>>a taste of the vegetarian lifestyle


by MANDYASHCRAFT photosDUSTINASHCRAFT


[ last updated 04.19.2013 ]


In a hurry or looking for a certain recipe? Click ARCHIVE and find it quick!


Image and video hosting by TinyPic

My name is Mandy, and I am from Corpus Christi TX. My hometown was labeled the “Fattest City in America” by Men’s Fitness magazine, which (as I finished a potato, bacon, egg, cheese, and avocado breakfast taco) I thought was really a shame. Corpus Christi has come a long way, grown beautifully and become more progressive…because we stopped to think about what we were doing with it and how to improve it. How could we make it feel better, look better, and function better in the long run? Your body is your own little city. I physically felt bad eating fatty foods, like I wasn’t getting anywhere; I felt like the magazine was exactly right and for good reason. And just like my hometown changed, I changed myself. I did some research, made educated decisions, and decided not to be a contributor to such an unhealthy statistic. I became vegetarian and it revealed (in a short time, actually) that any little effort you take towards your own health added up to a more positive existence as a whole. A lot of people claim that vegetarians try to “convert” other people to their lifestyle; gives me this image of hippies on bikes riding door to door with pamphlets, saying things like “Do you have a few minutes to talk about vegetables?” But rest assured, I have no such intentions. I don’t even have pamphlets.

E-mail me questions/recipe ideas! mandyashcraft314@gmail.com

Image and video hosting by TinyPic

Search

Get in Touch

Link
 View high resolution
Ingredient of the day: Sweet Potatoes. A good friend of mine got me a mandolin for my birthday, and since then I’ve pretty much sliced everything remotely slice-able into perfect chips. You don’t need a mandolin for this recipe but it kind of helps in the “ta-da!” of a perfect chip presentation. But maybe I’m biased; I did run a few mangoes across it for no other reason than to have ovals of mango. Anyhow, these chips are easy to make and I served them with a swirl of barbecue sauce and ranch. They don’t need a dipping sauce though, if you’re looking to cut calories. One 5” sweet potato has 112 calories, 0 fat, 26g carbs, 5g sugar, and 2g protein according to the USDA analysis so don’t feel bad if you eat all of them.  Oven-Baked Honey Barbecue Sweet Potato Chips 1 medium sweet potato 2 Tbsp. Olive oil 1 Tbsp honey or agave nectar (I used agave) 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp onion powder 1/4 tsp sea salt Optional: ranch dressing and barbecue sauce for dipping 1. Preheat oven to 325 degrees. Spray a large baking sheet with non-stick spray. 2. Slice the sweet potato into thin “chips” with a knife or a mandolin. 3. In a bowl, add olive oil, salt, and honey/agave. Stir to blend well. Add sweet potato slices and mix to coat each slice. In a separate bowl, mix all spices together.  4. Lay chips flat on baking sheet. Sprinkle evenly with spices. 5. Bake at 350 for 15-20 minutes. Allow to brown around edges and cook through.  6. Allow to cool before serving. For presentation I just sprinkled everything with finely chopped green onions.  Photo by Dustin Ashcraft. 

Ingredient of the day: Sweet Potatoes.

A good friend of mine got me a mandolin for my birthday, and since then I’ve pretty much sliced everything remotely slice-able into perfect chips. You don’t need a mandolin for this recipe but it kind of helps in the “ta-da!” of a perfect chip presentation. But maybe I’m biased; I did run a few mangoes across it for no other reason than to have ovals of mango. Anyhow, these chips are easy to make and I served them with a swirl of barbecue sauce and ranch. They don’t need a dipping sauce though, if you’re looking to cut calories. One 5” sweet potato has 112 calories, 0 fat, 26g carbs, 5g sugar, and 2g protein according to the USDA analysis so don’t feel bad if you eat all of them. 

Oven-Baked Honey Barbecue Sweet Potato Chips

1 medium sweet potato

2 Tbsp. Olive oil

1 Tbsp honey or agave nectar (I used agave)

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp sea salt

Optional: ranch dressing and barbecue sauce for dipping

1. Preheat oven to 325 degrees. Spray a large baking sheet with non-stick spray.

2. Slice the sweet potato into thin “chips” with a knife or a mandolin.

3. In a bowl, add olive oil, salt, and honey/agave. Stir to blend well. Add sweet potato slices and mix to coat each slice. In a separate bowl, mix all spices together. 

4. Lay chips flat on baking sheet. Sprinkle evenly with spices.

5. Bake at 350 for 15-20 minutes. Allow to brown around edges and cook through. 

6. Allow to cool before serving. For presentation I just sprinkled everything with finely chopped green onions. 

Photo by Dustin Ashcraft. 

Notes

  1. thecupcakediet reblogged this from mandyashcraft
  2. mandyashcraft posted this

Loading posts...