Ingredients:
3 cups raw jicama, peeled and chopped (6 Greens)
3 containers (5.3 oz each) Chobani zero sugar vanilla yogurt or 1 1/2 cups 2% plain Fage Greek yogurt (1 Leaner)
1/2 tsp vanilla extract (1/2 Condiment)
1/2 tsp ground cinnamon (1 Condiment)
1 packet stevia (1 Condiment)
3 tbsp Walden Farms caramel syrup, divided (1 1/2 Condiments)
1/2 tsp coarse sea salt (2 Condiments)
28 toasted walnut halves (4 Optional Snacks)
Directions:
Toast walnut halves:
Preheat oven to 350 degrees. Line a baking sheet with foil for easy clean up. Spread walnut on prepared baking sheet in a single layer. Roast for 5 to 10 minutes. Frequently stir the nuts to ensure even baking. Nuts are done when they appear a shade darker and smell toasted. Let cool and then chop. Set aside.
Combine chopped jicama, yogurt, vanilla extract, cinnamon, stevia, 1 tbsp caramel syrup and half of the chopped walnuts in a medium bowl. Stir until jicama is evenly coated.
Pour into a serving dish. Drizzle 2 tbsp caramel syrup on top and then top with the other half of walnuts. Sprinkle sea salt on top. Serve immediately.
Makes 4 Servings
Each serving provides
Each serving provides
1/4 Leaner, 1 1/2 Greens, 1 1/2 Condiments and 1 Optional Snack
Add 3/4 Lean option and 1 1/2 Greens to make a complete Lean and Green meal
Add 3/4 Lean option and 1 1/2 Greens to make a complete Lean and Green meal
Examples:
4.5 oz grilled chicken breasts (3/4 Leaner) with 2 tbsp light Italian salad dressing as a marinade (1 Healthy Fat) and 3/4 cup broccoli (1 1/2 Greens)
5.25 oz cooked shrimp (3/4 Leanest) with 1 1/2 cups mixed greens (1 1/2 Greens), 2 tbsp light ranch dressing (1 Healthy Fat) and 1.5 oz avocado (1 Healthy Fat)
5.25 oz cooked shrimp (3/4 Leanest) with 1 1/2 cups mixed greens (1 1/2 Greens), 2 tbsp light ranch dressing (1 Healthy Fat) and 1.5 oz avocado (1 Healthy Fat)
