Lime-Cilantro Dressing 

Lime and cilantro are two of my favorite flavors.  This is a perfect dressing for a salad accompanying a Southwestern meal.

Makes about 1 cup; 8 servings

1/2 teaspoon salt

1/2 teaspoon powdered sugar

1/8 teaspoon ground cumin

1/8 teaspoon xanthan gum

1 teaspoon grated lime peel

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

1/2 cup olive oil

1/4 cup water

1/4 cup rice vinegar

1 small garlic clove, minced

Combine the salt, sugar, cumin, and xanthan gum in a screw-top jar.  Add the remaining ingredients, cover, and shake vigorously until well blended.  Refrigerate, covered for up to 1 week.

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Per 2 tablespoons

CALORIES:  65, FAT:  7g, PROTEIN:  1g, CARBOHYDRATES:  2g, SODIUM:  125mg, CHOLESTEROL:  Omg, FIBER:  0.5g

Sweet Potato Fries

Fresh sweet potatoes are very hard and dense; you will need a butcher knife to slice them.

     1 tablespoon olive oil

     1/8 teaspoon salt

     1/8 teaspoon black pepper

     1/8 teaspoon paprika

     1/8 teaspoon red pepper flakes

     1/8 teaspoon gluten-free chili powder

     2 sweet potatoes (about 1 pound total)

Preheat oven to 400 degrees Fahrenheit.  Combine the olive oil, salt, black pepper, paprika, red pepper flakes, and chili powder in a large bowl.  Peel the sweet potatoes.  Cut in half lengthwise.  Cut each half into pencil-thin strips.  Add the sweet potatoes to the oil mixture, and toss till evenly coated.  Spray a baking sheet with gluten-free nonstick spray.  Lay the sweet potatoes in a single layer on the baking sheet.  Bake about 25 minutes, turning the sweet potatoes occasionally, until tender.  Makes 4 1/4-pound servings.

One serving--CALORIES:  146, TOTAL FAT:  3.5g, SATURATED FAT:  0.5g, CHOLESTEROL:  0mg, SODIUM:  85mg, CARBOHYDRATES:  27.5g, FIBER:  3.5g, SUGAR:  Og, PROTEIN:  7g