No offense to Paula Deen or my Russian ancestors, but we do not need to use butter in everything! “What do you mash with your potatoes to make them moist and flavorful?”
::insert heavy Russian accent::
Say hello to my little friend, Avocado.
I promise I will get to the recipe in a second but first lets see the difference between avocado and buttah:
*For more information please visit: http://www.californiaavocadosdirect.com/13/use-avocado-as-a-healthy-butter-substitute.aspx
Ingredients for one serving:
- 1 sweet potato
- 1/2 avocado
- Salt and pepper
- Cayenne pepper optional
- 1/2 onion chopped
- 1 tbs minced garlic
- 1 tbs evoo or coconut oil
- Walkerswood Jamaican Jerk Seasoning
- Lemon juice for the avocado and shrimp
- 3 oz shrimp (I used Target’s Market Pantry small shrimp): 60 cal/13g protein
Directions:
- Preheat oven to 350 F
- Pierce holes around sweet potato and bake for 45-1 hour or until soft or microwave for approx 10 min turning sides once
- Soak shrimp in cold water for about 15 min
- Once shrimp have defrosted place in ziploc bag and mix with jerk seasoning. Cook on pan for about 3-5 minutes or until translucent
- Chop onion and garlic, saute for approx 3 to 4 minutes until translucent
- Drizzle half avocado with lemon juice, salt and pepper
- Mash baked potato and avocado together and mix in onions and garlic
- Serve with cooked shrimped and lemon wedge
Fat Girls Fitness 
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