Skip to main content

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"
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

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
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.


Popular posts from this blog

A Note to My Littlest Love

Tomorrow, you turn two. It seems silly to write you this note, but I'm not sure how else to express how blessed we are that you are our baby.

I hope you know how much you're loved. I hope you know how hard your Daddy and I work to make sure you have a wonderful life, even if it's a bit of a different life than most families.

Sometimes, our dinners only have one parent present, but never doubt that we both want to be there.

Sometimes, you'll be up well past your bedtime, watching a game just to spend 15 minutes with your Daddy on the field.

Sometimes, there will be days that you go without seeing Daddy. Those days are hard, it breaks his heart more than you could ever imagine.

Sometimes, there will be dance recitals or games that Daddy will miss. But know, there's no bigger cheerleader than him, despite your mother being embarrassingly boisterous.

Sometimes, we have hotdogs three nights a week, and I don't really have a defense for that other than they're ea…

Well, Hello!

My goodness, it's been too long. About 4 years to be exact. Ready for a speedy update?

We're still in our sweet, little home. Best decision we've made. We've met the best people in our neighborhood and have created this wonderful family with the most incredible friends (think I need more adjectives?!).

We're still at Lone Star H.S. (Go Rangers!). Coach is now the Co-DC and I still sit by the end zone. Since I wrote last, we've had three playoff appearances, including a State final in 2015 - which, sadly, we lost. But what a ride, let me tell ya!

Speaking of that 2015 season, I found out I was pregnant round 3 of playoffs so between morning sickness (read: all day sickness) and playoff nerves, it was really stressful. Round 5, we went into triple OT. I was so sick, I spent half of the game with my head between my legs. I told Coach he can never do that to me again. I'm sure I'll get into all of that one of these days..

So here we are, first day of footba…

Knock, Knock

Football has started. I had a whole post written up about pre-season thoughts and feelings, and here we are in it. Oh well.

I *always* struggle with this time of year. I get used to having Coach home, having dinner together every day, leaning on him to help with A. Then that all comes to a screeching halt. That may be a tiny bit dramatic, considering we know what happens every year as August rolls around, but you know what I'm saying.

I tend to find myself in a funk the first month or so. Getting re-accustomed to the season, it takes me bit. Coach knows it too, we talk about it as July starts creeping in and we know what's about to happen. Coach also does a really great job of making sure he tells me I'm appreciated, he will stop for a Topo Chico or a bottle of wine on his way home. He really just gets me. And this is also the time, that I don't see his kindness because I can get too stuck in my head.

This is me basically sugarcoating that I usually turn into a total n…