sweet potatoe

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Don't be scurred of complex carbohydrates 👻

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Don't be scurred of complex carbohydrates 👻

Uncovering the truth about complex carbohydrates to help you eat right (while simultaneously losing weight)

This article goes out to all of my fellow brothers and sisters who are still limiting the amount of carbohydrates that they eat with every meal.  Trust me, I know how you must feel -- I lived for years upon years refusing to eat rice or potatoes with my meals, just ordering "protein" and asking for no rice while I watched my family and friends next to me enjoying the rice and potatoes that they carelessly ordered.  Well, that was then and, now, I eat complex carbohydrates literally with each and every meal.

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We Got The Beets and Sweet Potatoes with Coconut Oil

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Baked Beets & Sweet Potatoes with Coconut Oil, Turmeric and Sea Salt

sweet-potatoes.png

THE BASICS

  • Preparation Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Servings: 3-5 servings

Ingredients

2 large sweet potatoes (sliced into pieces/slices)
2 red beets (sliced into pieces/slices)
2 tablespoons coconut oil
1/2 teaspoon turmeric
1/4 teaspoon sea salt

Directions

  1. Preheat oven to (BAKE) at 350 degrees
  2. After slicing up your beets and sweet potatoes, spread 1 tablespoon of your coconut oil evenly on the sweet potato slices, sprinkle on your turmeric, and add to an oven-safe dish for baking
  3. Place oven-safe dish into (preheated) oven, CLOSE oven and set to bake for 20 minutes
  4. After 15 minutes, open the oven, STIR the beets and sweet potatoes around evenly and check a piece of sweet potato to see how things are cooking (Generally speaking, the sweet potatoes will take the longest to bake so gauge the completion of your dish on the sweet potato texture and otherwise readiness)
  5. Close the oven again and let bake for another 10-15 minutes depending on your oven and/or how ready the beets and sweet potatoes are
  6. Once both the beets and sweet potatoes are cooked and ready, (take out of the oven fully, turn your oven off and) spread the remaining 1 tablespoon of coconut oil evenly on the dish, sprinkle your sea salt on top and SERVE.

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