Butternut and sweet potato saute

I love this recipe, it’s colorful, tasty and easy to make.  The ingredients pack a powerful punch in the nutrition department.  Butternut is filling, yet surprisingly low in calories ( just 45 cal per 100 g.) It contains no saturated fats or cholesterol, and is a rich source of dietary fiber.  Sweet potatoes are rich in antioxidants and have a high vitamin A (immune system) content.  They make the perfect pair!  Sweet and simple.


1 medium-sized butternut

2-3 medium-sized sweet potatoes

1 red onion

2 cloves fresh garlic

1 teaspoon olive oil.

1/2 teaspoon cinnamon.


1. Cut and peel the butternut.  Pre-boil the butternut and sweet potato.

2. In a pan or wok, saute the red onion and garlic in some olive oil for about 2 minutes.

3.  Add the butternut and sweet potato to the onion and garlic.  Lastly add a dash of cinnamon.


Red onion and noodle stir fry

Red onions give a nice twist to your traditional stir-fry.  Red onions are really heathy and really low in calories.  Plus, they are super tasty are really good-looking!

This stir-fry turned out really great and was soooooooooooo delicious!  You kinda just throw it all in!  Use the things you like, ditch the things you don’t.


6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.

1.  Saute the onions, ginger and garlic in the soy sauce for about 2 minutes.  In another bowl, boil the noodles until done.

2.  Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.

3.  Lastly add the noodles, peppers and spinach.  Mix and saute for 3-4 minutes and you’re done!

This makes enough for really hearty servings for two people.