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- Plant-Based Wellness Coaching with Stephanie Collazo, MS, CHC
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Home
About
Recipes
Resources
Meal Planner
WORK WITH ME
- Plant-Based Wellness Coaching with Stephanie Collazo, MS, CHC
Shop
- CFM Printables Active

Home
About
Recipes
Resources
Meal Planner
WORK WITH ME
- Plant-Based Wellness Coaching with Stephanie Collazo, MS, CHC
Shop
- CFM Printables Active

Stephanie’s Health Journey

Hi and Welcome! I’m Stephanie and I created Clean Food Mama to share the plant -based recipes we were making in our own kitchen.

I believe eating healthy should be fun and delicious and I am excited to help you get more plants into your life.

More About Me

Instagram

This Plant-based Balsamic Vinaigrette Dressing takes less than 10 minutes to make and is oil-free and free of refined sugars. ⁠
⁠
You can whip up a quick batch and enjoy with your next salad or power bowl. ⁠
⁠
Here is the recipe I use:⁠
⁠
Balsamic Vinaigrette Dressing ⁠
Ingredients:⁠
1/2 cup baslamic vinegar⁠
1/2 cup water⁠
4-5 dates, pitted⁠
1 juice of 1 lemon
2 garlic cloves⁠
1 tsp Italian seasoning⁠
1/4 tsp salt (optional)⁠
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Steps:⁠
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Add to a blender or food processor and blend. It might take a minute to get all the dates chopped and blended. ⁠
Add to a glass container and store in the fridge for up to 5 days.⁠
⁠
Enjoy!⁠
⁠
What dressing would you like to see made plant-based next?

cleanfoodmama

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This Plant-based Balsamic Vinaigrette Dressing takes less than 10 minutes to make and is oil-free and free of refined sugars. ⁠ ⁠ You can whip up a quick batch and enjoy with your next salad or power bowl. ⁠ ⁠ Here is the recipe I use:⁠ ⁠ Balsamic Vinaigrette Dressing ⁠ Ingredients:⁠ 1/2 cup baslamic vinegar⁠ 1/2 cup water⁠ 4-5 dates, pitted⁠ 1 juice of 1 lemon 2 garlic cloves⁠ 1 tsp Italian seasoning⁠ 1/4 tsp salt (optional)⁠ ⁠ Steps:⁠ ⁠ Add to a blender or food processor and blend. It might take a minute to get all the dates chopped and blended. ⁠ Add to a glass container and store in the fridge for up to 5 days.⁠ ⁠ Enjoy!⁠ ⁠ What dressing would you like to see made plant-based next?

5 days ago

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1/15

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⁠ Today's the day! ⁠ ⁠ The first day of presentations for the HobbyScool Summit: Harvest to Table Edition and my presentation on How To Make Delicious and Nutritious Plant-Based Power Bowls Using Garden Ingredients is LIVE!⁠ ⁠ There are so many amazing speakers that you will want to check out too. You will have 24 hours to watch them for FREE, but you have to register. I put a link in my bio where you can sign up. ⁠ ⁠ ⁠ I cannot wait for you to join us. ⁠ ⁣⁠ ⁠ ⁠ ⁠

