I’m sure many of you, upon embarking on the New Year, have taken very serious vows to be more healthy this year. I commend you. Last year, Hubby and I aimed to be more healthy. One of our first challenges was to eat less meat. So, our initial committment was to have one Meatless Meal a week. This actually ended up turning into more like 5 or 6 Meatless Meals, and only 1 or 2 Meated Meals.
It was awesome.
And I do believe we were successful in being more healthy, both in eating and being active. Much of this changed late in the Spring when I found out I was pregnant. As many of you who have been pregnant know, it’s hard to really plan ahead and be healthy with meals when you are nauseous and fatigued. So our healt
I am due next Friday (eeeeeeeeeeeeek. I am SO not ready), and with the crazy transition of child #2 upon me, healthy eating and activity is lower on the priority list (I’m aiming more for SURVIVING). Hubby has been doing a great job of healthier eating. I trust once the weather is warmer, we will all be taking more walks and upping our activity levels.
All that to say, I’d like to spend the next few weeks sharing some “healthified” recipes. These are recipes (sides and entrees) that you can feel good about putting on your 2011 table. Add them to your Meal Rotation!
Today, I’ll share a side. Sometimes we do such a great job of picking out a main meal, we forget to think of a side or two. So we end up with unhealthy things like mac n’ cheese (not that I blame you – YUM!) or greasy fries. Well, today is your lucky day. I have a VERY tasty side dish that is healthy. And I believe your kids will like it too!
•1 tsp cumin
•1 tsp curry
•1 tsp paprika
•dash of chili powder
•pinch of salt
•pinch of pepper
•2 TBS oil
Preheat oven to 400º
1) Cut up the Sweet Potatoes into thick julienne-type strips (so it looks like a steak fry). Place the fries into a medium-sized bowl (mixing bowl is fine).
2) Mix the cumin, curry, paprika, chili powder, salt and pepper together in a small bowl.
3) Pour the 2 TBS of oil onto the Sweet Potatoes, tossing to cover. Make sure all the Sweet Potatoes are covered in the oil (if 2 TBS don’t do the job, add a bit more to your discretion!).
4) Pour the cumin mixture over the sweet potatoes, tossing to combine.
5) On a cookie sheet/baking sheet (preferably with sides, but if you don’t have one with sides, that is fine) sprayed with cooking spray, spread the spiced Sweet Potato Fries, being careful not to overlap the fries if possible.
6) Bake the potatoes at 400º for 30 minutes (or until golden brown), turning them once after 15 minutes (you’ll hear them sizzling).
Serve them plain, with ketchup, or thisAWESOME DIPPING SAUCE:
1 cup of mayonnaise
1 tsp of garlic powder
1 tsp curry
1/2 tsp black pepper.
Super Yummy! Sweet Potato Fries are a much healthier version of the normal fried Fries we so often eat. Sweet Potatoes have amazing nutritional value, and you are utilizing heart healthy Olive Oil. A great way to get your kids to eat something healthy without them knowing it!
1) If you like your fries more crispy, leave them in longer (5-10 minutes – just keep an eye on them).
2) Feel free to play with the flavors. The originial recipes I found called for 1/2 tsp less of curry and paprika, but I use an even 1 tsp for each of the spices. I also added the dash of chili powder for fun. Be bold – try cinnamon! Garlic salt! Cayenne Pepper (if you are brave!)
3) The dipping sauce is a modge-podge of a few good recipes I found – and this one tastes pretty good (much like the Bloomin’ Onion sauce you’d find at Outback). I think I might have added a few drops of hot sauce too, since my hubby loves all things spicy. You could try just adding all the spices listed in the SP Fries recipe to the mayo. For a healthier kick, I used Horseradish instead of mayo – talk about a KICK! WHOA! But, if you like some spice, it’s good. For those less courageous, try 1/2 cup mayo and 1/2 cup horseradish.