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Home-Made Sweet Potato Chips Preheat oven to 425 degrees. Place thinly sliced potatoes on parchment lined cookie sheet that has been sprayed with Spectrum Coconut Cooking Spray Oil. Bake the chips for 30-45 minutes or until golden brown and slightly crispy. Season with sea salt. 
Yum!
Spicy Coconut Cumin Roasted Chickpeas1 14.5 oz can chickpeas, drained and rinsed 1 teaspoon extra virgin coconut oil 1 teaspoon cumin 5 dashes cayenne pepper sea salt, to taste 1) Preheat oven to 425°F. 2) Place chickpeas on parchment lined cookie sheet. Roast for 10 minutes. Shake the pan. Roast another 10 minutes. 3) Take the chickpeas out of oven and put in a medium bowl. Combine chickpeas, coconut oil, cumin, cayenne and salt. Stir well to combine. 4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve. I served the Spicy Coconut Cumin Roasted Chickpeas on top of the greens. 
I really enjoyed this lunch. It had a nice contrast of flavors and was very filling! I am looking forward to doing a little travel blog post about Seattle and I also have a fun giveaway coming up this week. Have a great weekend! |
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It is my Fun Friday and I have been making the most of my day off. I love Fridays because I am able to sleep in a wee bit and take the kids to school. I surprised them this morning by making pancakes for breakfast. Pancake are usually a weekend treat but since I was up I thought it would be a nice way to start the day and celebrate the fact that it is Friday.
After I dropped the kiddos off at school, I went for a nice run in Laurelhurst Park. I ran for an hour and then headed home to work on my to-do list!
On my list
Drop dog off at Groomers
Listen/Study 3 Fundamental Classes - Integrative Nutrition
Clean the House
Pack for Seattle
As you can see, I live a very exciting life!
Now in between my chores, I had to make a few things for lunch and they turned out great. I had a big batch of Collard Greens and a couple of sweet potatoes that I needed to use and came up with a simple but delicious meal of Molasses Spiked Collard Greens and Sweet Potato Chips. Then for fun, I made some Spicy Coconut Cumin Roasted Chickpeas.
Ingredients:
Preparation:
Drain greens well.In a large skillet or Dutch oven over medium heat, cook garlic in the olive oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add molasses, vinegar and few dashes of your favorite hot sauce.
Serves 4 to 6.