Here's a quick and delicious recipe by Coach Kim Larson, Roasted Sweet Potato and Vidalia Onions. It is not just delicious, but also healthy.
You must try this at home!
Here's a quick and delicious recipe by Coach Kim Larson, Roasted Sweet Potato and Vidalia Onions. It is not just delicious, but also healthy.
You must try this at home!
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Lemon Herb Chicken Thighs with Roasted Root Veggies
SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g
Chia Yogurt Nourish Cup
SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 0 MINUTES INGREDIENTS 0.75 cup [170.25 g] Whole Milk Greek Yogurt Plain 2 tbsp [28 g] Chia Seeds 0.25 cup [36.25 g] Blueberries 0.25 cup [38 g] Strawberries (Halved) 0.5 tbsp [5 g] Flax Seed Meal 2 tbsp [15 g] Slivered Almonds DIRECTIONS Mix Greek yogurt and chia seeds together in a bowl.Top with blueberries, halved strawberries, flaxseed meal, and slivered almonds. Serve immediately or chill until ready to eat. NUTRITION INFO Calories : 445.78 Fat : 27.04 g Carbs : 31.85 g Protein : 28.7 g Fiber : 14.53 g Sugar : 11.41 g
Salmon & Sweet Potato Nourish Bowl with Avocado Herb Dressing
SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 4 oz, boneless, raw [113.4 g] Salmon 0.5 medium [57 g] Sweet Potato (Cubed) 1 tbsp [14 g] Avocado Oil 1 cup [20 g] Arugula (Rocket) 0.5 small [35 g] Avocado (Sliced) 1 tbsp [11 g] Quinoa (uncooked) 2 tbsp [30 ml] Avocado (Mashed) 1.5 tsp [7.2 g] Olive Oil 1.5 tsp [7.05 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp, fresh [1.9 g] Parsley (Chopped) 1 dash [0.63 ml] Kosher Salt DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with avocado oil and spread them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. While the sweet potatoes are roasting, season the salmon with a pinch of kosher salt and place it on a separate parchment-lined baking sheet. Bake for 12–15 minutes, or until just cooked through and flaky. While the salmon bakes, cook the quinoa according to package directions. In a blender or small food processor, combine the mashed avocado, olive oil, lemon juice, water, chopped parsley, and kosher salt. Blend until smooth and creamy. Place arugula into a bowl. Top with roasted sweet potatoes, cooked salmon, sliced avocado, and cooked quinoa. Drizzle the bowl with the avocado herb dressing just before serving. Add extra salt according to your preferences. NUTRITION INFO Calories : 554.58 Fat : 38.51 g Carbs : 29.76 g Protein : 29.2 g Fiber : 5.43 g Sugar : 4.33 g Salmon &
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