Lime Cilantro Sweet Potatoes

Ingredients:

2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Directions:

Put oven rack in lower third of oven and preheat oven to 425°F.

Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Breakfast- Cinnamon Cottage Cheese

1 cup cottage cheese

1 banana, sliced

2 tbsp. natural peanut butter or almond butter (unsalted & unsweetened)

2 tbsp. local honey

1 tbsp cinnamon (adjust to your taste level. I LOVE cinnamon so I tend to add a little more).

Lunch- Broccoli Slaw with Chicken and Pesto

Ingredients:
1 ½ cups of broccoli slaw (bought pre-cut)
5 oz (about a palm’s worth) of grilled chicken
1 avocado, diced
A handful of superseed mix (it’s a mix of chia, sunflower, pumpkin, hemp and flax)
1 scallion, diced

Cilantro Pesto:

A large bunch of cilantro, juice of one lime, 1-2 cloves of garlic, a dash of red wine vinegar, sea salt, cracked pepper, olive oil. Place all ingredients into the blender, except for the oil, and as the mixture is pureeing, slowly add the oil from the top until the pesto is the consistency you prefer.

Asparagus & Pumpkin Tart

Base:
400g of roasted pumpkin
100g of coconut flour
1 whole egg
2 tsp of guar gum

Filling:
1 whole egg
1/2 cup egg whites
2 bunches of asparagus, trimmed
3 large field mushrooms, peeled and roughly chopped
Salt & pepper to taste

Directions:

Preheat the oven to 350

Combine all base ingredients in a large bowl and mix into a firm dough.

Press the dough into the base of a lightly greased, non stick frying pan evenly using the back of a spoon, smoothing the dough up the sides of the pan.

Cook until the base rises from the pan. This should take around 5 minutes. Take the pan from the stove and place into the hot oven for a further 10 minutes.

Remove the pan from the oven and leave to cool slightly. Place the asparagus on the base and top with the mushrooms before whisking the egg whites and whole egg together and pouring on top.
Sprinkle with salt and pepper and return to the oven to cook through for a further 15 minutes.

Makes 6 serves.

Nutrition:
Calories: 159
Fat: 3.7g
Protein: 10.5g
Carbs: 19.1g (9.1g Net)
Fiber: 10g

 

Ham, Cheese, and Mushroom Omelet

Ingredients:

1 egg
5 egg whites
100 grams turkey ham
25 grams Kraft fat-free cheddar
2 mushrooms, sliced

Directions:

Beat eggs together and add cheese and ham.

Spray a skillet with Pam and pour mixture into heated pan

Cook until the bottom lifts from the pan and then put under a hot broiler until the top is cooked

Nutrition:
Calories: 305
Carbs: 4.2
Fat: 10
Protein: 48

Oatmeal Protein Bars

Creates 8 Bars

Ingredients:

300 grams oats
120 grams Whey protein powder
4 Tbsp peanut butter
125 ml skim milk
2 egg whites
250 ml applesauce
2 tsp baking powder

Directions:

Preheat oven to 350 degrees F

Combine all ingredients and blend well

Pour into a greased 9 X 13 and bake for 15 minutes

Sweet Potato Caramel: Weirdly Amazing

Makes about 1/4 cup

Ingredients:
3 pounds sweet potatoes, peeled and cut into quarters
1 cup water

Directions:

Preheat heat oven to 425 degrees. Place chopped potatoes and ½ cup of water into a 9-by-13-inch baking dish, covered with foil. Bake for 1 hour covered and 15 minutes uncovered. Remove dish from oven and add remaining half cup of water to loosen up any bits in the baking dish.

Place all the solids and liquids into a strainer lined with cheesecloth. Let drain into a saucepan and cool for 30 minutes. Once cool enough to handle, squeeze as much liquid out from the potatoes in cheesecloth as possible. You should end up with a cup and a half of liquid.

In a saucepan, bring the sweet-potato liquid to a boil, then reduce heat for a steady simmer. Allow the liquid to reduce for 15–20 minutes until it starts to thicken and starts to form a caramel; stir often in the final minutes. Pour into a jar and in store the refrigerator for up to 2 weeks.

Can be served with roast meats or as a sauce over ice cream or brownies. Oh, and don’t forget to eat the leftover sweet potato mash!

Recipe by Brad Leone