Menu
For the Salad:
4 Sweet Potatoes, peeled, quartered lengthwise and sliced into ½ inch chunks
1 tbsp Extra Virgin Olive Oil
½ tsp Fresh Cracked Black Pepper
½ tsp Fine Sea Salt
½ cup Dried Cranberries
6-8 cups Baby Spring Mix or Spinach
For the Sweet Citrus Vinaigrette:
½ cup + 1 tbsp Fresh Orange Juice
¼ cup Fresh Lemon Juice
¼ cup Dijon Mustard (may use less, if desired)
¼ cup Extra Virgin Olive Oil
1 tbsp Raw Honey
Preheat oven to 450°. Toss sweet potatoes, olive oil, salt and pepper in a large mixing bowl and pour onto a (covered) baking sheet.
Roast 20 minutes, or until tender. Be sure to rotate and flip the potatoes halfway, if and as needed.
While potatoes are roasting, combine all ingredients in a jar with a lid and shake to mix or whisk together in a bowl and set aside.
Once potatoes are cooked, remove from oven and allow to cool while you plate your salad greens.
Add sweet potatoes, top with cranberries and desired dressing. Enjoy immediately.
End the Snack-o-tage with these strategies to stop the grazing.
Make your friends green with envy when they see your youthful glow and energy.
Delicious, healthy pancakes made in a blender. Naturally gluten-free, dairy-free, flour-free and without added sugar.
My kind of nibbles'n'bits - a great way to satisfy cravings while sticking to the plan.
Elevate your holiday plate with healthy, guilt-free, wholesome AND delicious holiday swaps that allow you to savor the seasons.
Forget what you heard. Healthy weight-cut food can also be dang delicious!
Some days, the best recipe for the day itself is to press pause on the world and curl up in the cozy clothes and enjoy something warm and deeply nourishing.
When I say this is THE Apple Pie, I mean it is seriously THE APPLE PIE.
Defiance is a Limited Liability Corporation
© 2023 Defiance, LLC • All Rights Reserved
