Crispy Sweet Potato Fries

This recipe is from http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/
Preheat oven to 425 degrees.
3 peeled sweet potatoes cut smaller than steak fries but larger than shoestring.
Soak these in water for 1 hour.
Pat a bit dry then do three separate batches of the following: Put 1 Tbs cornstarch in a ziploc bag and add 1/3 of fries. Shake to coat. Put these on a baking sheet. Do the same with the remaining fries.
Drizzle with 1 Tbs olive oil on each batch of fries. Sprinkle with salt and toss with hands to coat. Arrange fries so they are not touching and have room to get crisp. Bake them for 15- 20 minutes

Amazing Turkey Burgers

3 pounds ground turkey

1/4 cup seasoned bread crumbs

1/4 cup finely diced onion

2 egg whites, lightly beaten

1/4 cup chopped fresh parsley

1 clove garlic, peeled and minced

1 teaspoon salt

1/4 teaspoon ground black pepper

1 Tbs worcestershire sauce

Mix all ingredients and grill. Juicy and yummy. My kids prefer these over regular burgars.

Chickpea and Tomato Salad with Basil

1 can chickpeas, drained and rinsed

About 1 pint grape tomatoes, halved

25 large basil leaves, chopped

3 cloves of garlic, minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey (10g)

pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

This is from http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

Quinoa, corn and edamame salad

 I added about 1 cup of grape tomatoes

2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa

1 green onion, sliced

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 tsp cumin

1/4 teaspoon dried thyme

1⁄8 teaspoon freshly ground black pepper

Dash cayenne

Briefly boil the edamame and the corn until tender. Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper and cilantro. In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, cumin, thyme, black pepper and cayenne until emulsified. Drizzle over the salad and toss to coat.

Servings » About 8 (1/2 cup) servings

Layered salad

This is from fatgirlstrappedinaskinnybody.com

Balsamic Vinaigrette
Recipe from Creative Kitchen Adventures
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper
Directions
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake to mix thoroughly. Stores in fridge for 1-2 weeks.

*Or use my blending method: throw everything in the blender, blend for about 30 seconds, then store in a jar for 1-2 weeks.
Salad
Makes 2 salads (Salads pictured were made in 32 oz mason jars)
1 cup cooked quinoa
2 big handfuls spinach
1 cup chopped mushrooms
1 cup cherry tomatoes
1/2 red onion, diced
4 tbsp balsamic vinagrette
Layer the ingredients in the jar as follows:
dressing
onion
mushrooms
tomatoes
quinoa
spinach
The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.

 

Egg, Tomato, Spinach, and Avacado Stack

This is so good for breakfast or lunch!

• Steam a bowl full of spinach in the microwave and drizzle with 1/2 Tbs. lemon juice
• Spray pan with pam and cook egg on medium low until it is cooked how you like it (salt and pepper for seasoning)
• Add a slice of lowfat swiss cheese on top of egg
• Top spinach with tomato and a few slices of avacado then top with the egg.

Quinoa Patties

These are great on a bun as a veggie burger or just as a patty topped with tomatoes, maybe some avacado, whatever you want! These are so flavorful and I loved them as leftovers.

This came from Eating Well Living Thinner

2 rounded cups cooked quinoa (I used red quinoa)

3/4 cup shredded low fat cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

4 green onions, including white parts chopped

1 /2 teaspoon Stevia or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Mix all ingredients and spray your grill or pan with cooking spray and cook until browned and set up.