Issue link: http://www.epageflip.net/i/1042082
SATURdAY, OcTOBER 27, 2018 | nOvEmBER - diABETES nwAdg.cOm/YOUATYOURBEST | YOU AT YOUR BEST | 11 Yield: 4 servings IngredIents • 4 medium sweet potatoes • 1 tablespoon butter, melted • 1 teaspoon olive oil • 1 teaspoon fresh thyme leaves, chopped • 1 garlic clove, minced • Salt & pepper, to taste • 1/3 cup nonfat Greek yogurt • 1 green onion, chopped 1 Preheat oven to 425°F. Line a baking sheet with aluminum foil. 2 Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. 3 Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the mixture onto the potatoes, getting in between the slices. 4 Place potatoes on the baking sheet and roast until the centers of the potatoes are tender and the outsides are crisp, 50 minutes to one hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. 5 Meanwhile, stir the yogurt and scallions with a pinch salt and pepper. Serve the sauce with the potatoes. Nutrition facts, per serving: Calories 158 Total fat 4.1g Sodium 104mg Total carbohydrate 25.2g Dietary fiber 4.2g Sugar 8.6g Protein 5.9g Source: Foodnetwork.com Yield: 6 servings IngredIents · ½ cup semisweet chocolate chips · 4 very ripe avocados, peeled and pitted · ½ cup agave syrup · ½ cup unsweetened cocoa powder · 1 tablespoon pure vanilla extract · ¼ teaspoon salt · Optional: fresh raspberries, for garnish 1 Add the chocolate chips to a small bowl. Place the bowl over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. 2 Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve. Nutrition facts, per serving: Calories 314 Total fat 24.1g Sodium 108mg Total carbohydrate 27.5g Dietary fiber 11.3 Sugar 11.3 g Protein 3.7g Recipe by: Giada Di Laurentiis and line a baking sheet In a large bowl, mix quinoa, honey, egg white, Season generously with prepared baking sheet and 15 minutes. Hasselback sweet potatotes Chocolate Avocado Mousse skewers scoop balls. cantaloupe, and a make 3 Drizzle skewers with balsamic glaze and serve immediately. Nutrition facts, per serving: Calories 149 Total fat 6.2g Sodium 806mg Total carbohydrate 5.8g Dietary fiber 0.4g Sugar 4.2g Protein 16.8g Source: Delish.com