Manuel Gual posted a photo:

A Cinematic Journey Through the History of Aviation

Description:
A wide cinematic collection celebrating the evolution of aviation, from fragile early biplanes and daring pioneer pilots to flying boats, wartime fighters, classic airliners, supersonic icons, stealth aircraft, and futuristic aerospace designs. The series combines golden hour light, dramatic skies, ocean crossings, misty runways, military silhouettes, retro travel atmosphere, and science fiction concepts to create a visual timeline of flight as both engineering achievement and human dream.

These images have been generated by Artificial Intelligence.

KANGAR, June 5 — Perlis Menteri Besar Datuk Seri Abu Bakar Hamzah today said the state government will adopt a wait-and-see approach following a meeting between PAS and Umno leaders in Kuala Lumpur, stressing that any political development must place Malay unity at the forefront.

He said Malay-based political parties should work together and remain united in defending the rights and interests of the community, Utusan Malaysia reported this afternoon.

“As far as I am concerned, we will wait and see how the situation develops. What is important is the unity of the Malays. Even within our own parties, we should maintain good relations. Whatever problems arise, we should discuss them properly and not quarrel.

“The people are the ultimate judges who will determine the direction of the country’s leadership, and that is the most important thing,” the Bersatu politician was quoted as saying after the Perlis State Legislative Assembly sitting at Kompleks Seri Putra here.

He was responding to PAS president Tan Sri Abdul Hadi Awang’s confirmation that PAS and Umno leaders had met yesterday, with the Marang MP describing it as a routine meeting. 

Abdul Hadi had also said efforts to revive Muafakat Nasional were consistent with PAS’ long-standing objective of strengthening Malay-Muslim political cooperation.

On the current Perlis assembly sitting, Abu Bakar said proceedings had been smooth, with assemblymen debating issues professionally without resorting to personal attacks.

“This is where we want to preserve the relationship within the PN government, which is the most important thing. It is about maintaining good relations among all assemblymen and the entire state leadership,” he said.

Closer to home, the menteri besar also moved to bury revived allegations of statutory declarations (SDs) allegedly aimed at removing his predecessor, Datuk Seri Mohd Shukri Ramli.

He said his earlier remarks were merely intended as advice and a reminder to Perlis PAS Youth chief Haziq Asyraf Dun to stop reviving the old controversy surrounding the alleged document.

“As I said yesterday, regarding the SD issue, I never mentioned it and we do not know whether it exists because we were summoned one by one by His Royal Highness the Raja of Perlis, Tuanku Syed Sirajuddin Jamalullail.

“I also did not say whether it exists or not; I merely asked that the matter be stopped. Whatever the case, if such matters exist, we should put them behind us.

“I was simply offering advice and a reminder to the PAS Youth chief that we should stop talking about this SD issue. We should focus on the assembly sitting and on preparing our election machinery,” he was quoted as saying.

Yesterday, Utusan Malaysia reported that PAS Youth maintained its belief that there had been an effort involving SDs signed by Bersatu assemblymen to bring down Mohd Shukri, based on alleged admissions by three former PAS assemblymen whose party memberships had been terminated during a meeting with PAS central leadership on Dec 21 last year.

Abu Bakar said the state government remained firm in its view that the SD issue should not be revisited because it was an old matter that certain parties were attempting to revive.

“Today it is crystal clear that this matter will not be raised again, God willing,” he was quoted as saying.

Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).

Active Time: 10 minutes  | Total Time: 10 minutes

Mango-Pineapple Yogurt Bowl

Ingredients

• 1 tbsp unsweetened coconut flakes
• 1 cup (245 g) plain nonfat Greek yogurt
• ¼ cup (41 g) diced pineapple, fresh or frozen
• ¼ cup (41 g) diced mango, fresh or frozen
• 1/2 cup unsweetened bran cereal

Directions

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 1-2 minutes. Remove from heat and set aside.

Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.

