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Yam Fries with Chipotle Aioli

6 Jan

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Will and I have been trying for the longest time to figure out how to make crispy yam fries in the oven, and after much trial and error, we’ve finally done it! I made two versions of fries, one is regular salted, the other is cajun spiced! Hope you enjoy!

Yam Fries Ingredients:

1-2 Yams

Cornstarch

Olive Oil

Sea Salt OR Cajun Spice

Parchment Paper

Chipotle Aioli Ingredients:

1 Cup Vegan Mayonnaise

2 Chipotle Chiles in Adobe

2 Tbsp Lime Juice

Cajun Spice Ingredients:

1 tsp Salt

1/2 tsp Black Pepper

1 1/4 tsp Paprika

1/2 tsp Cayenne Pepper

3/4 tsp Dried Oregano

3/4 tsp dried Thyme

(Just mix all ingredients in a bowl to make cajun spice!)

Directions:

Preheat oven to 450F.  Line two baking sheets with parchment paper. Peel and cut your yams into 1/2″ fry shapes. Wash yams in strainer, then dry throughly.

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Put all your cut into a plastic bag, and sprinkle enough cornstarch on the fries that they get evenly coated.

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Place yams in a large bowl, drizzle a generous amount of olive oil on top, and mix until all fries are coated. Add either sea salt or cajun spice, and mix well.

Place on baking sheets in a single layer, making sure none of the fries are touching each other. (They are really sticky with the cornstarch!)

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Bake in preheated oven for 10 minutes, or until underside is golden brown. Using tongs, flip each fry (very gently,) and bake for another 10 minutes.

To make Aioli, combine all ingredients in a blender, or magic bullet, and blend until smooth.

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Banana Chips, the Healthy Way!

3 Jan

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Banana chips have always been one of my favourite snacks, but when you buy them from a grocery store, they have so many unnecessary ingredients in them! I made a batch of banana chips with no added sugars, there’s only two ingredients in this recipe…Bananas, and lemon juice. The lemon is optional, I use it so the banana’s keep their colour!

Ingredients:

Bananas, (as many as you want, but for this recipe I used 8)

3 Tbsp. Lemon juice, mixed with about 1 litre of water (4 cups)

Directions:

Peel your banana’s and slice them about 1/4 inch thick.

Dip them in your lemon/water mixture, then place on your dehydrator tray in a single layer.

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Turn your dehydrator on to 135F for about 12 hours, or until they reach your desired consistency.

Once they’re done, let them cool for a couple hours before munching! Enjoy!

*Note: If you have a round dehydrator, make sure that half-way through your timer, you rotate the trays so ensure even dehydrating!

Banana Bread Protein Muffins

2 Sep

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I don’t know about you guys, but I get pretty tired of just putting protein powder into smoothies everyday! Will and I made these muffins last night and they are soooo tasty and packed with protein! They’re very simple to make and you’ll probably have most of the ingredients you need already in your house! And if you’re not one for protein powder just omit the protein powder, and the almond milk and you have regular banana bread muffins!

Ingredients:

3 Bananas, Ripe

1/4 Cup vegetable oil

1/2 Cup – 1 Cup almond milk

1 Ts pure vanilla extract

3/4 Cup organic sugar, or sweetener of your choice!

2 Cups all-purpose flour

1/2 Cup brown rice protein powder, vanilla flavour

1 Ts salt

1 Ts baking soda

1 Tbs cinnamon

1 Ts nutmeg

Preheat oven to 350.  Cream sugar and oil together until smooth. In separate bowl mash bananas, then add to sugar/oil along with 1/2 cup almond milk and vanilla, mix well. In large bowl mix all the dry ingredients together, then add the wet ingredients and mix throughly. Depending on your protein powder you might need to add a bit more almond milk so if you have more of a bread consistency just add 1/4 cup almond milk at a time until desired consistency is reached. Line 12 muffin trays and fill 3/4 full with batter. Bake in preheated oven for 20 minutes or until toothpick comes out clean. Let cool for 10 minutes then enjoy!

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Oil-free Sweet Potato Chips

6 Aug

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I used to be a huuugggeee chip eater and it’s one of those things that when you crave it, nothing else seems to suffice. I tried making these chips in hopes that I had found a healthier alternative and I was very pleased with the outcome! One of the reasons I love this idea is for the calories! If you were to slice up, bake, and eat an entire sweet potato that would only be about 100 calories, compared to a 1oz bag of regular potato chips that are 140 calories! 

-1 sweet potato (change the number based on how many chips you want)

-Sea Salt, to taste 

Preheat oven to 400 degrees F. Cut off the end of your potato so that you have a nice orange circle to work with. Using a potato peeler, start peeling thin slices of the potato and setting them aside. 

*Note: If you find that your potato is too big for this, try cutting down two of the sides of the potato so that the shape isn’t longer than your peeler. 

Lay slices flat on a baking sheet, sprinkle with sea salt and bake in oven for about 4-5 minutes flipping once in the middle.

Because the potato is sliced paper thin, make sure you really keep an eye on them so they don’t burn! 

Let cool, and enjoy! 

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