WIAW: Homemade Sweet Potato Chips
I know you’ve all been anxiously awaiting the release of my Sweet Potato Nacho recipe, and today is the day! How excited are you to have something new to put your Almond Cheese on?
The idea for these came when I was brainstorming #FFF, Five For Friday. Naturally nachos come to mind when you’re thinking about cheese. But most nachos are incredibly unhealthy.
I figured I could easily sub most of the ingredients for healthy alternatives: plain vegan yogurt for sour cream, tempeh for chili/beef/etc., and of course almond cheese for nacho cheese. But what to do about the chips? Let’s face it, a pile of corn chips has no redeeming qualities.
I happened to be eating my usual “baked” sweet potato lunch when it hit me. Sweet Potato Chips, duh! A quick Google search revealed the simplest recipe ever from Martha Stewart.
So let’s dive right into it…
Today’s What I Ate Wednesday comes from Monday of this week. Thanks to Jenn of Peas and Crayons for hooking up this rad food fest.
You know the drill: six egg whites, a whole-wheat English muffin, and wait, what’s that… a smidge of sugar-free blueberry jelly on top of my natural peanut butter? Crazy, I know.
Mahi Mahi Tacos. These are from my new lunch spot obsession, Lyfe Kitchen.
I recently moved into a new office in Culver City and I’ve been exploring the food offerings in the area. Sadly (or fortunately depending on how you look at it), I haven’t tried that many spots because after my second outing to Lyfe, I haven’t wanted to go anywhere else.
Their menu is amazing, with vegan, vegetarian, and gluten-free options. But best of all, they list the calories and sodium in everything! As a fanatical calorie counter (I’m like the Rain Man of nutritional stats), it’s like this place was made for me.
If you go, don’t miss these tacos, their sweet potato fries, or the gluten-free flatbreads.
…turned into nachos. Mmmmm.
1 Sweet Potato
1/2 C. Seasoned Tempeh, crumbled
1/4 C. Lentils
1/4 C. Almond Cheese (or regular depending on preference)
2 T. Plain Vegan Yogurt
2 T. Salsa
1. Preheat oven to 400.
2. Wash potato and slice into 1/8 inch sections, with skin on.
3. Spray a baking pan with cooking spray and lay slices down. Then spray the slices. Top with a bit of salt.
6. Then top with your condiments. Enjoy!
Simply fantastic and easy.