Better Bites

My experiments in healthy eating, cooking, and living

A Roasted Eggplant Sandwich with a Fresh Avocado Salsa

Roasted eggplant sandwich 1

The aforementioned sandwich stood about six inches tall, was filled with roasted eggplant and yellow bell pepper strips, as well as a tangy avocado salsa. It delivers a combination of flavors that complemented each other and is sure to please your taste buds (as it did mine). In a few words this sandwich was delicious, fresh, and simple ( and a bit messy too!). I was also overjoyed that I was able to use the beautiful heirloom tomato I’d bought from the farmer’s market.

Heirloom tomato

Aside from making this towering eggplant grinder and being slightly seduced by a seriously gorgeous (and flavorful) tomato, today was also my little sister’s wedding shower. The shower was held at a local Italian restaurant. The food was delicious, the staff very accommodating, and the guests were all about the room mingling with my sister and other friends and family. It was a wonderful day and I am very grateful to have been a part of it.

Susan's shower! 2

The star of the centerpiece were the white and blue-green hydrangea’s that the bridal party picked from my mother’s yard. You can also see the mini wine bottle favors, which turned out to be very cute!

Roasted Eggplant Sandwich with a Fresh Avocado Salsa: 

*Serves 2

Ingredients: 

1 large or two smaller eggplants, sliced into 1/4 to 1/2 inch thick slices

1 tbsp of olive oil (plus a bit more for the salsa)

1/2 tsp of cumin

1 bell pepper, halved (seeds and stem removed)

1 medium tomato, diced or 1/2 cup of grape tomatoes diced

1/2 an avocado, diced

1 jalapeno, diced

1/2 lime, juiced

1/4 tsp of salt, pepper, and garlic powder (for both the eggplant and the salsa)

1 tsp of fresh oregano, chopped (sub cilantro or parsley if you don’t have oregano)

2 whole grain buns

Other possible toppings: tomato, mustard, ketchup, avocado slices

Method: 

1. Preheat the oven to 375 degrees. Prep the veggies (by peeling some of the skin off the sides of the eggplant and slicing it about 1/4 inch thick) and halving the peppers, as well as removing their stems. Then drizzle the eggplant with olive oil and season with salt, pepper, garlic powder, and cumin. Rub the spices on the eggplant to make sure they are evenly distributed. No need to season the pepper, just add a bit of olive oil to it and put them cut side down. Cover the eggplant with foil before popping the tray into the oven for about 30 minutes (so it will retain more moisture and you won’t have to use as much oil to keep it moist).

2. While the eggplant and peppers are cooking, assemble the avocado salsa. To a bowl, add the diced avocado, chopped tomato, lime juice, jalapeno, salt, pepper, a bit of olive oil, and fresh oregano. Stir the mixture together and put it into the fridge to let the flavors combine.

3. After the veggies are roasted, take them out of the oven. Cut the eggplant slices in half so they are short enough to fit on the buns and cut the pepper into slices. Add some roasted veggies to the sandwich and top with the avocado salsa, as well as any additional condiments. Enjoy!

Roasted eggplant sandwich 2

Mean Green Gazpacho

Green gazpacho 2

Since getting a food processor for my birthday in June, I’ve learned a few things:

1. Not everything tastes or looks better when made in a food processor (the only guacamole I wasn’t crazy about was made in a food processor)

2. Having a food processor opens up a whole new window of items that can be cooked or at least made much more easily (hummus or avocado pudding anyone?)

3. Gazpacho is amazing and is worth having a food processor to make it upon your convenience

Green gazpacho

Green gazpacho served alongside some jalapeno cornbread.

Mean Green Gazpacho

*Serves 2

Ingredients:

1 medium cucumber, peeled and diced

1 green heirloom tomato, diced

1/2 an avocado, removed from skin and diced

1 jalapeno, diced

1 clove of garlic, diced

1 tbsp of freshly diced cilantro

1-2 tsp of extra virgin olive oil

1/4 cup of water

1 lime, juiced

1/4 tsp of salt, pepper, and garlic powder

Method:

After prepping all of the ingredients, add them to a food processor or high speed blender and blend on high until the mixture is smooth. You may need to occasionally scrape the sides of the food processor with a spatula during blending. Top with a fresh salsa or sauteed/grilled corn (after cutting it off the cob, I sauteed my corn in a bit of olive oil, chili powder, salt, and pepper).  Chill before serving and enjoy!

Green Beans with a Ginger Sauce

Asian Green Beans

These ginger-flavored green beans were served on a bed of kale and white jasmine rice.