3 weeks ago

View on Instagram |

2/15

You might remember I shared earlier this month I will be a guest speaker at the upcoming Harvest to Table Virtual Summit starting Tuesday.⁠
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I will be sharing on How To Make Delicious and Nutritious Plant-Based Power Bowls Using Garden Ingredients. ⁠
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One of my favorite things to add to a Plant-Based Power Bowl is chickpeas or also known as garbanzo beans. Chickpeas are packed with vitamins and minerals including iron and magnesium and are a rich source of plant protein. ⁠
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I love making a batch of Instant Pot Chickpeas to enjoy throughout the week. ⁠
⁠
⁠
And to share a little secret with you, I will be using chickpeas in the Empowered Power Bowl I will be showing you step-by-step how to make at the Summit. ⁠
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Here is my Instant Pot Chickpea (Garbanzo Bean) Recipe so you can make your own.⁠
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Instant Pot Chickpeas (Garbanzo Beans)⁠
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Ingredients:⁠
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1 Pound Dry Garbanzo Beans⁠
⁠
3 Cups Water⁠
⁠
Directions:⁠
⁠
1. Start by rinsing and sorting your garbanzo beans. Discard any stones or debris.⁠
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2. Place the garbanzo beans in the Instant Pot and add enough water to cover them by 1 inch (approx. 3 cups)⁠
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3. Secure the lid and set the valve to sealing. Select Manual/Pressure Cook and set the timer for 30 minutes.⁠
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4. When the timer is done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.⁠
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5. Drain the beans and season as desired and Enjoy!⁠
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My summit presentation will begin on Tuesday, March 14th at 9am EST ⁠
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All the presentations will be free to watch for 24 hours, so be sure to check out the speaker lineup so you do not miss the ones you are most interested in.⁠
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You can attend the summit absolutely free, but you have to register. ⁠
⁠
⁠
You can Register for your free ticket in my bio. ⁠
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We have also put together a huge bundle of products from our speakers. Things like courses, ebooks, and more. (Not to mention lifetime access to all the summit presentations!) ⁠
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You can choose to grab the HobbyScool VIP All-Access pass at any time (link in my bio) but it is completely optional. ⁠
⁠
⁠
⁠
I look forward to having you join me on Tuesday to help you get more plants into your life!⁠
⁠
⁠
⁠

cleanfoodmama

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You might remember I shared earlier this month I will be a guest speaker at the upcoming Harvest to Table Virtual Summit starting Tuesday.⁠ ⁠ I will be sharing on How To Make Delicious and Nutritious Plant-Based Power Bowls Using Garden Ingredients. ⁠ ⁠ ⁠ One of my favorite things to add to a Plant-Based Power Bowl is chickpeas or also known as garbanzo beans. Chickpeas are packed with vitamins and minerals including iron and magnesium and are a rich source of plant protein. ⁠ ⁠ I love making a batch of Instant Pot Chickpeas to enjoy throughout the week. ⁠ ⁠ ⁠ And to share a little secret with you, I will be using chickpeas in the Empowered Power Bowl I will be showing you step-by-step how to make at the Summit. ⁠ ⁠ ⁠ Here is my Instant Pot Chickpea (Garbanzo Bean) Recipe so you can make your own.⁠ ⁠ Instant Pot Chickpeas (Garbanzo Beans)⁠ ⁠ Ingredients:⁠ ⁠ 1 Pound Dry Garbanzo Beans⁠ ⁠ 3 Cups Water⁠ ⁠ Directions:⁠ ⁠ 1. Start by rinsing and sorting your garbanzo beans. Discard any stones or debris.⁠ ⁠ 2. Place the garbanzo beans in the Instant Pot and add enough water to cover them by 1 inch (approx. 3 cups)⁠ ⁠ 3. Secure the lid and set the valve to sealing. Select Manual/Pressure Cook and set the timer for 30 minutes.⁠ ⁠ 4. When the timer is done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.⁠ ⁠ 5. Drain the beans and season as desired and Enjoy!⁠ ⁠ ⁠ ⁠ My summit presentation will begin on Tuesday, March 14th at 9am EST ⁠ ⁠ All the presentations will be free to watch for 24 hours, so be sure to check out the speaker lineup so you do not miss the ones you are most interested in.⁠ ⁠ You can attend the summit absolutely free, but you have to register. ⁠ ⁠ ⁠ You can Register for your free ticket in my bio. ⁠ ⁠ We have also put together a huge bundle of products from our speakers. Things like courses, ebooks, and more. (Not to mention lifetime access to all the summit presentations!) ⁠ ⁠ You can choose to grab the HobbyScool VIP All-Access pass at any time (link in my bio) but it is completely optional. ⁠ ⁠ ⁠ ⁠ I look forward to having you join me on Tuesday to help you get more plants into your life!⁠ ⁠ ⁠ ⁠

3 weeks ago

View on Instagram |

3/15

I am excited to share about a virtual summit that I have been asked to speak at this month.

