In my pursuit to cut out grains and add lots of veggies, I’ve started subbing one for the other. Roasted veggies are a fabulous base for dishes like Tikka Masala, a fabulous topping for salads to make them warm and savory, and a fabulous side to any protein dish. They fill you up and don’t leave you feeling sluggish. Continue reading
Sweet potato fries. I’ve only had them once or twice in restaurants but I ALWAYS love them. So when I saw this post from Snack Girl, I figured I’d try it. Holy Bajolies these things are good. I did it a tiny bit differently from Snack Girl’s original recipe so here is my version:
We ate them with Santa Fe style scrambled eggs: eggs, almond milk, red pepper, spinach. Then salsa and avocado on top. YUM.
Sweet Potato Fries
- 2 large sweet potatoes (yams)
- coconut oil or grapeseed oil (because it’s high heat)
- garlic powder
- Preheat oven to 450°F. Line a couple baking sheets with parchment paper.
- Peel sweet potatoes then cut them into thin lengths. The thinner the cuts, the more crispy and delicious the fries.
- Lay out the sweet potato in single layers on the baking sheets.
- Sprinkle them with oil then with all the spices. Be conservative with the spices.
- Bake for 15 minutes then grab some tongs (or burn your fingers) and flip every fry. Continue cooking for 5-10 minutes or until the fries are golden brown.
Ashley Life Update: It’s snowing here again! The second storm in a week! Since I can work from home most mornings and my workouts are all here too, I’m loving this. I can just sit at our dining table, working and looking at the pretty snow 🙂