When I look at this blue plate full of ginger-spiced green beans, soft white jasmine rice, and crisp green kale, I think to myself “I got a little gypped in the bean department.” Now don’t get me wrong everything on that plate tasted amazing, but those green beans weren’t green when I bought them.

The darker beans were actually a deep eggplant purple color. As soon as I saw them at the farmer’s market, I snatched them up thinking how beautiful they would look in any dish I added them to. Sadly after cooking, the beans all just turned green. Were they still pretty? Yes, just not eggplant purple pretty. I guess at the end of the day, all green beans just want to be green.

Upon tasting the crisp beans, the flavor of ginger stood out the most. The soy sauce added a bit of salt and cut the sweetness of the agave. There isn’t one reason I won’t make this again and since the charade is up, next time I may even just buy normal colored green beans.

*Recipe for the rice and kale is not included here, but I seasoned the rice with with a little garlic powder, salt, and pepper. I also added a bit of Earth Balance buttery spread to it. The kale was made the same way, but I also added some fresh minced garlic when I steamed the kale.

Asian Green Beans 2

Green Beans with Ginger Sauce:

*Serves two as a side or main dish (if you make the rice and kale to go alongside the beans)

Ingredients: 

1 tsp of sesame oil (plus a little more for drizzling)

3-4 cups of fresh green beans, ends trimmed off

1 tbsp of water

1 – 2 tsp of freshly grated ginger

1 1/2 tsp of soy sauce

1 1/2 tsp of agave nectar

1/4 tsp of freshly grated pepper and garlic powder

Method: 

Add the sesame oil to a frying pan or pot on medium heat. When the oil is heated add the beans. Stir them around and coat them in the oil, then put a lid on the pot and let the beans cook for about 5 minutes. After five minutes, add the rest of the ingredients and mix well (at this time you can drizzle a bit more oil on if you would like – about a teaspoon of sesame oil). Add the lid back onto the pot and let the mixture simmer for a few minutes or until the beans are still crisp, but slightly more tender. Serve immediately and top with sesame seeds if you like. Enjoy!

An Oil-free Blueberry Peach Cobbler-like Granola

Blueberry Peach Granola 1

I’ll admit it. I make granola fresh almost every morning for breakfast. Maybe it sounds crazy that I spend time in my kitchen actually making my breakfast each morning instead of pouring it from a box or reaching for it from a paper bag that has that has that famous orange and pink lettering and says Dunkin’ Donuts on it, but now that I’ve started making these homemade breakfasts, I just can’t stop. Don’t get me wrong in the past I coveted box cereal, going through phases of favoring certain brands and eating it every morning without missing a day. I’ve also enjoyed many of Dunkin’s bagels.

Simply put, this granola is healthier and tastier than any breakfast I’ve gotten out of a box or bag and much cheaper too! When I have to go back to work come August, I probably will have to deal with the idea of not making my own breakfast each morning, but that doesn’t mean I won’t make a big batch on Sunday for week mornings (though I would probably leave the peaches and blueberries out until the day of serving – so the granola doesn’t get mushy).

*In case you missed my last post on oil free banana walnut granola, you can find it here! It is fairly similar to this one in terms of the ingredients used.

Blueberry Peach Granola 2

Oil-free blueberry peach granola: 

*Serves 1

Ingredients:

1/2 of a banana

1/4 tsp of vanilla extract

1/4 – 1/2 tsp of cinnamon

1 1/2 tsp of maple syrup

1/2 cup of rolled oats

1 tbsp of unsweetened coconut flakes

1 small to medium peach, halved and then sliced

1/2 cup of blueberries, washed and patted dry

*optional: a dash of nutmeg to coat the blueberries and peaches

1/4 cup of pecans

Method:

1- Preheat the oven to 325 degrees. Then cut the banana in half and add it to a mixing bowl. Mash it with a fork or potato masher. Then add the vanilla, cinnamon, and maple syrup. Stir well.

2- Add the rolled oats and the coconut flakes. Mix all of those ingredients together. Then, slice the peach and toss it in the nutmeg with the blueberries (if you choose to use the nutmeg – I personally enjoyed it, but not everyone is a big nutmeg fan). Add the fruit to the granola bowl. Stir once more before spreading the granola onto a baking sheet.

3- Bake for about 12 minutes or until the granola begins to turn golden brown (or longer if you like it extra crisp). Top with pecans (if desired). Serve immediately or let it cool a bit and it will crisp up even more. Some serving suggestions would be to add cacao nibs, ground flax seed, or another type of chopped nuts before serving with the milk of your choice. Enjoy!

