Happy New Year! It’s January, which means for the majority of American adults, it’s time to think about eating better, at least for a few days. For me, it’s going to be a month of eating an Autoimmune Paleo diet in hopes that I can figure out a little more about my body. What the heck is autoimmune paleo? Well, it’s no fun, that’s for sure. For thirty days, I will eat just meat, vegetables and fruits, excluding nightshade vegetables (potatoes, tomatoes, peppers and eggplants). After the month is over, I will add one food back at a time, every three or four days, to see what it does to me. I keep telling myself that I can do anything for a month.
January will be full of healthy foods here on the blog. I won’t limit my posts to things I am eating. Heaven forbid I get that extreme. However, there will be a lot of vegetables. I have been training myself like I was getting ready for a sporting event. I got three paleo cookbooks for Christmas. I have been fiddling with coconut and almond milks. I am proud to announce that I have learned to like not only radishes, but also….Brussels Sprouts. Yup. Even I am amazed. Wait ’til you see what I have done to them.
In the meantime, let me share these sweet potatoes. I got the idea for them from Lora Krulak’s Veggies for Carnivores book. Lime and adobo seasoning makes for some mighty good fries. I had never realized what a kick a little bit of citrus juice gives roasted vegetables. Lucky for me, I live in the land of citrus. This time of year, the stores are overflowing with limes, lemons, tangerines, oranges and grapefruits.
- 2-3 large sweet potatoes, peeled and chopped into fries
- 2 tsp adobo seasoning
- juice of 1 lime
- coconut or olive oil
- Splash 1 Tbsp oil on a rimmed cookie sheet.
- Put sweet potatoes on the pan and add another 1 Tbsp oil.
- Toss to coat.
- Sprinkle with adobo seasoning.
- Squirt with lime.
- Roast for 40-45 in a 375 degree oven.