Sweet Potato Fries

I grew up thinking I didn't like sweet potatoes. It wasn't until I had them while at a friend's for Thanksgiving 12 years ago that I realized I had been missing out all those years! Sweet potato fries have become a staple in our house. They are so delicious and full of vitamins and nutrients. I will often make a batch to keep in the fridge for snacking. They are great cold and with their natural sweetness, will even satisfy a "sweet" craving.

Here is my simple recipe:

Sweet Potato Fries


Preheat oven to 425 degrees

2 large sweet potatoes (or yams)
sea salt
pepper
paprika
cinnamon





Peel the sweet potatoes

Cut them into fries and drizzle them with about 1/4 cup olive oil. Toss.

Sprinkle with salt, pepper, paprika and cinnamon, to taste.

Arrange them on a baking sheet so that all fries are touching the pan.

Bake them at 425 for 15 minutes. Flip them over and bake another 15 minutes or until desired level of crispness is achieved.  (they will not get as crisp as a deep fried potato, obviously!)


Enjoy!

Kale Smoothies.....

......I know I probably just lost a few of you with the title. Hang tight, they are so much better than they sound! Greens are the number one most missing item from the American diet. They have so many health benefits! They are very high in calcium, magnesium, iron, potassium, phosphorus, zinc and vitamins A, C, E and K. As if that isn't enough, they are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Any way you can sneak them in is a bonus!
Kale smoothie:

1 cup milk (I use almond milk, but you could use any kind)
3-4 frozen strawberries
1/2 banana
1 handful kale (trim the curly part off of the tough stem)
1 TBS ground flax seed
1/2 c ice

Place everything in the blender and blend until smooth.
I promise it doesn't taste like grass clippings....my 3 year old son asks for these daily!

*You can add kale to any fruit smoothie of choice!

Caprese Grilled Panini plus extras

I had to add this in after the post on freezing lemon juice. I bought a watermelon last week, and as much as we ate it, we still couldn't eat it fast enough before it started getting mushy. I decided I would try freezing it. I put the cubes of seedless watermelon in my blender and then poured the juice in ice cube trays. I now have healthy, frozen treats on hand for the kids!

I tried a new recipe for kale this week. http://www.wholefoodsmarket.com/recipes/2862
I think I needed to wilt the kale a little longer, but overall it was pretty good.

I saved the best for last! I went to Whole Foods Market yesterday and found some fresh ciabatta bread. I have to admit it is not the healthiest choice in bread but it was the perfect thing for this caprese grilled panini. I don't have a panini press so I had to improvise. I heated up my beloved cast iron grill pan from Crate and Barrel. The sandwich was so easy to make and SO delicious! I cut the bread in sandwich size portions and then sliced them in half. I layered them with mozzarella cheese, sliced tomato and tons of fresh basil from my friend's garden (thanks Shelley!). I brushed the bread with some EVOO and placed it on the hot grill pan with a lid from a pot onto the top to help keep in the heat. When the bread was nice and toasty, I flipped it over. While it was cooking, I made some Balsamic Vinaigrette. http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html  My husband is one of those people that loves to dip his food in sauces. This recipe was the perfect compliment to the sandwich. A definite do over!