Chocolate-Flavored Creamy Avocado and Raspberry Pudding

Avocado pudding 1

Avocados just keep getting better. This fruit can be used in appetizers, dinners, salads, and soups. I wasn’t sure I could believe it until I tried it, but avocados can even be used in desserts.

This pudding is simple to make, tastes richer than it is, and is technically a dessert made almost entirely of fruit. Can you go wrong? I don’t think so! There shouldn’t be anything stopping you from making this recipe, as it really only has a few ingredients. My roommate even raved about the pudding  (if you needed another reason to be convinced to try it). So get your kitchen gadgets ready and rush to the kitchen in three-two-one. Go! You won’t regret it, unless you are one of those people who isn’t really fond of desserts (though I haven’t met many people that don’t enjoy dessert).

Avocado pudding 2

Chocolate-Flavored Creamy Avocado and Raspberry Pudding:

*Recipe inspired by an avocado pudding recipe found on This Chick Cooks

*Serves two

Ingredients: 

1 cup of raspberries, frozen or fresh, rinsed and patted dry

2 tbsp of water

2 tsp of agave nectar

1 avocado, halved and diced

3 tbsp of cocoa powder

3 tbsp of maple syrup

1 tsp of vanilla extract

3 tbsp of nut milk or the milk of your choice (or more if you’d like the pudding to be thinner)

Method:

Add the raspberries, water, and agave nectar to a pot set over medium low heat. Heat the raspberries until they easily break apart. Mash them until they become smooth, as they would if you’d pureed them. Set the raspberry spread aside and allow it to cool.

While you’re waiting for the raspberries to cool, add the rest of the ingredients to a food processor or high speed blender. Set it to high and let the ingredients combine. After a minute or so, scrape the sides of the food processor and then put the lid on and put it back on high. Do this until the mixture is smooth and creamy.

Chill both the raspberry puree and the avocado pudding before serving. To serve, layer the avocado pudding and the raspberry puree in the serving dish or glass of your choice (I found it easiest to scoop the mixture into a glass using a small spoon). Top with a fresh raspberry and enjoy!

Spicy Jalapeno Gazpacho Topped With Grilled Corn and Culinary Firsts

Gazpacho 2

Since becoming a vegetarian in February and later trying to eat an entirely plant-based diet, I have cooked, prepared, and tried many new foods. Eating a plant-based diet has helped me to become more creative in the kitchen and to avoid making and remaking the same recipes over and over again.

One of my latest firsts was making gazpacho. I’ve never made a chilled soup before, let alone eaten one. That is where my new(ish) food processor came in handy. After first tasting my spicy gazpacho creation, I was addicted. I gobbled up the whole bowl and vowed to make more in the near future. The flavor from the jalapeno was slightly spicy, but the cucumber helped balance the heat of the hot pepper. The lime added just the right amount of sweetness to the soup and the spices and garlic kicked it up a notch (as Emeril Lagasse would say). I also enjoyed the added texture of the corn with the smooth soup. Do you have a favorite summer soup?

Making gazpacho was a culinary first that paid off. The grilled corn was another foodie first of mine. If you missed the how to and recipe for grilled corn and chili-spiced snap pea salad, you can find it here.

Grilled Corn

“Grilled” corn without the grill.

Spicy Jalapeno Gazpacho Topped with Grilled Corn:

*Makes two small to medium bowls of soup or one large bowl

“Grilled” Corn Ingredients:

1 cob of corn, remove the husk

1 tsp of olive oil

1/2 tsp of dried cilantro and chili powder

A dash of salt and pepper

Guacamole Ingredients:

1/2 an avocado, diced

1 clove of garlic, minced

1/2 a lime, juiced

1/4 tsp of salt, pepper, and garlic powder

Optional: diced tomatoes, jalapeno, onion (I just kept mine simple using an avocado, garlic, lime juice, and several spices)

Gazpacho Ingredients:

2 1/2 – 3 cups of diced tomato

1 medium cucumber, diced

1 jalapeno, diced (or 2 for more heat)

2 cloves of garlic, roughly chopped

1 – 2 tsp of extra virgin olive oil

1/4 tsp of black pepper, sea salt, and garlic powder

1 tsp of dried cilantro or 3 tsp of freshly chopped cilantro

1 lime, juiced

Method:

The “grilled” corn was inspired by Shannon’s genius recipe for grilled corn made without a grill, which can be found on her blog Move Eat Create (click here for a link to her how to post and recipe for corn and yellow pepper relish). I followed her cooking instructions, just changed up the spices a little bit. If you have a grill obviously you can just use that!

