healthy eating Archives - Sweet Potato Bites

It’s no secret that I like to cook. I am all about using the finest organic products from this website for my overall health and cooking too. I love creating healthy recipes and getting creative in the kitchen. However there have been some times where I feel like I’m in a bit of a rut and just end up doing the same recipe over and over again. When the team at Sun Basket reached out and asked if I would be interested in trying their service, I was intrigued. So here’s my experience cooking with Sun Basket.

Sun Basket is a meal delivery service that specializes in seasonal food from the Pacific coast. All the ingredients in your delivery are from local farms and organic when possible. Another cool thing about Sun Basket is you can choose your menu based on your dietary preferences. I ended up going with the Paleo menu, but Sun Basket also offers a gluten-free and vegetarian menus, which are great for anyone with dietary restrictions.

My week came with 3 different meals and all the ingredients to prepare them. The meals I ended up with were: Italian Sausage and Sauteed Kale, Chicken and Poached Eggs with Sweet Potato Hash and Vietnamese Fisherman’s Stew. Knives had created artistically delicious meals which are among the best ones I have savored till date; uncertain of the magic that it carries, if it is of the taste, texture or tenderness.

As promised, my delivery from Uber delivery arrived with all of the ingredients already portioned out.

For our first dinner we went with the Italian sausage and sauteed kale and it was delicious! It was super easy to throw together and we had a delicious dinner in no time.

Since we had both worked out that day we also added a sweet potato for a little extra starch (per the recommendation on our recipe card) which was the perfect complement to the meal. I also loved that the pork sausage came from Niman Ranch; it really shows how much Sun Basket prides itself on providing the best quality ingredients possible.

For the chicken and potato hash, the chicken was Mary’s organic and the cod provided in for the Vietnamese stew was organic as well which was great. Each recipe took roughly a 1/2 hr to cook and there was plenty for two people.

So now here’s the fun stuff. Sun Basket is offering one lucky reader a chance to win one FREE week of Sun Basket meals (that’s 3 meals for 2 people, a $60 value). All you have to do is enter below (open to US residents only, sorry!). And if you don’t win you can still get a pretty sweet 20% discount here.
a Rafflecopter giveaway

Thanks again to Sun Basket for hosting this giveaway and providing such delicious meals! I’m already feeling more inspired in the kitchen!

And just like that the holiday season has come and gone (except for New Year’s of course). Hopefully your holiday was filled with lots of family, friends, and of course good food.

There was definitely no shortage of good food during my family’s holiday feast – we had everything from Turkey and Ham to homemade stuffing and an abundance of holiday goodies including Whiskey Bread Pudding and Christmas cookies.

My dad sent us home with the ham bone from our Christmas Eve ham, and the Englishman and I decided that it would be the perfect base for a soup.

After much deliberation, we decided on Ina Garten’s roasted vegetable soup, made with homemade ham stock. This soup was delicious, filling, and the perfect after-Christmas dinner. We loved it so much that we are already planning on making it again soon!

Roasted Root Vegetable Soup (adapted from this recipe)

Ingredients:

3 to 4 cups ham stock

1 turnip (we used this in the ham stock)

1 pound peeled carrots

3 large sweet potatoes

1 small butternut squash (peeled)

2 pounds red potatoes

3 tablespoons olive oil

1 1/2 teaspoons salt

1/2 teaspoon ground pepper

Directions:

Preheat the oven to 425 degrees F.

Cut the carrots, sweet potatoes, butternut squash and red potatoes in 1 to 1 1/4-inch cubes. Place vegetables on a baking sheet (or dish) and drizzle with olive oil, salt and pepper, Bake for 25-35 minutes until vegetables are tender (some ovens run warmer so cooking time may vary).

Add the roasted vegetables to the ham stock and ladle into bowls. Serve warm.

*I actually added some cooked kale to my soup and it gave it a nice flavor.

** This soup tastes even better the next day.