This week I’m talking about what I eat. I don’t follow any diets or trends. I’m not vegan or LCHF, and I don’t eat paleo. Instead I focus on a well balanced diet that includes a lot of vegetables that are a variety of colours, and I don’t sweat the details. A couple staples of my diets are big kale salads, and sausage & peppers. One of my favourite things to eat is almond butter, and I show you how I make that too. Below are these recipes on my blog.
Big Kale Salad:
Sausage & Peppers: http://ifnotyouthenwho.ca/sausage-and…
Almond Butter: http://ifnotyouthenwho.ca/almond-butter/
Supporters: Skechers Performance, Velofix Toronto
Blog (and race reports): http://ifnotyouthenwho.ca/
Prep time – 15 minutes
Cook time – 50 minutes
4 Chicken Sausages
2 Sweet Potatoes
3 Cloves of Garlic
1-tbsp. Italian Seasoning
4-tbsp. Coconut Oil
Salt & Pepper
Chop the sweet potatoes into quarters that are about 4mm thick.
Turn on oven to 425* and melt 2-tbsp. of coconut oil.
Coat sweet potatoes in coconut oil and spread across a baking sheet. Put in oven for 10-minutes.
Chop onion and peppers into pieces. Coat in coconut oil, Italian seasoning, and crushed garlic.
Add peppers and onions to sweet potatoes and return to oven for about 30 minutes.
Chop sausages into small pieces.
Add sausage to vegetable mix, stir, and return to over for another 10 minutes.
Remove from oven and serve.
Optional – Add hot sauce and chopped avocado.
1-2 handfuls of chopped kale
Nuts (peanuts, chopped almonds, walnuts, pecans, etc)
Seeds (pumpkin, sunflower, etc)
3-parts Apple Cider Vinegar
3-parts Olive Oil
1-part Dijon Mustard
Salt and Pepper to taste
Add dressing ingredients in a small bowl or container and mix.
Add salad ingredients to large bowl.
Add dressing to salad.