I have been trying to perfect this recipe for years now, and after searching and sifting, I think I finally got it pretty nailed down.
The Perfect Baked Sweet Potato Fries
preheat oven to 450 F
1 large sweet potato, cut into ¼ inch fries // toss with 1 tbsp corn starch // toss into colander and remove excess // toss with 1 tbsp olive oil // add pinch of cinnamon + pinch of chili powder // toss toss toss
spread on baking sheet lined with parchment paper. use two bakings sheets if necessary - it’s important the fries have enough space in between them so they don’t steam each other and they can get crispy
It has taken me a very long time (aka a solid 15 million years) to realize how important this is. I am one of those weight losers who is always looking to lose a lot of weight week after week. But, the truth is, every week isn’t going to be the same. One week you may lose 4 pounds and the next week you only lose 0.4 pounds. You need to know that it doesn’t matter how slow you go. You just need to keep moving forward.
Breakfast today was a handful of strawberries, 2 kiwifruits, some Food For Health gluten free muesli with a little almond milk. Sprinkled with raw coconut shavings and @loving_earth activated caramelized buckinis
Lately the most I have cooked for myself is espresso (if that even counts). I never understood why the so most of the population enjoys the majority of their meals away from home. Now that I have started working and pretending to live in the real world I understand why. It is exponentially easier to drive home from work and see a glimmering pre-made or pick-up meal at the end of the commute than have to conjure up some healthy, satisfying, cheap meal in two minutes because my stomach is telling me “eat now or die”
So I’ve gone back to making my own coffee instead of starbucksing every other day. And I have started cooking the same three things for breakfast, lunch, and dinner (interchangeably, just to spice things up).
In four months I am going to be a wife. It’s not so much a reason as it is motivation to get some good recipes under my belt. Creativity, I dare say, has stood me up, and I am more than willing to delve into my roommate’s Cooking Light and start… cooking light. (like i said, muses have left me)
So maybe maybe maybe this blog will be a dud no more.
In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled.
On a large baking board, pile chickpea flour and make a well in the middle. Pour in flax seed mixture in the well.
Begin gently mixing the flour with the flax seed mixture until well combined. Form dough into a disc and wrap in plastic wrap and let rest at room temperature for 20-30 minutes.
After resting time is up, bring a pot of salted water to a boil.
Divide dough disc in halves or quarters (depending on how big your rolling surface is) and roll out to very, very thin on a floured surface.
Trim dough into desired pasta shapes.
To cook, drop pasta into rapidly boiling water. Cook for 2-3 minutes or until all pasta is cooked through. Keep a close eye on it, because it’ll overcook quickly. It is still delicious when overcooked, just fragile. Drain and serve!
I received an email today with this little picture in it! I had no idea it’s already been a year since I made my blog page! Thank you all so much for showing an interest in my kitchen escapades and following me on instagram or my blog!