Sweet Poatato (not) Fries

Sweet potatoes, unlike regular potatoes, are a great source of many vitamins and minerals. They are a great source of Vitamin A and C, Magnesium, folate, iron and choline. They’re also a good source of protein and many amino acid building blocks. Not only that, they have a low glycemic index. That means that they won’t spike your blood sugar the way regular potatoes do. This translates to more stable blood sugar levels, feeling fuller longer and reduced fat cell production and inflammation. And as if all that wasn’t enough they’re packed with phytonutrients (an excuse to get more orange phytonutrients into your diet!) 

In case you needed another excuse, here’s one more reason to go with orange! Sweet potatoes are consistently on the 12 cleanest produce list. Regular potatoes, on the other hand, are in the top twelve produce items to avoid (unless organic.) That means you’re more likely to be taking in extra pesticides when you choose potatoes over sweet potatoes. 

I don’t know about you, but one of my guilty pleasures is indulging is fries- so instead of getting some greasy dinner version, how about you make them yourself, at home, where you can pick only the best ingredients and control the grease content.

So easy to make! You’ll be enjoying them before the delivery guy could even ring your doorbell! 

Ingredients:

• 2 medium sweet potatoes, (peeling is optional. But if you keep the peel, make sure you clean it thoroughly)
• 2 tbsp. olive oil, sesame or peanut oil.
• 1 tbsp. light brown sugar (optional)
• 1/2 tsp. kosher salt, plus extra for sprinkling
• 1/2 tsp. freshly ground black pepper
• ½ tsp cayenne pepper (if you like a little kick to your fries- optional)

Directions:

1. Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper or aluminum foil greased with cooking spray (olive oil spray is always preferred. Yes you can get it at Whole Foods or Trader Joe’s.)
2. Halve the sweet potatoes lengthwise then slice each half into, well, fry sized spears. I like mine on the thin side and crispy, but you can keep yours a little a thicker if you prefer.  
3. Soak in cold water for 20-30 minutes. Soaking helps give the fries a crisp on the outside. When done, drain well and pat dry.
4. Place the potato spears on the sheet pan and toss with olive oil.  Spread them in a single layer.  Combine the brown sugar (if you’re using it), salt, pepper and cayenne pepper (if you’re using it) and sprinkle on the potatoes.
5. Bake for 15 minutes, turn with a spatula and bake for another 5 to 10 minutes. When done they’ll be a light brown color.

Now don't go dipping them in red sugar sauce (AKA ketchup.) Either splurge on the organic, no high fructose corn syrup (HFCS) brands or use another condiment like:

• mustard (check the ingredients) - most don't contain added sugars
• plain Greek yogurt mixed with chives
• hummus
• homemade or organic (real) mayo

I actually find these fried so flavorful, I don't need to dip them in anything!  Get creative with the spices, try using different variations and

Crazy Good Crepes

I had a craving for brunch the other day… but it was Monday. So rather than hold out for the weekend, I decided to get my griddle out and start experimenting in the kitchen.

What I really was in the mood for was crepes…  those thin, fluffy treats that can be served with sweet or savory stuffing. So I grabbed my “Bob’s Red Mill Gluten-Free Pancake Mix ” and got started. And what I got was probably one of the best crepe’s I’ve ever had (but I may be bias,) but they’re actually not as unhealthy as you’d imagine. I even managed to pack the batter with veggies!

Ingredients:

• 1 cup Bob’s Red Mill Gluten-Free Pancake Mix
• 2 eggs (remember, organic, free-range, antibiotic-free)
• 1/2 cup coconut milk
• 1/2 cup green juice (That day I made cucumber, apple, kale and parsley)
• Coconut oil- 2 tablespoons for batter and enough to grease the pan

Directions:

1. In a large mixing bowl, whisk together the eggs, milk, juice and coconut oil. Gradually add in the flour and combine into a smooth batter. If it’s still thick or lumpy, feel free to add ¼ cup of water.
2. Oil a griddle or your favorite frying pan over medium high heat. About a tablespoon of coconut oil should be plenty. Pour the batter onto the griddle, using approximately 1/4 cup (I use a ladle, and it’s pretty darn close to a ¼ cup) for each crepe. As you pour, spread the batter to create a large circle, then quickly tilt the pan with a circular motion to coat the batter evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and allow the other side to brown. 

Serve hot off the griddle! I make some sautéed veggies and eggs and stuffed my crepe fajita style. The sweetness of the crepe is awesome with salty/bitter veggies like kale or collards. I also tried it with smeared almond butter, sliced some strawberries, drizzled some local raw honey and folded over in half, then in quarter. I need to work on a Hazelnut, dark chocolate spread!

stuffed with eggs & veggies with a side of quinoa & chick pea salad

Get creative! What would you put in yours?

Made too much? You can also store these guys in your freezer to enjoy later. I’ve had mine as long as 2 weeks after and they still tasted pretty good!

Storage:

1. Tear a few sheets of parchment paper a little larger than the size of the crepes.
2. Spray with olive oil spray or brush on oil. Don’t use coconut oil, since it will turn solid in the freezer.
3. Place a crepe on the paper, then cover with the next sheet of paper. Then the crepe, and so on.
4. Fold the ends of the paper around the crepe (don’t bend the crepe- when frozen they’ll break.) If you don’t have a storage container big enough, you can simply place the stack straight in the freezer.

To defrost:

1. Simply leave on the counter for 20-30 minutes.
2. Place in the over at 200 for 2-3 minutes.
3.  Place in a warmed and oiled frying pan for less than 2 minutes.

Give it a try… have some people over and I guarantee they wouldn’t even notice these are so much healthier. Let me know what you think!