Happy New Year! I hope everyone had a great start to this year and is feeling refreshed and ready for some healthy changes. I brought 2016 in down south, surrounded by amazing friends and basking in the warmth while eating delicious fruits and vegetables. Upon coming back to the Northeast I found myself in a little bit of a food slump. I wanted that freshness again and had to adjust to the cold winter temperatures. And wow, it has become frosty!

Often we don't realize how the weather effects our eating habits. Our bodies crave the comfort of heavier foods when it is cold outside so although a few days ago I was enjoying salads and papayas I did have to make an adjustment.

That being said, I wasn't ready to give up the sweetness of the south just yet and employed some honey and sweet potatoes to increase my bellies happiness. In reality, I was inspired to use honey by a chef friend who gave me the most delightful french inspired snack while in Florida. When on vacation, a little indulgence is necessary and mine came in the form of a baguette topped with french butter, honey, and grey sea salt. When I tell you that my mouth is still watering for that scrumptious bite I am serious! Now since butter and bread are not included in my everyday palate, the treat was that much more special.

The combination of sweet potatoes, chipotle, and honey is divine. I love sweet potatoes for their heartiness but sometimes they can be a pain to make. I coated these in the chipotle pepper, threw them into a pan with some olive oil in order to brown them, and then flash steamed them in order to cook them quickly. At the last minute I threw in a little honey to caramelize them. Combines with the quinoa, onions, kale, goat cheese and cashews this meal was not only healthy but also hearty and got me back on track! Leave a comment to let me know how you enjoyed it!

Honey Roasted Chipotle Sweet Potatoes with Goat Cheese, Kale, and Quinoa

Serves 2

1 cup Water + 1/4 cup for the sweet potatoes

1/2 cup Quinoa

2 Sweet Potatoes, peeled and cubed

1 tbs Chipotle Pepper

1 tsp Pink Himalayan Sea Salt

3 tbs Olive Oil

1 tbs Honey

1 small Onion, Sliced

1 cup Kale, chopped

1 tbs Crumbled Goat Cheese

1 tbs crushed Cashews

In a medium sized pot add 1 cup of water and the Quinoa, bring to a boil. Reduce heat and simmer, covered for 15 minutes or until all of the water is absorbed.

Meanwhile, take the cubed sweet potato and toss it with the sea salt and chipotle pepper. Heat 2 tbs of olive oil in a saute pan. Once hot add the sweet potatoes and cook, covered for 10 minutes, stirring every few minutes so that all sides brown.

Heat the remaining 1 tbs of olive oil in another small saute pan until shimmering. Add the onion, stirring often until starting to brown, add the kale, tossing to coat and cook for 1 minute or until it has turned bright green. Remove from heat and place off to the side.

Once the sweet potato has browned on all sides, add 1/4 cup of water to the pan and cover immediately in order to flash steam. Potatoes will be done when a fork is easily inserted and all of the water is gone. Add the honey and toss to coat, cooking or another 30 seconds.

Divide the quinoa between 2 plates. Top with the kale and onion mixture and honeyed sweet potatoes. Crumble the goat cheese over top as well as a few crushed cashews. Enjoy and Healthy Eating!