INGREDIENTS:
sticks
• 2 8-oz sweet potatoes, peeled
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano leaves, crumbled
• 1 tbsp safflower oil
• 1/8 tsp sea salt
INSTRUCTIONS:
1. Prepare sticks: Preheat oven to 425°F. Cut each potato in half crosswise. Cut each half into 1/2-inch slices, then cut slices into 1/2-inch strips (to resemble French fries). Place potatoes in a large bowl.
2. In a small bowl, combine paprika, cumin and oregano. Drizzle oil over potatoes. Using a silicone spatula, toss potatoes gently yet thoroughly to coat. Sprinkle paprika mixture evenly over potatoes and toss gently.
3. Arrange potatoes in a thin layer on a large, foil-lined baking sheet. Bake for 25 to 30 minutes, stirring every 10 minutes, until tender and golden brown.
4. Remove potatoes from oven and sprinkle evenly with salt.
Makes about 2 servings
Nutrients per Serving:
Calories: 162
Protein: 2 g
Carbohydrate: 24 g
Fat: 7 g
Fiber: 4 g
Sodium: 89 mg
Potassium: 541 mg
Phosphorus: 62 mg
Ketchup
INGREDIENTS:
• 3 tbsp tomato paste
• 2 tsp onion, grated
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp raw honey
INSTRUCTIONS:
1. Whisk all ingredients together in a bowl. Ketchup can be made a few days ahead of time and stored in refrigerator in a sealed container for about 1 week.
Makes about 2 servings
Nutrients Per Serving:
Calories: 32
Protein: 1 g
Carbohydrate: 7 g
Fat: 0 g
Fiber: 1 g
Sodium: 24 mg
Potassium: 258 mg
Phosphorus: 23 mg
recipe source: cleaneating.com
No comments:
Post a Comment