Friday, July 04, 2014

CLCA Day 3: A Low-Carb Fourth of July

OK, so today was the first challenge to the low-carb adventure--that is, how to contend with a national holiday without feeling deprived. Cyd made her intentions clear that she was going to have corn on the cob for dinner (because it's unamerican not to!), so I knew I had to plan for that and to allow for the extra carbs...which is the name of the game, right?

Also, I wanted to do a twist on traditional potato salad using sweet potatoes, based on a recipe shared with me by one of my CrossFit/Paleo friends, Willow. She swears that she has taken this dish to potlucks and people raved about it, even people who aren't counting carbs. I must concur--it is FANTASTIC!

"Cyd's Low-Carb Adventure," Day 3

Breakfast: Watermelon and Mango Smoothie (with almond milk)
Lunch: Curried Chicken Salad with Dried Cranberries in Lettuce Cups--pictured
Dinner: Grilled Sirloin Steak with Montreal Seasoning, Corn on the Cob, Sweet Potato Salad with Warm Bacon Vinaigrette--pictured
Dessert: Cauliflower "Rice" Pudding

Total: 149 carbs!

Sweet Potato Salad with Warm Bacon Vinaigrette

6 sweet potatoes, peeled and cut into cubes
8 slices of bacon
1 red onion, finely sliced
3 cloves garlic, minced
1/4 cup white wine vinegar
1 tablespoon grainy mustard
2 tablespoons honey
1/4 cup olive oil 
6 green onions, finely sliced
salt and pepper, to taste

1. Once your potatoes are cubed, boil them or roast them in a little olive oil until tender (400 degrees for about 40 minutes).
2. While potatoes are cooking, heat a skillet and fry the bacon. Cook until crisp. Once bacon is cooked, remove bacon and place it on a towel lined plate.
3. Now add the sliced onion and minced garlic to the leftover bacon grease and cook until soft.
4. Once onions and garlic are tender, remove from heat and add honey, white wine vinegar, and mustard.
5. Place cooked potatoes in a large bowl and drizzle with the olive oil (all of it if you boiled the potatoes, or the remainder of it if you used some to roast the potatoes in). Add onion mixture and bacon. Finally, add green onions. Season to taste.
6. Serve warm or at room temperature.

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