Flex_USA_JulyAugust_2017_2

FOOD & SUPPS
1 FOOD, 5 WAYS
BY ROCCO DISPIRITO
A-OK
POTATOES
EAT FOR ENERGY WITH
THESE FIVE TASTY
AND HEALTHY RECIPES
4
SERVE THEM
Peel a sweet potato, then
grate on a box grater’s large
holes. Place potato on a plate
and stir in 2 tbsp water.
Season with tsp ground
nutmeg and salt and pepper
to taste. Cover with wax
paper. Microwave until soft,
about 5 minutes.
1
2
3
5
COOK A
SPAETZLE
EAT THEM
GRILLED
MAKE A
TRUFFLE
NUKE THEM INTO
CHIPS
Spray a plate with nonfat
cooking spray and sprinkle
with a dash of Old Bay
Seasoning. Peel a sweet
potato, then slice inch
thick with a mandoline.
Place slices on plate in a
single layer. Sprinkle with
Old Bay and microwave
for 1 minute. Flip chips over
and microwave for an
additional minute. Repeat
process for remaining slices.
Blend 1 cup peeled grated
sweet potato, 1 tbsp cold
water, ¼ cup egg-white
powder, and salt and nutmeg
to taste. With a spatula, push
mixture through a colander
and into a pot of 6 quarts
boiling water. Cook 10
seconds; drain. Cook spaetzle
on a skillet until lightly
browned. Add chopped sage,
spinach, and chicken stock.
Cook until stock thickens.
Preheat grill to high. Peel a
sweet potato, then cut into
½-inch-thick disks. Lay them
on grill, spray with nonfat
cooking spray, and season
with salt and pepper to
taste; grill 2 minutes per
side. Mix ½ tbsp coconut
nectar with ½ tsp minced red
jalapeño. Drizzle over disks.
Top disks with 1 tbsp plain
fat-free Greek yogurt and
3 tbsp pumpkin seeds.
Place ½ cup peeled grated
sweet potato in a bowl and
microwave 2 to 3 minutes.
Stir in 2½ tsp cocoa powder,
2 packets monk fruit powder,
½ tsp coconut oil, and salt to
taste; freeze 4 minutes. In a
separate bowl, combine
2¼ tsp shredded coconut and
½ tsp erythritol. Form potato
mixture into 2 balls, place in
shredded coconut bowl, and
coat completely.
GETTY IMAGES
86 FLEX | JULY/AUG ’17