The Harvest to Table Summit hosted by @hobbyscool will take place on March 14th and 15th.

This free event features 20+ speaker presentations that will cover topics from how to start your garden, composting to improve your garden's soil, quick tips for year-round gardening and so much more!

I will be presenting on How to make a Power Bowl using Garden Ingredients like this one.

Here is a link that you can use to get your Free ticket.

https://programs.hobbyscool.com/harvest-table-registration/?affiliate=cleanfoodmama

I look forward to having you join me!

cleanfoodmama

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I am excited to share about a virtual summit that I have been asked to speak at this month. The Harvest to Table Summit hosted by @hobbyscool will take place on March 14th and 15th. This free event features 20+ speaker presentations that will cover topics from how to start your garden, composting to improve your garden's soil, quick tips for year-round gardening and so much more! I will be presenting on How to make a Power Bowl using Garden Ingredients like this one. Here is a link that you can use to get your Free ticket. https://programs.hobbyscool.com/harvest-table-registration/?affiliate=cleanfoodmama I look forward to having you join me!

4 weeks ago

View on Instagram |

4/15

Have you ever wanted to grow your own food?⁠
⁠
I am excited to share registration is now open for the @hobbyscool Harvest to Table Summit that kicks off on March 14th and 15th. ⁠
⁠
⁠
This free virtual event features 20+ speaker presentations that will cover topics from how to start your own garden, composting to improve your garden's soil, quick tips for year round gardening and so much more! ⁠
⁠
I will be presenting on How to make a Plant-Based Power Bowl using Garden Ingredients like this one. ⁠
⁠
Here is a link (and one in my bio) you can use to get your Free ticket. ⁠
⁠
Whose excited? I know I am! ⁠
⁠
https://programs.hobbyscool.com/harvest-table-registration/?affiliate=cleanfoodmama

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Have you ever wanted to grow your own food?⁠ ⁠ I am excited to share registration is now open for the @hobbyscool Harvest to Table Summit that kicks off on March 14th and 15th. ⁠ ⁠ ⁠ This free virtual event features 20+ speaker presentations that will cover topics from how to start your own garden, composting to improve your garden's soil, quick tips for year round gardening and so much more! ⁠ ⁠ I will be presenting on How to make a Plant-Based Power Bowl using Garden Ingredients like this one. ⁠ ⁠ Here is a link (and one in my bio) you can use to get your Free ticket. ⁠ ⁠ Whose excited? I know I am! ⁠ ⁠ https://programs.hobbyscool.com/harvest-table-registration/?affiliate=cleanfoodmama

4 weeks ago

View on Instagram |

5/15

When I say I love creating a dish around my favorite plant foods, this is what I am talking about.

Just check out those beautiful colors!

Not only are they beautiful, but they are also a delicious and nutritious way to enjoy a dish that provides your body with lots of vitamins and minerals it needs.

Next month I am honored to be a guest speaker at an upcoming online Gardening and Healthy cooking Summit where I will share tips and step-by-step instructions on how to create amazing plant-based Power Bowl dishes your whole family can enjoy.

Keep an eye out starting March 1st on my page to find out how you can get your free ticket to the summit.

cleanfoodmama

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When I say I love creating a dish around my favorite plant foods, this is what I am talking about. Just check out those beautiful colors! Not only are they beautiful, but they are also a delicious and nutritious way to enjoy a dish that provides your body with lots of vitamins and minerals it needs. Next month I am honored to be a guest speaker at an upcoming online Gardening and Healthy cooking Summit where I will share tips and step-by-step instructions on how to create amazing plant-based Power Bowl dishes your whole family can enjoy. Keep an eye out starting March 1st on my page to find out how you can get your free ticket to the summit.

