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Archive for recipe

Sweet Potato, Black Bean & Kale Quesadillas

Posted by Michelle Myers 
· October 25, 2015 
· No Comments

In the Myers home, we love food that doesn’t require utensils, which makes these hearty quesadillas so much fun to eat! This vegetarian recipe from Cookie Monster Cooking is packed with flavor and nutrients that always fill us up.  I love cooking with color and the bright orange and green ingredients never leave me lacking. We enjoy topping ours off with fresh guacamole or salsa. Quesadilla night is always a favorite, and Noah is never sad to be sent to school the next day with leftovers in his lunchbox.

Enjoy!

You will need:

  • 3 medium sweet potatoes
  • ¾ teaspoon salt, divided
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon oregano
  • ½ tablespoon olive oil
  • 3 cups chopped kale
  • 3 green onions, thinly sliced
  • 1 can black beans, drained and rinsed
  • 8 to 10 large flour tortillas
  • 2 to 2 ½ cups cheddar cheese (We use Daiya as a vegan cheese alternative)

[Bonus: the boys don’t seem to notice or be deterred by the kale at all!]

Instructions:

  1. Slice your sweet potatoes in 1/2 inch slices. We like to peel them first, but you can leave the skin depending on your preference.
  2. Add sweet potato slices to a large saucepan with enough water to cover the potatoes and a ½ teaspoon of salt. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender.
  3. Drain the potatoes and put them into a large bowl to mash them using a potato masher or fork. Mix in the remaining ¼ teaspoon salt, cumin, chili powder, and oregano until combined well.
  4. In a medium skillet, heat the olive oil over medium heat and add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender.
  5. Add the kale and green onions to the bowl with the mashed sweet potatoes, then mix in the black beans and mix well.
  6. Place the tortillas on a work surface. Using a spatula or fork, smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of cheese or vegan cheese substitute (or to taste). Then, fold the tortilla in half creating a semicircle. Repeat this process with remaining tortillas.
  7. To save unnecessary clean up, wipe out the skillet you used for the kale to grill the quesadillas. Once the pan gets hot, spray lightly with nonstick cooking spray. Place the folded quesadilla in the pan and cook, flipping once halfway through. You’ll know your quesadilla is ready to eat when both sides are browned and the cheese is melted! Cut into triangles and serve with guacamole or a topping of your choice! Enjoy!

Click here for the original recipe and connect with Ashley for other fun, nutritious meals!

No Comments
Categories : Health
Tags : fall, recipe, sweet potatoes

Vegan Sweet Potato Biscuits

Posted by Michelle Myers 
· October 24, 2015 
· No Comments

This delicious vegan biscuit recipe from Pickles and Honey is perfect for breakfast, lunch, and dinner! In the morning, they taste great with turkey sausage in the middle for that yummy combination of sweet and spicy. When it comes to dinner, we usually save them for last as dessert! We spread a little coconut oil on top and the boys love to have theirs with some peanut butter, too. Versatility and room for creativity is always an added bonus!

I typically use gluten-free all-purpose flour or whole wheat pastry flour, depending on which one I have in my pantry when I make them, and we buy our coconut sugar at the Earth Fare nearby. I usually purée the sweet potatoes at home using the pre-cut, cubed sweet potatoes from the store, steaming them in the microwave, and then blending them in our blender. (In case you haven’t noticed, I like to cut time in the kitchen however possible!)

You will need:

  • ⅓ cup non-dairy milk (We use Vanilla Almond or Vanilla Cashew milk)
  • 1 tsp. apple cider vinegar
  • 2 cups gluten-free, all-purpose flour (Or whole wheat pastry flour)
  • 1 tbsp. baking powder
  • 1 tsp. fine grain sea salt
  • 2 tbsp. coconut sugar
  • ¾ cup sweet potato purée
  • 2 tbsp. melted virgin coconut oil + extra for brushing the biscuits

Instructions:

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside.
  2. In a small bowl, whisk together the non-dairy milk and apple cider vinegar to make vegan buttermilk and let it sit for 3-5 minutes to curdle.
  3. In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the coconut sugar.
  4. In a separate bowl, stir together the sweet potato purée and melted coconut oil, being sure that the coconut oil is no longer hot. Next, stir in the non-dairy milk and vinegar mixture.
  5. Make a hole in the center of your flour and pour the sweet potato mixture into the center. Mix until a dough starts to form.
  6. Line your counter with a piece of parchment paper dusted with flour. After moving your dough to the counter, knead it a a few more times, being careful not to over-mix the dough so it doesn’t become tough. If your dough is too sticky, sprinkle on a little more flour.
  7. To create the thick biscuits every one loves, use your hands to press the dough into a 1-inch thick round. Cut the biscuits using a biscuit cutter or the end of a glass and place each on your baking sheet, then brush the tops of the dough with melted coconut oil.
  8. Bake for 12-15 minutes until the tops are golden brown. A toothpick inserted into the center should come out clean. Allow the biscuits to cool for 5 minutes before serving. Enjoy!

[Click here for the original recipe.]

Have you ever tried sweet potato biscuits? What’s your favorite way to eat them? Hit me with some new ideas!

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Categories : Health
Tags : fall, recipe, sweet potato

Honey Roasted Cinnamon Sweet Potatoes

Posted by Michelle Myers 
· October 14, 2015 
· No Comments

This sweet potato delicacy has become a family favorite because of its taste and simplicity. When you can just throw a few ingredients in a bowl and have it turn out as yummy as this recipe from Dashing Dish, it’s an easy choice for us! These honey roasted sweet potatoes usually get their debut as a sweet dinner side to go with fish, chicken, or steak. James and the boys love them as much as I do, so it’s a win for everybody! (Leftovers have also been known to be a perfect pair to scrambled eggs the next morning.)

I love to save any time meal prepping that I can, so I buy the packaged, cubed sweet potatoes from the store to cut out one more step. Since the ingredients only call for 2 sweet potatoes to serve 4 people, we often like to use the leftovers for breakfast the next morning as a perfect pair with scramble eggs. I hope you enjoy this fall treat as much as we have!

What you will need:

  • 2 large Sweet potatoes, peeled and cut into 1/2-1 inch cubes
  • 1/4 cup Honey
  • 1 tsp. Cinnamon
  • 1/2 tsp. Himalayan Salt

Instructions:

  1. Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray.
  2. Place cubed sweet potatoes, honey, cinnamon, salt, and sweetener into a medium bowl and toss until the potatoes are evenly coated. Then, spread the potatoes out evenly on the baking sheet.
  3. Roast in preheated oven for 30-40 minutes, stirring halfway through cooking. You’ll know your sweet potatoes are ready when they turn gold brown and are tender enough to pierce with a fork. Enjoy!

Click here for the original recipe and be sure to connect with Katie for more simple and delicious clean eating recipes! (And her heart is the best part about her!)

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Categories : Health
Tags : fall, recipe, sweet potatoes
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