Bored this winter - try some new recipes inspired by heritage diets – Dr Wendy Davis ND

Bored this winter - try some new recipes inspired by heritage diets


Sweet Potato Toast

These sweet potato toast with walnuts are a gluten-free take on the traditional avocado toast, using sweet potato slices instead of bread. With  added protein from the walnuts and a bit of warming heat from the red pepper flakes these are a great option for breakfast, lunch or a mid-afternoon snack.

Ingredients

  • 2 sweet potatoes
  • 2 avocados, thinly sliced
  • 1/2 cup walnuts, diced
  • 1-1/2 teaspoon red pepper flakes, plus more if desired
  • 4 teaspoon extra-virgin olive oil
  • 3/4 teaspoon flaky salt

Instructions

  1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. 
  2. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
  3. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
  4. For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
  5. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado.
  6. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

Crispy Fish Tacos

These tacos are versatile and delicious. Feel free to add any additional toppings that may tickly your tongue.

Ingredients

  • 1 pound white fish (such as cod, mahi mahi, or tilapia)
  • 2/3 cup whole wheat (or gluten free) panko-style breadcrumbs
  • 1 egg
  • ½ teaspoon salt, divided
  • ¼ cup olive oil
  • 2 cups thinly sliced red cabbage (yield from about ¼ head of cabbage)
  • 1 cup plain Greek yogurt (or almond or coconut yogurt)
  • Juice of 2 limes
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 8 small whole grain corn tortillas, warmed (or corn tortillas)
  • ¼ cup fresh pico de gallo (or salsa of choice)

Instructions

  1. Heat a large skillet over medium heat.
  2. Slice the fish into 8 or more thin strips. Evenly pour the breadcrumbs onto a large plate, and then whisk the egg in a small bowl. Take each strip of fish and dip it into the bowl of egg until coated (so that the breading will stick), then gently press into the breadcrumbs until coated on all sides. Repeat with remaining strips of fish.
  3. Add the olive oil to the skillet and swirl to coat. Gently place each breaded fish piece into the skillet making sure that none overlap, and evenly sprinkle ¼ teaspoon of the salt over the fish in the skillet. Cook, undisturbed, for 5 minutes, until the bottom is golden brown. Flip each piece over and cook for another 5 minutes, until golden and the fish is fully cooked through. Turn off heat.
  4. While the fish is cooking, make the cilantro lime yogurt sauce. Whisk together the Greek yogurt, lime juice, cilantro, cumin, and ¼ teaspoon salt into a small bowl.
  5. To assemble the tacos, top each tortilla with a generous scoop of cabbage, a dollop of the cilantro lime yogurt lime sauce, and a piece of cooked fish. Garnish with pico de gallo or salsa before serving.