I’m feeling the “Lighten Up” Thursdays I’ve been posting recently, but the title of this one is a bit of a stretch (I admit it).
“Chips and dip” make me think of the bags of Frito’s and containers of french onion dip that my dad brings home from the grocery store a few times per week. You know how some people get worried that they might be out of milk at home so they grab some just in case? That’s the way my father feels about his super salty/greasy corn chips and artery clogging, glue-like sour cream based condiment.
Our nutrition professors told us not to ever try to change our families’ eating habits. They were more right about this than anything. But I digress. Love you, Dad!
My recent obsession? Roasted sweet potatoes. Yes, even when it’s been over 80 degrees for the past 30 days or so. Yes, even in a house without air conditioning. I’ve used them for nachos, fries, as a side dish or main course.
I chopped one huge sweet potato in half, then half again, and again. You get cute little triangular “chips”. When tossed with a minimal amount of oil, cinnamon, red pepper, and salt – then roasted – they become so warm and sweet lovely.
And just because I can never get ENOUGH cinnamon (and I wanted to get some kind of protein with the chips), I mixed 1/2 tsp of cinnamon with about 1/4 cup of 0% fat greek yogurt. So much that it had a borderline gritty texture. Yes, I have a serious cinnamon addiction.
1 large sweet potato, scrubbed and cut into small “chips” – make them as e
1 Tbsp vegetable oil
1 tsp cinnamon
1/2 tsp dried red pepper
1/2 tsp kosher or sea salt
1/4 cup greek yogurt
1/2 tsp cinnamon
1) Preheat oven to 400 degrees.
2) Toss all chip ingredients well in a large bowl to coat evenly.
3) Spread into a thin layer on cookie sheet (with cooking spray/oil).
4) Roast 10-15 minutes (or 8-10 in a toaster oven), until they begin to brown.
5) Combine dip ingredients and mix well.
Approximate nutrition information (per serving): 175 calories, 8g fat, 21g carbs, 7g protein
These look especially classy when re-heated on a sheet of foil at work.
A little more yummy than corn chips and onion dip, right?! Excuse the ugly nails (manicure donations greatly appreciated).
Just to continue the recent obsession with smoothies, I look Laura’s suggestion of adding a bit of avocado (I used about 1.5 Tbsp) to a mango smoothie, with almond milk and vanilla protein powder. INCREDIBLE.
So creamy and satisfying!
This morning’s smoothie was a horrendous failure.
And ugly, too! I thought it would be a nicely sweetened blueberry breakfast smoothie, but subbing spring mix for spinach doesn’t work. In case you were wondering.
Ugly blue/green monster:
I think the appeal of a green smoothie is how delicious they taste (even though you don’t expect them to). I had such high hopes for this one that it was disappointing!
Another green product that EXCEEDED expectations? This gum.
Go buy some. Now. It’s so reminiscent of Baskin Robbins ice cream. I can almost see the cute little pink spoons.
Previous “lightened up” recipes:
– S’Mores Chocolate Cupcakes
– Black Bean Goat Cheese Quesadillas
– Blueberry Cheesecake Bars
– Sweet Potato Pancakes
– Buttermilk Waffles
Have you “lightened up” any recipes recently? Anything you’d like me to try?