To make the “grilled” corn without a grill, first remove the corn husk and turn the broiler on. Then, gently rinse the corn and pat it dry. Add the olive oil and spices to the corn cob and make sure they are distributed evenly. Put the corn cob on a broiler safe baking pan and put it about 5 inches away from the heat. Let it cook for about 5 minutes and then turn it 1/4 of the way. Do this until all sides of the corn have been “grilled.”  Set the corn aside to cool. When it is cool you can slice it off the cob and set it aside until the gazpacho is ready.

To make the guacamole, just halve the avocado and dice it small. Add the avocado to a bowl with the other ingredients and mash with a fork. Put it in the refrigerator to let the flavors combine.

To make the gazpacho, combine all of the ingredients in a food processor. Turn onto the highest speed and process until the mixture is smooth. Add additional spices to taste before serving (if needed). Chill for about 10-2o minutes before serving, if your ingredients were not chilled before adding them to the food processor.

When serving, add the gazpacho to a bowl. Then top the gazpacho with the grilled corn and top the grilled corn with the guacamole or avocado slices. All three recipes are very simple to make, yet they are still entirely delicious (especially when served together). Enjoy!

Gazpacho 1

“Grilled” Corn & Sugar Snap Pea Salad

Snow Pea Salad 2

This “grilled” corn and snap pea salad did not come to fruition without obstacles, but I persevered because I had an idea of how great the end result could be (and it was). It all started when I read Shannon’s post about how to grill corn without a grill (find the link to her post here: “No Grill? No Problem! Roasted Yellow Pepper Relish” and her blog link here:  Move Eat Create – her recipe looks delicious by the way!). She had the idea to “grill” corn under the broiler. Genius, right? The corn comes out of the oven “grilled to perfection,” perfectly cooked, with char marks and all.

The end result was so grand, I nearly forgot about the fires I was putting out along the way. I mean really, after the incidents I had, I’m seriously considering getting a fire extinguisher.

So, back to my story. I saw Shannon’s lovely post for her corn relish and grilled corn how-to and I knew I had to make that corn. I just had to add it to a salad. Several foods immediately came in my mind: snow peas (after just buying some from the local farmer’s market), black beans, lime, chili powder, and creamy avocadoes (because really, what salad is complete without avocado?). That was this salad’s inception.

Though, in the making it all nearly came crashing down. I prepped my corn by removing the husks, gently rinsing the cobs, and then patting them dry. I added a bit of olive oil, dried cilantro, and chili powder to the corn (just a tad different than Shannon’s recipe). They looked gorgeous already. As I turned the broiler on, I admired my tasty looking corn.

When the oven was heated, I put the baking sheet about five inches from the top of the oven. The corn cobs were close enough to brown after turning them every five minutes. At about the second turn, I went in to grab the baking pan and accidentally touched (and torched) the side of my arm to the oven rack. I pulled back hopping to and fro on one foot while blowing on my singed arm. After running it under some cool water, I went back to my post, turned my corn, and put them back into the oven.

I thought my bad luck was over, but not soon enough did I pull the corn out to turn it a third time, when I touched the tip of the oven mitt to the hot coils at the top of the oven. Immediately I saw a flame. I thought “Oh my gosh I’m going to light this house on fire before I even get a chance to taste my corn salad.” I also thought “Oh dear, what do I do?” Then almost immediately the flame put itself out. The oven mitt now had a small black badge of honor, similar to the size of the one now on my arm. After these first few unfortunate events, it was smooth sailing, mostly because the other ingredients were raw and there weren’t as many opportunities for me to be careless (as I can sometimes be while in the kitchen – something I need to work on).

 If you don’t have a grill and you try the broiler method, I’m 99.9% confident you will not encounter the problems I did. This is mainly because I have faith in all of you as home cooks and also because you’ve been forewarned. Read on for a completely delicious recipe (a little sweet, spicy, creamy, and somewhat tart).

