Live Life Better: Healthier food choices from Chopped champ Eric LeVine

It can be done if you know how to plan. We turn to Chopped champ chef Eric LeVine for easy ways to get ahead with dishes such as fusilli pasta with feta and sausage, chickpea stew, gnocchi with shrimp oreganata and sweet potato tacos.

Check out the recipes below:

Shrimp Oreganata Cauliflower Gnocchi

12oz bag frozen cauliflower gnocchi
1 pint grape tomatoes, halved
1 tablespoon olive oil
2 teaspoons minced garlic
¼ teaspoon oregano
Pinch of salt
1 pound cooked peeled shrimp

Cook gnocchi according to package directions.

Combine tomatoes, oil, garlic, oregano and salt in a large microwave-safe bowl. Microwave on High until softened, about 1 minute. Stir in the gnocchi and shrimp.

Taco-Stuffed Sweet Potatoes

2 sweet potatoes
1 tablespoon avocado oil
1 pound lean ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground chipotle
¼ teaspoon salt
¼ cup water
2 tablespoons tomato paste
1 cup shredded Mexican cheese blend, divided
1 cup shredded romaine lettuce
4T pico de gallo

Directions

Poke sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in 1/2 cup cheese.

Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with 1/2 cup of the beef mixture, 2 tablespoons cheese, 1/4 cup lettuce and 1 tablespoon pico de gallo.