Lighten UP Lunch

It can be challenging to find low fat recipes that also taste great. Usually it's one or the other - but these two recipes are on the lighter side and still taste phenomenal. I've made both of these many times, and I feel like they would make a perfect little lunch! They are also full of seasonal ingredients and lots of fall flavor - which is just an added bonus!

I came across this recipe in Cooking Light last fall and made it right away. I'm usually not a fan of curry but in this salad it is not at all overpowering and is the perfect compliment to the apples and raisins. I doubled the recipe so I could bring it for lunch a few days this week and also added a bit of extra apple for some more crunch but other than that, followed the recipe exactly. I eat it on a piece of whole wheat toast or over a bed of greens.

What's better than baked potatoes that taste like french fries? Nothing, really. These sweet potatoes are coated in a touch of olive oil and baked to perfection. The recipe (if you can even call it that) is beyond simple. All that's needed is two sweet potatoes, one tablespoon of olive oil, 1 tsp of salt & 1/2 tsp pepper. Cut the potato into strips, coat them with the olive oil, salt & pepper on a baking sheet and then bake at 425 degrees for 20 minutes. Done! (I sometimes sprinkle with a touch of brown sugar... if you're feeling wild).

And if you love yourself a little one cup coffee action (lattes and teas included)... Enter my NESCAFE Dolce Gusto Giveaway for a chance to win your own one cup coffee machine. 

  HERE!