Mexican Fajita Chicken Salad (Paleo!)

Greetings! How’s everyone doing today?

I had a really cool weekend – went to a tarot reading with Earth and Fire Tarot at the Prana House in West Chester. It was interesting – often times, I don’t really know how to think of card readings, even though I do them with myself often. I have dozens of oracle and tarot decks… I know the material is legitimate when I’m the only one pulling them, and all too often, coincidences that are really more than just coincidences happen. In this particular reading, they let me pull my cards – while one could argue that you can make anything work if you’re vague enough, the cards fit very well with one another and were a truthful, accurate and very specific representation of a situation in my life at the moment. At the end, they decided to pull a card for me, from a deck I own. I told them, this particular deck, I have a very strange connection to, and I very frequently get the same card. It’s the Wild Unknown Animal Spirit deck by Kim Krans. The detail within the artwork is absolutely beautiful, and Kim’s descriptions are insightful, comprehensive and honest. The card that frequently comes up is the Dragonfly – and I am grateful that it does. Both in real life and in this card, the dragonfly is this versatile and resilient creature that embraces transformation. It’s born with a finely tuned hunting skill, and requires little to no time in understanding that it can fly, almost immediately. I find that I get this card because I need to be reminded that being aware of your transformation as its happening makes it any less special. In fact, the dragonfly represents the power of self-awareness, knowledge, intuitive thinking and reflection.

As they were just as familiar with this card and its meaning as I was, I wasn’t surprised when they pulled it as expected and gasped and how that was possible. I don’t know, but when ya know, ya just know, ya know? We confirmed what I already knew and off I went.

This wasn’t meant to be a self-righteous post, or me toot-tooting my own horn about something anyone could just chalk up to a “coincidence”. My point is this – there is no such thing as coincidences. Once you take full ownership of your life and surroundings, you suddenly have this knowingness that you never paid attention to. You have a little more peace, and a little more perspective, and a little more confidence. Who couldn’t use a little more of that?

Now, let’s talk some food.

 

Mexican Fajita Chicken Salad (Paleo!)

Prep time: 25 min

Cook time: 25 min if using an Instant Pot, 45 min if baking 

 

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 red bell pepper, finely chopped
  • 1 heaping tbsp small red onion, finely chopped (or more if preferred)
  • 1/2 cup cilantro, finely chopped
  • 2/3 cup petite diced tomatoes
  • 1 jalapeno, finely chopped with seeds and stems removed (optional)
  • 1/2 cup paleo mayonnaise or Veganaise
  • 1 tbsp apple cider vinegar
  • salt and pepper, to taste
  • preferred greens, such as romaine, arugula, spring mix

 

Directions

  1. If using an Instant Pot, place your chicken into the pot and pour chicken or vegetable broth over until pieces are just covered. Seal and cook according to instructions — about 25 minutes. If using an oven, preheat your oven to 400 degrees. Place chicken into a baking dish and pour broth over, also until just covered. Bake for 40-45 minutes.
  1. Once cooked, allow to cool, remove from broth and shred with a fork. Reserve some of your broth to add to shredded chicken to prevent drying, cover and set aside.
  1. In a small mixing bowl, mix your mayonnaise and apple cider vinegar thoroughly. Add your taco seasoning, salt and pepper, and continue to stir. Set aside.
  1. In a larger mixing bowl, add your shredded chicken and all remaining ingredients except your lettuce. Mix until well combined.
  1. Next, add your mayonnaise mixture, continuing to thoroughly mix. Add salt or pepper to taste.
  • Serve over crackers, in a wrap, or over a salad.
  • Enjoy!
  • -S

    Mushroom and Sage Roasted Turkey Meatballs (PALEO!)

    In an interesting turn of events, the weather outside is GLORIOUS! high 50’s, low 60’s. The groundhog did not see his shadow, the snow has melted, and hopefully we don’t get much bad weather from here on out. It certainly feels like the twilight zone, especially with the full moon coming out tonight. After a super fast weekend, I’m ready for some good weather.

