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Category: Recipes

Rosemary Sweet Potato Chips

Posted on by Lori Harder

rosemary sweet potato chips

INGREDIENTS

  • 3 sweet potatoes, scrubbed, peeled and thinly sliced
  • 2 tsp. fresh rosemary, chopped
  • 1 clove garlic, chopped (or use 1 tsp. jarred minced garlic)
  • 2 Tbsp. EVOO
  • ½ tsp. salt
  • *Optional* For a little spice, add a ¼ tsp. ground red pepper

INSTRUCTIONS

  • Preheat oven to 500 degrees.
  • Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  • Toss sweet potato slices in a bowl with remaining ingredients.
  • Spread in a single layer across baking sheet and bake for 15 to 20 minutes.
  • Flip potatoes over and bake an additional 8 minutes.
  • ENJOY!

NOTES

Serve with your favorite salsa or dip!

Apple Pie Overnight Oats

Posted on by Lori Harder

Apple pie overnight oats

Ingredients

  • ¼ cup oats
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • 1 packet stevia (or sweetener of your choice)
  • ½ an apple, chopped
  • 1 7 oz. container of low-fat or fat-free Greek yogurt (I like Fage)
  • 2 Tbsp. almond milk, cow’s milk or water (I use almond milk.)

Instructions

  • Combine all ingredients in a Mason jar or Tupperware dish. Store in the refrigerator overnight.
  • In the morning, top with 2 Tbsp. walnuts or ground flaxseed to add some healthy fats!

Notes

Change it up by subbing in half of a banana (chopped) and 1 tsp. unsweetened cocoa powder for a monkey business spin!

Inside-Out Chicken Pot Pie

Posted on by Lori Harder

Inside out Chicken pot pie

Ingredients

  • 1 lb. boneless, skinless chicken breast, cut to 1-inch pieces
  • 1 Tbsp. olive oil
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 1 clove garlic (or 1 tsp. minced jarred garlic)
  • ¼ cup frozen peas
  • 1/3 cup whole-wheat flour or flour of your choice (oat, almond, or *coconut)
  • 1 cup reduced-sodium chicken broth
  • ¼ cup reduced-fat milk
  • Salt & pepper to taste
  • 4 slices Ezekiel bread

Instructions

  • Toast 4 slices of Ezekiel bread while preparing the main event of the dish.
  • In a large pan, heat olive oil. Add chicken and cook throughout.
  • Add onion, celery, carrots, garlic and peas. Cook for 5 minutes, stirring occasionally. Add flour until well combined.
  • Gradually add chicken broth and milk. Stir until thickened and well combined. Add salt and pepper.
  • Serve warm over one slice of toasted Ezekiel bread, and enjoy!

Notes

*If you use coconut flour, cut the amount of flour used in half. Coconut flour is very thick!