The Anti-Boring Way to Eat

I can't tell you how often people feel sort of sorry for me and my food intolerances. I can't have pizza, boardwalk fries, soft ice cream on a cone with chocolate sprinkles, etc -- and I feel like I can see that flash across people's eyes when they hear about my eating style. My 'food life' is really not that bad, I promise. It's not even lame - I actually dig it. I think once you have to live this way, your mindset shifts and you eventually stop feeling sorry for yourself. There's far better things in life than ordering Domino's with one click on an iWatch. There has to be.

But, since I don't get to enjoy some "simple pleasures" such as grabbing a churro at the fair, eating a funnel cake at a baseball game, or trying a ciabatta roll from the new bakery, I have to find my own ways to delight my taste buds- and stay happy and engaged with my meals. One of those ways, I've found, is in preparation.

If you have found a favorite food, learn as many ways to cook it as possible. Because if you're anything like me, you'll eat it a million times in 4 months, get completely sick of it, and never touch it again. And there goes a perfectly good option! Fearing this would happen with every new food I tried in the last few years, it's been my mission to "explore my favorites". To date, I've successfully avoided this from happening with eggs (I average 3 a day) and especially sweet potatoes. I don't eat sweet potatoes every week, but I do eat them enough and they are a go-to.

Eggs are the obvious one- boiled, over easy, sunny side up, poached, scrambled, egg "muffins", quiche, deviled eggs, and the list goes on.

A little less engrained in your brain- sweet potatoes. If you're looking for a naturally gluten-free starch, sweet potatoes are a great option. Besides the obvious "mashed" and "baked" potato, here are my two favorite ways to eat them. 

First, is the sweet potato slice. You cut slices about 1/4" - 1/2" wide. (if your knife is sharp enough, you can go even thinner). Only cut your slice about 3/4 of the way down the potato. You don't actually want to slice off any pieces, the bottom of the potato should stay in tact. 

Then, lightly coat the potato in olive oil, getting in between the slices. Then apply as much salt and pepper as you'd like. Bake at 425° for 50 mins to 1 hour. Or until the potato is soft (you can check with a fork).

Let it cool and ENJOY! 

The other thing I like to do is make sweet potato fries. Slice a few potatoes into long fries (sticks, really), about 1/4" - 1/2" wide. Place potato sticks into a bowl, lightly coat with olive oil, salt, and pepper. It's best (and the most fun) to mix it all around with your hands. Then, spread on a cookie sheet - you want the fries laying flat. Bake in the oven at 425° for 20-25mins.


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