Usually, when we look at what we are eating as a way to improve our happiness, it's ice cream or cookies to help us feel better after a bad day. However, new research suggests fruit and vegetables could actually improve your happiness. According to the Produce for Better Health Foundation, they can also improve life satisfaction and emotional well being. 

During the month of May, Fresh Thyme Farmer's Market is getting in on the trend and showing off how you can use veggies as vessels to help increase the amount of vegetables you eat and to help make you healthier and happier. 

With eating more vegetables an easy way to cut down on calories and carbohydrate intake, Kerry Clifford shared some recipes for us to try out. 

Adobo Pork Stuffed Potato

INGREDIENTS

  • 4 medium russet potatoes
  • ¼ cup sweet paprika
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 2 Tbsp. Fresh Thyme coarse sea salt, or to taste
  • 2 Tbsp. canned chipotle chile in adobo sauce, crushed; reserve extra sauce for topping
  • 1½-lb. Fresh Thyme pork sirloin roast, cut into ¾-inch chops
  • 2 Tbsp. Fresh Thyme extra-virgin olive oil
  • Greek yogurt or sour cream
  • Jalapeños, sliced

DIRECTIONS

  1. Preheat oven to 425 degrees. 
  2. Scrub potatoes and prick with a fork several times. 
  3. Place potatoes directly on oven rack or use a pan. 
  4. Bake for 55-60 minutes.
  5. While potatoes are cooking, combine spices, salt, and crushed chipotle to form a rub. Season chops with it. 
  6. Heat Oil in a large skillet and cook chops to a minimum internal temperature of 145 degrees. Remove from heat and let rest for three minutes. 
  7. Slice into 1/4 inch strips when cool.
  8. Remove potatoes from oven and let cool slightly. Cut length-wise and fluff with fork. 
  9. Divide pork strips evenly among potatoes. Top with adobo sauce, greek yogurt or sour cream and jalapenos as desired.

Vegan Walnut Stuffed Sweet Potato

INGREDIENTS 

  • 4 medium yellow potatoes
  • 2½ cups raw California walnuts
  • 1 (15 oz.) can of Fresh Thyme black beans, rinsed and drained
  • 3 Tbsp. Fresh Thyme extra-virgin olive oil, divided
  • ⅓ cup enchilada sauce
  • 1 Tbsp. Fresh Thyme white vinegar
  • 1 (1.25 oz.) pkg. Fresh Thyme taco seasoning
  • Fresh Thyme pico de gallo
  • Avocado, peeled, pitted, and chopped
  • Radish, sliced
  • Fresh cilantro

DIRECTIONS

  1. Preheat oven to 425 degrees. 
  2. Scrub potatoes and prick with fork several times. Place potatoes directly on oven rack or in pan.
  3. Bake for 55-60 minutes. 
  4. While potatoes are cooking, combine walnuts and black beans in a food processor. Pulse until coarsely chopped. 
  5. Add 2 tbsp oil, enchilada sauces, vinegar, and taco seasoning to food processor. Pulse until mixture is the size of rice grains. 
  6. Remove potatoes from oven and let cool slightly. Cut length-wise and fluff with fork. 
  7. Heat remaining oil in large skillet over medium heat. Transfer walnut mixture to skillet and cook until browned and resembles ground meat. Stir frequently. 
  8. Divide mixture among potatoes. 
  9. Top with pico de gallo, avocado radish, and cilantro as desired. 

Tuna Avocado Lettuce Wraps

INGREDIENTS

  • 2 (5 oz.) cans albacore tuna in water, drained and chopped
  • 1 avocado, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/4 medium red onion, thinly sliced
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. minced garlic
  • 1/2 tsp. freshly cracked black pepper
  • 4 butterhead lettuce leaves

DIRECTIONS

  1. In large bowl, combine tuna, avocado, bell pepper, onion, lemon juice, garlic, and black pepper.
  2. Spoon mixture into lettuce leave and wrap.
  3. Serve with baked sweet potato.

If you want to get some more tips and recipes, you can pick up a free copy of the May/June Fresh Thyme Crave Magazine at their location on Burton Street. 

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