Baked Sweet Potato Rounds
Since I started this blog, I've been keeping myself busy and since I've been keeping myself busy, time has been going by fast. Sometimes I don't even remember my week, or the prior class day, or even if I ended the call with my mom with a good-bye. Am I getting early-onset of alzheimer's or am I just over-worked? I don't even feel like I do much on most days.
The hardest part of the elimination diet is week four. Yes the first week is a bitch, but the fourth week is when you're tired of cooking with limits. You want goat cheese, Kerrygold butter, pasture-raised eggs, and dark chocolate with just two ingredients like Nibble. Or maybe that's what I want. Is this what pregnancy feels like? You know what I really want. Ice cream on a effin cone and I don't even like ice cream that much.
But I stick through it and look forward to the reintroduction phase. I look forward to having more options to choose from and more recipes to explore. In the meantime, while I don't want to cook, I eat dirt and cook anyway, but I do it the easy way. Throw everything in the oven at the beginning of the week. We did that with chicken breast, zucchini, and sweet potatoes.
I read about this simple sweet potato dish a few years ago on some fitness instagram who had 60-some followers. spray sliced sweet potatoes with oil and sprinkle with cinnamon, cayenne and salt. bake at 400 for 20 minutes. And I've been doing it like that ever since.
Prep Time: 5 minutes
Cook Time: 20 minutes
- sweet potatoes (any type works but keep in mind some may bake faster than others)
- coconut oil
- preheat oven to 400°F
- cut sweet potatoes into ~1/4 inch rounds
- brush with coconut oil
- sprinkle with cinnamon, cayenne and salt
- bake for 20 minutes
- for a crispier option, flip the potatoes and broil for 5 minutes