Stuffed Sweet Potato

Grilled Chipotle Chicken Stuffed Sweet Potatoes Serves: 2 1-2 chicken thighs, depending on size 2 T. 100% pure avocado oil   1 T. smoked paprika 1 t. ground chipotle pepper (or more if you like spicy!) 2 t. cinnamon 1 T. garlic salt 1 t. black pepper -------------------  2 sweet potatoes, baked (45 min - 1 hr at 450F) 1 c. kale, chopped 1/2 bell pepper, chopped 1 T. EVOO squeeze of fresh lemon juice sea salt & pepper, to taste handful pepitas, lightly toasted (optional for garnish, use whatever nut/seed you have handy) Directions:  Preheat your grill to medium-high heat.  Coat the chicken breasts liberally with avocado oil.  Season evenly with paprika, chipotle, cinnamon, garlic salt, and pepper.  Allow to sit for 10-15 minutes before moving to the grill.   Grill for 5-10 minutes per side (depending on size of chicken thighs and what type of grill you're using) or until grill marks show.  Set aside to rest and come to room temperature.  Once cooled, shred chicken using 2 forks held back to back, like this.   When the chicken is grilling, chop your kale and bell pepper and add to a large bowl.  Mix EVOO, lemon juice, sea salt, and pepper in and massage lightly with your fingers to soften the kale.  Add the shredded chicken in and toss well. To assemble, slice the sweet potatoes open lengthwise and mash the insides slightly.  Scoop large spoonfuls of the chicken/kale mixture into the middle of each sweet potato.  Sprinkle with pepitas for garnish.  Then gobble it up, skins and all!  Can be served warm or at room temperature.     Want to make it less paleo?  Mix in black beans, crumbled feta, or cooked quinoa.

Savory Pork Muffins

Ingredients:
1 lb lean ground pork
3 egg whites
1 cup rolled oats
3/4 cup finely diced onion
2 ribs celery, finely diced
2 cloves garlic, finely diced
2 tsp ground black pepper
1 tsp red pepper flakes
1 tsp salt
1/2 tsp ground cumin
1/2 tsp thyme

Directions:

1. Preheat oven to 375°F.  
2. In a large bowl, thoroughly combine all ingredients.  
3. Divide mixture into 12 equal portions and place into lightly greased muffin cups.
4. Bake 30 minutes or until internal temperature reaches 160°F and tops are nicely browned.

Serve with fresh fruit and fat-reduced yogurt or a side salad.

Makes 12 muffins.

Chewy Chocolate Chip Cookies

I cant remember who asked for the recipe of the chewy chocolate chip cookies  but here it is:

This is the recipe followed, they say its the light version of it but I added 1/2 cup of mint chocolate chips instead of 4 oz.
http://www.ricardocuisine.com/recipes/5252-chewy-chocolate-chip-cookies 

Pumpkin Chocolate Chip Cookies

here is the recipe that I used for the cookies:  http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-cookies/

I did substitute the 1 cup of butter for 1 cup of coconut oil

Welcome

Welcome to the Sport Canada Recipe Exchange!

Whenever someone brings in a tasty treat, or a delicious smelling/looking lunch, there has always been the request for recipes.  This will be the forum to post all of these recipes.