1 month ago

View on Instagram |

6/15

This past week I have enjoyed sharing some of our favorite plant-based sweet potato recipes, ways to make them, and their health benefits. ⁠
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I thought I would add one last recipe and my favorite way to make them and batch cook, so I have them to add to my salads, power bowls, soups, or just to eat them on the go.⁠
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Here is my Roasted Sweet Potato Recipe below. ⁠
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2 large sweet potatoes, diced (you can choose any kind of sweet potato). ⁠
1 tbsp veggie broth or water⁠
1 tsp onion powder⁠
1 tsp garlic powder⁠
1/2 tsp paprika⁠
1/2 tsp dried sweet basil⁠
1/2 tsp oregano or italian seasoning⁠
1/4 tsp Sea Salt (optional)⁠
1/4 tsp Black Pepper⁠
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Directions:⁠
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone.⁠
⁠
Cut sweet potatoes into 1 inch cubes.⁠
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Add the sweet potatoes to medium bowl, sprinkle with onion powder, garlic powder, paprika, basil, oregano, salt(optional), and pepper. Toss until spices are have fully coated the potatoes. You can add in your broth or water to help mix them together.⁠
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Spread onto parchment or silicone lined baking sheet.⁠
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Bake for 20 minutes, flip the potatoes, bake an additional 10 minutes, or until potatoes are roasted. Remove from oven, let cool.⁠
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Notes:⁠
If you are looking to batch cook them, and need additional servings, you can just double or triple your ingredients. You might need to bake them on separate baking sheets. My suggestion would be to bake one sheet at a time to ensure they bake evenly.⁠
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You can use any spices you would like, these just happen to be some of my favorites. I have also found that if I boil them first, then pat them down to get the excess water off of them, then add them to the bowl and mix in the spices and bake them that they turn out to be a little crispier.⁠
⁠
Enjoy!⁠
⁠
What plant food should I showcase this next week?

cleanfoodmama

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This past week I have enjoyed sharing some of our favorite plant-based sweet potato recipes, ways to make them, and their health benefits. ⁠ ⁠ I thought I would add one last recipe and my favorite way to make them and batch cook, so I have them to add to my salads, power bowls, soups, or just to eat them on the go.⁠ ⁠ Here is my Roasted Sweet Potato Recipe below. ⁠ ⁠ ⁠ 2 large sweet potatoes, diced (you can choose any kind of sweet potato). ⁠ 1 tbsp veggie broth or water⁠ 1 tsp onion powder⁠ 1 tsp garlic powder⁠ 1/2 tsp paprika⁠ 1/2 tsp dried sweet basil⁠ 1/2 tsp oregano or italian seasoning⁠ 1/4 tsp Sea Salt (optional)⁠ 1/4 tsp Black Pepper⁠ ⁠ ⁠ Directions:⁠ Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone.⁠ ⁠ Cut sweet potatoes into 1 inch cubes.⁠ ⁠ Add the sweet potatoes to medium bowl, sprinkle with onion powder, garlic powder, paprika, basil, oregano, salt(optional), and pepper. Toss until spices are have fully coated the potatoes. You can add in your broth or water to help mix them together.⁠ ⁠ Spread onto parchment or silicone lined baking sheet.⁠ ⁠ Bake for 20 minutes, flip the potatoes, bake an additional 10 minutes, or until potatoes are roasted. Remove from oven, let cool.⁠ ⁠ Notes:⁠ If you are looking to batch cook them, and need additional servings, you can just double or triple your ingredients. You might need to bake them on separate baking sheets. My suggestion would be to bake one sheet at a time to ensure they bake evenly.⁠ ⁠ You can use any spices you would like, these just happen to be some of my favorites. I have also found that if I boil them first, then pat them down to get the excess water off of them, then add them to the bowl and mix in the spices and bake them that they turn out to be a little crispier.⁠ ⁠ Enjoy!⁠ ⁠ What plant food should I showcase this next week?

1 month ago

View on Instagram |

7/15

I have loved sharing all my favorite ways to enjoy sweet potatoes with you this week.