Serves: 1 |  Serving Size: 1 yogurt bowl

Nutrition (Per serving): Calories: 292; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 196mg; Carbohydrate: 46g; Dietary Fiber: 16g; Sugar: 19g; Protein: 28g

Nutrition Bonus: Potassium: 608mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%

Originally published June 3, 2015; Updated February 2026

The post Mango-Pineapple Yogurt Bowl appeared first on MyFitnessPal Blog.

KANGAR, June 5 — The long-delayed Perlis Malaysia Sports School project in Bukit Chabang near Padang Besar is expected to be completed by January 2027, according to Menteri Besar Abu Bakar Hamzah.

He said the construction progress of the project has reached about 60 per cent and remains on track for completion within the projected timeline, with the federal government demonstrating a strong commitment to ensuring the project’s successful implementation.

“I met the Prime Minister, Datuk Seri Anwar Ibrahim, last March, and he was very committed to helping Perlis and resolving the issue involving the Perlis Sports School.

“I sought his assistance, and the very next day he informed me that instructions had been issued to expedite the construction and completion of the sports school,” he told reporters after the State Assembly sitting today.

Abu Bakar said the sports school, named after the Raja Muda of Perlis, Tuanku Syed Faizuddin Putra Jamalullail, is expected to serve as a catalyst for the development of sports in the state and help produce more talented athletes in the future.

On April 27 last year, Prime Minister Datuk Seri Anwar Ibrahim, in a Facebook post, stated that the Perlis Malaysia Sports School project, which had been abandoned for the past 12 years, should be handed over immediately to a capable government-linked company to ensure its completion. — Bernama

If you’ve ever wondered why you can eat a “healthy” breakfast and still feel starving by 10 AM—or why your energy tanks every afternoon like clockwork—there’s a good chance it comes down to what’s on your plate. Too many carbs (without enough protein and fat!), skipping meals, or relying on snacks are your blood sugar’s worst nightmare. As a nutrition consultant, this is one of the first things I work on with clients, because once you understand blood sugar (a.k.a. blood glucose), so many of those frustrating symptoms start to click into place.

In this guide, we’re covering the basics of blood sugar, why it matters for hormone balance and overall health (especially for women), and a full blood sugar balancing meal plan you can start this week.

Beginner’s Guide to Blood Sugar

Without knowing exactly what it means, you’ve probably heard of the term. Blood sugar plays a role in energy, emotions, cognitive function, hormonal health, sleep, and more. You may already be familiar with spikes and dips in blood sugar. Hello, hanger! That said, few recognize its effects daily. In essence, blood sugar is the amount of sugar (or glucose) in your blood at any given time. And it’s produced when we break down carbohydrates. Be it a slice of cake or a piece of toast, that carb is absorbed into our bloodstream. Immediately or eventually, it’s used as a source of energy.

How Does Blood Sugar Work?

Here’s the best way to visualize and think about blood sugar:

1. You eat food. Let’s assume you ate a balanced combination of carbohydrates, protein, and fat. Your digestion breaks down your food. Carbs get broken down into glucose. This is your body and your brain’s primary source of preferred energy.

2. Blood sugar levels rise. Glucose enters your bloodstream, and blood sugar levels naturally increase. How much they increase is dependent largely on the macronutrient breakdown of the meal. More carbs = higher blood sugar. More protein + fat = lower blood sugar spike.

3. Insulin is released. As soon as your body senses the rise in blood sugar, your pancreas releases insulin. Insulin is an important hormone involved in managing blood sugar levels. We want not too much, but also not too little.

4. Blood sugar lowers. Insulin acts as the key that opens your cells and transports glucose from the bloodstream into cells. Glucose is either used immediately for energy or stored for later use. Insulin is what keeps blood sugar from getting too high.

The Goal: A Gradual Rise in Blood Sugar

The goal is to have a gradual rise in blood sugar levels after we eat, and a slow and steady decline in the hours after. We want to avoid large increases in our blood sugar. Why? Because they lead to a very drastic and significant decrease. In other words, it’s not just about high blood sugar levels. We want to minimize low blood sugar levels and crashes, too.

