Sweet Potato Chips

I’m not usually one to fall for “miracle” recipes or foods or face creams or anything that claims to be the best thing since since sliced bread. But. But. BUT. I’ve been seeing one of these too-good-to-be-true-type recipes on social media and I just couldn’t resist. Sweet potato fries are my secret guilty pleasure. I rarely crave junk food but I love the salty sweet combo of sweet potatoes. So when I saw that people were making sweet potato chips in the microwave…. You know I had to check it out.

Believe you me, I was as skeptical as they come when I started out on this microwave journey to hopeful chip heaven. So skeptical, in fact, that I had a baked sweet potato already made in the near certain case that the “chips” turned into soggy wet disks of mush. Imagine my surprise when I pulled these bad boys out of the micro only to let them cool a bit and take a CRUNCHY bite. I’m talking serious crunch. Not like “yeah ok they’re not chips but they’re sweet potatoes so I guess they taste alright…” No. These were the kind of crunchy were you chew with your mouth open just to hear that satisfying snap. Now, I will say I’ve made them again since then and had ever so slightly variable results, with some turning out a little less crunchy and more chewy. While the process may not be an exact science with perfectly consistent results, these are worth every bit of the 7 minutes it will take to get that satisfying but totally guilt-free crunchy snack.

The key to getting these nice and crunchy is definitely getting the thinnest possible slices. Unfortunately, that means that unless you’re an expert with a knife, using a mandolin is the only way to get the thinnest and most even pieces. The good news is, using a mandolin means you can get this job done in about 15 seconds! Just please, please, please watch your fingers…. I’ve had many a mandolin accident and it’s NOT a good time.

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Once your potato is sliced into extra thin rounds, toss with a little olive oil (or Pam- I’ve tried both with identical results) and seasoning them for flavor. I’ve only done salt and pepper but play around! Next time I plan on trying some cumin and chili powder for a little heat. Line the microwave tray with parchment paper and distribute the potatoes in a single layer, you may have to do half a time. Then set the microwave for 3 minutes and don’t. go. anywhere. Surprisingly, these will burn if you don’t watch. My signal is when the smallest chip just barelyyyy starts to burn, the rest should be close to done. The time varies a lot and I’ve had a batch in for as long as 7 minutes before- just add time as you go and watch very carefully.

It doesn't have to be perfect, just make sure it covers your micro tray.

It doesn’t have to be perfect, just make sure it covers your micro tray.

Single layer. No crowding.

Single layer. No crowding.

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I have started pairing these with just about everything….

I have started pairing these with just about everything….

These are best about a minute after they come out of the microwave and do not keep well or stay crispy in the fridge. Not that that’ll be an issue- trust me, you’ll eat the whole batch! But that’s ok, because they’re totally guilt-free!

Enjoy!

Sweet Potato Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Sweet, salty, crunchy, and EASY! Microwavable chips are about to change your life.
Ingredients
  • 1 medium sweet potato
  • 1 tsp olive oil (or a healthy amount of Pam)
  • ½ tsp salt
  • ½ tsp pepper
  • Any additional desired spices
Instructions
  1. Using a mandoline, slice the potato into the thinnest rounds possible.
  2. Toss potato slices with oil and seasonings, thoroughly coating every piece.
  3. Cut a piece of parchment paper to fit the rotating tray of a microwave and arrange slices in a single layer.
  4. Microwave on high for 3-6 minutes, making sure the chips are cooked until they are just about to burn, but do not become scorched. Watch carefully.
  5. Remove to a plate or baking rack to cool and eat immediately!
Nutrition Information
Serving size: 1 Calories: 140 Fat: 4.5g Saturated fat: .5g Carbohydrates: 27g Sugar: 6g Fiber: 4g Protein: 2g

 

Spicy Tofu Sauce

Happy Friday everyone!  I hope you’re ready to enjoy the beautiful weekend ahead :) be sure to give your dad an extra hug and remind him how much you love him!  Or maybe try to talk him into a meatless meal like the one I have for you today… Good luck! Hehe

Being a vegetarian can make finding protein sources challenging. You can only eat so many hard-boiled eggs and protein shakes. Tofu has become a great option for me because it’s easy to prepare, especially in this recipe! No pressing or 30 minutes of draining required! I will say, if you are an adamant tofu hater this may not be the recipe for you. A lot of people aren’t crazy about the texture (I understand) and this dish does not mask that with frying or baking.  Rather, the tofu is quickly poached and maintains it’s soft, somewhat squishy texture. I like it this way, mostly because it soaks up so much sauce, but if you don’t feel free to prepare it however you prefer.  This dish could also be easily adapted for carnivores as the focus is on the sauce- feel free sub chicken or shrimp for the tofu if you desire. 

What I love about this sauce is that it’s HOT. The kind of hot where I usually make a trip to the ladies room for a tissue halfway through. But it doesn’t have to be.  You can use as much or as little heat as you like. It tastes amazing with rice and vegetables as well. I love it with broccoli or green beans especially- yum!

Toasting the sesame seeds and giving them a quick grind really brings out their oils and flavor, I wouldn’t recommend skipping this step.  Since this sauce can be served with the simple tofu and steamed veggies, take the time to make the sauce well.  It will pay off immensely.  If you like, double the sauce recipe and keep the extra in your fridge to spice up your work week dinners or for a quick base for some fried rice of leftover veggies.

