Tag Archives: olive oil

Sweet Potato Fries

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My husband is a big fan of fries and he’s not giving them up any time soon. So, I decided to make him a slightly healthier version – baked sweet potato fries. They only took about 5 minutes to prepare and 20 minutes to cook, and they were well worth it. We paired them with this salmon recipe and it was a perfectly easy dinner to throw together. And who doesn’t like perfectly easy?

  • 2-3 sweet potatoes
  • 2 tbsp olive oil (enough to give them a very light covering)
  • 1/2 – 1 tsp each salt, pepper, and paprika
  • Agave nectar (or honey)

Heat the oven to 450. Clean, peel, and cut (long ways) the potatoes. In a bowl, combine the olive oil, salt, pepper, and paprika and toss in the potatoes. Once they have a light covering, move them to a baking sheet and lightly drizzle the agave nectar. (Feel free to leave this out if you don’t want them too sweet. But as I’m sure you’ve learned by now, my sweet tooth is insatiable so bring on the agave!)

Bake them for about 20 minutes. Some of the small fries will be done before the big ones so keep an eye on them closer to the end.

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Happy Eating, XO.

Eat your vegetables​.

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It’s that time of year that everyone wants to eat right because they know Santa is watching to see who was a good or bad boy/girl. However, instead of hopping on the juicing band wagon, jump on the Roasting bus. I told you it was my favorite (As well as Ina Garten’s). I have done it to zucchini, Brussels sprouts, and asparagus the most. I will say I have pretty much roasted everything other than my socks. (Don’t tempt me)

  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • Pinch of salt (sea salt preferably) black pepper & red chili flakes (its just a pinch, but leave out if you have no taste buds)
  • 1 tbsp. of shredded parmigano reggiano

Mix all ingredients, other than the cheese, with whatever vehicle you are roasting. For example, when you roast the sprouts, I would slice them in half and then toss with the oil mixture. Roast at 350 degrees for 15-20 min, maybe turning once for even crisping. Lastly, when cooling out of the oven (right before serving), sprinkle the reggiano over the veggies.

Happy Eating, XO.