Finding a Happy Medium

Just like cortisol and inflammation aren’t inherently bad (in fact, they’re vital for keeping us alive!), the same goes for blood sugar. Glucose also isn’t the enemy, and neither is insulin. Ultimately, it’s a matter of eating in a way that keeps glucose and insulin at a happy medium. We’re not avoiding carbs and sugar altogether. Rather, it’s about maintaining a healthy balance and honoring the foods that make us feel our best.

How to Achieve Steady Blood Sugar

Large spikes lead to equally dramatic crashes, and those crashes are what trigger the cycle of cravings, fatigue, and overeating that so many women find themselves stuck in. Here’s where to start.

Pair Protein + Fiber at Every Meal

This is the single most impactful change you can make. Protein slows digestion and blunts glucose spikes, while fiber acts as a buffer—slowing the rate at which sugar enters your bloodstream. A breakfast of just toast and juice will spike blood sugar fast, but add eggs and a side of sautéed greens and the response looks completely different. Aim for at least 25-30 grams of protein and a solid serving of fiber-rich veggies or whole grains at each meal.

Take a 10-15 Minute Walk After Eating

This one is free, easy, and backed by a growing body of research. Walking after meals helps your muscles use glucose for energy, which lowers your post-meal blood sugar response. You don’t need to power walk or break a sweat; a casual stroll around the block or even pacing while you take a phone call works.

Prioritize 7-9 Hours of Sleep

Sleep and blood sugar have a bidirectional relationship: poor sleep worsens blood sugar regulation, and unstable blood sugar disrupts sleep. Even a single night of inadequate rest can decrease insulin sensitivity the following day, meaning your body needs more insulin to do the same job. If you’re doing everything right with food and movement but skimping on sleep, you’re undermining your own progress.

Manage Your Stress

This is the underrated one. Most people don’t realize that stress raises blood sugar even if you haven’t eaten anything. When cortisol is elevated, your liver releases stored glucose into your bloodstream to prepare for a perceived threat. Chronic stress means chronically elevated blood sugar—no food required. Everything from deep breathing to building buffers in your schedule isn’t just a nice-to-have. They’re a metabolic tool.

What Causes Blood Sugar Imbalance?

Along with the aforementioned habits, you also want to avoid inconsistent meal times. Not eating enough or not eating consistently (every 3-4 hours, ideally) can both be highly stressful to the body. For this reason, I don’t recommend intermittent fasting for most women! Interestingly, both an overly sedentary lifestyle and working out too much will impact blood sugar levels. Again, it’s stressful on the body. Last but not least, gut dysbiosis (think bloating, etc.) will also negatively impact glucose levels.

Foods That Help Balance Blood Sugar

While there are many foods that help lower and regulate blood sugar, these are some of the best! They cause minimal blood sugar spikes, support sustained energy, and aid in fullness:

• Animal protein sources (eggs, chicken, turkey, salmon, sardines, grass-fed beef, shrimp, bone broth, etc.)
• Plant-based protein sources (tempeh, tofu, edamame, hemp seeds, spirulina, etc.)
• Plain Greek yogurt
• Darky leafy greens
• Non-starchy veggies (tomatoes, summer squash, zucchini, mushrooms, etc.)
• Celery and cucumber
• Cruciferous veggies (Brussels sprouts, broccoli, etc.)
• Berries
• Cottage cheese
• Avocados
• Nuts
• Seeds
• Olives
• Beams
• Legumes
• Kimchi
• Sauerkraut
• Cinnamon
• Apple cider vinegar

Your 5-Day Blood Sugar Balancing Meal Plan

This is a flexible framework, not a rigid prescription. Feel free to repeat your favorite meals, swap proteins based on preference, and adjust portions to your hunger and activity level. The through-line: every meal and snack pairs protein + fat + fiber-rich carbs to keep blood sugar steady.

Day 1

Breakfast: Two-egg veggie scramble with sautéed spinach, bell peppers, and a quarter avocado. Serve with a slice of sprouted grain toast.

Snack: A handful of almonds + a few slices of green apple.

Lunch: Large mixed greens salad with grilled chicken (5-6 ounces), cucumbers, cherry tomatoes, pumpkin seeds, and olive oil + lemon dressing. Side of quinoa.

Snack: Celery sticks with 2 tablespoons of almond butter.