    I’ll keep this short and sweet — this weekend I had some time to make some glorious little meatballs, and because I couldn’t decide what I wanted, I decided to make two different kinds. Praise be, especially when your turkey meatballs don’t turn out dry. The first one I’ll share with you is below 🙂

    Mushroom and Sage Roasted Turkey Meatballs 

    Prep time: 20 min

    cook time: 30 min

     

    Ingredients

    • 1 lb ground turkey
    • 1/2 cup almond flour
    • 1 egg
    • 2 tbsp finely chopped fresh sage, divided
    • 1 cup baby bella mushrooms, chopped
    • 1 small/medium sized yellow onion, chopped
    • 1 garlic clove, finely minced or pressed
    • 1 can of coconut milk, shaken
    • 1/2 tsp salt, plus more to taste
    • 1/2 tsp pepper
    • Pinch of other thickening gluten free alternative flour, such as potato or tapioca flour

    Directions

    1. In a skillet over medium heat, sauté your chopped onion until translucent, stirring frequently to avoid burning — about 4-5 min. Add your garlic, continuing to stir. Next, add your mushrooms and Add a pinch of salt and pepper to season. Sauté, uncovered, until onions start to brown. Remove from heat and set aside.
    1. Next, in a large mixing bowl, add your turkey, half of your sautéed onion and mushrooms, egg, almond flour, 1 tbsp of sage, salt and pepper — mix  thoroughly. If the mixture looks too wet, add more almond flour, 1 tbsp at a time, while stirring. 
    1. Preheat your oven to 375 degrees F. On a parchment lined or  greased baking sheet, roll your mixture into your preferred meatball size. I used a cookie scooper, making meatballs about 1.5in in diameter. Space evenly on the baking sheet.
    1. Bake until golden brown, about 20 minutes. The internal temperature should be 155 degrees.
    1. Meanwhile, as the meatballs are baking, add your remaining sage to your skillet of mushroom and onion, over low heat. Add your coconut milk and stir. Allow to simmer for about 5-7 minutes, until the sauce has now thickened slightly. If it’s still runny, feel free to sprinkle in some of your thickening flour, and stir well to combine.
    1. Once meatballs are done cooking in the oven, carefully add them to your sauce pan, and gently stir to coat meatballs. Allow them to simmer for another 3-4 minutes.
    1. Remove from heat and serve.

     

    Enjoy!

    -S

    Pecan-Crusted Dijon Salmon (Paleo!)

    So, about this cold weather. I found a picture of someone’s toilet on the internet where the water in their tank froze and BROKE! The toilet tank. As in, the toilet tank is gone, and all that’s left behind is a huge chunk of water. It was a solid brick of water. Look at this! This is wild. I never thought I’d be so jazzed about a picture of a toilet. I hope everyone across the country is staying warm… it’s dangerous outside, and my dog has gone to the bathroom twice now on the front porch because that’s as far as she can bare to go.

    Re: enduring this cold while I’m indoors… right before Christmas I bought myself a robe. I did not consider myself a robe person, by any stretch of the imagination. I lounge in leggings and a shirt, and I don’t go barefoot between November and April unless I’m showering, or sleeping (I’m not a total psycho, who wears socks to bed? Yikes). Why would I need a robe, I thought.

    Well. Let me tell you.

    Let the temperature outside reach -3, and I am a robe person now. I had on fuzzy socks, the Alo leggings with the foot warmers, a thermal, a sweatshirt with a hood, and a robe. I could’ve slept outside in the snow and still be warm, honestly. I imagine this is what a sheep may feel like before getting sheared… just warm, cozy, and completely insulated. It’s literally the greatest feeling ever. I mean, I probably looked like a Dementor, but function over fashion, baby. That’s the business.

    Aside from this cold weather, another thing coming up that I really don’t care for is the Super bowl. Though I do not care one bit about the game, I am PUMPED to eat super bowl food. I have a few recipe ideas, and if it stays this cold, that’ll make it a great day. Stay tuned for more recipes on that front.

