Before I get to today's recipes, I want to inform all readers that my absence the past month has been intentional and solely for the consideration of the direction I want this blog to go in from now on.
As everyone knows, I used to be a vegetarian, vegan and even ate all raw at one time. This blog now supports all forms of foods, no exclusions, with healthy twists and additions. One reason is that I've changed my own nutritional outlook to this perspective and will be incorporating more of my new, modified and still healthy, recipes to the blog instead of only one style of eating. The other reason, is I enjoy eating with my family and friends, instead of eating only what I fix. This means sacrificing many former beliefs and notions and eating healthy most of the time and relaxing more other times. *FYI- If you're avoiding coffee, gluten, soy, meat, etc. I guarantee you- I've eaten all of these and did not die like many diets preach. I eat 95-98% healthy all the time and leave the other 2-5% without thinking about it. I do avoid sugar and highly processed foods when possible though.
My health has not only benefitted from this new approach to eating, but I also have more energy, a better mood, have had new kitchen experiences, and more family dinners eating the same meals and am embracing new ideas versus former notions on food.
You can look forward to many new dishes I've never tried, old childhood favorites, traditional Southern meals, and easy meals that can be used for lunch, dinner and breakfast. My well-known smoothies will still be a daily favorite and I'll still provide lots of vegetarian options for those who are interested and eat a vegan/vegetarian diet.
 As for today's post, my favorite vegetable these days is featured - sweet potatoes, prepared three different ways. I decided to eat some leftover BBQ beef hash from a favorite local restaurant of mine since I was a child- Wade's Family Restaurant. I've eaten at Wade's since I was a child, and whether you're a vegetarian or a meat-eater, Wade's is definitely a "must-eat" for anyone visiting South Carolina. I served the BBQ beef hash over a nice salad with celery for an extra crunch, cracked black pepper and just a small dash of fresh lemon juice.  Alongside this delicious hash, which I heated before serving over the salad for a fabulous fresh taste, and I fixed one sweet potato, three ways for a variety and recipe experiment. Pictured below is one sweet baked potato, divided into three pieces of foil. One piece contains a traditional baked potato half, a foil packet of sweet potato wedges and one red potato cut into wedges, and to the far right is a picture of sweet potato fries!:) Recipes to follow....  I'm sure you all know how to make the first: a traditional baked potato. These couldn't be any easier, and if you have a sweet tooth, which I do, definitely try substituting your white potato for a sweet potato. They're a daily dose of Vitamin A, high in potassium, folate, fiber and are easier on your blood sugar than white potatoes. Most importantly, they promote heart health, and prevent inflammation.
Sweet Baked Potato
1. Wrap a sweet potato in foil. Butter the outside skin first, or just wrap it plain. Season with kosher or sea salt if desired. I just wrap mine plain, and bake at 400 degrees for one hour, or until soft to the touch.
2. I add in cinnamon and ginger right before serving, and sometimes butter and lemon juice for a really sweet, savory taste. The half I cooked in this recipe was one half a baked potato, sliced in half, cooked the same way, but only about 45 minutes.
3. Sweet baked potatoes make great side dishes for lunch and can opt in for a more filling meal , or breakfast even, anytime.
Next, I cut up the remaining half of the baked potato that I didn't use with the above recipe, and simply cut it into wedges, and did the same with one red potato. Then, I seasoned all with earth balance soy free buttery spread.
Potato Wedge Pack
1/4 of a sweet baked potato, cut into wedges.
1 red potato, cut into wedges.
1 tsp. parsley
2 tsp. earth balance buttery spread
1 tsp. cracked black pepper
Directions
1. Wrap in a small piece of foil and roll up into a packet. Bake in the oven at 400 for 45 minutes.
3. The last recipe is for Sweet Potato fries and serves 1. These are so delicious you'll never know they're healthy.
Sweet Potato Fritter Fries
1/2 a sweet potato
2 tsp. all purpose seasoner or salt-free seasoner.
2 tbsp. oil ( I used olive but you can use coconut, flax, or canola.
Directions
1. Cut a sweet potato half ( skins on ) into strips. The easiest way to do this is to simply cut the half in half, then keep doing that until you get fry strips.
2. Put them all in a Ziploc bag and add the remaining ingredients.
3. Shake the bag really well and you can refrigerate until you are ready to bake, or you can just go ahead and bake them.
4. To bake: place on a baking sheet, or on a piece of foil on a baking sheet, and bake at 400 degrees for 30 minutes, or until slightly soft but still crispy feeling. If they are to hard, they aren't done. If the are mushy, they're overdone:)
These are so delicious. I served fresh greens with the hash salad and potatoes tonight. They are great cooked in olive oil, with an onion and simply cracked black pepper and sea salt.
Now, for one easy dinner, call Wade's, bake some potatoes and enjoy some good southern greens:) Your heart, soul and tummy will thank you:)
*HM*
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Before I get to today's recipes, I want to inform all readers that my absence the past month has been intentional and solely for the consideration of the direction I want this blog to go in from now on.
You can look forward to many new dishes I've never tried, old childhood favorites, traditional Southern meals, and easy meals that can be used for lunch, dinner and breakfast. My well-known smoothies will still be a daily favorite and I'll still provide lots of vegetarian options for those who are interested and eat a vegan/vegetarian diet.