Second day of school back from spring break and still feels like a drab. It will take a couple of days to get back into the swing of things, no matter how much homework I have to get done.
For dinner my mom and I made sweet potato fries with an avocado aioli. As usual, they parents were pleasantly surprised with how great it tasted and we finished the whole plate off within minutes
Super Delicious Sweet Potato Fries
2 Medium Sweet Potatoes with skin intact. Make sure they are clean
1/2 tbsp garlic
2 tsp oil
1 tsp Worcestershire (pronounced worst-a-shur :))
1/2 tsp onion powder
Non-Stick spray, such as Mitso
Preheat oven to 350 degrees and coat a baking pan with non-stick spray
Julienne sweet potatoes so they are about 4″ x 1/2″x1/2″. Throw them in a medium bowl
Whisk garlic, Worcestershire and oil in a small bowl and pour over sweet potatoes.Toss around to make sure the spuds are well coated.
Align fries on baking dish. Sprinkle onion powder on top and bake for about 10 – 15 minutes. Flip the fries over and bake for another 10 minutes.
Calories: 130 cal; Fat: 3 grams (Saturated 0.3 grams, no trans); Sodium: 30 mg; Potassium: 205 mg; Carbohydrates: 25 grams; Fibre: 3 grams; Sugars: 0.3 grams; Protein: 2 grams: Excellent source of vitamin A
Spicy Sun dried tomato avocado aioli
1 small avocado mashed
1/2 cup plain 0% greek yogurt
1 tbsp lemon juice
2 1/2 tbsp fat free mayonaise
2 tbsp sun-dried tomatoes, not packed in oil
1 tsp Worcestershire
1 tsp garlic
1/2 tsp cayenne pepper
1/4 tsp curry powder
salt and pepper to taste
Put all ingredients in a food processor or blender and puree until aioli looks creamy.
Calories: 30; Fat: 1.2 grams (No Saturated or Trans fats); Sodium: 46 mg; Potassium: 60 mg; Carbohydrates; 2 grams; Fibre: 0.3 grams; Sugars: 1.3 grams: Proteins: 2 grams