Tag Archives: spiralizer

Baked Cajun Shoestring Sweet Potatoe Fries

What a night I’ve had. Angelina and I were up very very early today. 3:15am to be exact! And she didn’t want to go back to bed until 6:45am where she then woke up a little over an hour later. Needless to say she is passed out for now. But obviously now I’m wide awake so I’m lying in bed writing to you.

Big news in my world is I am finally back to black again and I am so happy! Every time I venture out and return back I always wonder what the heck was I thinking! There’s nothing like shiny black hair. I swear once I was done, I looked like I got a hair treatment, cut, style… The works! But really I just did it in my washroom with the door closed. Really truly enjoying silence. Trust me, that was the perfect spa time for me! Total ultimate relaxation.

Now let’s get to the food!!!! Yesterday a girlfriend came to visit and I got to try this recipe for a third time and it was a hit again! She loved it. So obviously I have to share! If I haven’t convinced you already to buy a Spiralizer, you will after today.

You can do anything with these fries. You can eat a bowl just like that and not feel guilty because it’s actually good for you. You can throw it on a salad (this is my new thing, it adds an amazing crunch and flavor) or the hubby likes to add it on top of a chicken breast at dinner or in a burger or sandwich. Doesn’t that all sound delish?!?! The possibilities are endless!!! Hope you love it as much as we do!

Baked Cajun Shoestring Sweet Potatoe Fries

Ingredients:
1 large sweet potatoe
2 tbsp olive oil
Celtic sea salt to taste
Cajun seasoning to taste OR Piri Piri Seasoning

Directions:
1) Preheat oven to 400 degrees.
2) Spiralize the sweet potatoe. The key to make this easy, make sure you have suctioned all four legs to the counter before starting. You can keep the skin on or off. I took mine off.
3) In a bowl mix together your spiralized sweet potato, olive oil, Celtic sea salt and whatever seasoning your heart desires. I have tried both Cajun and Piri Piri and absolutely LOVE both!
4) Spread out on a baking sheet and cook in the oven for 25 mins. Make sure you do not overlap any pieces, as it will not cook properly.

Be sure to WATCH YOUR OVEN during baking, because these puppies can burn. Timing can vary between ovens. Now every time I have made this, there are some pieces that burn. But don’t get thrown off, that is okay. Mine has never tasted burnt! It just adds some extra crunch.

Lastly, when you do take it out of the oven it may not be completely crispy all the way but once you leave it out to cool it should crisp up more!

Enjoy!

Heart, star.
Parita xoxo

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Raw Rainbow Pad Thai

I’m happy to say that I’m still going strong on my health kick. I’ve had a cheat day here and there, which is usually what really screws me over because thats when I decided to throw in the towel but this time I actually feel guilty when I cheat. Or if I do cheat, I follow it up with at least 2-3 glasses of herbal decaf tea. In my head, that evens it out… Don’t ask!

I have lately been using myself as a guinea pig and testing out a lot of new recipes, superfood powders, homemade body scrubs, homemade face scrubs that I can hopefully share with you soon. Right now I’m testing the powders, face and body scrubs to see if it actually works before sharing it. (Spoiler alert! The body scrub I’m using right now apparently helps reduce the look of stretch marks and cellulite… Cross your fingers!!!) Same goes with the recipes, I like to try them a couple of times to make sure I got it down before sharing it.

This recipe I have eaten many many times! In the last week alone I’ve ate this Raw Rainbow Pad Thai dish at least 5 times. It is so yummy, tasty, crunchy and spicy! What else do you need in life, really?!?!

Now if you don’t have a spiralizer yet, you need to get it! It will change your eating experience. You will be introduced to a whole new world of zoodles (zuchinni noodles), sweet potato curly fries (recipe coming soon, still tweaking a bit), perfectly spiralled crunchy carrots, honestly the list is endless. It takes your salads and your presentation to a whole new level. Where do you get this life changing zoodle maker from you ask? I got mine from Amazon for $29.99 and it was delivered to my door in 2 days! For anyone who has a Kitchen Stuff Plus near by they carry it there as well!

What I like to do is prep myself a head of time. This way in case I’m about to cheat… When I look in the fridge and see everything ready to go and have no excuses. I do enough veggies for 2-3 days.

Another easy time saving trick, if you have a food processor with the extra attachment for grating and shredding USE IT. You will be done in minutes! I use my food processor to grate my carrots and shred my cabbage. Literally two minutes and WHAMO BAMO its done!

Without further ado, here’s the recipe for the magical Raw Rainbow Pad Thai.

Ingredients: 1 serving
– I cup zoodles (spiralized zuchinni noodles)
– 1/2 cup grated carrots
– 1/2 cup shredded red cabbage
– 1/3 cup edamame (I use frozen deshelled edamame, that I defrost in a bowl of water)
– 1 tsp sesame seeds
– cilantro to garnish

Sauce: 5-6 servings
– 1/2 cup of peanut butter
– juice of two limes
– 2 tbsp of tamari or soya sauce
– 2 tbsp of agave nectar or honey
– 2 tsp of grated fresh ginger
– 1 tsp Siracha sauce (add according to spice preference)
– 2-3 tbsp of water to reach desired texture.

To make the sauce simply throw everything into a bowl and mix away!

In a large salad bowl mix together the zoodles, carrots and red cabbage. Add a tbsp at a time of your sauce to coat your veggies. I find that 1.5-2 tbsp does the trick for me. Top with cilantro, edamame and sprinkle on your sesame seeds.

For all the non vegetarians out there looking for some additional protein, you can add a fried egg with an ooey gooey yolk!

Bon Appetit!

Heart, star.
Parita xoxo

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