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This article was provided by Mark’s Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice
Potato diets, ’80s throwback when aerobics queens sipped diet coke and ate plain baked potatoes, or forgotten side next to the creamed spinach and ribeye… whatever your memories of baked potatoes may be, you likely no longer think of them as “tonight’s dinner.” But baked sweet potatoes can make delightful pockets for Primal fillings such as ground venison, bacon, and avocado. This loaded stuffed sweet potato makes a great post-workout or post long endurance run, swim, or ride meal.
Loaded Stuffed Sweet Potatoes
Time: 70 minutes
- 1 sweet potato
- 1-2 tablespoons Primal Kitchen®Avocado Oil
- 1/2 teaspoon coarse sea salt
- 2 strips bacon
- 1/4 small onion, diced
- 1 pound ground venison*
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pickles, diced
- 1/4 tomato, diced
- 1/4 cup lettuce, shredded
- 1/4 avocado, sliced
- 2 tablespoons Primal Kitchen Special Sauce
*you’ll use about 1/3 cup cooked for 1 serving
Preheat the oven to 425ºF.
Wash the skin of the sweet potato. Prick sweet potato with a fork. Rub with 1 tablespoon avocado oil, and sprinkle the outside with coarse sea salt.
Place sweet potato directly on the rack of the oven. Place a pan underneath the sweet potato to catch any drippings.
Roast sweet potato for about 50 minutes, or until the thickest part of the potato has no resistance.
Remove potato from oven, set aside, and turn off the oven.
Dice bacon. In a large skillet over medium-high heat, add bacon and cook until your desired crispness.
Remove bacon from the skillet and drain on paper towels.
Add onion to the skillet and cook, stirring frequently, for 2 minutes. Add ground venison to the skillet, breaking it up into small chunks. Venison is a leaner cut of meat, so if your skillet is too dry, add 1 tablespoon avocado oil, and stir.
Cook venison until it’s browned, stirring occasionally and continuing to break up large pieces. Once cooked, stir in pickles, then turn off the heat.
Make a slit down the middle of the cooled sweet potato, taking care not to cut all the way through the bottom skin of the potato. Pull the halves apart carefully without tearing the potato in two.
Spoon about 1/3 cup of the ground venison into the sweet potato pouch. Save the rest of the ground venison for leftovers or another recipe.
Top the sweet potato with the cooked bacon, diced tomato, shredded lettuce, sliced avocado, and Special Sauce. Serve immediately.
Nutrition Info (per serving):
Total Carbs: 40 grams
Net Carbs: 32 grams
Fat: 37 grams
Protein: 29 grams
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