Stuffed Sweet Potato
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“A healthy outside starts from the inside”
I love this quote because its so true! When I first started to feel the first symptoms of my intolerances, I felt so weak, bloated uncomfortable and looked far away from my best. I was pale, gained weight and looked tired the whole time. Changing my diet and taking care of myself changed my life forever! I discovered so many amazing ingredients and became creative. No matter which intolerances or other “restrictions” you may have, stay positive and start the delicious and empowering journey because a healthy inside will make you healthy from the outside.
This loaded sweet potato is one of those incredibly delicious recipes, you would never guess is histaminefree! The recipe is super easy to make and tastes just heavenly. Besides, I think it also looks beautiful:).
Make sure to tag me @nathaliescuisine and @alle_essen, when you make this recipe and you really should!
xx
Nathalie
In collaboration with
INGREDIENTS
Method:
Preheat the oven to 180°C and line a baking tray with baking paper. Wash the sweet potatoes well and bake for about 45 minutes in the oven until soft in the middle.
In the meantime, prepare the filling. Cook the quinoa in double amount of water. For the salad, chop the herbs and veggies and place into a bowl. Add the cooked quinoa and salt and pepper to taste.
Line another baking tray with baking paper and place the fish filet on it. After 25 minutes of baking the sweet potato, place the fish into the oven for 20 minutes. Take the fish and the sweet potato out of the oven. Cut the salmon into bite size pieces and add to the salad. Add olive oil and mix well. Cut the sweet potato in half and add the filling. Top the dish off with some almond butter.