Sweet potatoes can be made into fries and are wonderful, but when I experimented with these Sweet Potato Crinkles, they were exceptionally wonderful.

1 medium sweet potato (get one that is as straight as possible)
coconut oil
skillet or grill
sea salt
spirooli

Make the spirooli noodles.  Heat iron skillet with enough coconut oil to generously coat the bottom.   Place sweet potato crinkles in one single layer and turn heat to very low. You may need to cut the long strands so they lay flat.   Let the potatoes  brown which will take from 6-10 minutes depending on the heat and the skillet.  Turn the sweet potatoes and cook another 10 minutes.  Sometimes I may turn a few more times to make sure they are very crisp.  Salt and serve immediately.  

Sweet potatoes are wonderful and most people love them.  

We had a friend over for dinner tonight and I used the opportunity to make Strawberry Peach Chicken Salad .  It was a great success.  The sweetness of the peaches and strawberries combined with the distinct savory taste of basil, all tied together with chicken and a homemade lemon poppyseed dressing made it an unusual but delicious offering.  Try this for a quick dinner full of antioxidants and vitamins, especially A and K.  You will love it! 

Strawberry Peach Chicken Salad
Salad
5 cups of spinach, chopped
1 heart of Romaine, chopped
1/2 cucumber, peeled and diced
2 peaches, cubed
1 cup strawberries, sliced
3/4 cup walnuts, lightly toasted (after being soaked and dried)
3 Tablespoons  fresh basil chopped finely
3 cups  leftover rotisserie  chicken or 2 chicken breasts cooked, prepared to your liking. ( I like Mimi's Sticky Chicken)
Wash and spin dry the spinach and lettuce.  Chop and place in a large salad bowl.  Slice the strawberries and peaces into bite sized pieces.  Add the diced cucumbers and finely chopped basil.  Toss the salad well to mix in the basil.  Add the toasted chopped walnuts and chicken. Top with Lemon Poppy Dressing.

Lemon Poppy Dressing
2/3 cup extra virgin olive oil
1/3 cup lemon juice, freshly squeezed
1 spring onion
1 teaspoon Dijon mustard
3 Tablespoons date sugar or sugar of choice
1 1/2 teaspoons poppy seeds
1/2 teaspoon salt

To make the salad dressing, pour all the ingredients except the poppy seeds in the blender and blend on high until creamy.  Add the poppy seeds and blend until mixed well. Dress the salad lightly and serve the remaining dressing in a small pitcher on the side.  
Serves 4 


I started out with this recipe from Southern Living and changed it to my liking.

Yes, I have found a new food to love.  It is the wonderful cauliflower.  This vegetable is so versatile and can be used in many different ways so that you don't really even notice that its a vegetable.  

I first learned to love cauliflower as a kid, when it was covered in a thick cheese sauce.   Now that it has been many years since we have had a cheese sauce on a vegetable in our house, we have found many other ways to fix cauliflower.  Here is one of my favorite ways to eat cauliflower.  This recipe can be adapted to suit your tastes by changing out the spices or adding different kinds of meat.

Stir Fried Rice

1/2 head of cauliflower
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoon sesame oil
4 green onions, sliced
2 cloves garlic, chopped
1/2 cup cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon curry powder (optional)
1 egg if tolerated
1 cup  mushrooms sliced
1 cup of  snow peas sliced
1/2 cup asparagus sliced (optional)
cooked shredded meat of choice (optional)

Heat the oil in an iron skillet until shimmering and add the garlic and cook until fragrant. Run the cauliflower through the grater of a large food processor.  Try to make sure all the particles look like the size of rice.  Add the cauliflower to the skillet and stir fry for 4-5 minutes.  Add the rest of the vegetables and spices and cook until finished, another 5 minutes or so.   Add cooked shredded meat of choice or a stir fried egg on top to make a compete meal. Enjoy!