Vegetarian Loaded Sweet Potato

It’s no secret that we grew up in a healthy, veggie-centric household.  Sweet potatoes were a veggie that our mom served us on the reg, typically as a carb to many of our meals on a winter evening.  We always loved the creaminess of the potato, it felt like a real comfort food– and the sweetness helped us to curb our wicked sweet tooth.  Now, as registered dietitians, we’re always creating new, healthy recipes that feature our orange fleshed lover, the sweet potato.  This baby packs in 21.5 grams of satisfying protein and 15 grams of fiber for the ultimate satisfaction!

A few more of our faves:

Sweet Potato Nachos

Roasted Tarragon Sweet Potato Fries

Sweet Potato Chips with Sea Salt & Chocolate Drizzle

Sweet Potato and Carrot Mash


Mexican Sweet Potato Salad, Cherry & Pistachio Sweet Potato Medley  and our Sweeeeeeeet! Potato Pie


Vegetarian Loaded Sweet Potato -so satisfying with 21.5 grams of protein and 15 grams of fiber!

Other than the fact that there is something so satisfying about a creamy, fiber filled sweet potato, there are so many benefits! Check them out below!

Sweeeeet potato!  This sweet potato may be loaded with delish goodies, but the sweet potato itself is packed with mega benefits including:

  • Two very potent antioxidants– carotenoids (including beta carotene) and sporamins, which fight everything from the negative health consequences that come with aging to almost all types of disease.
  • Fighting inflammation: Eat a sweet potato and research shows that inflammation in the body immediately decreases, especially in the brain and nerve tissues throughout the body.

Vegetarian Loaded Sweet Potato


Vegetarian Loaded Sweet Potato

Serves 1

1 small sweet potato (about 4.5 oz)
1/2 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped kale
1/2 cup chopped broccoli
1/2 cup black beans, drained and rinsed
1/4 teaspoon turmeric
1/2 teaspoon cumin
2 tablespoons low fat or fat free mozzarella cheese
2 tablespoons nonfat plain Greek yogurt

1.Microwave or bake the sweet potato until tender. While it is cooking, prepare the filling.
2.Heat a sauté pan over medium high heat with a spritz of olive oil in a spray bottle. Add the onion, bell peppers, kale, and broccoli and sauté until tender, about 6-7 minutes.
3.Add the black beans, turmeric, and cumin, and cook until heated through.
4.Cut the sweet potato in half lengthwise and split open. Mound the filling onto the sweet potato (there is a lot of filling – it will not all fit tucked into the sweet potato, but that’s okay!)
5.Sprinkle the cheese on top of the filling, then microwave or bake the whole thing until the cheese is melted.
6.Dollop the Greek yogurt on top and serve.

Nutrition facts:  344 calories, 1 gram fat, 0 grams saturated fat, 187 mg sodium, 65 grams carbs, 15 grams fiber, 21.5 grams protein


Moroccan Spiced Shrimp Skewers with Toasted Chickpeas, and California Prunes & Quinoa Salad

You’ve probably figured out by reading our blog that we love our home cooked meals. After all, our website wouldn’t be packed with thousands of recipes if we didn’t!  As registered dietitian nutritionists and personal trainers, we love the flavor we create and how good we feel while we eat them—and how great we feel after—completely satisfied, yet light and energized.  And there’s an added sense of happiness and satisfaction knowing that our recipes meet our nutritious, waistline friendly standards and we know exactly what is going in them. What’s probably not so obvious is that as much as we love cooking, there are many times when we’d rather not bother with the meal prep that is required.  Yup, sometimes, we’d like our yummy, wholesome meals without having to do a thing except assemble the ingredients.  In fact, many of our clients have asked for just that, our meals in delivery kits dropped off right at their doorstep. And that’s why we’re so excited to share with you the launch of 3 of our meals that you can fully enjoy in the comfort of your own home, knowing that they meet all of our nutrition criteria to keep you fueled, beach-ready and completely satisfied.

We’ve teamed up with Chef’d, the awesome home meal delivery service known for delivering fresh, pre-portioned ingredients to make amazing recipes right to your door (you never even need to sign up for a subscription!) and with California Prunes, the sweet, antioxidant-packed fruit we grew up loving, to create these scrumptious meals that will make your taste buds sing and your waistline look like you’ve danced the night away.

An added bonus-

Prunes (We used California prunes because we find them to be the sweetest and juiciest):

Our mom always kept a jar of stewed prunes in the fridge when we we’re growing up and anytime we were craving something sweet, we’d reach for them.  They’re the best way to bust a sugar craving!  Who knew we were also getting these benefits:

  • Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health.
  • Prunes are packed with antioxidants called polyphenols, which help keep many parts of your body healthy– ranging from your heart to your eyes to your memory and your immune system.
  •  California Prune growers provide the highest quality prunes in the world.
  • A serving has 3 grams of fiber and contains no fat, sodium or cholesterol at just 100 calories.