Today's lunch happened to be another favorite way to enjoy sweet potatoes by adding them to our pasta dish and of course, we left a few extra to add to our salad.

Sweet potatoes can also be enjoyed in other dishes including soups, stews, and casseroles.

And they can also be pureed and blended into smoothies, sauces, and desserts.

What is your favorite way to enjoy them?

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I have loved sharing all my favorite ways to enjoy sweet potatoes with you this week. Today's lunch happened to be another favorite way to enjoy sweet potatoes by adding them to our pasta dish and of course, we left a few extra to add to our salad. Sweet potatoes can also be enjoyed in other dishes including soups, stews, and casseroles. And they can also be pureed and blended into smoothies, sauces, and desserts. What is your favorite way to enjoy them?

1 month ago

View on Instagram |

8/15

Have you tried Sweet Potato Toast?

When I saw this a few years ago, I was excited to try it.

There are so many toppings you can add. Here are a few suggestions.

🌱Spices, including nutmeg, cinnamon, ginger, cayenne

🌱Raspberries, gooseberries, blackberries, strawberries, blueberries, bananas and dates

🌱Ground flax seeds or hulled hemp seeds

🌱Sunflower, cashew, almond, walnut, or peanut butter

🌱 Tomatoes, cucumber, carrot, or any other raw vegetable

Toaster Method:
Slice your sweet potatoes, about 1cm thick.
Let it warm up a bit before popping the sweet potatoes in.

It takes about 15 minutes. Top with your favorite toppings and enjoy!

Standard Oven Method

Allow it to warm up by pre-heating it to 400°F

Place the sweet potato slices onto a baking sheet covered with non-stick parchment paper and allow them to brown gently – turn them over when sufficiently browned on one side to continue to cook on the other side.

Top with your choice of ingredients and enjoy!

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Have you tried Sweet Potato Toast? When I saw this a few years ago, I was excited to try it. There are so many toppings you can add. Here are a few suggestions. 🌱Spices, including nutmeg, cinnamon, ginger, cayenne 🌱Raspberries, gooseberries, blackberries, strawberries, blueberries, bananas and dates 🌱Ground flax seeds or hulled hemp seeds 🌱Sunflower, cashew, almond, walnut, or peanut butter 🌱 Tomatoes, cucumber, carrot, or any other raw vegetable Toaster Method: Slice your sweet potatoes, about 1cm thick. Let it warm up a bit before popping the sweet potatoes in. It takes about 15 minutes. Top with your favorite toppings and enjoy! Standard Oven Method Allow it to warm up by pre-heating it to 400°F Place the sweet potato slices onto a baking sheet covered with non-stick parchment paper and allow them to brown gently – turn them over when sufficiently browned on one side to continue to cook on the other side. Top with your choice of ingredients and enjoy!

1 month ago

View on Instagram |

9/15

Remember that sweet potato burrito bowl I shared earlier in the week, well here is another way to enjoy the same recipe, except in burrito wrap or taco shell. ⁠
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The key is to roast the sweet potatoes before adding them to the remaining ingredients to ensure that they have cooked enough to make them soft and allows them to cook together with the spices to ensure you are getting the most flavor from this dish.⁠
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Make it even better and add our Plant-based Cilantro Lime Crema as a dressing on top.⁠
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Here is a link to both Taco recipe and the Cilantro Lime Crema Recipe⁠
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https://cleanfoodmama.com/sweet-potato-and-black-bean-tacos/⁠
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Enjoy!

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Remember that sweet potato burrito bowl I shared earlier in the week, well here is another way to enjoy the same recipe, except in burrito wrap or taco shell. ⁠ ⁠ The key is to roast the sweet potatoes before adding them to the remaining ingredients to ensure that they have cooked enough to make them soft and allows them to cook together with the spices to ensure you are getting the most flavor from this dish.⁠ ⁠ Make it even better and add our Plant-based Cilantro Lime Crema as a dressing on top.⁠ ⁠ Here is a link to both Taco recipe and the Cilantro Lime Crema Recipe⁠ ⁠ https://cleanfoodmama.com/sweet-potato-and-black-bean-tacos/⁠ ⁠ ⁠ Enjoy!

