Hybrid Athlete Food Blog

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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Cranberry Orange Quinoa Salad

Posted by Lacey Byrd on

Cranberry Orange Quinoa Salad

Ready in 40 minutes
Serves 8 people
Per Serving: 
Calories: 212
Protein: 5g
Carbohydrate: 32g
Fat: 7g
Ingredients
  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 TBS extra virgin olive oil
  • 1 teaspoon honey
  • 2 TBS grated orange zest
  • 6 small oranges
  • ¼ cup mixed nuts
  • ¼ cup pomegranate arils
  • ¼ cup chopped fresh mint
Preparation
  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

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Cranberry Orange Quinoa Salad

Posted by Lacey Byrd on

Cranberry Orange Quinoa Salad

Ready in 40 minutes
Serves 8 people
Per Serving: 
Calories: 212
Protein: 5g
Carbohydrate: 32g
Fat: 7g
Ingredients
  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 TBS extra virgin olive oil
  • 1 teaspoon honey
  • 2 TBS grated orange zest
  • 6 small oranges
  • ¼ cup mixed nuts
  • ¼ cup pomegranate arils
  • ¼ cup chopped fresh mint
Preparation
  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

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Garlic Mashed Cauliflower

Posted by Lacey Byrd on

Garlic Mashed Cauliflower

Ready in 20 minutes
Serves 4  people
Per Serving: 
Calories: 191
Protein: 6
Carbohydrates: 10
Fat: 15
Ingredients
  • 1 large cauliflower chopped into small florets
  • 3 ounces low fat cream cheese
  • 2 tablespoons salted butter
  • 1 1/2 teaspoon minced garlic sauteed if you aren't buying it already prepared
  • 1 tablespoon fresh rosemary chopped into small pieces, optional
Preparation
  1. First, boil a pot of water and cut up the cauliflower into small florets.
  2. Then place the cauliflower into the boiling water and let it cook for about 8-10 minutes.
  3. Once the cauliflower gets soft, drain it from the water.
  4. Place the cauliflower into a blender, along with the cream cheese, butter, garlic, and rosemary. Then pulse until it becomes smooth and creamy

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Garlic Mashed Cauliflower

Posted by Lacey Byrd on

Garlic Mashed Cauliflower

Ready in 20 minutes
Serves 4  people
Per Serving: 
Calories: 191
Protein: 6
Carbohydrates: 10
Fat: 15
Ingredients
  • 1 large cauliflower chopped into small florets
  • 3 ounces low fat cream cheese
  • 2 tablespoons salted butter
  • 1 1/2 teaspoon minced garlic sauteed if you aren't buying it already prepared
  • 1 tablespoon fresh rosemary chopped into small pieces, optional
Preparation
  1. First, boil a pot of water and cut up the cauliflower into small florets.
  2. Then place the cauliflower into the boiling water and let it cook for about 8-10 minutes.
  3. Once the cauliflower gets soft, drain it from the water.
  4. Place the cauliflower into a blender, along with the cream cheese, butter, garlic, and rosemary. Then pulse until it becomes smooth and creamy

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Wild Mushroom Gravy

Posted by Lacey Byrd on

Mushroom Gravy

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 47
Carbohydrates: 5g
Protein: 1g
Fat: 2g
Ingredients
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 1 tsp dried thyme
  • ¼ tsp salt
  • 8 oz oyster mushrooms sliced
  • ¼ cup dry sherry
  • 3 cups mushroom stock or vegetable broth
  • 1 ½ tbsp all-purpose flour
  • 2 tbsp water
  • 2 tbsp butter or vegan margarine
  • ⅛ tsp black pepper
Preparation
  1. Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth.
  2. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  3. Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes.
  4. Remove from heat; stir in butter 1 tablespoon at a time and pepper.