    On a more exciting front, do you know what else is coming up? The new moon! When it comes to lunar phases, I think that recognizing where you are on the lunar calendar is a great way to link this up with your intentions for what’s going on in your life. Think about it, a new moon is just that- a clean slate, a blank canvas. You get a chance to start fresh if you need it, even if it isn’t the start of a new year. The full moon is when your intentions for your life are likely most up front and apparent, but a new moon is when you can stop and say, “I can start this over. I can change this if I want to.”  Take this time to plan our where you want to be in a month, 6 months, a year, five years. It’s not even a concrete plan that you’re bound to for eternity, because you can revisit this every few weeks.  Think of the New Moon as your check in — do you need a recharge on your enthusiasm for your goals? As the New Moon is on Feb 4th, in Aquarius, take the time to be creative, flexible, unconventional and really fluid in your goals. Live a little. Enjoy.

    That being said, the best way to enjoy one’s self (in my eyes!) is to EAT food you really enjoy making and savoring. I got a Butcher Box right before Christmas, and in defrosting the last of it, I had some pieces of salmon left. What better way to enjoy it than with a tasty marinade? Keep reading for more delicious details 🙂

    Pecan-Crusted Dijon Salmon (Paleo!)

     

    Prep time: 20 min

    Cook time: 15 min

     

    Ingredients

    • 4 6oz boneless wild-caught salmon fillets, skin removed
    • ½ cup Grey Poupon mustard
    • 1 large clove of garlic, finely minced or pressed
    • 1 tsp honey
    • 2 tbsp olive oil
    • 1 (ish) tsp salt
    • ½ tsp paprika
    • 1 small shallot, finely minced
    • 1 tbsp apple cider vinegar
    • Pepper, to taste
    • 1 cup of raw pecans, finely chopped/crushed
    • ½ tsp garlic powder

    Directions

    1. In a dry, preferably non-stick frying pan over medium heat, add your pecans, half of your salt, garlic powder and a pinch of paprika. Stir frequently to prevent burning. Toast until thoroughly golden brown, about 3-4 minutes. Remove from heat and set aside.
    1. In a mixing bowl, add your Dijon, honey, garlic, olive oil, your remaining salt, shallots and paprika. Stir until thoroughly mixed. Add your salmon to the bowl, and coat thoroughly with mix. Let stand in refrigerator for 30 minutes, up to 2-3 hours.
    1. Once ready to cook, preheat oven to 375 degrees F. Place salmon in a greased baking dish, making sure to use as much of the marinade as available. Coat with crushed pecans, making sure to cover the sides – you may need to pat them on to ensure they stick. Sprinkle with a pinch of pepper, and bake until opaque and flaky, about 13-15 minutes (or more, if needed).

    Serve with my Garlic Paprika Thyme Sweet Potato Fries, Roasted Broccoli with Goat Cheese and Walnuts, Chipotle Caesar Salad or Quinoa Kale Salad. Enjoy!

    -S

     

    Pizza Soup (PALEO!)

    Hi world! I’m back after a much needed hiatus. I had these lofty and grand plans to cook a ton of stuff around the holidays and share it all with you… but then I got sick, then had to get back into the swing of things at work… I was tired… uninspired… you know how it goes. Plus, it’s been COLD. Here in the northeast, there’s been “snow” looming in the distance. I don’t actually know if it’s coming, but everyone’s been talking about it and now we just wait. I have no idea, but I have fuzzy socks on and a chenille scarf wrapped around me that I can’t part with. I fell asleep wearing it last night. I am ready for the snow!

    What’s interesting these days with all of you!? Well, with me – a whole lot and only a little. This spring should bring a lot of really cool changes, but I can only share them with you once I have more details J In the meantime, I’ve been working off my Christmas fluff (deeeefffffinitely put on a few pounds from all the beer and pizza), working on strength training and cardio. I got an Apple Watch for Christmas, and closing my fitness things is honestly the realest motivation I have had in a long time. That, and dry January, which I’ve already failed. Oh well, there’s next year.