1 month ago

View on Instagram |

10/15

There are so many ways to enjoy sweet potatoes and since I decided to dedicate my posts this week to sweet potatoes, I wanted to share another one of my favorite ways to enjoy them and share some more health benefits of this amazing food.

Sweet Potato and Red Bean Power Bowl

Ingredients

2 Cups Baby Spinach

1/2 Cup Sweet Potatoes, chopped, cooked, and cooled

1/2 Cup Red Beans, rinsed, drained, and cooked

1/2 cup Peas, cooked, cooled
1/4 English Cucumber, sliced
1/4 Celery Stalk, chopped
1/2 Cup Red Cabbage, sliced
1/4 Cup Red onions, diced
1/4 Orange Bell Pepper, chopped

3 Cauliflower Florets

1/4 Cup Mushrooms, Sliced

1/2 Cup Cilantro, leaves only, chopped

1/2 Avocado, peeled and pitted.

2 TBSP Pumpkin Seeds
1 TBSP Nutritional Yeast
1 TSP Oregano
1 TSP Black Pepper

Instructions

If using canned beans then prepare them on medium-low in a saucepan until cooked, remove from heat, drain the water, and set aside

If cooking dry beans, cook them in the Instant Pot with at least enough water to cover them and then some. Cook on high for 25 minutes. Release the steam, let it cool, and using a slotted spoon scoop out the desired amount of beans and set aside.

In a separate small saucepan, add water, and chopped sweet potatoes, cook on high for about 10 min, reduce heat to medium-low, cook until soft, then remove from heat, drain the water, and set aside.
In a small saucepan, add water, and peas, cook on medium heat until soft, remove from heat, drain the water, and set aside.

To begin assembling the Power Bowl. Place the baby spinach bottom of the bowl, then place each of the ingredients around
the top of a layer of spinach.

Then add the cilantro to the
middle, add the half of avocado to one side of the dish, and sprinkle with the black pepper, sprinkle oregano over the sweet potatoes. And then sprinkle nutritional yeast over the entire dish, and serve.

Here is a link to the recipe on the blog.
https://cleanfoodmama.com/sweet-potato-and-red-bean-power-bowl/

Enjoy!

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There are so many ways to enjoy sweet potatoes and since I decided to dedicate my posts this week to sweet potatoes, I wanted to share another one of my favorite ways to enjoy them and share some more health benefits of this amazing food. Sweet Potato and Red Bean Power Bowl Ingredients 2 Cups Baby Spinach 1/2 Cup Sweet Potatoes, chopped, cooked, and cooled 1/2 Cup Red Beans, rinsed, drained, and cooked 1/2 cup Peas, cooked, cooled 1/4 English Cucumber, sliced 1/4 Celery Stalk, chopped 1/2 Cup Red Cabbage, sliced 1/4 Cup Red onions, diced 1/4 Orange Bell Pepper, chopped 3 Cauliflower Florets 1/4 Cup Mushrooms, Sliced 1/2 Cup Cilantro, leaves only, chopped 1/2 Avocado, peeled and pitted. 2 TBSP Pumpkin Seeds 1 TBSP Nutritional Yeast 1 TSP Oregano 1 TSP Black Pepper Instructions If using canned beans then prepare them on medium-low in a saucepan until cooked, remove from heat, drain the water, and set aside If cooking dry beans, cook them in the Instant Pot with at least enough water to cover them and then some. Cook on high for 25 minutes. Release the steam, let it cool, and using a slotted spoon scoop out the desired amount of beans and set aside. In a separate small saucepan, add water, and chopped sweet potatoes, cook on high for about 10 min, reduce heat to medium-low, cook until soft, then remove from heat, drain the water, and set aside. In a small saucepan, add water, and peas, cook on medium heat until soft, remove from heat, drain the water, and set aside. To begin assembling the Power Bowl. Place the baby spinach bottom of the bowl, then place each of the ingredients around the top of a layer of spinach. Then add the cilantro to the middle, add the half of avocado to one side of the dish, and sprinkle with the black pepper, sprinkle oregano over the sweet potatoes. And then sprinkle nutritional yeast over the entire dish, and serve. Here is a link to the recipe on the blog. https://cleanfoodmama.com/sweet-potato-and-red-bean-power-bowl/ Enjoy!

