By Dr. Michelle Mountenay, ND
I’ve never been so excited to hear kids are going back to school than this year. I wish everyone a fun and healthy school year. A couple of my favourite recipes that are quick, easy, and healthy! These can be packed for lunches or prepared after school. The creamy peanut butter is almost a guaranteed favourite. Hope everyone enjoys!
Sweet potato Quesadilla
1/4 cup Water (divided)
1 Sweet Potato (shredded) – can use shredded chicken instead of course or ½ and ½
1 1/2 tsp Taco Seasoning
1 1/2 cups Baby Spinach
1 1/2 cups Black Beans (cooked, rinsed)
1 cup Salsa
3 Brown Rice Tortilla
Heat a large non-stick skillet over medium heat. Add half the water and then the sweet potato and sauté for one minute. Then add the taco seasoning. Sauté over medium-low heat until cooked through, about six to eight minutes. Add more water if needed to prevent any sticking.
Once the sweet potato is cooked through, add the spinach, black beans, and salsa. Stir to combine and cook until the spinach is wilted and the beans are warmed through. Remove from the heat and set aside in a large bowl. Wipe out the skillet.
Place the tortilla on the skillet over medium-low heat and spread the sweet potato filling over half the tortilla, leaving a slight border around the edges. Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges.
Creamy Peanut Butter and Banana
3 tbsp Unsweetened Coconut Yogurt
1 tbsp All Natural Peanut Butter
1 Banana (ripe, cut into thick slices
In a small bowl mix the yogurt and peanut butter together. Serve with the banana slices for dipping.