Post Holiday Helper

Feeling a bit of a hangover from all the gooey sugary treats of the past few months?  I know I am.  I consume more sugar between Halloween and New Years Day than I do the rest of the year.  So what to do when your body is hooked on sweets but your skinny jeans common sense tells you otherwise?  Add naturally sweet winter roots and squash into your diet!  They will help satiate your sweet cravings in a balanced way.  Try this easy peasy seasonal concoction:

Maple-Dijon Fries

ingredients:

a few root veggies such as sweet potatoes, carrots, parsnips and rutabaga

2 TBS olive oil

2 TBS pure maple syrup

2 TBS dijon mustard

dash chili powder

salt n' peppa

Preheat oven to 400°.  Wash, peel, and chop veg into fries.  The easiest way seems to be to cut them into fourths and then into fries from there.  It takes no time once you get into a rhythm!  I chopped up two medium sweet potatoes as I was lazy and used what was in my pantry.  Usually I will vary up the root veg.  

In a large mixing bowl whisk together the dijon mustard and maple syrup.   Be sure to use 100% pure maple syrup, which is naturally processed and less destructive on your body than sugar.  Drizzle in olive oil while whisking.  Add a small dash of chili powder and s&p to taste.   This sauce is also bangin' on pan-seared salmon; add 2 tbs of soy sauce or tamari to really make it rock.

Add veg to bowl and toss to coat.  

A little olive oil spray on your cookie sheet is always a good idea.  Spread veg on the cookie sheet and bake for 20-25 minutes or a bit longer depending on your oven.  Flip 'n shake the fries once or twice during cooking to prevent sticking and cook evenly.  What you end up with is a yummy snack or side worthy of toddlers and nice dinners alike.  

oxx Dion