An easy recipe for gluten-free baked sweet potato fries tossed in a spicy blend of seasonings!
By the time you’re reading this, I will be landing in Italy! WHOOO. We’re hopping on a plane this afternoon and I’m scheduling this to post Friday morning! Can’t wait for this adventure and I can’t wait to share pictures and food inspiration with you when I get back! Follow along on Instagram for a few updates during our trip!
But first, delicious, spicy hot sweet potato fries! I have a current obsession with sweet potato fries and I just need to share it! Especially with all of you who are gluten-free – here’s a recipe for you!
These sweet potato fries are pretty easy to make! The most time-consuming part of it is cutting all the fries uniformly, but even that will only take about 10 minutes. You’ll then toss them in some oat flour (or other gluten-free flour), toss a layer of olive oil on them, and then finish by tossing them in a spicy blend of seasonings!
Pop them in the oven for about 30 minutes, flipping halfway, and you’ve got yourself a healthy, tasty treat!
SO YUMMY. Also, not a fan of spicy? Just leave out the cayenne and these will still be mega flavorful, but not too spicy!
Enjoy, enjoy, enjoy!
P.S. I had planning to have a post or two go up while I am on vacation, but I really want to disconnect and just enjoy this trip. So, it’s going to be a little quiet here while I’m gone and until I get things back up and running when I’m back in Denver. While I love to pump out great recipes 2x a week, it just wasn’t possible for me to work that far ahead! So, you can expect to hear from me in a couple weeks, but in the meantime, I’m gonna focus on a work-free vacation as much as possible! Have a great couple weeks, friends!
Preheat your oven to 400 degrees and cover a baking sheet with parchment paper.
Peel your sweet potato fries and cut into even, long, rectangular pieces. Try to make them as uniform as possible to prevent uncooked or burned pieces. The smaller the pieces, the crispier they will be. I like them less than ¼ inch on all sides.
Toss them in a large bowl with the oat flour. The goal is to get a very light dusting of oat flour on all sides of the fries.
Drizzle the olive oil over the fries and toss again to lightly coat.
In a small bowl, combine the remaining spices (chili powder, cayenne pepper, cumin, onion powder, and garlic powder) and sprinkle over the fries. Toss to evenly coat.
Lay the fries out on the parchment paper. Spread to allow space between the fries.
Bake for 15 minutes on one side and remove from oven. Gently flip the fries a few at a time to cook on the opposite side. Bake for an additional 15 minutes, or until completely cooked and crispy.
Simple, 30-minute, 5-ingredient vegan dinner made with zoodles and basil pesto!
Use up the last of your garden zucchini with this awesome dinner! Or just go to your local grocery store and buy them there like I did – someday, I’ll have a big beautiful backyard garden – but this year was not the year.
You’re going to love this new dinner recipe, because it is:
Super fast: Talking 30 minutes top here, people!
Super easy: Basically five ingredients (plus olive oil and S&P, but do those really count as ingredients??)
Super flavorful: Pesto makes these veggies SHINE
We’re gonna keep going with my current obsession of pan-roasted tomatoes by starting off this dish with a handful of cherry tomatoes on a hot skillet – warm, fresh goodness! You’ll sauté up a little garlic, add your pretty zoodles (just shred some zucchini if you don’t have a spiralizer!) and some peas.
As far as the pea situation goes, you can use fresh peas or frozen. You’ll probably want to cook or at least thaw them first, if you’re using frozen. One trick to keep this a one skillet recipe: before doing anything else, cook the peas in a little water in the skillet, drain and remove the peas to a separate bowl, then start the recipe as written!
Two big giant, delicious cookies – one for you and one to share!
Celebrating Friday with a pair of addicting, gluten-free cookies! I tossed these together the other night and could not wait to share because they are AMAZING.
This recipe is:
Gluten-free, so you can share one with your gluten-free spouse/friend/neighbor
Made for two, one big cookie for you and one to share
Chocolatey, we’ve got some cocoa powder AND chocolate chips – DOUBLE CHOCOLATE
Peanut buttery, you’ll add some PB on the inside and drizzle some on the top
Easy, you probably have all seven ingredients in your pantry/fridge already
Simple, no fancy gluten-free flours here!
Also, important PSA: These cookies 100% require a cold glass of milk. I don’t even like milk – I almost never drink it. But after taking a bite of one of these beautiful cookies, I immediately poured a glass of milk. These cookies taste amazing with that cool refreshing drink!
There are seven easy ingredients in these cookies, so this will just take a couple minutes to throw together! Mix it up, form two giant cookies onto your baking sheet, bake for ten minutes, and drizzle with some extra peanut butter!
Guys, this is the cookie to turn to when it’s late at night (or it’s 10am) and you just need a cookie and you need it now. You could literally have a warm cookie in your hand within fifteen minutes.
