Baked Sweet Potatoes with Soy Yoghurt, Pomegranate, and Toasted Walnuts

Everyone loves an oven-baked sweet potato. This sweet potato has a savory, sweet taste that is a true home comfort with an extra helping of vitamin A and vitamin C. This recipe only takes about 15 minutes thanks to the handy-dandy microwave. This was the first time I’ve tried these toppings on a sweet potato and I will never go back!! The bittersweet pomegranate compliments the not too sweet yoghurt just perfectly making this meal capable of performing for breakfast, lunch and dinner. This is perfect for busy weeknights since there is virtually no lengthy prep time required! I know you guys will enjoy this just as much as I did!

Prep time: 5 min        Cook time: 10 min       Serves: 3



  • 2 large sweet potatoes
  • 2 tsp olive oil
  • 2 tbsp walnuts
  • 1 pomegranate
  • 4 tbsp unsweetened soy yoghurt
  • pinch of sea salt


  • Thoroughly wash then dry the sweet potatoes. Brush the skins with the olive oil then cook in the microwave for 10 minutes, until a fork can pierce the insides effortlessly
  • While the sweet potatoes are cooking, add walnuts to dry pan and roast over medium heat for 3-4 minutes, then set aside
  • Slice pomegranate and remove seeds
  • Remove cooked sweet potatoes from microwave and slice down the center. Generously spoon in the yoghurt, toss the toasted walnuts and pomegranate seeds over top. Season with sea salt and serve


Spinach-Banana Mini Muffins

These mini muffins are the perfect grab-and-go healthy snack!! They make a great addition to a school or daycare lunch, even alongside some berries or yogurt for a filling breakfast. Oh, did I mention they freeze beautifully?! Besides being healthy, they taste so good, you’re going to want seconds and thirds! But, when it’s quality ingredients and a great source of fruits, vegetables, and whole grains..why fight it?? Spinach is packed with vitamins plus it’s a great source of fiber and protein so I naturally love making these because I feel so good about serving them to my family!

Prep time: 5 min    Cook time: 25 min     Serves: 16 muffins



  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1/8 cup granulated sugar
  • 1/4 cup olive oil
  • 1/2 cup plain Greek yogurt
  • zest of 1 lemon
  • 1 tsp vanilla
  • 2 medium ripe bananas
  • 2 cups packed fresh spinach


  • Preheat oven to 350 degrees
  • In large bowl combine flour, baking powder, baking soda, and salt
  • In separate bowl, whisk the eggs and sugar. Add the oil, yogurt, lemon zest and vanilla
  • Mash banana and add to wet mixture
  • Add spinach into food processor and blend until finely chopped. Add to the wet mixture and mix everything well
  • Combine wet and dry mixtures but do not over mix
  • Spray a large mini muffin tin with cooking spray and spoon the batter into each cup filling them to the top
  • Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
  • Remove from the muffin tin and let cool. Store in refrigerator or freezer for later use


*I do not recommend using the muffin liners, the muffins stick to the paper*