As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues. Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms. I have talked to several who are on this plan, and it works for them. I am doing most of it anyway, so I figured I would go all the way. The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies. Hopefully, this will help with some of the new MS symptoms cropping up. Thank you Naomi Wahls and Heather Christo for this yummy recipe. This is from Wahls Protocol Recipes.
I love potato salad, but mayonnaise is not my friend. So, this one sounds YUMMY! The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad.
PREP: 15 minutes COOK TIME: 15 minutes SERVINGS: 4 TO 6
- Kosher salt
- 3 large sweet potatoes, peeled and cut into chunks
- 1 red Fresno chili, seeded and minced
- 2 tablespoons whole-grain mustard
- 2 garlic cloves, minced
- 1⁄4 cup rice vinegar
- 1⁄4 cup olive oil
- Kosher salt
- 4 uncured bacon slices, cooked until crisp and crumbled
- 1 cup thinly sliced celery hearts
- 1 cup thinly sliced green onions
- Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
- To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
- In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.
Did you know???? SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.
Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque??? Check out Thirty One’s Thermal Tote…. One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!
The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase. This is a great time to stock up for the school year. A size for everyone in the household. Which one will you pick????
Have a ThirtyOne-derful day
I have struggled with staying at goal for the last few months. Just when I wanted to get back on track eating zero point foods, it has been recommended in addition to dairy free and gluten free – I go vegetarian. BUT before I made the change, I tried this YUMMY recipe.
Give this AWESOME 1 Smartpoint. per 1/2 cup service recipe a chance. This will make 12 servings!
- 2 pounds cooked boneless, skinless chicken breast
- 1 cup purple grapes, halved
- 2 TBS chives, scallions or green onions, minced
- 5 ribs celery, washed and chopped
- 1 TSP garlic powder
- 1/2 cup light mayonnaise
- 1/2 cup plain, non fat Greek yogurt
- Cook the chicken breasts until done. You can pan fry with non stick cooking spray or bake in the oven.
- Shred the chicken or chop using a knife. Place in medium sized mixing bowl.
- Wash and cut the grapes in half. Place in bowl.
- Wash and mince chives. Place in bowl.
- Wash and chop celery. Place in bowl.
- Add garlic powder to bowl.
- Add light mayonnaise and Greek yogurt to bowl.
- Add a dash or two of this seasoning if you’d like some more flavor.
- Mix well and chill for an hour before serving.
Since this makes 12 servings, why not take some for lunch using your Thirty One Around the Clock Thermal.. It is one of the most versatile totes. Great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
If you try this yummy recipe, let us know what you think. Have a recipe you want to share? Send me an email – if I use it, I will send you some happy mail.
Have a ThirtyOne-derful day!
I found this YUMMY recipe and have tried it. I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good. Quick and easy. The bonus is it froze well too.
Thinking it might work with beef too…. OR just lots of veggies. How will you change it up?
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
- Preheat the oven to 400 degrees.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal. This is one of our most versatile totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!
Thank you Hungry Girl for another AWESOME recipe. I am such a soup girl when the weather gets cold. I usually need to be warmed up AND it is so easy to heat and make when dinner is just me while hubby is at work. I like to create my own “concoctions” with things I have on hand so trying new recipes is always fun. Hungry Girl helps us to spice up our life with a bowlful of this hearty soup! Flavor, fiber, and all that protein — poultry power!!
1/10th of recipe (about 1 cup): 163 calories, 1.5g total fat (0.5g sat fat), 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein. MAKES 10 SERVINGS. Freestyle™ SmartPoints® value 2*
2 – 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
15-oz. can black beans, drained and rinsed
14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
- In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
- Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
- Transfer chicken to a bowl. Shred with two forks — one to hold chicken in place and the other to scrape across the meat and shred.
- Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
NOTE: HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder. Although I LOVE spicy, I will probably skip the peppers this time around.
This is an AWESOME hearty lunch on those chilly days…..What’s the perfect way to take your lunch to work? That’s right – one of Thirty One’s thermal totes is the correct answer. The Around the Clock Thermal is one of our most versatile thermal totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. If you need a visual for size – think a six-pack of soda! Yes, it will fit in it and still have some room at the top for some more snacks. A removable shoulder strap means you can carry it any number of ways, including as a crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!