Double-Sweet Potato Fries

Thursday, December 12, 2013

A couple of nights ago I was making dinner and wanted to switch up my Sweet Potato Fries recipe and make something a little simpler.  Looking at the spices in my pantry I decided to throw a few things together and see what they turned out like and OH MY!  I was very pleasantly surprised.  I think this will be my new go-to recipe for sweet potato fries moving forward.  They were absolutely delish!

Finding The Fit Girl Inside me: Double Sweet Potato Fries. Clean Eating Baked Sweet Potato Fries recipe.
Double-Sweet Potato fries

Since sweet potatoes are already naturally sweet themselves, I decided to call this recipe "Double-Sweet Potato Fries" as the seasonings just give it a little extra sweet kick!


5-6 large sweet potatoes
Extra Virgin Olive Oil
1/4 tsp of each seasoning:
Chipotle Chili Powder
Smoked Paprika
Dried Parsley


  1. Preheat oven to 450 degrees and cover a baking tray with aluminum foil
  2. Combine all seasonings in a small dish
  3. Peel and cut sweet potatoes into large fries (steak fries)
  4. In a large bowl toss with a small amount of olive oil (just enough to coat all fries sparingly)
  5. Sprinkle seasonings over fries and toss again to coat evenly
  6. Bake for 30 minutes, turning over at the half way point

Molten Lava Cake

Saturday, December 7, 2013

Finding The Fit Girl Inside Me: Moltan Lava Cake.  Clean Eating Dessert.
Clean Eating Dessert

  • Olive oil in an oil sprayer
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup organic honey
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons olive oil
  • 1 egg 
  • 1 egg white
  • 1/2 cup white whole wheat flour
  • 1-2 teaspoons pure vanilla extract


  1. Preheat oven to 400 degrees F.
  2. Spray 4 (4 ounce) ramekins with a very light coat of olive oil.
  3. In a large mixing bowl, mix together all of your wet ingredients (honey, applesauce, olive oil, egg whites, and vanilla).
  4. Whisk in your cocoa, and finally your flour. Blend well. You don’t want lumps (or at least, very few of them).
  5. Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 15 minutes.
Note: Once the sides have baked, you can turn the ramekin over onto a plate and check to see if you have too much liquid in the middle or if it’s baked enough. If you still have too much liquid, simply put the cake back into the ramekin, and bake longer, in 2 minute increments, until you get it just right.

Maple Glazed Carrots

Friday, December 6, 2013

Finding The Fit Girl Inside Me: Maple Glazed Carrots.  Clean Eating Thanksgiving and Christmas Side Dish.
Clean Eating Side Dish


2 lbs carrots, peeled and sliced at an angle into 1/4 inch pieces
2 tablespoons olive oil
1/2 cup vegetable or chicken broth
1/2 tsp sea salt (plus more to taste)
2 tablespoons maple syrup (I only used one)
1 tablespoon butter
1.5 teaspoons chopped fresh parsley


1. In a large skillet heat olive oil over medium heat. Add carrots and cook until browned and crisp tender, about 8 minutes. 
2. Add broth and salt, stirring to scrape up the browned bits and bring to a boil. Reduce to a simmer, cover and cook 5 minutes longer. Uncover, turn heat back up to high and cook off any additional liquids, about 1-2 more minutes. 
3. Remove from heat, stir in butter, syrup and parsley. 
4. Serve with your favorite main dish and enjoy!

1/2 cup is 84 calories, 4g fat and 3g of fiber 

Source: Clean Eating Magazine and The Big Red Pot

Sweet Balsamic Brussel Sprouts

Thursday, December 5, 2013

Finding The Fit Girl Inside Me: Sweet Balsamic Brussel Sprouts.  Clean Eating Thanksgiving and Christmas Side Dish
Clean Eating Side Dish

This is a fantastic, easy to make side dish that I love to throw together for my table at Thanksgiving. Not only is it full of flavor but it is colorful and looks fantastic on a platter.

There are many ways you can prepare the Brussels Sprouts.  You can keep them whole, cut them in half, or quarter them, depending on your preference.  I quartered this batch because I was short on time and wanted them to cook and brown faster.

2- 32oz bags of Brussels Sprouts
1/2 white onion sliced into thin strips
1/2 cup Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
1/4 cup Organic Honey
1 cup Craisins

1.) Pre-heat oven to 350 degrees.
2.) Peel and prepare the Brussels Sprouts, and rinse. Chop into quarters.
3.) Spray cookie sheet with olive oil.
4.) Coat Brussels Sprouts and onions with olive oil and evenly spread on the cookie sheet.
5.) Cook for 30-40 min stirring every 10-15 minutes.
6.) Add Craisins with 5-10 min remaining.
7.) Place on platter, or decorative pie plate and drizzle with Balsamic Glaze.

Balsamic Glaze:
1.) Whisk balsamic vinegar and honey together.
2.) Pour desired amount over Brussels Sprouts and serve warm.

Garlic Almond Broccoli

Wednesday, December 4, 2013

Finding The Fit Girl Inside Me: Garlic Almond Broccoli
Clean Eating Side Dish


  • 1 pound broccoli, steamed
  • 1 teaspoon fresh garlic
  • 1/2 cup slivered almond
  • 1 teaspoon olive oil
  • Salt to taste


  1. Preheat oven to 350 degrees.  Toast almonds until slightly browned.
  2. Heat olive oil in a pan over medium heat.  Cook garlic until slightly browned.
  3. Place all ingredients in the pan and stir until warmed through.