The SWW Plate® is the foundation for what you put into your body and the essential tool for meal planning. Eat in a Specific Order: Sarah recommends starting meals with the vegetables, followed by protein, and then starchy carbs
Sautéed Spinach:
Serves 2
Prep time 2 minutes
Cook time 5 minutes
Ingredients:
- 4 blocks of frozen spinach, defrosted
- 1 tablespoon of olive oil
- 1 garlic clove, crushed
- Salt and pepper to taste
Instructions:
- In a small pot, add garlic and olive oil and cook on low heat allowing the garlic to flavor the oil
- Add spinach, salt and pepper to taste
- Mix well until hot and enjoy
Sunday Roast Beef:
Serves 2
Prep time: 10 minutes
Cook time 50 minutes
Ingredients:
- 2 sprigs of rosemary, taken off the sprig
- 2 sprigs of sage, taken of the sprig
- 2 cloves of garlic, skinless
- 2 pounds of rump roast
- 1 tablespoon of salt
- 2 tablespoons of olive oil
-
1/2 glass of white wine
Instructions:
- Preheat oven to 450 degrees F
- Chop rosemary, sage and garlic together
- Mix with salt
- Rub salt mix all over roast beef
- Heat a skillet or pan on medium until hot
- Sear all sides of roast, turning once one side is brown until all sides are brown
- Turn off flame and add white wine
- Using a wooden spoon, removed all drippings from the sides of the pan
- Place roast beef in a baking dish
- Top with drippings and olive oil
- Cook for 40 minutes or if you are using a thermometer, until the internal temperature reaches 130 degrees F
-
Let roast beef rest 10 minutes and slice thinly
Baked Sweet Potato:
Serves 2
Prep time 2 minutes
Cook time 6 minutes
Ingredients:
- 1 large sweet potato
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions:
- Place large sweet potato in microwave for 4-6 minutes or until cooked through completely
- Slice in half, drizzle with olive oil and salt and pepper to taste
Recipe developed for SWW® by Karly Siciliano
