Hot potato, pass it on?! Trust me, you do not want
to pass on these! These sweet potato fries are delicious as a snack or as a
side with dinner! They are especially good that odd time you get a craving for French
fries or some kind of potato dish! The benefit of sweet potatoes (besides the
fact that this recipe does not call for buckets of salt or a deep fryer) are
that they are loaded with vitamins and minerals that your body needs, including
vitamin B6, C, and D, as well as iron and magnesium. You're welcome (in advance) for sharing this simple recipe! :)
Healthy swap: Next time you are at the grocery
store pick up some sweet potatoes instead of reaching for frozen French fries!
Ingredients: 1-2 sweet potatoes (cut into wedges or sticks) Drizzle olive oil Sprinkle sea salt Sprinkle rosemary
Preheat oven to 425F. Peel and chop the sweet potatoes
(wedges or sticks or whatever you prefer!). Place sweet potato wedges/sticks
onto baking sheet and drizzle with olive oil. Sprinkle with rosemary and sea
salt. Bake for 30 min (or until desired crispiness). Eat up!
Adam’s rating: 4.6 taste buds out of 5 (He even makes them himself!)
Yum yum yum! Over the past couple of months I’ve made
this soup about 10 times… and when I made it this past weekend I realized I
hadn’t shared it with my favourite blog readers yet!
The best thing about this recipe is
that it is very easy to make (you really can’t go wrong). It is also a
great tasting way to get a variety of veggies into your diet! Realistically, the hardest part about making this soup is
cubing the butternut squash. Initially, I found that once you got the squash
cut in half and scooped out the guck, you were left with the task of chopping
it into smaller cubes and then trying to cut away the peel. This process really
left you frustrated, and with a lot of wasted squash that could have been used
in the soup. Now that I have made this soup 10+ times (and hence chopped 10+
squash) I’m happy to report that my skills have improved dramatically. The good
thing about using butternut squash is that the peel is a lot thinner than other
squash varieties. So after much trial and error, I’ve discovered that you can
actually use a peeler to get rid of the peel before cubing (though you do need
to invest in a good peeler to get the job done efficiently).
Healthy swap: Do yourself a favour and take the time to
make this soup instead of reaching for high-salt, nutrient-deficient
cans of soup! It tastes wayyyy better and your body will thank you for
it.
Ingredients: 2 tbsp olive oil 1 butternut squash (peeled and chopped) 4 carrots (peeled and chopped) 4 celery stocks (chopped) 1 onion (chopped) 1 clove garlic (minced) Pinch cayenne (emphasis on pinch if you don’t want the soup over powered by spice!) 1 box vegetable or chicken broth (low sodium) 1 can no salt diced-tomatoes 4 sprigs fresh thyme 1 can chick peas Additions: cauliflower, broccoli, beans or lentils (in
place of chick peas), chopped kale, etc.
Instructions: Heat oil in large soup pot. Add carrots and onions (cook
for 5 min). Add garlic (cook for 1 min). Add squash and cayenne. Add broth,
tomatoes, thyme. Bring to boil and simmer for 10 min. Add chickpeas or any
other ingredients you choose (cook for 10 min). Discard thyme, serve, and enjoy! Mama's rating: 4 taste buds out of 5! My mom is the guest rater today! We were co-chef's making this recipe this past weekend! :)
Hot potato, pass it on?! Trust me, you do not want
to pass on these! These sweet potato fries are delicious as a snack or as a
side with dinner! They are especially good that odd time you get a craving for French
fries or some kind of potato dish! The benefit of sweet potatoes (besides the
fact that this recipe does not call for buckets of salt or a deep fryer) are
that they are loaded with vitamins and minerals that your body needs, including
vitamin B6, C, and D, as well as iron and magnesium. You're welcome (in advance) for sharing this simple recipe! :) 
