Sweet Potato Salad

I modified the recipe from the link below. I have put an * by my modifications.

Recipe by Lizza Fuhr at PopSugar

http://www.popsugar.com/fitness/Healthy-Sweet-Potato-Salad-Recipe-31874999

INGREDIENTS

4 large sweet potatoes – 4 cups
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar** I used mango rice vinegar because i was out of red
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin – generous teaspoons
1 tablespoon grated orange zest – i used lemon, because I had lemons.
1/2 cup sliced scallion ** Omitted
1/2 cup minced fresh mint leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste **I used two 3″ long serrano
1/4 cup raisins (optional) * omitted

1 container coconut greek yogurt

DIRECTIONS

  1. Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
  2. Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
  3. Modified:  I used 4 tablespoons olive oil. I also blended the mint, chilies and yogurt with the other ingredients.
  4. Toss the warm potatoes with the dressing mixture. Taste and adjust the seasoning. Serve immediately or at room temperature.
  5. This is fairly spicy. I would use 1 pepper for a mild dressing. I am a wuss and can handle this fine but it has some heat. Which is supposed to be good for fat loss, so whatever. It’s tasty and filling and makes a nice side.
  6. In my version it 233 calories per 1 cup serving.

Low cal, clean recipes.

Low fat Chili

  1. 1 lb. grass fed happy cow meat, ground
  2. 28 oz. tomato sauce
  3. 28 oz. diced tomatoes
  4. 16 oz. red kidney beans
  5. 16 oz. white kidney beans
  6. 16 oz. can corn
  7. 1 red and one yellow pepper
  8. 1 med onion
  9. cayanne pepper, red pepper flakes

dice peppers. dice onion. throw in skillet with ground beef. Brown beef.

In stock pot: sauce, tomatoes, beans, corn. Add in beef, pepper, onions when done. toss in a little salt. I used 1/4 packet of hot chili seasoning packet. I added maybe a cup or two of water to thin it a bit.

You can also add in 1/2 lb. sausage. Red wine. Green chili’s. The red wine is FAB but I didn’t have any in the house.

The recipe above makes 12 cups and is 221 calories per serving (per cup).

Chicken Curry Soup:

  1. 1.5 cups carrots
  2. 2 cups chopped fresh kale
  3. 6 oz. baby bella mushrooms
  4. 1/8 c. coconut oil
  5. 8 oz chicken tenderloins
  6. 32. oz fat free free range chicken broth
  7. cup water
  8. 1/8 cup (aprox) curry powder
  9. 1 can northern beans
  10. juice of two limes

in stock pot: melt oil, add in curry and lime juice. Stir in carrotts, kale, chicken, mushrooms. saute until chicken is cooked. add in beans. broth. water. simmer. Makes 8 cups. 100 calories per cup.