Miles Run: 5.2
Temp: 30 (it’s comin’ up!)
Head Wind: Wicked
When I was in elementary school a McDonald’s was built next door to my house. I lived in the suburbs right off the interstate in Nebraska, and McDonald’s was two doors down!
I lived for their french fries. I stole tithing money to buy french fries (yeah, well…), I promised I’d pay it back (yeah, well…). I smelled that glorious french fry grease morning, noon, and night. It wafted through the air in my dreams, flirted while swinging on the playground, and probably clogged all my tiny little arteries. Probably why my mother made me run to school and back everyday. And it really was a mile. Uphill. Both ways.
Darlings. My greatest food weakness? French fries. I see them and have the same reaction I did as a child; that of a wild rabid dog. Hence the need for a little “french fry makeover.”
Look at those beautiful root vegetables: Rutabaga, sweet potatos, russet potatoes.
Wash and peel. Russet’s can have some skin left.
Cut into matchsticks or thicker or however you prefer.
Put in a bowl all together
Bake on 450 for about 20 minutes or until crispy-tender. YUM.
Big hit, even for the kids who hate the sweet potato
Root Vegetable French Fries:
2-3 Sweet Potatoes
2-3 Russet Potatoes
Salt and Pepper to taste
Mrs. Dash or Seasoning Salt
Olive Oil (just to lightly coat)
Bake at 450. 20-25 minutes until crispy-tender
The Rutabaga is a swedish turnip that is low in sodium, nearly fat-free, a great source of fiber and super-rich in about a half-dozen vitamins and minerals including Vitamin C which acts as an antioxidant. Great for the cold and flu season! More here.
The Sweet Potato is one of the most nutritious vegetables there is. Vitamin A, Vitamin C, Vitamin B-6 and Potassium. More here.
The Russet Potato is the family favorite. Baked, mashed or fried. Russets are low in fat and calories, and contain a lot of protein for a vegetable. Read more here.