Tag Archives: vegan

Baked Sweet Potato Fries

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In keeping with yesterday’s baked potato recipe, it’s only fitting that I follow that up with some FRENCH FRIES!!!

I already have a wonderful BBQ french fry recipe (made with white potatoes), so here’s my favorite way to eat sweet potatoes!

They are much different in texture than regular potatoes, but I still enjoy their slightly sweet flavor and slightly mushy texture.  Pair anything with BBQ sauce, and I’m a sucker.  [I’m including 3 other options for sauces for non-BBQ lovers]

For this recipe, get 2 good medium sized sweet potatoes and peel them.  To cut them like french fries, start by standing the sweet potato on its end and slice slivers (not too thick and not too thin). After you do that, lay it down flat so you can cut the fries.  It should look like this:


Next, you will slice your fries.  Again, you don’t want them like wedges, more like shoe string fries.  Just be careful not to cut yourself.  They should look like this:


These fries are awesome on their own.  But let’s be honest. A great dipping sauce makes them irresistible!

Here are 4 dipping sauce ideas:

1) Smokey BBQ sauce (my personal favorite):  Follow the recipe given in this Broccoli Bowl (I usually have leftover sauce and use that as an excuse to make these fries!)

2) Buffalo Thousand Island Sauce: Use the sauce recipe from these Cauliflower Tater Tots.  Better yet, make the tater tots too!

3) Spicy Mayo:  Simply combine 1/4 cup vegan mayo or regular organic mayo and 1 T Sriracha sauce (or 1/4 cup ketchup in place of the mayo)

4) Garlic Aioli:  Use the Garlic Aioli recipe from the BBQ French Fries.  Awesome!

**A note about baking:  I have made these with dark pans, light pans, parchment paper, no parchment paper, and my Silpat baking pad.  The combination that works the best in my experience is a dark pan and parchment paper.  Without the parchment paper, they stick to the pan.  With the Silpat, they don’t get crispy enough.  If you find yours are not getting crispy enough, increase the baking time, checking often.

Baked Sweet Potato Fries
  • 2 medium sweet potatoes, peeled and cut into french fries (as shown above)
  • 1 T tapioca starch or cornstarch
  • 2 T coconut oil, melted
  • ½ t paprika
  • ½ t garlic powder
  • ½ t cumin
  • ½ t sea salt
  • ¼ t onion powder
  • ¼ t black pepper
  • dash of cayenne pepper
  • extra sea salt for sprinkling
  1. Preheat the oven to 425 degrees and line 2 dark pans with parchment paper.
  2. Put the cut fries into a gallon sized ziploc bag.
  3. Add the starch and shake vigorously until all fries are coated.
  4. Pour in the melted coconut oil in the bag and massage fries until well coated.
  5. Add the spices and massage again.
  6. Spread out evenly between the two pans, with no fries overlapping.
  7. Bake for 15 minutes.
  8. Take out of the oven and flip using a metal spatula.
  9. Bake for 5 more minutes or until browned (sometimes this takes 10-12 minutes instead of 5, just keep a close watch!).
  10. Watch closely that they don't burn!
  11. If they are still "floppy," increase baking time a few minutes at a time. Towards the end, they burn easily, so be careful!
  12. Take out of oven and sprinkle generously with sea salt.
  13. Let them sit on the pan for 5 minutes to harden before serving.
  14. Serve with dipping sauce (recipes above) and enjoy 🙂


Perfectly Baked Potatoes

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I remember a time when eating anything “white” was forbidden.  Oh the bondage of rules.

I actually really enjoy potatoes, maybe the fried ones a little too much.

But let me introduce another philosophy, one you may not agree with.  And that’s ok.

Instead of staying away from avocados because they are high in fat or from white potatoes because they are full of carbs, why not eat those foods (which are whole, real foods) in moderation and stay away from things like High Fructose Corn Syrup, Aspartame, Genetically Modified foods, etc?

It really does take the pressure off. 🙂

A perfectly baked potato can make a simple, filling meal.  We have them often and pair with a large, vegetable filled salad.  They also make a nice companion to soup!

For this recipe, you won’t need anything but some Russet baking potatoes, oil, and sea salt (and your oven).

Next time you need a quick dinner idea, try this one out.  We like to top with chili beans, dairy-free butter, sour cream or cream cheese made from cashews, and green onions.


Perfectly Baked Potatoes
  • 4 organic Russet baking potatoes
  • 2-3 teaspoons of olive oil
  • sea salt, to taste
  1. Preheat your oven to 350 degrees.
  2. With a fork, poke 12 holes (3 going down each side of the potato) in the potato.
  3. Put the olive oil in a bowl, and using your fingers, spread the oil all over the potatoes.
  4. Sprinkle sea salt generously on the potatoes.
  5. Place directly on the oven rack and bake for 60-70 minutes, flipping with tongs half way through.
  6. They will be ready when you can insert a sharp knife into the potato without any resistance.
  7. Split or cut in half and fill with your favorite toppings. Enjoy!



Berry Dijon Kale Salad


Do you want to know my first encounter with kale?

I was in Nashville about 5 years ago, and a foodie friend mentioned it.  I literally had NO IDEA what he was talking about.  I even went so far to think, “I will never, ever eat that.”  Yeah, I’ll never drive a mini-van either.

I have no idea what I was so afraid of.  It is kind of curly. And maybe a little intimidating. And a fad going on right now.

BUT, it’s not bad at all!  It has a different texture than lettuce; it’s coarser.  The good news about that?  You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy.  In fact, I think kale salads are better the second day!

I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.

I love salads, but sometimes I do get bored with them.  Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!

Here’s the one I’m diggin’ right now.  This recipe makes two salads for me (if eaten as a meal).  If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas.  You could also add shredded chicken!


