Sweet Potato Chips

Here is another deliciously simple recipe!

For fans of sweet potato fries: I bring you Sweet Potato Chips!

(Essentially, I find chopping sweet potatoes into thin chips way easier than cutting them into nice looking fries.)

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Ingredients

• Sweet Potatoes
• Coconut Oil
• Sea Salt
• optional: other spices

Directions

(You can make as large or small of a batch of chips as you like)

1. Preheat oven to 400°F
2. Wash the sweet potatoes first and slice off any weird spots or points.
3. Slice the potatoes into very thin chips.  
4. Lay the chips out on a rimmed cookie sheet. -If you are making a large batch, you may need two cookie sheets because the chips won't get as crispy if you pile them up too high on top of each other.
5. Melt coconut oil and brush both sides of the chips with a light coat of oil.
6. Sprinkle sea salt over top of the chips (+ any other spices of choice)
7. Bake at 400°F for approximately 30 minutes.  (can be longer or shorter depending on desired crispiness, size of batch and how thin the chips were sliced.)

The Best Brussels Sprouts

Okay, so "best" is just my opinion, but I absolutely love this Brussels sprout recipe by Myra Kornfeld.  And even my father and other Brussels sprouts cynics have taken to this recipe so I think it's fairly universally popular.  And on top of that: it's pretty easy! YAY!

Ingredients

• 1 pound of Brussels sprouts
• 1 tablespoon butter or ghee
• 1/2 teaspoon sea salt
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Black pepper

This recipe is a steam-sauté recipe.  (Remember my Vegetable Steam-Sauté recipe?)

Directions

Trim the stems and chop the Brussels Sprouts in half. In a skillet, place the Brussels sprouts, butter/ghee, salt and just enough water to barely coat the bottom of skillet.  Put a lid on and turn the heat to medium.  Allow the Brussels sprouts to "steam" for 5-10 minutes or until MOSTLY cooked.  Then remove the lid, add the maple syrup and Dijon mustard and sauté for another 5-10 minutes until all of the water has evaporated and the Brussels sprouts are fully cooked through.  Top with pepper and serve!

*Myra Kornfeld has a similar version of this recipe in her book, The Healthy Hedonist, called Glazed Brussels Sprouts where she roasts the brussels sprouts first. You can try that as well.  Both versions are awesome.*

Roasted Cabbage

So simple.  So delicious.

All you do is chop up cabbage, brush it with coconut oil and top with sea salt and pepper.  Voilà! A simple vegetable side dish.  

As a plus, for those on a budget, cabbage happens to be one of the most affordable vegetables available. 

Ingredients

• 1 small cabbage or 1/2 of a large cabbage
• 2+ Tablespoons of melted coconut oil
• Sea salt and pepper

Remove the cabbage's core and chop cabbage into large pieces.  Place cabbage pieces on a rimmed cookie sheet.  Brush the cabbage with melted coconut oil.  Top with sea salt and pepper.  Bake at 350 degrees for 20-40 minutes depending on desired crispiness.  Eat up!