Snow Pea Salad

Grilled Corn and Sugar Snap Pea Salad:

*Serves 2

Ingredients:

1 cob of corn, grilled (either in the oven or on a grill – I drizzled a bit of olive oil on mine, then added some dried cilantro, and chili powder)

2/3 cup of black beans, rinsed

1 cup of sugar snap peas, rinsed and ends removed

1/2 of an avocado, skin removed and diced

1 jalapeno, diced fine

1 large clove of garlic, diced fine

the juice of 1/2 of a lime (or more to taste)

2 tsp of olive oil

1/4 tsp of sea salt, freshly ground pepper, and garlic powder

1/2 – 1 tsp of chili powder (or more to taste)

Method:

Cut the corn off the cob by holding the cob upright as you carefully slice as close as you can to the cob, removing the kernels. Add the kernels to a bowl with the rest of the ingredients and mix them well. It is that simple, which may even make this summer salad more delicious. Enjoy!

Raved About Healthy Blueberry Scones Made with Spelt Flour

Blueberry scones 1

After reading the title, you already know these blueberry scones have been raved about. I made them twice in one weekend when I went up to Boston with my family and they were promptly gobbled up each time. I was also asked for the recipe multiple times, which I take as a good sign, but watch out, if you make them once you are bound to be asked to make them again (and again – and for good reason too).

This recipe produces light, fluffy scones that you don’t need to feel bad about eating. With only 1/3 of a cup of oil and 1/3 of a cup of agave nectar per recipe these are fairly guilt-free. The whole spelt flour produces a lighter scone than white or all purpose flour would and unlike wheat flour these scones don’t have the heartiness or the taste of being a whole grain (which I find as a plus when it comes to baked goods). They are also incredibly moist and a few anti-scone family members even enjoyed them (and came back for seconds). My dad (who sometimes acts like a foodie, but isn’t – but is still full of “helpful” criticisms) even said they were the best scones, which is what I consider a huge accolade coming from him. The word “best,” is uttered very sparingly by him.

I found the recipe on Shannon’s amazing blog (which you should check out if you haven’t – it’s full of wonderful recipes, musings on running, book reviews, and more), Move Eat Create, and only made a couple of changes. I used vegan buttery spread by Earth Balance instead of using hazlenut or coconut oil, which I found to produce a more flavorful and lighter scone (as I have used coconut oil in making these scones in the past, but I can’t speak to using hazlenut oil, as I haven’t used it). I also used fresh blueberries, which I felt made all the difference in the world. They just added this little pop of sweetness, as they are now in peak season in New England. Read on for the slightly altered recipe below.

Blueberry scones 2

Healthy Blueberry Spelt Flour Scones: 

*Recipe from Shannon’s blog titled Move Eat Create (find the link to the recipe in the paragraph above)

*Makes about 9-10 scones

Ingredients:

2 cups whole spelt flour

1 tbsp baking powder

1/2 tsp of fine grain sea salt

1/3 cup of Earth Balance buttery spread, melted (sub with butter if you aren’t trying to make them vegan, and if you want to be a bit healthier but still not have them be vegan, you can use 1/6 cup melted butter 1/6 cup vegetable oil combination)

1/3 cup of light agave nectar

1 tbsp vanilla extract

1/4 cup hot water

3/4 fresh blueberries

Method: 

1- Preheat the oven to 350 degrees.

2- Meanwhile, mix the dry ingredients and stir with a whisk to ensure they are well combined.

3- Then, after melting the 1/3 cup of buttery spread, combine the melted buttery spread, agave nectar, and vanilla extract. Stir once and then pour over the spelt mixture. Gently mix together.

4- Add the hot water and again gently mix until it’s combined (try not to over mix spelt flour).

5- Gently fold the fresh blueberries into the batter. Use a 1/4 cup measure to spoon batter onto a parchment-lined baking sheet (to ensure that the scones will be the same size). Bake the scones for 15-20 minutes or until they are golden brown on top. These kept well in an air tight container for 3-4 days. I stored mine in the fridge and heated them in the microwave or toaster before eating.

If you missed my other scone recipes here are the links for my raspberry chocolate chip spelt flour scones and my ginger peach spelt flour scones. Enjoy!

Veganism, Take Two and Making Conscious Decisions

Goji berry crunch

There is nothing wrong with being a little crunchy. Vegan granola at it’s best: chocolate goji berry granola.

After partaking in an indulgent weekend in Boston with my boisterous Italian family, I’ve realized one choice I’m finished wavering on. I want to eat a plant-based diet, forgoing all animal products.

Each time I’ve take a bite of something decadent, like the homemade ice cream I ate this weekend (which was full of melt-in-your mouth vanilla goodness, as well as eggs, milk, heavy cream, and white sugar), I have pangs of guilt and regret. Eating these foods makes me think about the artery-clogging  cholesterol in these tasty, but rich and unhealthy foods.

