Day 5

Recipes featured: cucumber dill dressing, baked sweet potato chips, homemade guacamole

Today’s meals were some of the best ones I’ve made in a long time! I had the day off unexpectedly and used it to really play around with some food. Lots of sweet potatoes today, but I had plenty other veggies as well. Real food is the bomb!
Hope you guys have an amazing weekend (:
lunch

  • “bunnyside up” eggs (:
  • sweet potato hashbrowns
  • black coffee

reallunch

  • veggie wrap: spinach, red and yellow bell pepper, radish, cucumber dill dressing, wrapped in living lettuce

Cucumber dill dressing:

  • 1/4 cup homemade mayo,
  • 1/2 a cucumber
  • 1/4 tsp lemon juice,
  • 1/4 tsp coconut aminos,
  • 1/8 tsp dried dill, garlic salt, onion powder, and black pepper to taste

Method: 

Grate cucumber with a large cheese grater into a bowl. Let cucumber sit for 5 minutes to drain, then press cucumber with paper towels and drain water out of bowl. Add mayo, lemon juice, coconut aminos, and spices and mix well! Seriously so good…

dinner

  • Sweet potato nachos
  • unsweet tea with lemon

Oven baked sweet potato chips:

Method:

Preheat oven to 250°. Slice 1 large sweet potato into thin chips. Toss chips in a bowl with 1 tsp  of coconut oil and sea salt. Spread chips on an even layer on a cookie sheet and bake for 2 hours, flipping chips once halfway through. Low and slow is the way to go! These crisped up so well.

Homemade guacamole:

2 Avocados- mashed, 1 jalapeño and 1 tomatillo- broiled and chopped, 1/2 tomato-diced, juice of 1/2 lime, 1/2 tsp cumin, 1/2 tsp garlic salt, 1/4 tsp onion powder

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