Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Blueberry Turnovers

Ingredients
3 sheets of puff pastry, thawed
3 oz. cream cheese, softened
1/2 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
2 tsp. lemon juice, freshly squeezed
1 egg yolk
1 c. blueberries
2 tsp. corn starch
pinch of salt
egg wash (one egg beaten with 1 tbsp. water)
powdered sugar, for garnish

Directions
Preheat the oven to 375 degrees. Line a couple of baking sheets with parchment paper and set aside. In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla, and egg yolk. Mix it together with a wooden spoon and set aside. In another bowl, add the blueberries, remaining sugar, corn starch, and lemon juice and set that aside for a few minutes as well.

Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it's 10" square all around. Using a 4-inch round cookie cutter, cut out four circles out of each piece of puff pastry. Place the cutouts on the parchment-lined baking sheets. Dollop about two teaspoons of cream cheese in the center of each one, and top that with a tablespoon of the blueberry mixture. Brush the edges of the cutouts with the egg wash. Fold over one half and seal it shut in a half-moon shape. Brush the top with the egg mixture as well, and make a tiny slit at the top of each one with a sharp knife.

Bake them for 25 minutes or until golden brown, making sure to rotate the baking sheets halfway through for even coloring. Let them cool a few minutes and then dust with powdered sugar.

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate.