Roasted Fruit Salad
Servings 4-6
Ingredients
1 C Apples, cubed
1 C pears, cubed
½ C oranges cubed
½ C grapes, cut
1/3 C light coconut milk
1 whole lemon juice/zest
4 C Mixed Greens
¼ C Pecans
Directions
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread fruit over the paper. Roast until fruits are soft and lightly browned, 20 to 25 minutes.
2. Whisk coconut milk, lemon zest and juice, and honey together. Toss arugula with a few tablespoons dressing and place on a platter. Top with fruit and pecans, and drizzle with remaining dressing.
Nutritional Information
Calories:118
Carbs: 68
Total Fat: 36
Saturated Fat:8
Protein:6
Sodium:13
Cholesterol:0
Sweet Potato Hash
Serving size: ½ C
Total Servings: 2
Ingredients:
1 cup peeled and cubed sweet potato
½ teaspoon olive oil
1 ½ teaspoon chopped fresh rosemary
1 ½ teaspoon chopped fresh thyme
Salt and ground black pepper to taste
Directions
1.Preheat oven to 375 degrees
2. Place sweet potato cubes in a bowl. Drizzle oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary , thyme, salt, and pepper
4. Bake in oven until potatoes are softened about 20 minutes
Nutritional Information
Calories:119
Carbs:84
Total Fat:23
Saturated Fat:5
Protein:8
Cholesterol:0
Sodium:37