one meal that i really wanted to mention last week using garlic....baked turkey with roasted garlic sauce and sauted kale. 
this is easy peasy!,,,,in a blender, squeeze out a whole head of roasted garlic(recipe in previous blog), 2 tbsp balsamic vinegar, 1 tsp honey or agave, salt and pepper, blend, then stream in 1/4 cup extra virgin olive oil while still blending.  pour this over baked turkey breast and serve with some sauted kale.  very tasty.  this is a great condiment to have in the fridge for the week.  i used the leftover to mix with some barley the next day. 

the next superfood is sweet potato.  i am going to use it in some unique ways this week...instead of the boring baking and boiling.
don't confuse a sweet potato with a yam...two different things!   although, if you are buying canned yams in the store, they are probably sweet potatoes!  sweet potatoes are more nutrient dense and less starchy than yams.  yams have rough scaly skin and are longer and more cylindrical and sweet potatoes have thin skin and are shorter with tapered ends. yams originated from Africa, while sweet potatoes from South America.   one medium sweet potato is about 150 calories, 30g carbs, 3g fiber, and 2g protein...over 300% DV of vitamin A, mostly beta-carotene (phytochemical / antioxidant) and about 50% DV vitamin C. 
there are many different types of sweet potatoes, colors ranging from white to purple!  usually you can get different varieties at local farmers' markets. 
they are tuberous roots from the morning glory family.
tonight, i am doing a sweet potato chili!