• 23Mar

    Sweet Potato Veggie Stir Fry

    About a month ago, I came across an email with a recipe for sweet potatoes. As I read some of the ingredients, I decided to make this just to see how it tastes. To my surprise, it turned out great. With some olive oil, I started cutting up a sweet potato with some other vegetables. Being a diabetic, I have to be careful about what I put into my mouth; however, I don’t always do so good. As I was pouring the olive oil in and slicing the sweet potato with the other vegetables, it started to have a sweet aroma from the sweet potato, and the smell was fantastic from the stir fry, as well. After frying the “sweet potato, veggie stir fry”, I sat down and had it with some chicken. It had a natural sweet flavor with all the veggies and garlic salt that tasted delicious. I didn’t need to salt it either; it tasted great without the salt added.

    There are lots of great sweet potato recipes you can make like pies, rolls, breads and much more. This recipe, however, is Paleo friendly, which is a good thing, since it is low in carbohydrates. Now since spring is coming I will have to start thinking of some low-fat recipes to make for the spring and summer. Spring and summer is a good time to create different kinds of low-fat, sugar-free recipes that don’t require a lot of baking, you just cook the food on the stove. I hope you will try this recipe and enjoy it.



    ¼ cup olive oil
    1 medium sweet potato, peeled and sliced
    1 yellow pepper, sliced into strips
    1 orange pepper, sliced into strips
    1 red pepper, sliced into strips
    1 green pepper, sliced into strips
    1 small onion, cut up in pieces
    2 garlic cloves, cut in small slices
    1 large carrot, cut in to slices
    Dash of garlic salt or celery salt


    Pour olive oil in skillet pan, then cook on high, then turn down the burner to low. Peel and slice sweet potato, then put in pan then stir. Cut up yellow, orange, red and green pepper, then stir in with sweet potato. Cut up a small onion in pieces and add to the other vegetables and cut up 2 garlic cloves into small pieces. Stir vegetables with the sweet potato until moist and soft. Last of all, sprinkle garlic salt or celery salt. Serves 6.

    To find more delicious Paleo Recipes just click the link below!

    Click Here!

    Low Fat Recipes 4 Dieters

  • 13Mar

    Coconut Pound Cake

    Making my first pound cake was rather a challenge since this was the first pound cake I have ever baked. I didn’t make it with regular white flour, but coconut flour instead without sugar. Instead, I used Truvia. I was not too impressed by how it turned out though, but since it was my first pound cake, I let the matter go. Using coconut flour can be rather tricky in terms of how to use it for baking, because you have to sift the coconut flour and whisk the other dry ingredients well, so it turns out well. The recipe called for ½ cup plus 2 TSP of butter, which was, in my opinion, too much and 10 eggs at room temperature and 4 ounces of cream cheese, which I could’ve used coconut yogurt instead. Also, I could’ve used 5 eggs instead of 10 eggs.

    Next time I make another pound cake, I hope it turns out better than this recent one. On the other hand, this pound cake has only 288 calories per slice, which isn’t all that bad compared to a regular pound cake. Next time I will try using less eggs, butter and I’ll use yogurt instead of cream cheese. In the past, recently, I baked blueberry muffins with the same flour and they turned out delicious with a coconut flavor to them. Coconut flour has a good source of fiber in it compared to regular white flour, which is good for diabetes.

    Also, Truvia is better than using regular sugar, especially bleached-white sugar. Truvia, when added with the right amount of different ingredients, tastes just as good as regular sugar.
    Making, baking mistakes is not only costly, but you can learn from them too. So next time you make a baking mistake, don’t feel guilty about it but learn from it.


    Coconut Flour Pound Cake Recipe

    Prep time

    20 mins
    Cook time
    90 mins
    Total time
    1 hour 50 mins

    Serves: 12


    • 10 Tbsp. organic butter, softened
    • 4 oz. organic cream cheese
    • 2 c. organic whole milk yogurt
    • 2 tsp. aluminum-free baking powder
    • 2 Tbsp. organic vanilla extract
    • 1 tsp. organic lemon zest
    • ½ tsp. SweetLeaf® Stevia Extract
    • ¾ c. Truvia
    • 32 Tbsp. Bob’s Red Mill Organic Coconut Flour
    • 10 large pastured eggs
    • 1 tsp. Celtic sea salt
    • ¾ c. filtered water


    1. Preheat oven to 325 degrees F.
    2. Grease a 9×5-inch loaf pan and line the bottom with unbleached parchment paper. Spray pan on all sides and paper with coconut oil spray.
    3. Sift coconut flour into a medium bowl. Whisk in the rest of the dry ingredients.
    4. In a large bowl, using an electric mixer, cream the butter and cream cheese together. Beat in Truvia, and continue to beat on high for 2 minutes until light and fluffy.
    5. Mix in the eggs and beat well to incorporate.
    6. Mix in dry ingredients until combined.
    7. Pour batter into loaf pan, filling ¾ full.
    8. Bake for 90 minutes, covering with foil after the first 30 minutes if the top is already golden brown.
    9. Continue to bake until a toothpick inserted in the center of cake comes out clean.
    10. Let cake cool for 2 hours in pan.

    If you would like to find out more about these guilt-free deserts, click the link below!
    Click Here!

    Low Fat Recipes 4 Dieters

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