    This post is more of a drop-in…. when I have some more time this weekend, I will definitely be jumping into some fun spiritual stuff, at least before January is OVER. Better late than never.  With the looming snow storm coming up, I want you all to enjoy something warm, healthy, and delicious, with minimal guilt.

    Soup!

    My inspiration was simple. I’ve been eating so much pizza these days, I wanted to dial it back. After giving up pizza for Lent one year, many years ago, I swore I could never go without it again. After much compromise and upset, I decided to nix the bread and make it into a soup, because… life without pizza is no life at all. This is a paleo friendly soup (unless you add some cheese), and is absolutely delicious. I like to use Applegate Naturals turkey pepperoni, and Garrett Valley pork bacon when making this soup. If you aren’t on any restrictive dietary plans, I bet dipping a breadstick in this would be just glorious. For those of us that are on the healthy train, this soup alone will do ya just fine… I promise 🙂

    If you don’t already, follow me on instagram @thedivinekitchen. I need more folks to hold me to posting my daily dinners, recipes, etc. Come join the party!

    Pizza Soup (PALEO!)

    Prep time: 20 min

    Cook time: 30 min

    Serves 6-8

    Ingredients

    • 1 15oz can of tomato sauce (not marinara, just plain)
    • 1 15oz can of diced tomatoes
    • 1 tube of pork or turkey sausage
    • 4 oz (~20-25 slices) of paleo friendly (uncured) turkey pepperoni, cut into quarters
    • 3-4 slices of cooked paleo friendly (uncured) bacon, chopped (optional)
    • 1 small yellow onion, finely chopped
    • 1 green bell pepper, finely chopped
    • 2 cups low sodium chicken broth
    • 1 heaping tsp of dried oregano
    • 1 pinch of chili powder
    • 1 pinch of cayenne powder
    • 1 tsp garlic powder
    • salt and pepper, to taste

    Directions

    1. In a large skillet or frying pan, over medium heat with a tsp of your preferred cooking oil, sauté your pepper and onion until translucent and starting to brown – about 6-8 minutes. Remove from heat, and set aside in a bowl.
    2. In the same skillet, also over medium heat, sauté your sausage until thoroughly cooked/browned, breaking up any larger chunks. Remove from heat, and set aside.
    3. In a large sauce pot or small stockpot, add your tomato sauce and diced tomatoes. Turn to medium high heat. Next, add your pepper and onion, sausage, pepperoni, bacon (if using), spices, and chicken broth. Gently mix thoroughly – heat until mixture starts to bubble gently, stirring to prevent burning at the bottom of the pan. Once brought to temperature, cover with a lid, turn to low heat, and let simmer for about 20-25 minutes.
    4. The soup should thin out – it should not resemble the thickness of sauce. If too thick, add additional chicken broth, 1/4 cup at a time, and continue to simmer. Add salt and pepper to taste.
    5. If preferred, serve with a pinch of shredded cheese (not Paleo, fyi :)). Enjoy!

    -S

    Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

    Hey y’all. Still cold. However, apparently there’s a snowstorm on the horizon…. Which I LOVE. I am ready for  snow, 100%.

    As I sit back and think about how  close December is, and how close to an end 2018 is, I think about how much happened in 2018, and how much still has yet to happen as a result of what’s since passed this year. 2018 was a prime example of looking at things through a lens lined with emotional and spiritual maturity, peace and loving energy. What’s that really mean, outside of all the foo-foo stuff? Really, just this – as we begin to evolve more quickly, which is happening more and more each year, it’s easier for us to stay aware of what’s changing and going on around us, and how we can react to best suit our needs and heal.