Eating this way also doesn’t quite match my moral compass, which has been a bit off lately. I’m ready to get back on track and eat vegan. I don’t care if I’m viewed as crazy or extreme by family members, friends, or outsiders. I realize now how important this decision is for me. It is what I want at my core and that is something I can’t deny. All I need to know is that it isn’t extreme and eating a plant-based diet is what I feel right doing.

As Gretchen Rubin would say, it isn’t about feeling good or feeling bad, it is about feeling right. Eating this way, is the only way I truly feel “right.” I hope you’re doing what’s right for you, as veganism is not for everyone. We are all different and that is okay. That is what makes people unique. It is just what’s right for me. I am open to hearing about other lifestyles and I certainly used to live one. Now, I have just become more conscious about what I want to put into my body. No more of the mozzarella stick and snicker bar dinners that I enjoyed in college so many years ago. It’s now kale and smoothies all the way.

Cheers to doing what you feel is right. What has influenced you to make the lifestyle and dietary choices that you do or have in the past?

 

Spice Up Your Weekend with Chili Spiced Sweet Potato Fries and Spicy Chipotle Ketchup

Chipotle Ketchup

Admit it, back in the 90’s you listened to the Spice Girls’ music or if you’re a man, maybe you had a crush on one of those platform-wearing ladies.  Sadly, I’ll admit I used to listen to them too, but I took it a little farther than that.

As a preteen girl, I looked up to the Spice Girls. I went to one of their concerts, I used their signature peace sign in photos, and I even bought some of their apparel (which I wore to the concert). This is where it gets [more] embarrassing.

My cousins and I formed a girl “band” group based on the Spice Girls. I will not divulge the name of this so called “band” (if you could even call us that) because if you already weren’t in hysterics, you would be once you found out the name. As a “band” we combed through each others closets looking for outfits to wear to the lone photo shoot we had, which was basically just us getting together and having my grandma take pictures of us as we posed on her lawn (sad, but true). Oh we had it bad. We had the Spice Girl bug and it wasn’t going away.

We even held performances for our family during birthday parties or special occasions. Yes, I know this just keeps getting worse. We didn’t really sing, unless you count some bad lip syncing. We were more of a dance group. One of my cousins had been dancing for years and she made up all of our routines.

Looking back on those memories, I can laugh about the poses we made for the camera, the over-the-top outfits we wore, and the smooth (or lack there of) moves we made while grooving to the Spice Girls’ music. These are memories my cousins and I will share and laugh about for many years to come. 

In honor of those memories and of going to my first concert ever (yes, it was a Spice Girls concert) many years ago, I’ve made some tasty, chili-spiced sweet potato fries and a spicy chipotle ketchup to serve alongside the mild-flavored fries. I found the recipe for the chipotle ketchup on Shae’s blog titled Hello Homebody. She also recently featured a recipe for a cooling coconut, vanilla, and lime drink, which I may have to try. Here is a link to the recipe for the ketchup recipe (the only changes I made were to use 1/2 the sugar and to use coconut sugar instead of brown sugar). I didn’t feel the need to rewrite it because I made only very minor changes to her tasty recipe. This is one recipe I will surely use again and the leftovers from this last batch will last for the next few weeks, which means I’ll be making sweet potato fries again promptly.

Chili Sweet Potato Fries 1

Getting ready for the oven.

Chili Spiced Sweet Potato Fries: 

*Serves 2

Ingredients: 

1 large sweet potato, peeled, then sliced to 1/4 inch thick slices, then sliced lengthwise to make fries

1 tbsp of olive oil

1/2 tsp of chili powder

1/4 tsp of garlic powder, smoked paprika, and freshly ground pepper

1/4 tsp of salt

Method: 

Preheat the oven to 375 degrees. Then, slice the sweet potato into fries (after peeling it). Place the fries onto a baking sheet. Drizzle about half of the olive oil on the fries and mix them around on the baking sheet. Then add all of the spices except for the salt. Add the rest of the olive oil and mix around again. Arrange the fries so all of them are laying flat on the baking sheet. Pop them into the oven for about 20 minutes. Then stir them around or flip them and pop them back in for another 20 minutes to crisp up even more (they should be golden brown when done). While they are in the oven make Shae’s recipe (from Hello Homebody) for chipotle ketchup (find the recipe here). Her recipe was fantastic, which is why I didn’t rewrite it here. The only changes I made to her recipe were to use coconut sugar and to use half the amount of sugar. Enjoy!

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