2 months ago

View on Instagram |

11/15

This week I decided to dedicate to Sweet Potatoes. ⁠
⁠
⁠
Not only because it happens to be one of my favorite foods, but there are so many health benefits to eating sweet potatoes and with this being heart health month, I wanted to take some time to share about this amazing food. ⁠
⁠
Yesterday I posted one of my favorite ways to eat them by adding them to a salad. ⁠
⁠
Today, I am sharing one of my favorite ways to enjoy sweet potatoes for a Taco Tuesday Dish and that is our Sweet Potato and Black Bean Burrito Bowl. Loaded with lots of wonderful plant foods, there is just something delicous about combining sweet potatoes and black beans that makes this dish even more delicious. ⁠
⁠
Did you know that sweet potatoes are a great source of fiber with 6.6 grams of fiber in one cup of sweet potaotes making them a great food to help keep you feeling fuller longer while providing you with vitamins and minerals. ⁠
⁠
Link in my bio to get the recipe to this dish and additional information on the health benefits of sweet potatoes. ⁠
⁠
What is your favorite way to enjoy sweet potatoes?⁠
⁠

cleanfoodmama

•

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This week I decided to dedicate to Sweet Potatoes. ⁠ ⁠ ⁠ Not only because it happens to be one of my favorite foods, but there are so many health benefits to eating sweet potatoes and with this being heart health month, I wanted to take some time to share about this amazing food. ⁠ ⁠ Yesterday I posted one of my favorite ways to eat them by adding them to a salad. ⁠ ⁠ Today, I am sharing one of my favorite ways to enjoy sweet potatoes for a Taco Tuesday Dish and that is our Sweet Potato and Black Bean Burrito Bowl. Loaded with lots of wonderful plant foods, there is just something delicous about combining sweet potatoes and black beans that makes this dish even more delicious. ⁠ ⁠ Did you know that sweet potatoes are a great source of fiber with 6.6 grams of fiber in one cup of sweet potaotes making them a great food to help keep you feeling fuller longer while providing you with vitamins and minerals. ⁠ ⁠ Link in my bio to get the recipe to this dish and additional information on the health benefits of sweet potatoes. ⁠ ⁠ What is your favorite way to enjoy sweet potatoes?⁠ ⁠

2 months ago

View on Instagram |

12/15

Let's talk sweet potatoes. If you have seen my posts, you know they happen to be one of my favorite foods.

One of my favorite ways to enjoy them is by adding them to a salad. I cook them and then let them cool before I add them to the salad.

I don't feel like my day is complete without eating a sweet potato at least once a day.

They are not only delicious, but they are also one of the most nutritious foods there is.

Did you know that one cup of sweet potatoes can provide you with 6.6 grams of fiber and 4 grams of protein and 65% of the daily recommended Vitamin C?

The fiber and antioxidant properties of sweet potatoes help promote gut health. Those that are of the orange or purple variety help protect your body from free radicals that can damage your DNA and trigger inflammation.

Link in my bio for more information and the health benefits of sweet potatoes.

