Sweet Potato Fries

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I’m pretty sure sweet potatoes may be one of the most versatile foods ever.  They lend them selves to both sweet and salty dishes, and they are so so yummy!  Best part is that they are really great for you!  you may be familiar with the cons of regular white potatoes…well, the good news is that sweet potatoes are a completely different story – all the nutrition, none of the cons!

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And, personally, I really like the taste of sweet potatoes better than white potatoes!  So, when you think of potatoes of any kind, one of the first yummy foods that comes to mind is FRIES, and that’s exactly what we’re looking at here – sweet potato fries!  I love these things!  They’re super easy to make, taste delicious and can serve as a side, a snack, or as the even as the main part of a meal depending on what you top the with!

This recipe is just a nice basic recipe for sweet potato fries.  I really enjoy them dipped in plain greek yogurt, but they would also taste great with ketchup, ranch, or many other typical fry dipping sauces!  You could also get creative and top them with cheese, chili, onions, etc.  The possibilities are endless!

SWEET POTATO FRIES

Ingredients

  • 1 large sweet potato
  • 1/4-1/2 tsp. garlic granules
  • 1 Tbsp. Olive oil
  • Sea salt, to taste
  • Plain greek yogurt, for dipping

Directions

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Wash and slice your potato into fries.  Place the fries on the prepared baking sheet, drizzle with the olive oil and sprinkle with the garlic granules and sea salt.  Toss to coat and spread out evenly.  Bake in the oven for 35 minutes at 380 degrees.

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2.) Transfer to a plate, and season with more sea salt if needed.

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Serve with a dollop of plain greek yogurt on the side, or another dipping sauce of your choice.  They also stand alone just great too!

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FRIES!!!  You’re never know how good they are for you!  Enjoy! 🙂

Honey Garlic Cauliflower – Gluten Free!

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Holy cow, guys!  This cauliflower is AMAZING!!!  It’s no secret that I am constantly trying to make vegetables taste good…well, I’ve outdone myself with this stuff!  It is SO delicious!  Oh, and as usual it’s gluten free!  I could seriously live on this stuff!

Of course, cauliflower is super good for you, and with that being the star of the show here, this dish is a fantastic way to get all the nutrition of cauliflower in a yummy way!

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Also, wether you eat this as a meal or as a side dish, it’s a great way to get in a few servings of veggies!  I’m not kidding when I say I could eat this day and night!  It’s also quite easy to put together, even though it tastes like you really had to put some work into it!

HONEY GARLIC CHICKEN

Ingredients:

  • 1 large head of cauliflower
  • 1/3 cup brown rice flour
  • 1 cup gluten free oats
  • 2 eggs
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic granules
  • 2 tsp. arrowroot powder
  • 1/4 cup + 2 Tbsp. water, divided
  • sea salt and pepper
  • Chopped green onions for garnish

Directions

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.  Chop your cauliflower into bite size florets.  Place in a bag with the brown rice flour and shake to coat.  Set aside.

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2.) Place the oats in a food processor and process until the oats have the consistency of bread crumbs.

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3.) Whisk the eggs in a small bowl with 2 Tbsp. of water.  Place the processed oats into a bowl.  Dip the cauliflower into the egg, then roll in the oats to coat and place the cauliflower florets on the parchment paper lined baking sheet.  Season with sea salt and pepper, and bake in the oven at 400 degrees for 20 minutes.

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4.) While the cauliflower is baking, Place the arrowroot powder and 1/4 cup water in a small bowl and stir until completely combined.  Set aside.  Heat the honey, garlic granules, coconut aminos, and apple cider vinegar in a small sauce pan until it starts to simmer.  Add the arrowroot and water mixture and stir continually until the sauce reaches your desired thickness (it will have the consistency of melted caramel).

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5.) Take the cauliflower out of the oven and change the temperature to broil.  Place the cauliflower in a container that has a cover.  Pour the sauce over the cauliflower, put the lid on the container, and shake to coat completely.  Put the cauliflower back on the baking sheet and place back in the oven to broil for 2-3 minutes.

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6.) Take the cauliflower out of the oven, and transfer to bowls or plates.  Garnish with chopped green onions, if desired, and add sea salt and pepper, to taste.

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You HAVE to try this stuff!  You will be hooked and that’s a great thing with this healthy dish!

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YUM!  Enjoy! 🙂

Brussels Sprouts Au Gratin

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So, I looked up the definition of “Au Gratin”, and it says that it means sprinkled with breadcrumbs, shredded cheese, or both.  Well, I don’t do bread crumbs, but um sprinkled in shredded cheese – yes…please…no really…please!  I decided to get a little creative for a dinner side dish.  I had some brussels sprouts, so I made my own rendition of Brussels Sprouts Au Gratin…however, I think this could easily be called brussels sprouts with homemade cheese sauce and cheese.  Au Gratin makes it sound so much more fancy though, don’t you think?

Of course, I used all goats milk cheeses and other healthy ingredients, so even though it tastes like cheese heaven, it’s actually quite good for you!  Especially since the main ingredient is brussels sprouts.  These guys are full of healthy benefits!

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That’s just 14 of the health benefits of this tiny little cabbage!  Anyway, a cheesy treat that has all these health benefits?  Like I said…um, yes…please.  Let’s get to the recipe!

BRUSSELS SPROUTS AU GRATIN

Ingredients

  • 2 lbs. Brussels Sprouts, washed, ends chopped off, and halved
  • 1 Tbsp. olive oil, divided, plus more for greasing a pan
  • 1/2 cup of finely chopped red onion
  • 2 tsp. brown rice flour
  • 3/4 cup almond milk
  • 1 tsp. fresh thyme
  • 1/2 tsp. garlic granules
  • 2 oz. soft goat cheese
  • 1 cup shredded hard goat cheese, divided
  • Sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Lightly grease an 8 x 11 baking dish with olive oil.  Add the prepared brussels sprouts, top with 1/2 Tbsp. olive oil and garlic granules.  Toss to coat.  Place in the oven and bake for 15 minutes at 400 degrees.  Remove from oven and stir/turn the sprouts.  Put back in the oven and bake for an additional 10 minutes.

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2.) While the brussels sprouts are baking, heat the remaining 1/2 Tbsp. of olive oil over medium heat in a saucepan.  Add the onion, and cook till onions are soft (about 4 minutes).  Add the flour and stir for 1 minute to coat the onions.  Add the almond milk and cook for 4-5 minutes, stirring often.  The sauce will begin to thicken slightly.

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3.) Add the 2 oz. of soft goat cheese and 1/2 cup of the shredded cheese to the sauce and stir until the cheese is completely incorporated in the sauce and it is smooth.  This will thicken the sauce even more.

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4.) Top the brussels sprouts with the cheese sauce, sprinkle with the fresh thyme and a bit of sea salt.  Top with the remaining 1/2 cup of shredded cheese.

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5.) Place the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned.  When done, transfer to a plate, season with sea salt and pepper, and serve.

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Au Gratin!!!  Yum!  Enjoy! 🙂