    Again, what does this really mean? Here’s a few examples:

    • Not believing every first thought we have – some are rooted in human emotion and fear, and don’t suit our best interest. Taking a step back and realizing that our thoughts have a greater influence on what goes on around us can make a WORLD of difference in keeping with the positive instead of sticking without knee jerk reaction. Be patient with your thoughts, and allow yourself to process before coming to conclusions.
    • Not sourcing our own value from someone else’s perspective – on the flipside, while your thoughts do control your life around you, they cannot directly manipulate people around you. Focus on only your reactions, and understand that if you’re too worried about someone else’s thoughts, you lose sight and strength over your own.
    • Focusing your sights on not having enough, and whatever lackthereof is ailing you – this sounds counterintuitive if you gloss over it, but this one is the most important. I’m a FIRM believer in the law of attraction, for many  reasons. If you go around thinking about everything you don’t have, it will never be any further from you. You say… but, Sarah, how do I live my life like I have all the stuff I need, if I don’t already have it? Well, you choose your words carefully. You wake up in the morning, count your blessings (no matter how few there are), and thank the universe for the opportunity to gain everything you’re destined to. Once you’ve done this enough times, two things happen. First, you truly see how valuable what it is you do already have, and then simultaneously open your doorway for more.

    Everyone is guilty of these thoughts at some point, because we are human. In order to truly evolve and heal, we need to catch ourselves and recondition our knee-jerk reactions into things much more suited for growth, and self love. We also need to stop thinking of self-love as a foo-foo, dirty of silly term, and start defining what that means to us, little by little.

    Side note, I was pretty excited to see that my store introduced plum for the holidays – what a great color to finish off the year with. Plum, or violet, or any rich shade of purple, is an extremely powerful color – often associated with royalty (the Advent candles are also purple….) 🙂 I came across a healing technique recently, having to do with envisioning a violet flame – both the color, and visualization, are extremely powerful in that they present a quick spiritual “recharge” that we can do for ourselves.

    The  color violet is special in that it holds the highest frequency within the spectrum of colors – this is a scientific fact. By identifying the highest color vibration we know of, we provide a segue to the next level of vibrational light. What’s the brightest thing you can think of, that you’ve seen on earth? Fire.

    If I haven’t lost you yet, by envisioning a violet colored flame, we are calling our thoughts to move to the highest level of light our minds can think of. Light such as this has the ability to heal our physical bodies (think of laser therapy), alter our perception of what’s around us (think of illuminating a dark room), and provide warmth and comfort, helping heal our emotional bodies. A quick visualization can put you on the path of healing with a few steps.

    In a quiet room, visualize yourself seated and surrounded by violet light. While you’re visualizing it, imagine it flickering as if it were a candlelit  flame – anything to create a realistic image.

    • As you picture yourself immersed completely within the violet light, say this to yourself several times:
    • “I am within the violet light, because the violet light is within me.”
    • Express your gratitude for the opportunity to connect with the Violet Light – this actually is a representation of connecting with your higher self.

    If you’ve never visualized something like this, I may have definitely lost you. Trust me when I say that at the very least,  you will feel more calm, and definitely more empowered. Repeat this as necessary throughout the rest of the year.

    —–

    I bet you might be hungry after reading all of this. I know I am. Since it’s still COLD as a witch’s…. broomstick, please enjoy this tasty healthy version of a twice baked potato. Gluten-free, dairy free, paleo, keto-compliant, this thing is the bees knees. You won’t be sorry 🙂

    Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

    Prep time: 30 min

    Cook time: 90 min

    Serves 5-6

    Ingredients

    • 3 sweet potatoes, more round/fat in shape
    • 1 lb of thick cut bacon
    • 1 heaping tsp of ground chipotle powder
    • 1 medium yellow onion, diced
    • 1 clove of garlic, finely minced
    • 2-3 ripe avocados
    • Cilantro, for garnish
    • Salt and pepper, to taste