What is your favorite way to enjoy them?

cleanfoodmama

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Let's talk sweet potatoes. If you have seen my posts, you know they happen to be one of my favorite foods. One of my favorite ways to enjoy them is by adding them to a salad. I cook them and then let them cool before I add them to the salad. I don't feel like my day is complete without eating a sweet potato at least once a day. They are not only delicious, but they are also one of the most nutritious foods there is. Did you know that one cup of sweet potatoes can provide you with 6.6 grams of fiber and 4 grams of protein and 65% of the daily recommended Vitamin C? The fiber and antioxidant properties of sweet potatoes help promote gut health. Those that are of the orange or purple variety help protect your body from free radicals that can damage your DNA and trigger inflammation. Link in my bio for more information and the health benefits of sweet potatoes. What is your favorite way to enjoy them?

2 months ago

View on Instagram |

13/15

It's #nationalpizzaday.

One of my favorite things to make with my family is a plant-based pizza. It is such a great way to get in more plant foods and we get to have fun choosing our favorite toppings.

Last week we made a sweet potato and butternut squash pizza, an oil-free pesto and tomatoes, and this veggie pizza made on top of our favorite plant-based pizza crust by @goplantstrong

So delicious and so nutritious.

What are your favorite plant-based pizza toppings?

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It's #nationalpizzaday. One of my favorite things to make with my family is a plant-based pizza. It is such a great way to get in more plant foods and we get to have fun choosing our favorite toppings. Last week we made a sweet potato and butternut squash pizza, an oil-free pesto and tomatoes, and this veggie pizza made on top of our favorite plant-based pizza crust by @goplantstrong So delicious and so nutritious. What are your favorite plant-based pizza toppings?

2 months ago

View on Instagram |

14/15

I get asked what are some of the dishes that I eat in a day that have helped me on my journey. ⁠
⁠
One of them is salads. I love them and love that there are so many different ways to create them. They are such a versatile dish, and one that doens't have to be boring. ⁠
⁠
Here is my lunch from today. I made the main salad the other day and includes salad mix, tomatoes, cucumbers, bell peppers, onions, microgreens, shredded carrots, and topped it with some sweet potatoes and brown rice (that was leftover from dinner). And yes the sweet potatoes and rice are cold (just how I like them on a salad). ⁠
⁠
It gives me all the fresh veggies I love and adds in some grains and healthy carbs to keep me feeling full.⁠
And topped it with our french oil-free dressing made using dates (Link to the recipe is in my bio).⁠
⁠
This is just one of the dishes I have enjoyed this past year as I have been focusing more on lower fat plant foods. In the beginning of my plant-based journey, I focused just on getting in plant foods, but I found that in order for me to reach the last of my weight goals, I had to pay more attention to how much fat I was getting in my diet. I still enjoy nuts, seeds, and avocados, but I am more mindful of eating them. ⁠
⁠
I am working on putting together a plant-based coaching program to help other women who are embarking on their health journeys and would love to know what are some other things you would find helpful in your journey?

cleanfoodmama

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I get asked what are some of the dishes that I eat in a day that have helped me on my journey. ⁠ ⁠ One of them is salads. I love them and love that there are so many different ways to create them. They are such a versatile dish, and one that doens't have to be boring. ⁠ ⁠ Here is my lunch from today. I made the main salad the other day and includes salad mix, tomatoes, cucumbers, bell peppers, onions, microgreens, shredded carrots, and topped it with some sweet potatoes and brown rice (that was leftover from dinner). And yes the sweet potatoes and rice are cold (just how I like them on a salad). ⁠ ⁠ It gives me all the fresh veggies I love and adds in some grains and healthy carbs to keep me feeling full.⁠ And topped it with our french oil-free dressing made using dates (Link to the recipe is in my bio).⁠ ⁠ This is just one of the dishes I have enjoyed this past year as I have been focusing more on lower fat plant foods. In the beginning of my plant-based journey, I focused just on getting in plant foods, but I found that in order for me to reach the last of my weight goals, I had to pay more attention to how much fat I was getting in my diet. I still enjoy nuts, seeds, and avocados, but I am more mindful of eating them. ⁠ ⁠ I am working on putting together a plant-based coaching program to help other women who are embarking on their health journeys and would love to know what are some other things you would find helpful in your journey?

2 months ago

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