Before talking about anything unimportant, I want to send my thoughts and prayers to all those affected by Hurricane Sandy. Two of my best friends live in New York City, and my brother’s college roommate is from Breezy Point, the town in Queens that was destroyed by the flooding and fires. Please keep all of the victims in your thoughts and prayers.
It is Halloween, and time for “What I Ate Wednesday” thanks to Jenn! It’s very scary that I haven’t posted in a week – but I promise I’ll get back on the blogging wagon soon!
A cereal sample I snagged in the mail with soy milk. Cereal usually doesn’t keep me full for too long, but I just needed a break from the crustless quiche cups, which I’ve been eating for the past week! If it’s not too expensive, I might buy a box of the cereal – high in protein (but also high in sugar, and therefore delicious).
Soup from the crockpot, inspired by my favorite Au Bon Pain Tuscan White Bean. Recipe to come!
Unpictured snackage: candy corn + a banana
Lightened Up Sweet Potato Fries
- 2 large sweet potatoes (or 3-4 small potatoes)
- cooking spray
- 1 egg white
- 2 Tbsp water
- 2 tsp seasoned salt
- 1/2 tsp cinnamon
- 1 tsp chili powder
Pre-heat oven to 400 degrees.
Wash and slice sweet potatoes into small strips, about 1/3 inch wide.
Combine egg white and water and beat with a fork until foamy.
Toss potato slices in egg white mixture, then sprinkle on seasonings and mix well.
Spread into a single layer on a sprayed baking sheet, then spray tops lightly with cooking spray.
Bake 20 minutes, then flip, spray, and bake an additional 15-20 minutes, until browned.
Approximate nutrition, per half recipe: 220 calories, 1/2g fat, 42g carbs, 4g protein
Still delicious. And ground beef for Adam…
After dinner, I had the urge to bake – these muffins will be shared for Breakfast Food Friday and no, they actually are NOT pumpkin!