Dinner: Baked salmon (5-6 ounces) with roasted broccoli and sweet potato wedges drizzled with olive oil.

Day 2

Breakfast: Overnight oats made with rolled oats, chia seeds, unsweetened almond milk, a scoop of protein powder, and topped with berries and a drizzle of almond butter.

Snack: Hard-boiled egg + a small handful of walnuts.

Lunch: Turkey and avocado lettuce wraps with shredded carrots, cucumber, and a side of hummus with sliced bell peppers.

Snack: Full-fat Greek yogurt with a sprinkle of ground flax and a few raspberries.

Dinner: Grass-fed beef stir-fry with broccoli, snap peas, mushrooms, and cauliflower rice. Season with coconut aminos and ginger.

Day 3

Breakfast: Strawberry matcha smoothie with a scoop of vanilla protein powder (or collagen peptides) added in.

Snack: Sliced turkey rolled around a cheese stick.

Lunch: Lentil soup loaded with carrots, celery, and kale. Serve with a side salad dressed in olive oil and apple cider vinegar.

Snack: A handful of walnuts + blackberries.

Dinner: Grilled chicken thighs served alongside roasted Brussels sprouts and a small portion of brown rice.

Day 4

Breakfast: Two-egg omelet with goat cheese, sun-dried tomatoes, and fresh basil. Side of sautéed greens.

Snack: A pear with a small handful of cashews.

Lunch: Grain bowl with quinoa, black beans, grilled chicken or tempeh, roasted sweet potato, pickled red onion, cilantro, and tahini dressing.

Snack: Veggies and guacamole.

Dinner: Slow-roasted cod, baked sweet potatoes, and grilled asparagus.

Day 5

Breakfast: Chia pudding made with full-fat coconut milk, topped with hemp seeds, sliced almonds, and a handful of blueberries.

Snack: Cottage cheese with cucumber slices and everything bagel seasoning.

Lunch: Large salad with mixed greens, canned wild salmon, avocado, cherry tomatoes, sunflower seeds, and a lemon-tahini dressing.

Snack: An apple with a spoonful of no-sugar-added peanut butter.

Dinner: Turkey meatballs with marinara (no added sugar) over zucchini noodles, with a side of roasted cauliflower.

Tips to Make This Meal Plan Work for You

• Eat within an hour of waking. Starting your day with a protein-forward breakfast sets the tone for stable blood sugar all day. Skipping breakfast means running on cortisol—and playing catch-up by lunch.
• Pay attention to eating order. When you do eat carbs, try eating your veggies and protein first. This simple swap can blunt the blood sugar spike from the same exact meal.
• Pair, don’t restrict. The goal isn’t to eliminate carbs; it’s to always pair them with protein, fat, or fiber. An apple by itself will spike blood sugar more than an apple with almond butter.
• Meal prep is your friend. You don’t need to spend a whole Sunday in the kitchen. Even prepping a few basics (hard-boiled eggs, a batch of quinoa, washed and chopped veggies, etc.) makes it so much easier to throw together balanced meals during a busy week.
• Move after meals. Even a 10-15 minute walk after eating can significantly reduce post-meal blood sugar spikes. It doesn’t need to be intense, just get moving!
• Hydrate. Dehydration can actually concentrate blood sugar levels. Aim for at least half your body weight in ounces of water daily.

If you’re ready to go deeper—beyond just blood sugar and into the full picture of how to eat, train, and build a body that actually feels strong—my Strong(er) Body Blueprint covers everything from protein targets and progressive overload to the metabolic habits that keep blood sugar balanced for the long haul.

Edie Horstman

Edie is the founder of nutrition coaching business, Wellness with Edie. With her background and expertise, she specializes in women’s health, including fertility, hormone balance, and postpartum wellness.

This post was last updated on May 11, 2026, to include new insights.

The post A Nutritionist’s 5-Day Meal Plan for Balanced Blood Sugar appeared first on Camille Styles.

