The temperature dropped a bit today, so I felt like cooking something.1 potato, russet, baked
1/2 tsp. coconut oil
1/4 cup onion, chopped
1/4 cup yellow squash, chopped
2 roma tomatoes, chopped
Raisins, 1 box (1.5 oz)
3/4 tsp turmeric
1/2 tsp cumin
2 tsp flax seed meal, ground
1 oz. white wine
1 C. Kale, ripped into bite size pieces
3 tsp worcestershire sauce
6 oz non-fat greek yogurt
- Bake the potato in microwave, set aside.
- Saute the onion, squash, and tomatoes in coconut oil
- Add raisins, flax seed meal and spices.
- Cut up the baked potato and add to the saute.
- Add wine and top with the kale, and wilt to your desire.
- Sprinkle with worcestershire sauce.
- Serve with non-fat greek yogurt.
Rated a 4 on the Kale Scale.
