glutenfree

Baked Carrot Fries

My GI doctor had me go on a low FODMAP diet about 2.5 weeks ago, to help with some digestive distress I've been experiencing. It's likely a combination of a few things. Just so ya know, FODMAP is an acronym for "Fermentable Oligo-, Di-, Mono-saccharides And Polyols". Each of those are short chain carbohydrates and they tend to be commonly poorly absorbed in the small intestine. A low FODMAP diet is temporary and then you reintroduce the foods back in, but can identify any triggers and eliminate.

One being Post Birth Control Syndrome, PBCS, which means that my hormones are so confused by the stiffling effects of synthetic hormones that exist in birth control that they aren't operating my body properly and also my liver to not be successful at detoxing and removing excess hormones.

Another being potentially food insensitivities that have popped up due to the distress my system is in and the state of my microbiome, but also eating too many meals at worked - although "organically sourced", it's catered in and still can't be certain what's in all of that.

And finally being something that I'll be talking more about soon - my journey in trying to conceive that has led me to several different doctors, mediciation that bloats and disrupts, and so much more.

But anyway, because of that, I needed to find a way to modify my Sweet Potato Fries recipe, because sweet potatoes are starchy and one of the foods it's recommended to leave out. I've made delicious honey roasted carrots before for a Thanksgiving meal, and carrots can get crunchy, so I knew right away this would be it.

This is a SUPER simple recipe, so get ready for some easy, yummy, fun!


Ingredients:

  • 2 bunches of rainbow carrots, preferrably organic
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 1/2 tsp pink himilayan sea salt

Instructions:

  • Preheat your oven to 425 degrees, then reduce to 375 after preheated
  • While oven is warming, wash and remove tops from carrots
  • On cutting board, cut carrots lengthwise into halves, then lay those halves down on their flat end to prevent rocking (ouch if you miss)
  • Cut the halves in half both lengthwise and width wise so you have shorter, thinner carrot sticks
  • Place all of the carrots on a baking sheet
  • Place the tablespoon of coconut oil in your hand and massage it all over the carrots so every one is coated
  • Lay out evenly so they all have surface on the baking sheet
  • Sprinkle on your cinnamon, cayenne, and salt
  • Bake in oven for 30-50 minutes depending on desired level of crunch & char. I like mine still colorful and juicy, just a bit crunchy
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Dark Chocolate "Cookie" Dough

Every once in awhile, I crave sweets.

And my husband? A lot more often than that. Not to mention the multitude of events I get invited to where I need to bring something, and roasted veggies just won't do.

So I hit the internet to discover what others were making or attempting, and stumbled upon this glorious idea of chickpeas as the base for a dough ... a cookie dough! Any time I discover something on the internet, I immediately close down my computer and dive headfirst into my cabinet. See, I LOVE creating from scratch, and from the ingredients I already have, know, and trust. It makes me feel that much more able to share these recipes with you if I've had to stumble through a few less then delightful iterations before publishing.

I enlisted the help of two trusty friends for a version of this recipe ... Justin's Almond Butter and Eating Evolved Chocolate ... and for another version, Sprouted Cashews and Justin's Chocolate Cashew Butter Cups. These brands are about as clean as they come, and are smaller brands which is a big thing for me - I love supporting the local small businesses whenever I can, especially when their ingredients are on point.

OKAY... so now to the cookie dough. The HEALTHY cookie dough...

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Ingredients:

  • 1 can BPA free organic garbanzo beans
  • 2-3 tbsp almond or cashew butter, or 1/4c sprouted cashews soaked in 1 tsp water
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 pinch of sea salt (optional)
  • 2 tbsp raw local honey
  • 1/4c millet flour or almond flour
  • 2 Justin's or Eating Evolved dark chocolate nut butter cups, or 2 tbsp cacao nibs, or 2 tbsp crush raw dark chocolate

You'll need a food processor or high-powered blender for this ... otherwise you're in for a forearm workout!

Instructions:

  • Drain and rinse garbanzo beans
  • Add all ingredients except cacao nibs or nut butter cups into the food processor and set to puree
  • Puree for about 2 minutes until all ingredients are evenly blended
  • Crush or chop the chocolate
  • Scoop out into container and add in the chocolate pieces
  • Fold chocolate into the dough until evenly mixed
  • Refridgerate for at least 30 minutes and dough will harden
  • Serve with celery or roll into balls

Sweet Potato Fries w/ Cinnamon Dipping Sauce

Baked sweet potato fries anyone??

Let's face it ... we all love fries! They're fun, easy to pair with almost anything, and filling too. While these can be super unhealthy if fried and covered in oil, if you take 30 minutes to make a batch at home in the oven, you can take advantage of the iron, calcium, selenium, vitamin B and C that sweet potatoes are loaded with! And, paired with this vanilla cinnamon dipping sauce made with cashews as the base, you can get in some healthy fats as well!


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Ingredients:

  • 3 large sweet potatoes
  • Coconut oil
  • Salt, pepper, any other seasoming desired
  • 1/4c cashews
  • 1/2 tbsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4c water

Instructions:

  • Preheat oven to 350-375 degrees
  • Wash and slice 3 large sweet potatoes, make sure your slices are about 1/4” thick and 1/4-1/2” wide
  • Place potato wedges on lightly greased pan and bake for 15 minutes, then flip and bake for another 10-15. You want both sides to be blackened and the potato to be soft
  • For the sauce, blend cashews, cinnamon, vanilla, salt, and water. Add more water as you go to get desired consistency or add some cayenne pepper to cut the sweetness a bit!

That's it! Super simple and fun to involve the whole family in!