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What We Ate Wednesday

I love salt. LOVE. Most of the people in my life crave chocolate or sweets. Not me. Chips, pork rinds (don't judge me), ranch Corn Nuts, I'm completely non-discriminatory when it comes to salty snacks.

Starting this "lifestyle change", I knew a lot of my favorites wouldn't be able to come with me. Jack In the Box tacos, my homemade chicken friend chicken and mashed potatoes, McDonald's french fries.. I could go on for days. I knew this would be difficult. I've tried making some of my favorites into "this doesn't taste healthy!" recipes and I wanted to share some of my favorites!

(Also, I am worst at taking pictures of my food. I create these beautiful masterpieces with the intention of posting them and always forget to take pictures, so the one's here are from similar recipes. I'll do better.)


Potatoes are my favorite. I think I've already said that here, but I really mean it. Growing up, we never ate sweet potatoes. My parents hate them. Can you believe that? I'm a little upset that they kept the amazingness that is a sweet potato from me for 18 years. I'm pretty sure I could have eaten the whole pan of these. They were life changing.

Spicy Baked Sweet Potato "Fries"
http://cookieandkate.com/2010/baked-sweet-potato-fries/
2 medium sweet potatoes, scrubbed and peeled
2 to 3 tablespoons olive oil, plus more for baking sheet - or you could use fat free cooking spray
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 teaspoon ground onion powder
1/2 teaspoon garlic powder
1/4to 1/2 teaspoon cayenne pepper
Kosher Salt

Cut the sweet potato into 1/4 inch thick fries. Pop them into a bowl of water for about an hour.
Preheat your oven to 425 degrees and rub two rimmed baking sheets with olive oil or coat with cooking spray.
Towel-dry the sweet potato fries, lightly coat with cooking spray and sprinkle seasoning on potatoes and mix by hand until well coated.
Divide the seasoned sweet potato fries among two rimmed sheet pans and pop them into the oven for 15 minutes.
Once the fries start to brown flip, rotate pans and continue to bake for 5-10 minutes more.
Depending on how thin or thick you cut the sweet potatoes and the heat of your oven will depend on if they’ll need any further time in the oven.
If the sweet potatoes stick, let them cool slightly before flipping. .
Season the hot fries with a couple pinches of kosher salt before serving.

Similar recipe found here http://www.simplyscratch.com/2013/07/spicy-baked-sweet-potato-fries.html


This one came about because Olive Garden started advertising their Endless Pasta bowl and, let'sbehonest, who doesn't look forward to that!

Greek Yogurt Alfredo Sauce
1/2 c 1% milk (whole milk will make it thicker, skim will make it thinner)
1/2 c plain greek yogurt
1/2 tsp garlic salt
1/2 c shredded parm cheese (not going to lie, I used probably closer to a 2/3 c)
salt and pepper to taste

Whisk the milk and greek yogurt in a saucepan over low heat.
Add in the parmesan and garlic salt and continue to whisk until there are no lumps.
Keep the heat very low and whisk occasionally, the sauce will thicken a bit as it warms, about 5 minutes.
Pour over whole wheat or gluten free pasta with some grilled chicken. We also added a salad with an avocado vinaigrette I got from Whole Foods. Perfecto.


This recipe definitely hit the spot when I was ready to hit up the 7-11 around the corner for a snack.

Spicy Roasted Chickpeas
2 cups (500ml) cooked chickpeas (1-19oz/540ml can)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon onion or garlic powder
a sprinkle of cayenne pepper (optional)
1/4 teaspoon salt (plus more to taste)

Spicy Roasted Chickpeas
http://www.kitchenfrau.com/spicy-roasted-chickpeas/
Preheat the oven to 400°F.
Rinse and drain the chickpeas well.
Line a 9 x 13 inch (23x30cm) pan with baking parchment paper or tinfoil. Plop the well-drained chickpeas in the pan.
Drizzle them with the olive oil and sprinkle with the seasonings. Then toss them with a rubber spatula until they are evenly coated with the spices.
Bake for 40 to 45 minutes, stirring halfway through, until the chickpeas are crunchy on the outside. Test a few to see if they are crunchy enough (let them cool a minute first or you will burn your tongue!) If not, bake a few minutes longer.
If you think they need more salt, give them a sprinkle while they are still hot. I put these in a little ziplock and took them to work and they kept for a few days. If you put them in a tight lock container, they lose their crunch.




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