These fries from Run Fast, Eat Slow are delicious. The recipe calls to leave the skins on for additional nutrients, but you might want to peel them for pickier eaters. These are a perfect lunch when I'm home alone, although I cut the recipe in half since it serves 4 to 5 people as a side.
Sweet Potato Fries
2 or 3 large sweet potatoes
1 egg white, whisked
2 Tbsp. olive oil
1 1/2 Tbsp. curry powder
3/4 tsp. sea salt
1/4 tsp. pepper
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Cut the potatoes into sticks 1/4- or 1/2-inch wide, keeping them as close to the same size as possible. Place the fries in a large mixing bowl, and toss with the egg white and oil. Sprinkle with the remaining seasonings, and toss until combined.
Spread fries into a single layer, not touching each other, on the sheets. Bake for 20 minutes. Flip fries over, and bake another 10 minutes or until fries are browned on the outside and soft on the inside. Serves 4 to 5.
December 5, 2017
Mighty Marinade
This marinade from Run Fast, Eat Slow works well for any type of meat or vegetables. We used it for steaks the other night, and it gave them really great flavor.
Mighty Marinade
2 Tbsp. olive oil
1/4 cup lime juice
1/4 cup soy sauce
3 cloves garlic, smashed
2-inch knob fresh ginger, grated, or 1 tsp. ground
2 Tbsp. honey
In a gallon-size bag, combine all ingredients. Add meat or vegetables, seal the bag and shake to combine. Marinate in the refrigerator overnight for meat, 30 minutes for fish or several hours for vegetables. Grill to desired doneness. This recipe makes enough marinade for 2 lbs. of meat or vegetables.
Mighty Marinade
2 Tbsp. olive oil
1/4 cup lime juice
1/4 cup soy sauce
3 cloves garlic, smashed
2-inch knob fresh ginger, grated, or 1 tsp. ground
2 Tbsp. honey
In a gallon-size bag, combine all ingredients. Add meat or vegetables, seal the bag and shake to combine. Marinate in the refrigerator overnight for meat, 30 minutes for fish or several hours for vegetables. Grill to desired doneness. This recipe makes enough marinade for 2 lbs. of meat or vegetables.
Pepita Cherry Chocolate Bark
I'm attempting (and mostly succeeding) at eating a mostly paleo diet modeled after Whole 30 with a few exceptions and a handful of days where I eat whatever I want (and then feel miserable). This recipe from Runners' World is nearly identical to my previous post about Chocolate-Dipped Bananas. This feels much more like a treat but still has lots of things that are good for you.
Pepita Cherry Chocolate Bark
1/2 cup coconut oil
1/3 cup cocoa powder
1/4 cup maple syrup
1/3 cup pepitas
1/2 cup dried tart cherries
Line an 8-inch baking dish with parchment paper coming slightly up the sides. Melt coconut oil in the microwave, and stir in cocoa powder and maple syrup. Pour into the baking dish, and tap to evenly spread the mixture. Sprinkle with pepitas and cherries. Freeze until solid, and store in freezer because it melts at room temperature. You can break into pieces or snack from the sheet in the freezer.
Note: This is supposed to be made with unsweetened cherries. I only had sweetened ones on hand, but the original recipe would be healthier and truly paleo.
Pepita Cherry Chocolate Bark
1/2 cup coconut oil
1/3 cup cocoa powder
1/4 cup maple syrup
1/3 cup pepitas
1/2 cup dried tart cherries
Line an 8-inch baking dish with parchment paper coming slightly up the sides. Melt coconut oil in the microwave, and stir in cocoa powder and maple syrup. Pour into the baking dish, and tap to evenly spread the mixture. Sprinkle with pepitas and cherries. Freeze until solid, and store in freezer because it melts at room temperature. You can break into pieces or snack from the sheet in the freezer.
Note: This is supposed to be made with unsweetened cherries. I only had sweetened ones on hand, but the original recipe would be healthier and truly paleo.
