The Whole Smiths Real Food Every Day: Healthy Recipes to Keep Your Family Happy Throughout the Week

Chicken and Pesto-Stuffed Sweet Potatoes from THE WHOLE SMITHS REAL FOOD EVERY DAY

Serves 4 • Gluten-Free • Grain-Free • Paleo

Have you ever had pesto and sweet potato together? Do you have any idea how well the garlic-y basil pairs against the sweet flesh of a sweet potato? Well, you’re about to. This recipe is one you’ll look at once and then be able to make on your own, over and over again. It’s that simple and delicious.

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, Until soft and tender.

While the sweet potatoes are baking, in a medium skillet over high heat, heat the avocado oil. When the oil is hot, add the cherry tomatoes and sear them on one side for 1 to 2 minutes. Gently shake the pan and sear the other side for 1 to 2 minutes. Set aside.

Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh.

Add 1 tablespoon of the butter to each sweet potato half and sprinkle each with ½ teaspoon of the flaky sea salt.

Top each sweet potato half with ½ cup of the chicken and ¼ cup of the pesto. Divide the tomatoes evenly on top and serve.

Ingredients

Vegan Pesto from THE WHOLE SMITHS REAL FOOD EVERY DAY

Makes about 2 cups • Dairy-Free • Gluten-Free • Grain-Free • Paleo • Vegan • Vegetarian

I used to think you couldn’t make a delicious pesto without Parmesan. I mean, doesn’t cheese make everything better? Well, as it turns out, it doesn’t. You don’t need cheese to make a delicious pesto. In lieu of cheese, I use some salted cashews—I find they mimic the taste of the traditional Parmesan perfectly: slightly nutty, sweet, and salty. Boom: vegan pesto.

Combine the basil, garlic, olive oil, cashews, pine nuts, and salt in a blender or food processor. Blend on high speed for 10 to 15 seconds, until the nuts are broken down and the pesto is well combined but still has some texture.

Store in an airtight container in the refrigerator for up to 1 week. You can also freeze it in an ice cube tray for up to 6 months and pop out the frozen pesto cubes as needed.

TIP: To toast pine nuts, heat a small skillet over medium heat. When the pan is hot, add the pine nuts and toast, stirring them frequently, until they are golden brown, 1 to 2 minutes. Keep an eye on them, as they can burn quickly! Remove them from the pan as soon as they are done and let cool.

Ingredients