Recipe: Side Dish - Roasted Sweet, Sweet Potatoes

Monday, October 24, 2016

Oh sweet, sweet, sweet potato; how do I love thee? Let me count the ways:
  1. Vitamin A (in the form of Beta Carotene): you give my sweet potato his sweet orange glow and you give my skin collagen 
  2. Vitamin C: More Collagen? Well, if you insist that my skin never ages... I accept!
  3. Manganese: Even more Collagen (are you noticing a theme here?) Also a great killer of free radicals (the enemies that eat up all the good vitamins & minerals you put in your body, like an evil pac-man {free radicals come from processed foods, among other sources})
  4. Copper: Another free radical killer; Essentially sweet potatoes go to war with the bad guys (More Pac-Man). Sweet potatoes are the good guys, your own, personal soldiers.
  5. A S*** load of Vitamin B: These work to keep your energy levels high and also form red blood cells (that keeps you alive, who doesn't want that?!)
  6. Fiber: Are you going to make me say it? It rhymes with Doop and Dooping. It also helps you cleanse your system and helps you feel satiated. Well, the process works the other way around. Satiated first, then...
There are more vitamins and minerals, but this covers your basics. Forget all those expensive beauty creams that offer you collagen at like $85/oz. You can eat these suckers for 99cents/lb and they'll give you much longer lasting effects. 

With that said, here is one my new favorite sweet potato recipes. I tried it myself, didn't burn it, and the others that ate it swear they "love it." Plus, my apartment smelled like hot honey and cinnamon for hours. Um, hello? That's awesome.


Roasted Sweet, Sweet Potatoes


2 large sweet potatoes
1/4 cup extra-virgin olive oil
1/4 cup organic honey
2 teaspoons ground cinnamon
salt and freshly ground black pepper

  1. Preheat oven to 375 degrees
  2. Peel sweet potatoes (do your best, it doesn't have to be perfect. Obviously I didn't try very hard)
  3. Chop those bad boys into 1 inch cubes and lay in a single layer on the pan
    *Lay tin foil in your pan if you have a crappy pan. But if you have a good pan, don't worry about it. From the image below, you can guess which pan I'm using
  4. Drizzle with oil, cinnamon, salt and pepper. Massage this into the potato cubes
  5. Drizzle with honey, BUT DONT BE AN IDIOT, Just eyeball the honey. Pouring honey into a 1/4 cup measuring cup = total disaster. Just eyeball and drizzle. I believe in you (if I can do it without f***ing up the dish AND/OR coating my entire kitchen in honey, then so can you)
  6. Roast 25 to 30 minutes, or until tender (you don't want them too crispy, they're meant to be a little tender to the touch)
  7. Enjoy the smell while they roast. Maybe try to cook this when you know people will be around so they can be SO impressed and all "OMG (name) you used to be a real monkey in the kitchen, but by the smell of your home, I just know you have serious talent. I was so wrong about you, can I rub your feet or buy you some jewelry?" and you'll be like "no no, that won't be necessary, a foot rub is plenty."

{I forgot to take an after picture}

Good Luck, Champ.

Xxo, L

Things I'm still Learning: Cooking

Monday, October 17, 2016

We were at a friends house for dinner recently when we all started chatting about health, food, diet, etc. Somewhat shamefully I shared about the "trail mix" that I had made for Thomas and myself while we were doing Whole30 (which for us, wound up being whole 21, with booze) 

The “trail mix” was as follows:
  • chop up raw veggies
  • find handfuls of raw, no-salt, no-fun almonds
  • find a tupperware container
  • mix and serve
  • watch for looks of disappointment (that's how you know you did it right)
We laughed until we cried as I detailed the "recipe," because the fact that Thomas and I really snacked away on this stuff, is, at best, kind of pathetic. Healthy? Yes. The lamest way possible to get nutrients? Definitely.

And as we sat there eating this awesome meal of like, bacon flavored heaven and polenta (which, by the way, Annie asked me to stir while she ran out to manage not only the grill but her newborn baby- I just stood there at the pot thinking "how fast do I stir it?" "how often?" "did I just make glue?") 
I couldn't help but think, I have a ways to go.

At 29, your (my) ego wants to think that you have it all together. But, none of us do. We're all learning something(s) and I have many somethings on my list. So suck it, ego, because as of late, I've ruined multiple crock pot meals, over-salted about half of what goes in the oven, and fun fact: used to consider cheese an acceptable meal (but that was college, ya know).

However, I do occasionally make things that turn out, and cooking is actually kind of fun. Clearly I don't have a full set of skills, but if you're into meals that are something a 9-year-old could make, stay tuned. And if, perhaps, you're as much of a disaster as I am, it's possible that you could learn something. I promise to only post things that actually taste good (except for the recipe above, use that one at your own risk, champ) so the cooking posts may be far and few between. But hey, I'm only just learn-ding.             


Xxo, L