Hal Seeger had a good hit on his hands when he produced The Milton the Monster Show in 1965. Exploiting the “non-scary monster” genre of TV shows that was made popular by The Addams Family and The Munsters, the show was refreshing for the landscape of TV animation, which had already begun its descent into lifeless fodder entirely controlled by business executives. Milton brought a refreshing texture, with each segment trying to push how strange or offbeat it could be, with lots of off the wall thinking that makes most cartoons worth a watch.

A lot of this success helps with the crew that Seeger had assembled. Most of the animators, who were directing their segments, were seasoned NY animators with a couple of younger ones mixed in, bringing their East Coast mindset at a time when most TV animation was being produced in the West. Each of these individuals brought their own senses to the cartoons they worked on, while retaining a consistent sense of fun that made the Hal Seeger Cartoons so memorable and engaging. In this article, I’d like to highlight a few of the animators responsible for the show. These eight animators were just some of the men responsible for bringing this show to life in their own ways.

Myron Waldman was one of Hal Seeger’s top animators, and an initial partner in forming his studio. Much of his previous work at Fleischer (the later Betty Boops with Pudgy) and Famous Studios (Casper the Friendly Ghost) had directly targeted a more juvenile audience than his contemporaries, and thus his drawing tended to be cuter. Because of his partnership with Seeger, he did the lion’s share of work on the show, including animating the famous opener (above) to the Milton segments, as well as many of the supporting segments such as Flukey Luke and Muggy Doo, Boy Fox.

Shamus Culhane was the other key animator at Hal Seeger’s studio during much of the 60s, until he got the chance to take over the Paramount Studio as producer and director. Because of this departure, Culhane only animated about half as many cartoons as Myron Waldman, but provided a lot of funny posing and expressions throughout.

Izzy Klein was the oldest animator on the show, starting on the Barre-Bower Mutt and Jeff cartoons of the 1910s, and was an early contributor to The New Yorker magazine before returning to animation, both as an animator and storyman. Although he was somewhat boxed in on the show, he still retained nice drawing, and a feeling of looseness in the linework that other studios rarely went for in the world of limited animation.

Tom Golden and Arnie Levy worked as a duo on four cartoons for the show, on two of the Flukey Lukes and Penny Penguin cartoons. Golden was an experienced animator and de-facto director from Famous Studios, while Levy had just come from being an assistant at Terrytoons, likely paired with Golden for support and further training. Their cartoons contain pleasing, open compositions and layouts with strong poses, though fewer drawings than other animators

From Penny Penguin in “There Auto be a Law”

Johnny Gentilella, nicknamed Johnny Gent, was another Famous Studios alumni, who had also been dubbed “The Popeye Man” by his colleagues for his excellent work on the character, bringing a thoughtfulness to the animation that the direction rarely received after a certain point. With this in mind, it makes sense that Gent only animated a single cartoon with the Milton cast (Crumby Mummy), instead doing several of the Fearless Fly entries, where he brought much of the same charm in his drawing and posing to these cartoons.

Ken Walker was an animator with a lengthy career, being at Disney for much of the 40s and 50s, appearing on a Disney themed segment on the TV Show You Asked for It. While his animation for Milton (Monsters for Hire, Horrorbaloo, Batnap) may not be the most substantial part of his career, he did good work. He used more drawings, albeit drawn a bit simpler, but very geometric and expressive. It’s likely he freelanced his three cartoons from the West Coast.

From “Horrorbaloo”

Bill Ackerman was a real standout talent of the Milton crew, despite only animating two cartoons (Witch Crafty and Dunkin’ Treasure). His more geometric rendering of the characters and an emphasis on hands and fingers gave him really funny posing, composing each scene more like a comic strip panel. Initially an assistant from Terrytoons, he would continue to animate on Batfink for Seeger, then moved West, eventually becoming a storyman at Hanna Barbera.

Bill’s talent must’ve been recognized internally, as he animated an unsold pilot, Wilbur the Wanted, a hide and seek situation about a Dog framed for a crime by a Hare he seeks to prove alive.

Jim Tyer was saved for last, as there is no one else who can appropriately follow up his individual and distinct mindset in the world of animation, despite animating only a few cartoons for Milton the Monster.