Without further ado, here’s one of our three recipes…you could make it at home from scratch, but better yet, you can have all these ingredients, prepped and pre-portioned and delivered from Chef’d straight to your door!  Order yours here!

Moroccan Spiced Shrimp Skewers with Toasted Chickpeas, and California Prunes & Quinoa Salad
This simple dish is packed with flavor thanks to all the Moroccan-inspired spices! Smoked paprika, cumin, and a hint of cinnamon spice up the shrimp skewers, which are so quick to cook. The quinoa salad still takes on traditional flavors thanks to the combination of spices, dried fruit, parsley, and lemon, but we added a few fun twists! Traditional Moroccan cuisine uses a lot of couscous and dates, but we swapped those ingredients out for gluten-free, high-protein quinoa and fiber rich California prunes. This dish is filling, flavorful, and unbelievably easy - perfect for any weeknight! EQUIPMENT: -- Rimmed sheet pan -- Small sauce pot with lid -- Medium bowl -- Strainer -- 2 Small bowls -- aluminum foil --4 bamboo skewers
Serves: 2
  • Olive oil (in a spray container)
  • Salt
  • Black pepper
  • 1 shallot
  • 1½ oz Matchstick carrots
  • 1 oz Red quinoa
  • 2 oz White quinoa
  • 2 tsp Smoked paprika
  • 2 tsp Ground cumin
  • ½t sp Ground cinnamon
  • 12 Jumbo shrimp
  • 1 Lemon
  • 2 oz California prunes
  • ¼ can Chickpeas
  • ½ oz Fresh parsley
  • ¼ oz Fresh basil
  • ¼ oz Fresh cilantro
  • 1 Garlic clove
  2. Preheat the broiler to high.
  3. Line a rimmed sheet pan with foil.
  4. Finely chop the shallot and chop the carrots into ⅛-inch pieces.
  5. In a small sauce pot with lid, heat 1 teaspoons of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
  6. Pat dry shrimp with paper towels.
  7. Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
  8. Rinse and pat dry produce prior to use.
  10. Recommendations for salt and pepper are optional. Please season to taste.
  11. Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
  12. Cut the prunes into¼-inch pieces; set aside.
  13. Drain ONLY half the can of chickpeas and pat dry with paper towels. Store remaining chickpeas in a separate container for personal use.
  14. Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
  15. Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.
  17. In a small bowl, combine the drained chickpeas, 1 teaspoon olive oil and a pinch each of salt and pepper. Place chickpeas onto the prepared baking sheet and broil for 4 to 5 minutes until lightly browned. Set aside for plating.
  18. Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the same sheet pan and broil for 4 to 5 minutes. Stir prunes and remaining parsley into the quinoa.
  19. (FDA recommends cooking shrimp to a minimum 145°F)
  21. Divide the quinoa between two plates.
  22. Top with the toasted chickpeas and lay the shrimp skewers on top.
  23. Serve with the herb sauce on the side.
  24. Enjoy!
Nutrition Information
Serving size: 2 servings Calories: 460 Fat: 9 g Sodium: 290 mg Protein: 32 g

We are honored to have partnered with Chef’d and California prunes to create these meals!

Orange Creamsicle Overnight Oats

We have a long love affair with orange creamsicles that dates back to elementary school. While our cook-everything-from-scratch, granola baking hippie (minus the drugs) mom, who had the best intentions to keep us healthy, gave us her low-sugar, home-cooked dessert every night, she did give us money to buy ice cream at school every Friday for a special indulgence. We’d look forward to it all week long, and we’d dream of the Orange Creamsicle we’d often choose (the Strawberry Shortcake ice cream bar took a close second! 🙂 ). Now, as registered dietitians with a sweet tooth that we work hard to keep in check, we still love the flavor of orange creamsicles, and this healthy rendition of an orange creamsicle is inspired by our childhood Friday ice cream special!


Psst… looking for more healthy recipes? Please feel free to search this site. And here are a few to try…

Coco Chia Granola Balls

Strawberry and Citrus Salad with Avocado 



Every feel rushed in the morning?! We hear ya! These are for you! And because…


we can’t all be morning people, and for those of you who aren’t – these Orange Creamsicle overnight oats will be your wake-up call! Not only can they be fully prepared the night before, but they also provide the nutrients you need to get your day started on the right foot, no matter what side of the bed you got off of.


We call this our Shake, Rattle and Roll breakfast! Simply put all the ingredients in a jar, shake them, rattle ’em if you please 😉 and refrigerate! Roll out the door with them in the morning!


Healthy Bonuses:

The oats are rich in energy-revving whole grain carbohydrates to keep you fueled. Plus, their soluble fiber helps to lower cholesterol and fight heart disease.