I have made this recipe over and over and love it every time…

You better believe I got that sauce all over everything

You better believe I got that sauce all over everything

And again….

Had it again with brussels sprouts. Yup. Still loved it.

Had it with brussels sprouts this time. Yup. Still loved it.

You just can’t lose with this stuff.  It’s easy, spicy, and versatile- add it to your favorite meat or meat substitute and let me know how it goes!! Enjoy!

Spicy Tofu Sauce
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Kick up the heat on your weeknight meals with this delicious tofu and sauce! Serve with a side of veggies and rice for a light, healthy, and quick dinner!
Ingredients
  • 1 package firm tofu, rinsed
  • 3 Tbs liquid aminos, soy sauce, or tamari
  • 1 Tbs sesame oil
  • 2 cloves garlic
  • ½ tsp sugar
  • 1 Tbs sesame seeds
  • ¼ green onions, thinly sliced white and light green parts only
  • ½- 1 tsp red pepper flakes
Instructions
  1. Cut the block of tofu in half or smaller and place in a small pot with just enough water to cover. Simmer for 5-10 minutes while preparing sauce.
  2. Toast the sesame seeds in a dry pan or toaster oven until barely golden then lightly grind in mortar and pestle (or with the back of a spoon).
  3. Whisk liquid aminos and oil lightly in a small bowl to combine.
  4. Add remaining ingredients and whisk together to form sauce.
  5. Remove tofu from water and set on paper towels to drain slightly.
  6. Pour sauce over prepared tofu and veggies or rice and serve immediately.
Nutrition Information
Serving size: ½ block of tofu and ½ sauce recipe Calories: 321 Fat: 16g Saturated fat: 3g Carbohydrates: 6g Sugar: 1g Fiber: 0g Protein: 34g Cholesterol: 0mg

 

Rainbow Detox Salad

Well hey there, summer.

If you live in Ohio, you’re surely well accustomed to the drastic weather changes, severe weather alerts, and complete and utter unpredictability that this lovely state provides. So, naturally it’s no surprise that this year we went from winter to summer in approximately…. 6 days? Maybe less? Whatever. At least it’s warm. Bye bye for good Mr. Polar Vortex. With all this warm weather moving in, it’s time for fresh produce! FINALLY!!

*Happy dance break*

My mom is part of a program through OSU where we get local, farm-fresh produce delivered every other week and it’s basically the best thing ever. The first week brought some lettuce, carrots, zukes, yellow squash, cukes, lettuce, radishes, tomatoes, and rhubarb. What do you make when it’s summer, produce is fresh, and it’s hot hot hot outside?? Salad! Duh. So this post features my new favorite salad!

Perfect to pack as a lunch!

Perfect to pack as a lunch!

I got the idea for this salad on Pinterest (where else?) when looking for some detoxifying meals. It features rainbow slaw which you can either buy pre-mixed or make yourself- I’m a busy lady so you know I bought it. It’s actually quite similar to the broccoli slaw from my not-so-pasta dish! If you want to make it on your own, julienne some cauliflower hearts and carrots, thinly slice some red cabbage, and break down broccoli into tiny florets. With the fresh romaine, radishes, cukes, and carrots, I don’t feel too bad about buying this stuff pre-made!

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The addition of edamame and avocado to the top of this salad are not just for the healthy detox effects! (Although they are excellent for that!) These extra delicious greens make this salad chock full of protein and healthy fats and keep me full through the entire work day. If you’ve read even one of my other posts there’s a distinct possibility I’ve mentioned my love for them so I won’t elaborate again hehe..

Cube first. Then scoop. You're welcome.

Cube first. Then scoop. You’re welcome.

Boil. Drain. Done.

Boil. Drain. Done.

I use a sesame soy ginger dressing from Trader Joe’s to top off this yummy mix of veggies but feel free to use whatever you like! Make your own with a little soy, rice vinegar, sugar, garlic, ginger, and toasted sesame seeds or just be like me and keep the pantry stalked with a few bottles of this good stuff. Yeah, it has sugar and calories but as far as a salad dressing goes you could do way worse.. *cough* Ranch *cough*…  Anyways, it perfectly rounds out this salad and it so yum!

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About halfway through devouring… You're lucky I could even slow down long enough to snap a pic!

About halfway through devouring… You’re lucky I could even slow down long enough to snap a pic!

Happy summer, happy life, and happy detoxing!

Rainbow Detox Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 1
 
The perfect vegan detox salad to keep you refreshed this summer!
Ingredients
  • 2 cups lettuce, chopped
  • 1 cup rainbow salad
  • ½ cup thin sliced carrots, cucumbers, and radishes
  • ½ cup edamame beans, cooked and shelled
  • ¼ avocado, cubed
  • 2 Tbs sesame ginger dressing, or dressing of choice
  • Sesame seeds, optional
Instructions
  1. Mix lettuce, rainbow salad, and veggies in a bowl
  2. Top with edamame, avocado, and sesame seeds
  3. Drizzle dressing over bowl and enjoy!
Nutrition Information
Serving size: 1 Bowl Calories: 323 Fat: 15g Saturated fat: 2g Trans fat: 0g Carbohydrates: 30g Sugar: 13g Fiber: 13g Protein: 15g Cholesterol: 0mg