Evening lovelies! It’s 8 already? Geez…time, post-work, truly does fly.
Okay – that’s an exaggeration, today – as a whole – sort of flew by. Very busy…and full of random downpours that I was lucky enough to get caught in! haha Even with the foresight to bring an umbrella…my feet and pants were soaked. Nothing like rockin’ the dress pants and flip flops around the office while your shoes dry, right? Obviously, my new cell phone’s ability to actually take photos (that darn newfangled device :-P) escapes me sometimes as I should have document the ridiculous amount of water that fell from the sky between 12:40 and 1pm.
Steaz Lime Pomegranate tea found its way into my lunch routine. Delish…but for some reason I anticipated it being carbonated. I also munched on ton of cherries – among other less exciting things – …okay, not a literal ton – but many, many, many.
This Kind bar was also shoved into my face mid-afternoon. Mmm.
However, I was really excited to get home and try out a new recipe from Joy Bauer’s cookbook.
Cinnamon-Sugar Sweet Potato Fries.
These were delicious – and a fun way to make oven baked sweet taters really crunchy. You’re only using a small amount of sugar, and they taste divine. I ate them on their own and did a little savory/sweet action with some garlic mustard.
Cinnamon- Sugar Sweet Potato Fries from Slim & Scrumptious
- 2 medium sweet potatoes, peeled (about 1 pound) — I didn’t peel. I like the skin on mine.
- 1/4 cup whole wheat or oat flour — I used whole wheat
- 2 tablespoons ground flaxseed
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon — Next time I might up the cinnamon amount, I love it.
- 1/8 teaspoon of Kosher salt
- 2 egg whites
1. Preaheat oven to 425 and coat baking sheet with oil spray. They are crispiest baked directly on the sheet w/o foil.
2. Cut the potatoes into fries.
3. Combine flaxseed, flour, brown sugar, cinnamon and salt into a 1 gallon resealable plastic bag. I ended up using tupperware.
4. Place egg whites in shallow dish and whisk until frothy.
5. Dip fries into egg whites (don’t overcoat).
6. Add fries to dry mixture and shake!
7. Arrange in single layer on sheet and bake for 15 min, then turn the fries and bake for approximately 15 more minutes (30 total). Mine didn’t need the entire 30.
8. Let fries cool slightly so that the coating can harden! Crunch, crunch, crunch!
Calories: 148 — Protein: 5g — Carbohydrate: 30g — Total fat: 2g — Saturated fat: 0g — Cholesterol: 0mg — Fiber: 4g — Sodium: 135 mg
My favorite part was how crunchy these were.
I hope you all are well!!
I’m appreciating your comments about what you’d like to see on the blog – keep ’em coming!!