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Reporting with Hills Pride

The Trailblazer

Reporting with Hills Pride

The Trailblazer

    Simple Spring Recipes

    Photo from YouTube
    Photo from YouTube

    Kale and Sweet Potato Quesadillas

    Personally, I’m not a huge fan of kale. But, with it being a superfood, I thought I should try to incorporate it more into my diet. I love this recipe because the sweet potato perfectly compliments (and masks) the taste of the kale, while still offering tons of nutritional value.

    Ingredients: ­

    • 1 large whole wheat tortilla
    • ­ 1 handful of kale (washed)
    • ­ 1 sweet potato
    • ­ 1 tsp olive oil ­ salt and pepper

    1) To prepare the sweet potato, wash it thoroughly and poke a few times with a knife or fork

    (this way, it will not explode in the microwave). Place it in the microwave on high for

    about 4­5 minutes, or until soft. After it is done cooking, mash the potato (or use only the

    inside) in a separate bowl. Add in the olive oil. Add salt and pepper to taste.

    2) Spread on the sweet potato to cover one half of the tortilla. Place a layer of kale over the

    sweet potato, covering the same half. *Optional: you may add your choice of cheese, I

    would recommend mozzarella .

    3) Place the folded (in half) tortilla on a large skillet. Flip when each is crisped. Slice into

    wedges and enjoy!

    *Recipe calls for 1 serving (with extra sweet potato)

    Pesto Avocado Grilled Cheese

    This is by far the most amazing grilled cheese I’ve made… ever! It’s also a healthy alternative to the classic grilled cheese recipe.

    Ingredients: ­

    • 2 slices of whole wheat bread
    • ­ 1­2 tbsps of pesto
    • ­ 1 handful baby spinach
    • ­ 1⁄2 avocado (ripened)
    • ­ 2 slices of fresh mozzarella (or a small handful of shredded mozzarella)
    • 1) Defrost the bread, if not done already.

    2) Spread a very thin layer of pesto onto one slice of the bread. If you do not use the pesto

    sparingly, there is a good chance that the flavor will be too strong and the oil will run.

    3) Place the spinach over the pesto, add more to your liking.

    4) Slice 1⁄2 of an avocado into thin pieces, place over the spinach.

    5) Put the mozzarella over the avocado. Place the second slice of bread onto the sandwich.

    6) Place the sandwich onto a skillet and don’t forget to flip. Cook until the bread is browned

    and the mozzarella has melted.

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    Elena Boggio, tech??

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