Dark Chocolate-Dipped Bananas
I've always like frozen bananas, long before they were popular or people made them into fake ice cream. I would peel them, wrap them in wax paper to keep them from getting weird and freeze them. And then eat them like a popsicle.
So this recipe from Run Fast, Eat Slow was one that I promptly made. Seriously, chocolate without chocolate? This chocolate doesn't harden to a crunch, it's almost the slightest bit chewy. But it tastes like chocolate and is sweetened with only maple syrup.
Then I promptly ate 2 entire bananas dipped in chocolate in one afternoon. Whoops.
Dark Chocolate-Dipped Bananas
3 ripe bananas, peeled and cut in half widthwise
1/4 cup coconut oil
1/3 cup maple syrup
6 Tbsp. cocoa powder
Skewer each banana half with a popsicle stick or skewer. Freeze at least 4 hours or overnight for easier dipping. Or, if you're impatient like me, go ahead and dip with the risk of the bananas falling off the sticks.
Microwave the coconut oil until melted, and stir in the maple syrup and cocoa powder until smooth. Dip each banana half to completely cover it. Sprinkle with additional toppings like nuts or coconut if you want. Place on a cookie sheet lined with wax paper, and repeat the process.
Freeze until chocolate sets, and then transfer to a storage bag in the freezer for up to 3 months.
Makes 6 banana pops.
So this recipe from Run Fast, Eat Slow was one that I promptly made. Seriously, chocolate without chocolate? This chocolate doesn't harden to a crunch, it's almost the slightest bit chewy. But it tastes like chocolate and is sweetened with only maple syrup.
Then I promptly ate 2 entire bananas dipped in chocolate in one afternoon. Whoops.
Dark Chocolate-Dipped Bananas
3 ripe bananas, peeled and cut in half widthwise
1/4 cup coconut oil
1/3 cup maple syrup
6 Tbsp. cocoa powder
Skewer each banana half with a popsicle stick or skewer. Freeze at least 4 hours or overnight for easier dipping. Or, if you're impatient like me, go ahead and dip with the risk of the bananas falling off the sticks.
Microwave the coconut oil until melted, and stir in the maple syrup and cocoa powder until smooth. Dip each banana half to completely cover it. Sprinkle with additional toppings like nuts or coconut if you want. Place on a cookie sheet lined with wax paper, and repeat the process.
Freeze until chocolate sets, and then transfer to a storage bag in the freezer for up to 3 months.
Makes 6 banana pops.
December 2, 2017
Pumpkin Spiced Latte
Since I had the bottle of Bailey's Pumpkin Spice Liquor, I discovered a recipe for Chai Tea Lattes on the back of the bottle. That immediately became the morning beverage for our annual cookie baking day. This was quite delicious and worth repeating.
As my friend said, if Starbucks served this, perhaps she'd visit there more often. I think the maple whipped cream I used really added to the latte, so I'd recommend whipping some heavy cream with a splash of maple syrup to sweeten it if you have the opportunity.
Pumpkin Spiced Latte
4 oz. milk
1 chai tea bag
2 oz. Bailey's Pumpkin Spice Liquor
Whipped cream
Heat milk to near boiling. Steep tea bag in milk for 5 minutes. Froth milk in the blender if desired. (I used my Blendtec, and it really worked swell to froth the milk. Wow. I just said swell.) Pour milk into mug with liquor, and top with whipped cream. Makes 1 delicious latte.
As my friend said, if Starbucks served this, perhaps she'd visit there more often. I think the maple whipped cream I used really added to the latte, so I'd recommend whipping some heavy cream with a splash of maple syrup to sweeten it if you have the opportunity.
 |
| This is delicious. Especially with copious amounts of whipped cream. |
4 oz. milk
1 chai tea bag
2 oz. Bailey's Pumpkin Spice Liquor
Whipped cream
Heat milk to near boiling. Steep tea bag in milk for 5 minutes. Froth milk in the blender if desired. (I used my Blendtec, and it really worked swell to froth the milk. Wow. I just said swell.) Pour milk into mug with liquor, and top with whipped cream. Makes 1 delicious latte.
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