Sweet Potato Fries-- Just like the South, but not!

So I don't have a working heater in my house, and the space heaters are sold out. Thankfully, this gives me an excuse turn on the oven to warm myself up.

And there's nothing better on a cold winter weekend than warming up with some good, old fashioned comfort food like sweet potato fries. The difference? These fries are not fried, but baked. They also have a touch of added protein, and are nearly fat free. And they are absolutely delicious as a guilt-free comfort food!
For the savory option: I also make these with 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp dried oregano instead of the sugar and cinnamon.

Step 1: Cut the sweet potato into thin slices.

Step 2: Dip the sweet potato slices in egg white mixed with cinnamon and sugar. Then bake.
Now I only need to learn self-control. *wink* 

So... Now you want to know how to make it? Here's the recipe. Munch, munch, munch...

Baked Sweet Potato Fries
Makes two servings per sweet potato.
Ingredients:

• 1 large sweet potato, sliced into sticks or wedges
• 2 egg whites
• 1 tsp cinnamon
• 1 tsp sugar (optional, but if sugar is wanted, splenda also works well as a calorie-free replacement)
• enough oil to coat the baking sheet

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment or foil and spray lightly with oil.
2. Place sweet potato sticks on a microwave-safe plate and cook for 1-2 minutes or until they’re flexible.
3. In a shallow bowl or container, whisk egg whites cinnamon and sugar together. Toss sweet potato sticks in mixture but drain off drips before placing them in a single layer on the prepared baking sheet.
4. Bake for 10 minutes, then flip pieces and bake until golden brown, about 15 minutes more.

Nutrition Facts for 1/2-cup of sweet potato fries:
80 total calories, 15g total carbohydrate, 3g fiber, 1 g protein, 1g fat
(1 Carbohydrate, 0 Fat, and 0 protein exchanges)

Hosting Vegans: Roasted Kale and Lentils

Preparing dishes fit for a friend with preferences for vegan cuisine can be tricky-- no products from animals of any kind, oftentimes we forget about butter, chicken stock, and also milk and eggs. Literally, from start to finish, and regardless of the method of cooking, we are real carnivores! (And honestly, I like it!) But being so accustomed to cooking with animal products, it becomes a lot of fun and educational for me to make a completely vegan meal.

My vegan arsenal of ingredients couldn't get more colorful!

So the question becomes how to serve a hearty, soothing dish for the fall weather without adding all these hidden enhancements? Well let me show you and you'll see: I will fill your stomach with hearty legumes, satisfy your senses with an amalgam of complimentary spices, and hopefully make you love me with a little extra lemon!

Kale and Lentils cooked with Moroccan Preserved Lemons

Ingredients:

• 1c brown lentils, rinsed
• 2c vegetable stock
• 1 onion
• 2 cloves garlic
• 2c kale, finely chopped
• sea salt
• 1/4 tsp sumac
• 1 tsp fresh winter savory leaves
• 1 tsp Seven Spice
• 2 TB tomato paste
• 1 tsp chile paste
• rind from 1/4 preserved lemon

Directions:

1. Boil lentils for 20 minutes in a vegetable stock on medium heat
2. Meanwhile, in a frying pan over medium heat cook the onions, stirring frequently for about 15 minutes or until browned. Add garlic, and continue to cook, stirring constantly for about 5 minutes more.
3. Add kale, spices, rind from 1/4 preserved lemon, and sea salt.
4. Reduce heat to low, cover frying pan and let kale cook until softened and wilted (about 7 minutes more).
5. When lentils are cooked , drain any excess water, and mix the lentils with the onions and kale. You'll know they are cooked when you can easily squash one when you pinch it between 2 fingers).
6. Garnish with fresh lemon wedges and mint to serve.

Nutrition Facts for 1 cup of this dish:
260 total calories, 28gm total carbohydrate, 10gm fiber, 16gm protein, 2gm fat
(2 Carbohydrate (1 NET carb), 0.5 Fat, and 2 protein exchanges)