    Directions

    1. Preheat your oven to 400 degrees. Prick your sweet potatoes with a fork, and coat with your preferred fat/oil (I like avocado oil). Bake for 50-60 minutes, until tender. Once cooked, remove from heat and allow to cool before slicing neatly in half. Further let cool once cut and halved. Turn oven down to 350. If using to cook bacon on a cookie sheet, bake until slightly browned. Leave oven at operating temperature. (skillet cooking bacon is fine too – just cook and set aside). Chop into small pieces, and set aside.
    2. In a skillet over medium heat, add 1 tsp of your preferred oil and saute onion until translucent, about 2-3 minutes. Then add your garlic, continuing to saute until starting to brown. Remove from heat and set aside.
    3. In a large mixing bowl, gently scoop the contents of each sweet potato half, leaving behind a thin layer if necessary to keep the skin in tact. Mash the sweet potato, adding the garlic, onion and chipotle. Next, add your bacon. You likely won’t want to taste test for more salt until after your bacon is added, since bacon does tend to add a lot of salty flavor. Add more chipotle, if desired.
    4. Scoop contents back into the sweet potato skins, dividing equally. Place on a baking sheet and bake for 20-25 minutes, until potato starts to form a golden crust.
    5. Meanwhile, as the potatoes are cooking, mash your avocado in a small bowl. Season with salt and pepper, and a pinch of chipotle if desired. If you’re feeling really ambitious, you can make this as you would any other guacamole (link to my recipe!), depending on what ingredients you have on hand.
    6. When potatoes are finished cooking, remove from heat and serve with a scoop of avocado on top. Garnish with cilantro.

    Enjoy!

    -S

    Chicken Green Chili Verde (Paleo!)

    Hello world!

    Gosh, I’ve been missing a long time. So sorry. I’ve been cooking, eating a ton, desperately trying to eat less and exercise… *sigh* life is hard. Also, it wouldn’t be a post in true-Sarah-fashion if I didn’t whine about how it was really cold out, now. I feel a bit shorted because I didn’t get to have any temperate weather after the heat, but here we are.

    WHAT is going on? What’s everyone been cooking? Thanksgiving came and went, and alongside our 3 turkeys, 15 lbs of mashed potatoes and 3 types of stuffings (I wish I could say I ate at a soup kitchen with those quantities or something but anyone who knows my mom knows she loves to feed the entire state of Pennsylvania), macaroni and cheese… was a house full of people. Holidays are great, but I really like normal time better. I’m actually looking at my calendar for the next few weeks, and I’m getting my master-level Reiki certification this Saturday (woohoo! More to come), cooking dinner at the Ronald McDonald house next Monday, a Holiday lunch I planned for my office next Tuesday, then an End Of Year party for my company’s Women’s Network  that night, then my division’s end of year gathering the following Tuesday, then my organization’s end of year gathering that Wednesday, and then my site’s end of year gathering that Thursday, followed by a shopping trip at the beach outlets that Friday…. Then, 2 days of work and a very lengthy Christmas vacation. I plan to cook lots. Mau

    The issue I run into is that – I’m cooking constantly, and end up with TONS of things to share with you all. I just don’t take pictures of it often times, and that’s the worst. I love to share recipes with you all, I just never get good shots. I want to make sure you all know how appetizing it is without some mediocre kitchen light and shadows. Sigh.

    As the weather gets colder, I want to make sure you have this handy recipe. If you’re a fan of soups, chili, or a combination of the two, this is your jam. A nice Chicken Green Chili Verde will keep you warm without a doubt! This particular recipe is great, because it’s paleo, low carb, but full of flavor. I have to say – this is definitely not for the faint of heart (or digestive system) – it has a bit of a kick to it, and ya may forget you ate it for dinner, only to be reminded the next time you…. Well, let’s stop there. It’s a  tad spicy.  Spaahh-cy. Sorry, did you still want eat this!?

    I might eat this green soup while watching The Grinch. Anything green is in.

    Chicken Green Chili Verde (Paleo!)