Packed with oranges which are a great source of vitamin C, this breakfast will help to bolster your immune system, and as an added bonus it helps with the formation of collagen – so you can look forward to healthy and younger-looking skin! And oats combined with oranges are the perfect match, since the iron in the oats is more easily absorbed with the help of vitamin C!

Orange Creamsicle Overnight Oats

Preparation Tip: When preparing this delicious breakfast make sure to use a container/jar that allows room for the ingredients to be shaken – a mason jar works perfectly! And for added flavor and nutrients feel free to toss in a few more of your favorite fruits. Blueberries, raspberries or strawberries are the perfect addition!

Serves 1


1/2 cup oats

1/2 cup nonfat plain Greek yogurt

1 orange, peeled and sectioned

1/2 teaspoon vanilla extract

1 tablespoon ground flax

1/4 cup nonfat milk



  1. Place all ingredients in a jar or container with life. Shake to combine, then place into fridge overnight. Enjoy the next morning!

Nutrition facts per serving:

315 calories, 5 grams fat, 0 grams Saturated fat, 47 grams Carbohydrates, 69 grams Sodium, 8 grams Fiber, 22 grams Protein


Orange Creamsicle Overnight Oats
  • ½ cup oats
  • ½ cup nonfat plain Greek yogurt
  • 1 orange, peeled and sectioned
  • ½ teaspoon vanilla extract
  • 1 tablespoon ground flax
  • ¼ cup nonfat milk
  1. Place all ingredients in a jar or container with lid. Shake to combine, then place into fridge overnight. Enjoy the next morning!
Nutrition Information
Calories: 315 Fat: 5g Saturated fat: 0g Carbohydrates: 47g Sodium: 69g Fiber: 8g Protein: 22g



Open Faced Mediterranean Veggie & Tuna Sandwich

For the first seven or eight years of our lives we were peanut butter and jelly girls all the way.  Yep, our poor mom always tried to serve us something else for lunch and we’d have no part of it.  Don’t get us wrong—we still love our peanut butter and are always whipping up peanut creations—and even sweet peanut butter treats (have you tried our Microwave Peanut Butter and Chocolate Cookies  or our Homemade Peanut Butter Cups  or our Chocolate Peanut Butter Ice Cream,  just to name a few.

Sometime around the age of 8, our best friend Mary introduced us to a tuna sandwich.  We wanted to do everything that Mary did.  And although we were quite hesitant when we took our first bite and expected not to like the sandwich, we even surprised ourselves by how much we liked tuna!  And ever since, we’ve been huge fans!  So today’s recipe is inspired by that first tuna sandwich we ever tried–but this one has a slight Mediterranean twist.  It’s light, yet satisfying, thanks to the whopping 17 grams of protein.  And if you’re trying to keep calories in check and shed a few lbs, this sandwich is only 232 calories—so you can even add a piece of fruit and have a meal for under 300 calories!

Open Faced Veggie & Tuna Sandwich pic

Open Faced Mediterranean Veggie & Tuna Sandwich


Serves 1


1 slice whole wheat bread

1/8 cup fresh arugula

¼ cup diced tomatoes

¼ cup diced cucumber

¼ cup diced avocado

½ can tuna (if eat tuna regularly, choose the chunk light variety or Safe Catch to keep the mercury down– and canned in water to minimize the calories 🙂 )

Spray of olive oil

Salt and pepper to taste



Place bread in toaster and heat until golden brown, around 350 degrees for 7 minutes.

In a small bowl, add tomatoes, cucumber, avocado, tuna, salt and pepper. Spray the olive oil and mix until evenly distributed.

On the toast place the fresh arugula first, then the tuna and veggie mixture on top. Serve and enjoy!


Nutrition Facts:
232 Calories, 19 g Carbohydrates; 11 g Fat, 17 g Protein, 2g Saturated Fat, 7 g Monounsaturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 362 mg Sodium: 362 mg, 7 g Sugar, 6 g Fiber


Open Faced Mediterranean Veggie & Tuna Sandwich
Serves: 1
  • 1 slice whole wheat bread
  • ⅛ cup fresh arugula
  • ¼ cup diced tomatoes
  • ¼ cup diced cucumber
  • ¼ cup diced avocado
  • ½ can tuna (chunk light variety, canned in water, to keep the mercury down, and the calories)
  • Spray of olive oil
  • Salt and pepper to taste
  1. Place the slice of bread in a toaster and toast heat until golden brown, around 350 degrees for 7 minutes.
  2. In a small bowl, add tomatoes, cucumber, avocado, and tuna, then the salt, and pepper. Spray the olive oil and mix together until evenly distributed.
  3. On the toast place the fresh arugula first, then the tuna and veggie mixture on top. Serve and enjoy!
Nutrition Information
Serving size: 1 Calories: 232 Fat: 11 Saturated fat: 2 Unsaturated fat: 9 Trans fat: 0 Carbohydrates: 19 Sugar: 7 Sodium: 362 Fiber: 6 Protein: 17 Cholesterol: 30