health food shoppe's sweet potato salad

dressing:

1 cup plain unsweetened yogurt

2 tablespoons cilantro (chopped)

1 tablespoon fresh lime with zest

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

salad:

2 1/2 pounds sweet potatoes

1/2 cup diced celery

1/2 cup chopped pecans

directions:

For the dressing, combine all ingredients in a bowl. For the salad, peel and cube potatoes.  Roast in the oven at 425 degrees for 40 to 45 min. In a separate bowl, combine celery, pecans, cooled potatoes and dressing. 

s.s. chicken club - avocado boats

ingredients:

1 lb. boneless skinless free range chicken breast - cooked and cubed

2 avocados

5 strips of nitrate and nitrite-free bacon - cooked crispy and chopped

A few slices of red onion - diced

8 grape tomatoes - halved (You can use any kind of tomatoes - This is just what I had in the house) 

4 Tbs. of mayonnaise

1 Tbs of minced garlic 

salt and pepper

directions: 

Cook the chicken in any manner you desire. I cut the chicken breasts into tender size pieces and pan-seared them in butter. It made for a slightly crispy outside and an extremely juicy inside. Let cool and cut into cubes

Scoop out all 4 avocado halves. You will use three of them to make the guacamole and the other one - Cut into pieces to go into the chicken club salad. 

In a large mixing bowl combine the chicken, bacon, tomato, red onions, avocado, mayo and salt and pepper. Stir until completely mixed

****For the guacamole**** I mashed up the remaining 3 avocado halves, 1 Tbs Minced garlic, a pinch of cayenne pepper, 1 Tsp minced onion flakes, kosher salt, pepper, lemon juice, and 1 Tbs of salsa. These are not included in the ingredient list above. If you mash up the avocados with some garlic and lemon or lime juice and salt, it will still taste really great under the chicken club salad.

Divide the guacamole among the 4 avocado shells, top each one with a heaping mound of the chicken salad.

brussels sprouts with bacon, avocado, and lime

ingredients:

1lb brussels sprouts

2 slices nitrate and nitrite-free bacon 

1 garlic clove, minced

juice of 1 lime

1 avocado, sliced

a pinch of crushed red pepper (optional)

olive oil

salt and pepper

directions:

While you are slicing your brussels, cook the bacon until crispy in a large skillet.

Remove from pan.

Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.

Cook for just a few minutes on medium heat, until brussels start to get tender.

Mix in lime juice and crumble bacon into the sprouts. s&p to taste.

Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in. 

When they are heated through, mix everything together and enjoy!

mom's mashed yams

ingredients:

6 yams

4 tablespoons organic butter

3 tablespoons cinnamon

1/2 tablespoon nutmeg

1 teaspoon ground ginger

1 apple, grated

directions:

Peel the yams and cut into 2-inch rounds. 

Cook the yams in a pressure cooker for 12 minutes.

Place the cooked yams in a large mixing bowl.  Add the butter and spices and mash with a potato masher.  

Add the grated apple, mix well, and serve with a sprinkle of cinnamon on top.

 Adapted from Everyday Paleo by Sarah Fragoso

chipotle black bean and yam stew with a cilantro cabbage slaw

stew ingredients:

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chipotle chili powder

2 to 3 teaspoons Herbamare or sea salt

2 medium yams, peeled and diced (about 4 cups)

4 cloves garlic, crushed

6 cups (4 cans) cooked black beans, use liquid

4 cups water or bean cooking liquid

1 medium red pepper, diced

the juice of one lime (about 2 to 3 tablespoons)

directions:

Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes.  I usually like to add a few dashes of salt at this point.

Then add the spices, Herbamare, yams, and garlic and saute a minute or two more.  Add the black beans and water (or bean cooking liquid).  I always prefer to use mainly bean cooking liquid.  Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked.  Timing will depend on what size you dice your yams.

Then add the diced peppers and simmer for 10 minutes more.  Taste and adjust salt and spices if necessary.  Remove from heat and add lime juice.

Cilantro Cabbage Slaw

ingredients:

4 to 5 cups thinly sliced Napa cabbage

2 cups chopped cilantro

2 to 3 green onions, sliced into thin rounds

the juice of 1 lime

1 to 2 tablespoons extra virgin olive oil

1/2 teaspoon Herbamare

directions:

Place all ingredients into a medium-sized mixing bowl and toss together.  Be sure to make only what you will eat with your meal.  Otherwise, it will become soggy and unappealing.  

Adapted from The Whole Life Nutrition Cookbook