Mango nice cream, mulberries, chia seeds, kiwi and passion fruit. Also unpictured was me wrapped up in 2 blankets trying to eat this ❄️

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

bake for 20-30 minutes on 450

sprinkle with sea salt 


Groceries from Sprouts.

  • Sprouts honey oat bagels x2
  • La Croix grapefruit sparkling water
  • Garden Vegetable hummus
  • Sun-dried tomato hummus
  • Melba Toast crackers
  • Annie’s gummy bunnies
  • Chickpeas
  • Pinto beans
  • Amy’s black eyed pea + brown rice + veggie bowl x2
  • Kashi margarita pizza
  • Metromint water in Spearmint
  • Gingerberry Kombucha
  • Clif Black Cherry Almond bar x2
  • Luna Peanut Honey Pretzel bar x7
  • Luna Iced Oatmeal Raisin bar
  • Milk chocolate bars x2
  • Purple onion
  • Organic bananas
  • Strawberries
  • Blueberries
  • Avocados
  • Organic red bell peppers
  • Watermelon
  • Organ beet
  • Ginger
  • Fresh spinach

Not pictured;

  • Arugula
  • Walnuts
  • Brown rice
  • Vegetarian eggs
  • Pasta
  • Sprouts
jump start

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. 


Print this recipe


  • 2 tablespoons ground flax seed
  • 6 tablespoons warm water
  • 1-¾ cup chickpea flour (plus more for rolling)


  1. In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled.
  2. On a large baking board, pile chickpea flour and make a well in the middle. Pour in flax seed mixture in the well.
  3. 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.
  4. After resting time is up, bring a pot of salted water to a boil.
  5. 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.
  6. Trim dough into desired pasta shapes.
  7. 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!