Spicy Kale & Shrimp Stir-fry

The spicy cravings during this pregnancy have continued and this dish satisfied the need for spicy yet is packed will vitamins with ingredients like kale, veggies and sweet potatoes. Sautéed shrimp was the perfect touch to this non-traditional stir fry.

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Ingredients
– 1 cup Quinoa
– 2 cups kale
– 1 large sweet potato
– 10 oz shrimp (peeled and tailed)
– 2 tsp coconut oil
– 1/4 tsp hot sauce

Directions
Cook 1/2 cup quinoa as directed. In a large pan over medium-high heat, heat 1 tsp coconut oil and cook 10 oz peeled, shrimp until done and set aside. Return pan to medium-high and add 1 tsp coconut oil and chopped cooked sweet potato and kale. Add remaining quinoa and shrimp to the pan, along with 1/4 tsp hot sauce. Cook, stirring, until hot, 3 minutes. Enjoy!

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Marshmallow Sweet Potatoes

During the holiday season, I find myself craving comfort food like corn bread, green beans, and of course, sweet potatoes.  I’ve had sweet potatoes so many ways, but there is something festive about these extra sweet potatoes.

Ingredients

  • 3 large sweet potatoes, cooked until tender, or 1 29-oz. can of sweet potatoes
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 cups mini marshmallows

Instructions

Heat the oven to 350 degrees. Combine the sweet potatoes, egg, sugar, cinnamon, and vanilla extract in a bowl and mix with an electric mixer on medium speed for 2 to 3 minutes. Empty the mixture into a 2-quart ungreased baking dish. Bake uncovered for 25 minutes. Top with the marshmallows and bake for an additional 5 minutes. Serves 4 to 6.