Spiced Sweet Potato Fries

Homemade french fries are definitely grain free but I choose not to eat white potatoes.  I do not miss them when I can enjoy sweet potato fries instead!  Sweet potatoes are full of nutrients, including antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.

Soggy or not, I love these fries.  One way to avoid mushy fries is to soak the potatoes. Sounds weird since you'd think you are creating more moisture.  Soaking will pull out the starch, which reduces the water content.  Less water means less steaming the oven.

These guys can be fixed so many ways, with so many different flavor profiles.  They can sweet and turned into dishes that are basically desserts or they can be savory with a bit of spice.  I went with a spice blend for these, but I looooove these fries just with sea salt.  You really can't go wrong with whatever you toss on these, get creative!

Recipe: Sweet Potato Fries

Ingredients

• 2 medium sweet potatoes, peeled, soaked* and sliced into fries (you can try a mandoline, but my really high quality one had a hard time slicing them)
• 1 tbsp refined coconut oil or macadamia nut oil*
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1/4 tsp cumin
• couple dashes of cayenne or more for spicier

Instructions

1. Place potatoes in a bowl and toss with oil.  Make sure all the fries get coated
2. Sprinkle seasoning over the fries and toss again
3. Place fries on parchment lined cookie sheet(s)
4. Bake at 475 for about 15 minutes. Flip fries half way through to get more than one side browned

Quick notes

*A lot of recipes call for olive oil. Olive oil is not a high heat oil and these are baking at 475.  If the olive oil is inside a recipe such as meatloaf, it's fine because the internal heat will not reach 475.

*Soak the potatoes for at least 30 minutes.  You can read why in the second paragraph above.  Too much oil does keep them from getting crispy.  If you prefer crispier fries, you could use less oil or try spraying the fries with Spectrum Coconut Oil Cooking Spray.  They cook faster and will be a bit drier inside.

Variations

These are great with just salt or you could go with a sweet approach. Try a little cinnamon or a pumpkin pie spice blend.

Let us know how you spice them!!

Kate's Healthy Cupboard - Gluten Free Recipes

Garlic Squash "Bread"

Ok, I'm not going to lie, this doesn't taste anything like glutinous garlic bread.  The recipe is so similar to garlic bread but just on squash and I couldn't think of anything else to call it.  I absolutely love summer squash and eat it on a regular basis either sauteed or as oven fries.  This is an easy way to add some vegetables to your meal and can be spruced up with some freshly grated parmesan or mozzerella cheese if you can tolerate dairy.  I can't but it sure does sound good!!

Recipe: Garlic Squash "Bread"

Ingredients

• 2 large yellow summer squash
• 1-2 tbsp extra-virgin olive oil or organic butter, melted
• 3-4 garlic cloves, crushed
• 2 tbsp fresh parsley, chopped
• sea salt to taste

Instructions

1. Slice the squash lengthwise in half like you would with garlic bread. Then cut each half in half again
2. Place on a greased cookie sheet and brush oil or melted butter on the top of each piece
3. Sprinkle the garlic and sea salt onto each piece (add cheese at this time)
4. Bake at 400 for about 8 minutes then remove to add parsley. Turn to oven to broil and place squash back into the oven for 2-4 more minutes until browned

I know this may not be bread, but at least after you eat 4 pieces you won't feel guilty and bloated!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew Bok Choy

So often I wonder how people don't like vegetables.  There are so many delicious healthy ways to fix them and doctor them up.  I have ventured out of my steamed broccoli and asparagus days.  Still love them both, but needed some variety!

Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me.  Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.

Recipe: Cashew Bok Choy

Ingredients

• 1 lb bok choy
• 1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
• 1 1/4 cups chopped green onions (white and green parts)
• 3 garlic cloves, chopped or pressed
• 1 1/2 Tbsp toasted sesame oil
• 1/2 cup roasted unsalted cashews*
• Celtic sea salt to taste
• Red pepper flakes to taste

Instructions

1. Chop bok choy into 1/2 inch pieces, leaves included
2. Heat the coconut oil in a large pan on medium high heat and add the onions
3. Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
4. Take the lid off and turn the heat to low and let it cook for a few minutes longer
5. Remove from heat, drizzle the sesame oil, salt and red pepper flakes
6. Add in the cashews

Quick notes

*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.

Makes about 4 servings

I love making spinach and kale this same way.  Just wilt it and drizzle with oil and spice!  Let me know what variations you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Oregano Roasted Brussels Sprouts

Roasted brussels sprouts are one of my favorite cooked vegetables.  Any way you spice them, I'll like them!  I saw a recipe for Oregano Brussels Sprouts from 101 Cookbooks and had to try it.  I made a few changes and loved the way they came out.

Recipe: Oregano Roasted Brussels Sprouts

Ingredients

• 1 1/2 lbs brussels sprouts
• 1/4 cup extra virgin olive oil
• 1/4 cup refined coconut oil (no coconut flavor or use all olive oil)
• 1/2 cup fresh oregano
• 1/2 cup fresh parsley
• 4 cloves of garlic
• 3/4 tsp Celtic sea salt

Instructions

1. Cut off stems of the sprouts and cut in half or quarters depending on their size and place in a mixing bowl
2. Add oils, oregano, parsley and garlic to a food processor and pulse until herbs and garlic are very small pieces
3. Pour mixture over the sprouts and mix well so all sprouts are covered
4. Add salt to the mixture and stir
5. Spread the sprouts out on a cookie sheet and bake at 400 for about 25-30 minutes depending on the size of the sprouts. Stir them after 15-20 minutes

Makes about 4 servings

The browner and crispier the better.  Make sure to scrape the cookie sheet with a spatula to get all the garlic and herbs that are stuck on it.  Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes