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Roasted Japanese Sweet Potato Fries

I have not met a potato that I don’t like in any shape or form. Baked, mashed, fried! They are all delicious! I have given up nightshades as part of my elimination diet and white potatoes fall into that category. Fortunately that does not include sweet potatoes! Lately I have found myself reaching for these beautiful Japanese Sweet Potatoes more and more. 

Japanese Sweet Potatoes

Sweet potatoes are a good source of fiber. They are also a rich source of vitamin A, C, E, and B-6. The Japanese Sweet Potato looks very different from a traditional sweet potato, they are also more firm and hold up well to baking as fries. 

Japanese Sweet Potato Fries

These fries have the perfect texture. They are crispy on the outside and soft in the middle. These are made with coconut oil and salt and pepper, but cinnamon would be delicious on these or your favorite seasoning.

JIM_3203

Roasted Japanese Sweet Potato Fries
You can have these delicious crispy Japanese Sweet Potatoes on your table in 30 minutes.
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Ingredients
  1. 1 Japanese Sweet Potato
  2. 1 tbsp of melted coconut oil
  3. salt and pepper to taste
Instructions
  1. Preheat oven to 425°F. Wash and clean the sweet potato. Slice the potatoes. Put the potatoes in a bowl and pour the coconut oil over them. Salt and pepper. Then place potatoes on a baking sheet and bake for 30 -35 minutes making sure to flip the potatoes every 15 minutes.
Notes
  1. These would also be great with cinnamon or any of your favorite spices.
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Vietnamese Fresh Basil Spring Rolls

These rolls are fresh and loaded with flavor and  veggies! You will not be able to eat just one, I promise! Bonus: these rolls are very healthy and will fit almost any kind of diet. They are gluten free and vegan. This recipe is also great for anyone on an elimination diet.

spring rolls

I know we are in the middle of winter but that doesn’t mean it’s not the perfect time to eat something fresh and light. These rolls are so versatile. I love to use basil in mine, but they would also be great with fresh mint or cilantro. You could switch out the veggies, play around and make it to your particular taste. 

fresh veggies for spring rolls

These came together very quickly. It’s a good idea to have all your veggies chopped up before you get started putting your rolls together. I find it works best to put all your fillings together in the middle of the wrap and then roll it up tight like a burrito. The rice paper is very flexible just make sure you do not get it too soft or it will rip when you try to roll it together, but if you follow the directions according to the package it will work great!

Vietnamese Spring Rolls

Soy is off limits to me but I have found I love Coconut Aminos even more and it is the main ingredient for the sauce to dip these delectable rolls in. 

Vietnamese Fresh Basil Spring Rolls
Yields 10
These rolls are filled with fresh veggies and are perfect as an appetizer or a meal.
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For the Rolls
  1. 2 carrots (shaved with a vegetable peeler)
  2. 2 cucumbers (sliced thinly)
  3. 1 avocado (sliced)
  4. handful of fresh basil
  5. 2 green onion tops
  6. thin rice noodles
  7. 10 Vietnamese spring roll rice wrappers
For the Sauce
  1. 1 tsp of minced garlic
  2. 1 tsp of chopped ginger
  3. 1/3 cup of coconut aminos
  4. 1 green onion top
Instructions
  1. Begin by chopping all the vegetables.
  2. Then cook the rice noodles according to the directions on the package.
  3. When the rice noodles are done get a bowl of warm water to prepare the rice wrappers.
  4. Dip the wrappers into the warm water until they begin to get soft. You want them soft but still a little firm because they will soften up as you are working with them,
  5. Lay the wrapper out flat on a cutting board and put all your veggies, basil and the rice noodles in the middle of the wrapper. Roll them up like you would a burrito. You can fold them ends in or leave them open. Be sure that you do not stack the completed rolls as they will stick together.
  6. To make the sauce you will need a small sauce pan. Combine all the ingredients and gently cook for about 5 minutes and you are done!
Notes
  1. If you have left over rolls you can wrap them each individually in saran wrap and store in the refrigerator up to two days.
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No Bake Chewy Date Bars

No Bake Chewy Date Bars

I knew when I went on this elimination diet that I was going to have to come up with some good alternatives for that something sweet that I love to have at night. These date bars were just that. It’s funny that up until about a year ago I have never even tasted a date and now I buy them in bulk and use them almost daily. They are nature’s candy and just perfect. 

These bars are sweet, but have no added sugar and they have a slightly salty crunchy top and bottom with a soft chewy center. You can store them in the refrigerator or the freezer but I prefer the freezer, they are more firm that way. I love grabbing one for a quick breakfast or snack. It is so important for me to have some healthy options around for when a craving hits so that I won’t open the pantry and eat all the chocolate. 🙂 No seriously, it has happened! 

No Bake Chewy Date Bars

If you are looking for a healthy dessert that does not contain gluten, dairy, soy, sugar, or eggs and only takes about 10 minutes to make then do your self a favor and make these today! 

No Bake Chewy Date Bars
Yields 10
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
For the crust/crumble
  1. 1 1/2 cups Gluten Free Rolled Oats
  2. 1 1/2 cups Organic Brown Rice Crisps
  3. 8 Medjool dates, pitted and chopped
  4. 1/4 cup coconut oil, melted
  5. 1/2 tsp salt
For the filling
  1. 2 cups of Medjool dates, pitted
  2. 1/2 cup water
  3. 1/2 tsp vanilla
  4. 1/4 tsp salt
Instructions
  1. Line an 8x8 baking dish with parchment paper or foil.
  2. Using a food processor pulse the oats and brown rice crisps together until finely ground.
  3. Add in the chopped dates, coconut oil and salt and process until a dough is formed.
  4. Set aside 1 cup of the dough to use as the topping.
  5. Line the baking dish with the rest of the dough, using your fingers to gently press the dough down into the bottom of the pan.
  6. For the filling, combine all of the ingredients into the food processor and process until everything is broken down.
  7. Spread the filling over the crust evenly, then crumble the rest of the topping on the date filling using your fingers to gently press down.
  8. Then cover and place the bars in the freezer for an hour and then enjoy! Store the bars in the freezer.
Adapted from http://detoxinista.com
Adapted from http://detoxinista.com
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Homemade Whole Wheat Tortillas

Making tortillas at home is something that we’d never considered until a couple of days ago at the grocery store when we couldn’t find any that didn’t contain soy. I’ve been trying to avoid soy as much as possible, but it seems like everything you buy contains it! It’s so frustrating. So then and there we decided to give homemade tortillas a try… and we are so glad we did!

Whole wheat tortillas

We made whole wheat tortillas from scratch. They are much better than the store bought variety and have a better taste. Jim has always preferred white flour tortillas to the whole wheat variety, but he changed his mind with this recipe. These tortillas came out soft, but more firm than store bought. They worked great for quesadillas, and I’m sure that we’ll be using them in other recipes from now on. 

How to make whole wheat tortillas

Homemade Whole Wheat Tortillas
Yields 16
Scratch-made whole wheat tortillas. Soft and delicious.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 3 C whole wheat flour
  2. 1.5 Tsp salt
  3. 1/2 C Canola oil
  4. 1 Tsp Baking powder
  5. 1 C Warm water
Instructions
  1. Setup stand mixer with dough hook attachment.
  2. Add all ingredients to mixer and mix on medium speed until a ball of dough forms. Scrape down the sides of the bowl as needed.
  3. Decrease speed to low and mix for 1 minute more.
  4. Transfer dough to floured work surface. Divide into 8 (burrito) or 16 (taco) portions, depending on the size tortillas you want to make.
  5. Flatten the dough balls with your palm until they are disc-shaped.
  6. Cover with a tea towel and let rest for 15 minutes.
  7. Using a rolling pin, roll out each disc as flat as possible. Taco sized tortillas will be around 6 inches in diameter.
  8. Heat a nonstick pan over high heat. Cook tortillas for 1 minutes on the first side and 30 seconds on the second. Don't let the tortillas get more than slightly browned.
  9. Store in a gallon sized freezer bag.
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Whole wheat tortilla recipe

Whole wheat tortilla recipe