminess of the cheese was right on par and the bacon and jalapeño bits gave it such great flavor and a little spice.

You could totally serve this as a main dish, or even a side! 

Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!

I finished off the dish with a little sprinkle of paprika and more bacon.

It’s a must! 

Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!

There are 4 other bloggers participating in the cook-off and the winner gets $500.00 Whole Foods gift card. That is like THE ULTIMATE gift card in this Fit Foodie world

Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!
Jalapeño Bacon Quinoa Mac n' Cheese- a delicious, gluten-free twist on a classic!

Cheers!

Basic Ingredients

  • 1.5 cups quinoa, rinsed and uncooked
  • 3 cups chicken broth/vegetable broth
  • 2 cups 1% milk (or any kind of milk)
  • 2 tablespoons tapioca starch or corn starch
  • 4 jalapeños, diced
  • 1 medium onion, diced
  • 1 pound of bacon (~ 10 strips)
  • 1 tablespoon garlic, minced
  • ½ teaspoon paprika (for sprinkling)
  • ½ pound of white cheddar cheese, shredded (about 3 cups)
  • salt and pepper, to taste

How to make Jalapeño Bacon Quinoa Mac n’ Cheese

  1. First, preheat oven to 350ºF and spray a casserole dish with nonstick cooking spray.
  2. Next, in a medium-size pot bring 1.5 cups of quinoa and 3 cups of chicken broth to a rolling boil. Then, reduce heat to low and cover. Let cook for about 15 minutes or until all liquid is dissolved, set aside.
  3. While the quinoa is cooking, prep veggies. Dice jalapeños and onion. Set aside.
  4. In a large frying pan, cook bacon (I did it in 2 separate batches). Turn burner to medium/high heat and cook each side for 3-4 minutes. Transfer to a paper towel-lined plate and dab the grease off. Let cool for about 5 minutes before chopping into small pieces. Set aside.
  5. Once you are done cooking the bacon, transfer the grease into a mason jar. Then, using the same pan, sauté onion, jalapeños, and garlic in the leftover bacon grease on medium/high for about 3-5 minutes. Set aside.
  6. Prepare cheese sauce by placing 2 cups of 1% milk (or any kind of milk) in a medium-size pot. Add in 2 tablespoons of tapioca starch, stir, and bring to a boil. Turn down to medium and let cook for about 8 minutes, or until the milk starts to thicken (make sure you stir often!). Add in shredded cheese and mix until smooth.
  7. Transfer quinoa, veggies, and bacon (Leave some out to sprinkle on top) into the sauce. Mix. Transfer into casserole dish and sprinkle additional cheese and diced bacon on top. Place in the oven for 10 minutes to let the cheese melt.
  8. Let cool for about 10 minutes. Serve with a sprinkle of paprika.

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Jalapeño Bacon Quinoa Mac n’ Cheese + Ancient Harvest Modern Meal Cook-Off

Jalapeño Bacon Quinoa Mac n’ Cheese + Ancient Harvest Modern Meal Cook-Off

  • Author: Sandra
  • Total Time: 60 minutes
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Ingredients

Scale
  • 1.5 cups quinoa, rinsed and uncooked
  • 3 cups chicken broth/vegetable broth
  • 2 cups 1% milk (or any kind of milk)
  • 2 tablespoons tapioca starch or corn starch
  • 4 jalapeños, diced
  • 1 medium onion, diced
  • 1 pound of bacon (~ 10 strips)
  • 1 tablespoon garlic, minced
  • ½ teaspoon paprika (for sprinkling)
  • ½ pound of white cheddar cheese, shredded (about 3 cups)
  • salt and pepper, to taste

Instructions

  1. First, preheat oven to 350ºF and spray a casserole dish with nonstick cooking spray.
  2. Next, in a medium-size pot bring 1.5 cups of quinoa and 3 cups of chicken broth to a rolling boil. Then, reduce heat to low and cover. Let cook for about 15 minutes or until all liquid is dissolved, set aside.
  3. While the quinoa is cooking, prep veggies. Dice jalapeños and onion. Set aside.
  4. In a large frying pan, cook bacon (I did it in 2 separate batches). Turn burner to medium/high heat and cook each side for 3-4 minutes. Transfer to a paper towel-lined plate and dab the grease off. Let cool for about 5 minutes before chopping into small pieces. Set aside.
  5. Once you are done cooking the bacon, transfer the grease into a mason jar. Then, using the same pan, sauté onion, jalapeños, and garlic in the leftover bacon grease on medium/high for about 3-5 minutes. Set aside.
  6. Prepare cheese sauce by placing 2 cups of 1% milk (or any kind of milk) in a medium-size pot. Add in 2 tablespoons of tapioca starch, stir, and bring to a boil. Turn down to medium and let cook for about 8 minutes, or until the milk starts to thicken (make sure you stir often!). Add in shredded cheese and mix until smooth.
  7. Transfer quinoa, veggies, and bacon (Leave some out to sprinkle on top) into the sauce. Mix. Transfer into casserole dish and sprinkle additional cheese and diced bacon on top. Place in the oven for 10 minutes to let the cheese melt.
  8. Let cool for about 10 minutes. Serve with a sprinkle of paprika.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 3-4 cup

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Black Bean & Quinoa Chili

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Black Bean & Quinoa Chili

I had zero intentions of posting this recipe today…only because it was a last minute creation after I got home from work Monday night and had plans on posting either a Pumpkin Bar recipe (which I think I’m saving for October) or Healthy Blueberry Cobbler Recipe. Both mouthwatering, if I don’t say so myself

Facebook rules…this recipe got hands down the most vote. So here it is!

chili
chili

Meat lovers, I am sorry, but this recipe is meatless. **Did you know: Before I met Blake I only ate meat around once a week and now I eat it multiple times/day. Just one great reason why I love Blake…he brought the meat back into my life! 

There is nothing extraordinary about this recipe, just lots of good, whole flavors mixed together to create a delicious soup-like chili. 

Black Bean and Quinoa Chili

There is a secret ingredient…other than these serrano peppers.

Black Bean and Quinoa Chili

A stick of cinnamon! 

That’s right, the entire time the chili was slow cooking on the stove, a stick of cinnamon lettin’ out its flavor!

Black Bean and Quinoa Chili

Oh leftovers. You are about to be my best friend.

Black Bean and Quinoa Chil

Ingredients for Black Bean & Quinoa Chili

  • beans
  • quinoa
  • vegetable broth
  • water
  • hominy or yellow sweet corn
  • tomatoes
  • fresh cilantro
  • poblano pepper
  • garlic
  • green pepper
  • onion
  • cinnamon stick
  • chili powder
  • cumin powder
  • onion powder
  • ground pepper
  • salt

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Black Bean & Quinoa Chili

  • Author: Sandra
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
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Ingredients

Scale
  • 3 can black beans, low sodium, rinsed
  • 1 cup quinoa, uncooked, rinsed
  • 3 cups vegetable broth, low sodium
  • 2 cups water
  • 1 can hominy or yellow sweet corn, rinsed
  • 1 can diced tomatoes
  • 1 tablespoon fresh cilantro, chopped
  • 1 poblano pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 green pepper, chopped
  • 1/2 medium onion, diced
  • 1 cinnamon stick
  • 2–3 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt

Instructions

  1. Place all ingredients in a large pot. Turn heat to medium/high and bring to a rolling boil. Then, cover and let simmer on low for about an hour. Serve with diced green onions and avocado.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes

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