Straight from Vegetarian Times | Serves: 6 | Time: About 3 hrs (30 min hands on)
Ingredients
3 medium #SweetPotatoes, peeled and cut into 1-inch cubes
1 large fennel bulb, quartered, cored, and sliced
2 medium #carrots, sliced
2 stalks celery, sliced
1 medium yellow onion, minced
1 clove garlic, finely chopped (1 tsp.)
1/4 cup olive oil
2 Tbs. ras el hanout
1 cup low-sodium vegetable broth
1 cup fresh or thawed frozen pomegranate seeds
1/2 cup chopped fresh mint
Instructions
Combine sweet potatoes, fennel, carrots, celery, onion, and garlic in 3.5-qt. tagine or Dutch oven. Stir in oil and ras el hanout, and season with salt, if desired. Pour in broth.
Place in cold oven, adjust heat to 300°F, and cook 2 1/2 hours, or until vegetables are cooked through, stirring every 45 minutes. Season with salt and pepper, if desired.
Transfer to wide and shallow serving dish if using Dutch oven. Sprinkle with pomegranate seeds and mint.
What I ate and drank today (1/31/2018):
112 oz of water
1 decaf coffee
Glass of white wine
Can of lager
Egg, cheese and tomato croissant from Cafe Kindred
Leftover beer lime taco filling
Celery with reduced fat peanut butter
Sweet potato tagine
Exercise:
~ 2.5 miles of walking
End of month weigh-in:
- 10 lbs. since Christmas 2017
What I ate and drank today (1/30/2018):
160 oz of water
2 cups of decaf coffee
1 orange
1/2 cup kashi with almond milk
Leftover pumpkin chili
Cheese cubes
Beer lime tacos (Thug Kitchen cookbook)
Mexican style beer (the same used on tacos)
Vodka / diet ginger
Exercise:
~2 miles of walking, in 3 segments
What I ate and drank today (1/29/2018):
128 oz of water
3 cups of decaf coffees
Leftover black-eyed pea cakes with kale
Pumpkin chili (Thug Kitchen cookbook)
Piece of dark chocolate
Exercise:
1 mile of walking (in two 1/2 mile increments, ankle is still a little wonky)
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