Almond Butter Cranberry Pecan Stuffed Sweet Potato

Today is the first day of my second semester of graduate school.

Thinking it HAD to be better than my last semester, with Thursday night class from 6-9 and a test every Monday, I was optimistic. However, after reading the syllabus for just one class, I see that Sunday Night Cram Sessions will not be coming to an end. And Tuesday Night Cram Sessions will be officially starting.

Awesome. Not. But, despite the start-of-school blues, I have something tasty to share with you. This is kind of like the kitchen sink version of sweet potatoes. Except the ingredients thrown together were well planned. We all know cranberries and pecans pair well. And I wanted this to be sweet, so I added cinnamon and brown sugar. Then I decided to add a creaminess, hence the almond butter. And this is Justin’s Maple Almond Butter. Additional sweet goodness.

Almond Butter Cranberry Pecan Stuffed Sweet Potato

1 small sweet potato (adjust portions if sweet potato is larger)
1/4 c cooked quinoa
2 tbsp pecans
2 tbsp dried cranberries
1/2 tsp cinnamon
Pinch brown sugar
1 tbsp almond butter

1. Cook sweet potato in microwave, wrapped in a paper towel with the sides poked with a fork, for a few minutes on each side, until softened.
2. Combine remaining ingredients and microwave for 30 seconds to allow almond butter to melt.
3. Cut sweet potato open and stuff with quinoa mixture.
4. Serve warm.

Fall Bean Salad

So the other night I was bored.

For the past 4 months, I have done nothing but study study study and go on an occasional date with the boyfriend. Oh, and watch lots of Vampire Diaries. But now, with my first semester of grad school 99.999% over, I have nothing to do.

I was home alone, I had already cleaned the kitchen, played the piano, done laundry, and watched the Taylor Swift Fearless series on Netflix. Uh.. now what?

So I texted my friend who has a big girl job, aka doesn’t have homework to do on the weekends – sadly, she lives an hour away or we would have been hanging out – and she has this FABULOUS list of things to do when you’re bored and she sent it to me. And I’m sold.

What do you do when you’re bored? I, for one, am going to memorize a song on the piano (YES, MEMORIZE!), bake too many Christmas goodies, make homemade Christmas cards, work on this book I’ve been writing for 5 years, continue with the Harry Potter series, and up my cardio. Christmas break, you’re on!

Fall Bean Salad
Adapted from Internet Cooking Princess

1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can northern beans, drained and rinsed
2 c spinach
3/4 c pecans
3/4 c dried cranberries
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp lemon juice

Combine.

Spiced Candied Nuts

Have I talked about how it’s crunch time? [And I don’t mean the leaves…]

How my eyeballs are glued somewhere between my computer screen and my textbooks? How I have consumed a near-unhealthy amount of hot tea, and my nose probably won’t be able to smell anything by December due to the insane amount of candles I have been burning?

Okay. Well. Yes, all of this is happening. Only TWO AND A HALF more weeks of school until I am DONE with my first semester of grad school. Hello, accomplishment.

These nuts are the perfect snack while studying. They are crispy and crunchy and sweet and delicious. I see lots of spiced nuts in the future. Ones with cayenne, ones with dried basil and oregano. Could we make this TOTALLY epic and make like…. pumpkin or peppermint nuts?? So. Many. Options.

Spiced Candied Nuts
Adapted slightly from McCormick

3 cups mixed nuts (I used almonds and pecans)
1 egg white
1/4 c brown sugar
2 tsp. cinnamon
1/2 tsp. allspice
Pinch of salt

1. Whisk egg white until frothy, then add brown sugar and spices. Stir to combine.
2. In a separate bowl, add nuts. Pour sugar mixture over nuts and stir to combine.
3. Spread nuts onto a greased cookie sheet and bake for 1 hour at 250°F. Stir once.
4. After baking, break the nuts apart and serve to parties or snack while studying!

Sugar Snap Pea Stir Fry

I have a new addiction.

Watching makeup tutorial videos. One of my best friends showed me this one and then I recently found this one. They areso addicting! And a perfect 5-10 minute break from the horrors wonders of studying Advanced Nutrition for 4 days straight.

And now, every morning when I put on my makeup, I think about those people. How they contour their noses and how they do the “3 shape” on their cheekbones, and how they have the defined brow and all these things. So the people in my classes probably think I’m a crazy person because I come in with light smokey eyes or massively long lashes. Just, go with it, people.

I mean, who wants to start their trial and error and learning process the NIGHT OF going out?? No way! You look like a clown. These are the practice periods. During class, when I have to run to the market [speaking of: Walmart now has a market, hence “Walmarket”], and just the usual day-to-day activities. Basically, I’m just gracing you with my beauty (HAH!).

Sugar Snap Pea Stir Fry
Adapted from Vegetarian Times

7 oz extra firm tofu (1/2 carton), drained, pressed, and cubed.
3 tbsp olive oil
Pinch of black pepper and ginger
1 c brown rice
1 medium-sized red onion, roughly chopped
1 bell pepper, julienned
1 c sugar snap peas
2 scallions, diced
1/4 c raw cashews

Sauce:
2 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1 1/2 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp chili powder
1 tbsp olive oil
Juice of 1 orange

1. Over medium high heat, add oil and tofu to skillet and cook, stirring and turning over, until brown on all sides. Depending on the temperature, this can take anywhere from 10-20 minute (also depending on how brown and crispy you want it).
2. Cook brown rice according to directions.
3. For the stir fry, make the sauce by combining it in a bowl. Pour onto skillet over medium high heat, then add vegetables. Cook until softened but still crunchy, stirring frequently, about 5-10 minutes.
4. Add tofu back into stir fry pan, then serve all over brown rice and top with scallions and cashews.

Thai Quinoa Bowl

Now, I don’t meant to brag, but this is good.

Seriously, Ambitious Kitchen. You really did it this time. My boyfriend was drooling and if we weren’t so full from the deliciousness the first time, we would have been going back for seconds.

I guess I have been afraid of slaws. I don’t know why but they just seem… intimidating. But have no fear, people. I’m sure you don’t, but just in case… Just buy a bag of broccoli slaw! I couldn’t find cabbage, but I feel like broccoli is more nutritious than cabbage (I should probably actually know that since I’ll be a dietitian in a few years…), and it worked out perfectly.

Gotta love Thai food. Spicy meets nutty meets delicious. I see lots of Asian food in my future. Spring rolls and lettuce wraps and who knows what else.

Thai Quinoa Bowl
Adapted from Ambitious Kitchen

3/4 c uncooked quinoa
2 c broccoli slaw
1/2 red bell pepper, diced
1/4 c red onion, diced
1/2 c carrots, shredded or diced (use more if broccoli slaw doesn’t include carrots)
1/4 c chopped cilantro
1/2 c cashew halves
Optional: add water chestnuts
Protein punch: add shrimp or scrambled eggs cooked in sesame oil

Dressing:
1/4 c crunchy all natural peanut butter
1/4 tsp ginger
3 tbsp low-sodium soy sauce
1 tbsp olive oil
2 tbsp water
1 tsp sesame oil

1. Cook quinoa according to directions.
2. Combine dressing ingredients in a microwave-safe bowl and microwave for 1 minute, then stir to combine once peanut butter is melty.
3. Combine quinoa, dressing, and remaining ingredients. Sprinkle fresh cilantro on top for garnish.