His four Stuffy Durma cartoons are classics in their visuals and story, and are perhaps the single best use of limited animation. That discussion could be its own article, so I’ll leave it here with one of them.

For those looking for more of these segments to watch, Milton the Monster and its secondary segments are airing almost everyday during the Casper and Company block on MeTV Toons, along with Hal Seeger’s Batfink.

(Thanks Jerry Beck, Kamden Spies and Mike Kazaleh)

Manuel Gual posted a photo:

A Cinematic Journey Through the History of Aviation

Description:
A wide cinematic collection celebrating the evolution of aviation, from fragile early biplanes and daring pioneer pilots to flying boats, wartime fighters, classic airliners, supersonic icons, stealth aircraft, and futuristic aerospace designs. The series combines golden hour light, dramatic skies, ocean crossings, misty runways, military silhouettes, retro travel atmosphere, and science fiction concepts to create a visual timeline of flight as both engineering achievement and human dream.

These images have been generated by Artificial Intelligence.

Quickly transform leftover chicken into cheesy chicken quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the chicken quesadilla cooks on both sides at the same time — no flipping needed.

Active Time: 10 min | Total Time: 20 min

Baked Chicken Quesadilla

Ingredients

• Cooking spray
• 1 medium (120g) tomato, seeded and chopped
• 1/4 cup (40g) chopped onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1 cup (140g) cooked chicken breast, shredded
• 1/2 cup (55g) shredded pepper jack cheese
• 2 (8-inch/20cm) whole-wheat, high-fiber tortillas

Directions

Preheat the oven to 425°F (220°C).

In a small bowl combine tomato, onion, cilantro, lime juice, cumin and salt; set aside.

Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with the chicken and cheese, then top with the remaining tortilla, sprayed side up.

Bake for about 10 minutes, or until golden brown. Cut into quarters and serve with the salsa.

Serves: 2 |  Serving Size: 1/2 quesadilla & 1/2 cup salsa

Per serving: Calories: 320; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 90mg; Sodium: 602mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 23; Protein: 30g

Nutrition Bonus: Potassium: 452mg; Iron: 9%; Vitamin C: 21%; Calcium: 27% 

Originally published May 2016 Updated May 2026

The post Baked Chicken Quesadilla appeared first on MyFitnessPal Blog.

Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

The post Salmon Sliders with Sriracha Aioli appeared first on MyFitnessPal Blog.

Let your slow cooker do the heavy lifting with this vibrant, plant-based sweet potato curry. Tender sweet potatoes and hearty chickpeas cook down in a coconut milk and curry broth that fills your kitchen with incredible aroma. Come dinnertime, all that’s left to do is stir in fresh basil and lime, spoon it over rice, and serve.

Active time: 10 minutes | Total time: 4 hours, 10 minutes

Slow Cooker Sweet Potato Curry

Ingredients

• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1/2 cup light coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup fresh basil, roughly chopped
• 1/2 tsp lime zest
• 1 1/2 tbsp fresh lime juice
• 1 15-oz. can low sodium chickpeas, rinsed and drained
• 3 cups cooked jasmine or basmati rice
• 4 tbsp plain nonfat Greek yogurt

Directions

Combine the onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

In a small bowl, stir together the vegetable broth, coconut milk, curry powder, and salt, then pour over the vegetables. Cover and cook on high for 4 hours or low for 8 hours, until the sweet potatoes are tender. Stir in the basil, lime zest, lime juice and chickpeas.

Serve the curry over hot cooked rice. Top each serving with 1 tbsp yogurt and garnish with basil, if desired.

Serves: 4 | Serving Size: 2 cups curry with 3/4 cup rice + 1 tbsp yogurt

Nutrition (per serving): Calories: 421; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 951mg; Carbohydrate: 81g; Dietary Fiber: 9g; Sugar: 14g; Protein: 14g

Nutrition Bonus: Potassium: 1050mg; Iron: 19%; Vitamin A: 58%; Vitamin C: 106%; Calcium: 10%

Originally published: November 22, 2019; Updated May 2026

The post Slow Cooker Sweet Potato Curry appeared first on MyFitnessPal Blog.