*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store.  Don’t be afraid to google a product, ask for help at the store, or order from Amazon!

*I prefer my kale salads not drenched in sauce and dressings.  If you like a little more liquid, add more of the dressing ingredients to your liking!

Berry Dijon Kale Salad
  • 8 cups kale (I used curly green kale) washed, stemmed, and chopped
  • 2 T olive oil
  • 1 T Dijon mustard
  • 2 t lemon juice
  • ½ T maple syrup
  • 1 T nutritional yeast
  • 1 T hulled hemp seeds
  • ½ cup shredded carrots
  • ¼ cup dried cranberries
  • ½ fresh blueberries
  • ¼ cup slivered almonds
  1. After you have washed and chopped your kale, let it dry on a kitchen towel, using another towel to get as much water out as possible.
  2. Put the kale in a large mixing bowl and pour olive oil and a sprinkle of sea salt on top.
  3. Massage the kale WITH YOUR HANDS 🙂 Make sure to work the oil in to all the leaves!
  4. Add the Dijon, lemon juice, maple syrup, and nutritional yeast. Keep massaging until all of the ingredients are mixed well with the kale.
  5. Mix in dried and fresh fruit, almonds, carrots, and hemp seeds.
  6. You can eat immediately or let marinate for 20-30 minutes (up to overnight) before serving.
  7. This will be good in the fridge for 2-3 days after!


Crispy Corn Flatbread


If you follow me on Instagram, you see that every bowl of soup I eat has one of these slices wedged in the corner.

It’s just a tiny bit addicting….ahhh! Like I need anything else to dream about besides chocolate!

Speaking of chocolate…you know how when you make brownies and you eat the edges first? I love the gooey parts but also the crunch of the sides…Well, this flatbread is crunchy everywhere.  Which makes it that much more awesome.

I love this flatbread for a couple of reasons:

  • It is SO SIMPLE to make
  • It uses common pantry items
  • It cooks in under 15 minutes

Just. Try. It.

Adjust to your taste.  I first heard of this kind of method on my favorite blog Oh She Glows.  But I of course had to make my own adjustments to make it gluten free and refined sugar free.  BUT you can always sub regular whole wheat flour for gluten free blend, butter for coconut oil, and regular sugar for coconut sugar!

Crispy Corn Flatbread
  • ½ cup organic cornmeal
  • ½ cup gluten free all-purpose flour (I use Bob's Red Mill brand)
  • 3 Tablespoons coconut palm sugar
  • 1 Tablespoon coconut oil
  • ¼ heaping teaspoon sea salt
  • 1 cup water
  • coconut oil, for greasing
  • 10-inch iron skillet
  1. Turn your oven to Broil. If you have options, choose the highest setting
  2. Place the cast iron skillet in the oven.
  3. Put all ingredients in a microwave safe bowl and mix using a fork, trying to get clumps out, but not overmixing.
  4. Microwave for 60 seconds.
  5. Stir, and microwave again for 20 seconds.
  6. Stir, and microwave for 15 seconds.
  7. Take cast iron skillet out of the oven. Put ½ tablespoon of coconut oil in the pan and spread around to grease the pan.
  8. Pour batter in skillet and even out with a spatula.
  9. Broil for 10 minutes.
  10. Flip the bread over and broil for 3-5 more minutes, watching closely that it doesn't burn.



Lemon Tahini Dressing

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If I could reach into that photo and fix that one piece of lettuce hanging off the side…..

If this were a hashtag, it would be #thingsthatdrivemecrazy.

But in reality, many times I feel like that scraggly piece of lettuce hanging off the bowl.

Like—if you could have seen my ensemble when dropping the kids off at school today. Baggy sweatpants, huge rain boots, yesterday’s ponytail.  I’m fairly confident I brushed my teeth. Well, maybe…. I know, I’m so glamorous.  I do believe this is called MOTHERHOOD. 🙂

That piece of lettuce is the metaphor for my scraggly life–sometimes barely making it through, especially these days.

And this isn’t even disease related.  It’s called TERRIBLE TWOS.  And don’t tell me that THREES are worse.  I have one of those kids too.

Now, the transition to the salad?  I’m not sure I have one!

Let’s try it….


So I need a salad to have energy to keep up with 3 boys under the age of 6?  Let’s go with that. Mainly because it’s the TRUTH! That’s probably why I have more salad recipes than any other–to keep my interest! Plus salads are easy peasy.  AND I really, really love them.  And that’s the truth!

Now, let’s talk Tahini–not to be confused with Tamari (which is gluten free soy sauce).  Peanuts are to peanut butter as sesame seeds are to Tahini.  Make sense now?

It has an interesting aroma, slightly nutty, but oh so good.  It’s rich in minerals like magnesium and calcium, various vitamins, and is a great source of protein.

Tahini has a very unique interesting taste, and it’s a wintertime favorite for me because I crave saltier, heavier foods in the colder months.  Because this dressing has a saltier taste, I love pairing it with sweet or tart fruits like dates & raspberries on a salad.

With your leftovers, feel free to drizzle on roasted vegetables, or eat more salads 🙂

Give this a shot, and I would LOVE to know what you think!

P.S. You will find TAHINI in the same aisle as peanut butters, almond butters, etc! If you can’t find it, try the organic section or a health food store!

Lemon Tahini Dressing
  • ½ cup plus 1 Tablespoon Tahini
  • ½ cup water
  • 3 Tablespoons olive oil
  • 3 Tablespoons maple syrup
  • Juice of 2 large lemons
  • ¾ t sea salt
  1. Put all ingredients in a mason jar and shake vigorously.
  2. Store in refrigerator for about a week!