Roasted Brussels Sprouts Recipe:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt ( be mindful of sodium intake)
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven and serve immediately.

Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams



Chicken and Sweet Potato Slices


2 lbs of lean ground chicken breast

1/2 cup of finely chopped onions

1/2 cup of  finely chopped  bell peppers

1 tbsp of finely chopped garlic

2 cups of mashed sweet potatoes

1/4 cup of red bob mills gluten free oatmeal or dry oatmeal of your choosing

3 egg whites

1 tbsp of olive oil

3  tbsp of  Mrs. Dash Seasoning of your choice

1 tsp of salt

Saute the bell pepper, garlic and onions in the oil in a medium saucepot over medium heat until well glazed, 3 to 4 minutes. Let cool.

Preheat the oven to 325 degrees F. Mix the cooled vegetables, chicken, sweet potatoes, dry oatmeal , olive oil , Mrs. Dash, salt and egg whites together well, until the mixture is uniform. Place into a bundt cake pan evenly. Bake until it reaches an internal temperature of 150 degrees F, 25 to 35 minutes.

Cool, and then slice into mini slices


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