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Wild Mushroom Gravy

Posted by Lacey Byrd on

Mushroom Gravy

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 47
Carbohydrates: 5g
Protein: 1g
Fat: 2g
Ingredients
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 1 tsp dried thyme
  • ¼ tsp salt
  • 8 oz oyster mushrooms sliced
  • ¼ cup dry sherry
  • 3 cups mushroom stock or vegetable broth
  • 1 ½ tbsp all-purpose flour
  • 2 tbsp water
  • 2 tbsp butter or vegan margarine
  • ⅛ tsp black pepper
Preparation
  1. Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth.
  2. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  3. Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes.
  4. Remove from heat; stir in butter 1 tablespoon at a time and pepper.

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Stuffed Butternut Squash

Posted by Lacey Byrd on

Stuffed Butternut Squash

 

Ready in  60 minutes
Serves 4 people
Per Serving: 
Calories: 311
Protein: 15
Carbohydrates: 36 
Fat: 13
Ingredients
  • 1/4 cup uncooked wild rice
  • 1/4 cup uncooked brown basmati rice
  • 1 ½  cups water or vegetable stock
  • Pinch of sea salt
  • 1 large butternut squash
  • 2 tablespoons plus 1/2 teaspoon extra virgin olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, finely chopped
  • 8 ounces tempeh
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Seeds from 1/2 pomegranate
Preparation
  1. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
  2. Place the wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce the heat and simmer covered until the liquid is absorbed (about 45 minutes). Remove from the heat and set aside.
  3. Cut the squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub the larger piece with 1⁄2 teaspoon of olive oil. Place flesh-side down on the prepared baking sheet. Peel the other piece and cut it into 1⁄2-inch cubes. Place the cubes in a bowl, toss with 1 tablespoon of olive oil and spread in a single layer on the second baking sheet. Roast both for 35 minutes, or until tender. Remove from the oven and set aside.
  4. In a cast iron skillet over medium heat, sauté the shallots and garlic in the remaining 1 tablespoon of olive oil until soft (about 2 minutes). Add the celery and sauté for 2 minutes longer. Crumble the tempeh and add it to the pan. In a bowl, combine the lemon juice and maple syrup and pour over the tempeh. Fold to combine and continue sautéing to heat through.
  5. Fluff the grain and add it to the tempeh mixture. Fold in the pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus the shell. Fill the squash with the stuffing, allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions, and serve

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Stuffed Butternut Squash

Posted by Lacey Byrd on

Stuffed Butternut Squash

 

Ready in  60 minutes
Serves 4 people
Per Serving: 
Calories: 311
Protein: 15
Carbohydrates: 36 
Fat: 13
Ingredients
  • 1/4 cup uncooked wild rice
  • 1/4 cup uncooked brown basmati rice
  • 1 ½  cups water or vegetable stock
  • Pinch of sea salt
  • 1 large butternut squash
  • 2 tablespoons plus 1/2 teaspoon extra virgin olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, finely chopped
  • 8 ounces tempeh
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Seeds from 1/2 pomegranate
Preparation
  1. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
  2. Place the wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce the heat and simmer covered until the liquid is absorbed (about 45 minutes). Remove from the heat and set aside.
  3. Cut the squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub the larger piece with 1⁄2 teaspoon of olive oil. Place flesh-side down on the prepared baking sheet. Peel the other piece and cut it into 1⁄2-inch cubes. Place the cubes in a bowl, toss with 1 tablespoon of olive oil and spread in a single layer on the second baking sheet. Roast both for 35 minutes, or until tender. Remove from the oven and set aside.
  4. In a cast iron skillet over medium heat, sauté the shallots and garlic in the remaining 1 tablespoon of olive oil until soft (about 2 minutes). Add the celery and sauté for 2 minutes longer. Crumble the tempeh and add it to the pan. In a bowl, combine the lemon juice and maple syrup and pour over the tempeh. Fold to combine and continue sautéing to heat through.
  5. Fluff the grain and add it to the tempeh mixture. Fold in the pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus the shell. Fill the squash with the stuffing, allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions, and serve

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