Feb 3 Detox Dinner

  

STUFFED SWEET POTATOES

INGREDIENTS
Sweet Potatoes – 2	Olive Oil – ½ Tbsp and ½ Tbsp
Quinoa – 1 c	Italian Seasoning – 1 tsp
Chickpeas – 1 c (or 1 can)	Garlic Powder - 1 tsp
Spinach – 6 c	Pink Himalayan Salt – ⅛ tsp
Lemon - 1	Black Pepper – ½ tsp
DIRECTIONS
Preheat oven to 400°.
Zest lemon and slice in half. Then cut potatoes in half the long way.
Use ½ Tbsp of olive oil to cover the faces of the potatoes, then place face down on lined baking sheet and cook for 30 minutes. *Set a timer! (If potatoes are not cooked through, continue to bake for 10 more minutes then recheck)
Squeeze the juice of ½ lemon into the water for quinoa, along with other herbs and spice. Use the other half for the chickpeas.
Warm ½ Tbsp of oil in a pan over low heat and sauté spinach. Add to cooked quinoa.
When finished cooking, combine quinoa and chickpeas and drain excess liquid.
When potatoes are cool enough to handle, scoop a little bowl into the middle, and fill with quinoa chickpea mix (add scooped potato to the mix). Then top with lemon zest
Enjoy!

CABBAGE STEAKS

INGREDIENTS
Cabbage – 1 head	Italian Seasoning – 1 tsp
Balsamic Vinegar – 4 Tbsp	Garlic Powder - 1 tsp
Honey – 4 Tbsp	Onion Powder - 1 tsp
Olive Oil – 6 Tbsp	Red Pepper Flakes - 1 tsp
DIRECTIONS
Preheat oven to 400°, then line and oil your baking sheet.
Cut cabbage in slices that 1” thick, then combine balsamic, honey, and olive oil and brush over cabbage.
Combine spices and sprinkle generously over cabbage steaks.
Bake for 25 minutes, or until edges are golden brown.
Enjoy!