Perfect from-scratch biscuit recipe for fall nights and for big holiday dinners!
Welcome to September and welcome to yummy carbs! (Sorry, gluten-free friends… but a delicious gluten-free dessert recipe is coming at you on Friday! Get ready!!)
It seems like it is just about time to gear up for fall, and I’m going to be bringing you tons of fall recipes over the next few months (many vegetarian, vegan, and allergy-friendly – so everyone can enjoy)!
I’ve been trying to learn more and more about when fruits and vegetables are in season, and I’ll be working on bringing you recipes inspired by those foods! I’m excited and I hope you are too! Autumn calls for big family dinners or big friend dinners if you live far from family, like we do. And good food makes those times together as sweet as can be!
First fall recipe coming at cha in 3, 2, 1: Rosemary biscuits from scratch!
I love of good biscuit and, in my opinion, a big bowl of warm soup on a crisp fall day pretty much requires a big fluffy biscuit to complement it!
Guys, it’s September 6th and I’m just now getting to August Highlights! I was tempted to skip it, but I decided to throw this post together because I still have so much to share (and I just didn’t like the thought of a big black hole of a missing post in my archives)! I want to make sure that you haven’t missed any of the awesome recipes I got to share this past month and give you a little life update!
A delicious, healthy dish made with end-of-summer veggies
This week has been healthy recipe week! We had these awesome vegan stuffed peppers made with some great summer veggies on Tuesday, and now I’m re-mixing some of those same garden veggies into these fritters!
I’m so excited about these because these vegan zucchini fritters are a super fun treat or side dish – and so healthy! We also have some beautiful pan-roasted tomatoes on the side which I am currently OBSESSED with. Kinda weird, right? But seriously, I am making pan-roasted tomatoes to complement every meal these days. Making a quesadilla? Gotta throw in some pan-roasted tomatoes!! Some leftover enchiladas? You know what would be good for that – some pan-roasted tomatoes!! I’m 100% addicted.
Pan-roasted tomatoes are amazing because:
They only take a few minutes to make. Simply throw them in a pan with a little olive oil and heat for a few minutes, until soft.
They are soft – this texture is great!
They are sweet. The roasting brings out an incredible, subtle flavor in these tomatoes.
They go well with so many other foods!
They have an impressive name — “Pan-Roasted Tomatoes” and you can feel like you’re on Masterchef when you say it.
They’re healthy!! Great way to eat more veggies! (or fruits – whatever tomatoes really are)
They’re beautiful, especially these colorful heirloom ones I picked up!
A simple, tasty dinner made with summer garden veggies, couscous, and an easy blend of seasonings
Time for some healthy eating in our kitchens!! These vegan stuffed peppers are inspired by all the delicious veggies we might find in our gardens this time of year. Although I’m currently living up that apartment life with a tiny herb garden, growing up I remember helping (marginally) with a large summer garden in our backyard. Zucchini and tomato plants would just dip over under the weight of the huge veggies on their branches. And boy, those veggies were so fresh and delicious!
These stuffed peppers have those awesome tomatoes and zucchini slices, plus mushrooms and red onions. I chose couscous for the grain in these peppers, which is just amazing with the oregano and basil. And if you’re gluten-free, simply sub the couscous for a gluten-free alternative like quinoa! That would work great.
So, you’ve basically got veggies and couscous and a simple seasoning and that’s one seriously well-balanced and healthy meal! And, y’all, if you’re sitting there wondering if you’ve ever even eaten a vegan meal before and the word vegan just instantly sounds unappealing to you, let me assure you: this dish tastes GOOD. Flavorful, fresh veggies. Soft, roasted texture. Perfectly, complementary spices. This meal is a winner for everyone (even meat and dairy lovers).
And, if you need just a little extra on top and are not sticking with a vegan diet, sprinkle a little parmesan on top – it’s a fun added flavor! Keep reading & get the recipe!
After dreading this day for LITERALLY years, I caved and got my wisdom teeth removed last Friday. I put it off for as long as I could, hoping they would never cause me problems, but ALAS (picture all the angst in throwing oneself onto one’s bed and dramatically sobbing), my other teeth began to cause me pain because of the pressure of my two darn bottom wisdom teeth.
My dentist was incredibly professional and caring and the whole thing was not even 10% as bad as I expected. The surgery went well – I was sedated and hardly remember a thing (not even the episode of Downton Abbey my husband and I watched when we got home – of course, I had to re-watch it later!) and my recovery has been relatively easy.
I know that wisdom teeth removal and other oral surgeries are super common, so I wanted to share some of my tips and ideas for eating during recovery. It can be challenging, but I have some great recipes below that you can try out for you or your loved ones you’re caring for to help give you fuel during recovery, even when you can’t hardly open your jaw or chew!