[second] Lunch today: Baked Sweet Potato with homemade Macadamia Coconut Butter and Baby Romaine Greens with homemade Sun-dried Tomato dressing!
Macadamia Coconut Butter: 100g macadamia nuts (I used raw and dry roasted them a bit first), 4 cups unsweetened shredded coconut (must be full fat). Blend in Vitamix or high powered blender/food processor for 5-10 minutes, pressing contents down with the plunger tool.
Nutrition: (serving size about 14 g) 88 calories, 3 g carbs, 9 g fat, 1g protein
Dressing: 1 tsp flax oil, 1 tsp lemon juice, 7g sun-dried tomatos (half a serving), 1/2 tsp minced garlic, and water to achieve desired consistency. Blend everything together in your machine of choice (I used a magic bullet).Nutrition: (makes 1 serving) 58 calories, 3 g carbs, 5 g fat, 1 g protein
Total meal nutrition: (134 g cooked sweet potato, 1 serving macadamia coconut butter, 2 cups or 85 g baby romaine, 1 serving sun-dried tomato salad dressing)
282 calories, 37 g carbs, 14 g fat, 6 g protein, 9% calcium, 16% iron