    Serves 4-6

    Prep time: 15 min

    Cook time: 60 min

    Ingredients

    • 2 15oz cans diced tomatillos, I used low sodium
    • 2 cups chicken broth
    • 1 large yellow onion, finely chopped
    • 4-5 garlic cloves, minced or pressed
    • 1 tbsp cumin
    • about 1/2 tsp sea salt if using regular sodium chicken broth, plus more to taste at the end if needed
    • 1 lb ground chicken
    • 3 poblano peppers, roughly chopped, seeds and stems removed
    • 2 anaheim or cubanelle peppers, roughly chopped, seeds and stems removed
    • 2 serrano or jalapeño peppers, finely chopped, seeds and stems removed (set aside a few to add for some added heat, if you want)
    • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

    Directions

    1. In a large stockpot, add your onion and ~ tbsp. of your preferred oil (I like avocado oil). Saute over medium heat until fragrant, about 2-3 minutes, stirring to prevent burning. Next, add your ground chicken, breaking apart with your spatula or spoon. Continue to saute and stir to cook evenly. After about 4-5 minutes when most of the chicken is cooked through, add your garlic and cumin, continuing to stir until onion starts to brown.
    2. Next, add your cut peppers and stir, allowing to soften, for another 3-4 minutes.
    3. Once your peppers, onions and meat have started to brown, add your cans of diced tomatillos and cilantro, mixing thoroughly. Add chicken broth and continue to mix.
    4. Bring mixture to a simmer, and allow to cook for 25-30 minutes. If using a crockpot, you can place on high for 4 hours, or low for 8 hours.
    5. Once cooked, add any needed salt to taste. Serve in bowls, and garnish with more cilantro  or almond milk sour cream, or greek yogurt (if not strict paleo).

    Enjoy!

    -S

    Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

    Boy, do I love me some carbs. It’s sort of a problem.

    My jeans have gotten tighter, but such is life when Dogfish Head Punkin Ale AND French fries are involved. Even if this means I have to go out and actually get both of them. Yum? Yes. Since I typically start off complaining about the weather, I’d like to point out that it’s been feeling particularly Fall-ish recently… with the exception of the monsoon and grey skies today, I enjoy that the leaves have been falling. I even went out to the barn yesterday! I didn’t ride, it was raining, but it was nice, crisp and cool. Two thumbs up.

    I’m also back into the swing of things with cooking on Sundays… I hope to make a few things that I can pass along on the blog, but I do get a bit… lax…. When it comes to healthy eating as the weather gets cooler. I’ve been exceptionally lucky to not have to worry a WHOLE lot about gaining weight with as much as I do, but as I said… my jeans, they is tight. I will be doing some cardio today, with the intention of eating Guinness Beef stew soon, and some Shepherd’s Pie, and… other potato-ey goodness without sacrificing my waistline.

    The good news is, not all carbs are created equal. There are complex carbs, and carbs are fuel! Unless you’re into the Ketogenic diet (which I do enjoy a lower carb recipe every now and again), use your carbs to your advantage, and dress em up with some garlic and zest. Like these, below.

    Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

    Prep time: 15 min

    Cook time: 35-40 min

    Ingredients

    • Two large sweet potatoes, peeled and cut into thin, fry-shaped strips (sized to your preference, some people like wedges)
    • 2 cloves of garlic, minced or pressed
    • ½ tbsp smoked paprika
    • ½ tbsp. fresh thyme, chopped
    • 2 tbsp olive oil
    • Salt and pepper, to taste

    Directions

    1. Preheat oven to 350 degrees F. Mix together your garlic, paprika, thyme, salt and pepper in a small bowl with your olive oil.
    2. To evenly coat, I like to put my fries into a bag, pour my oil mixture in, and shake… you can also coat sweet potato fries with a brush, or your hands if you enjoy a mess… heh.
    3. On a greased cookie sheet, place your fries in a single layer, evenly spaced, so they cook thoroughly. If you prefer super crispy fries, feel free to turn over with tongs once browned on one side. Once they start to crisp/firm up and brown, remove from heat and allow to cool a few minutes before serving. As they dry, they will  continue to crisp.

    Enjoy!

    -S