Cinnamon Sweet Potato Fries

Weeknights, no need to complicate things. Also, no need to take delicious things out of your life - like fries.

Super quick to prep, cook, and minimal ingredients needed. Oh - and these ones won't leave you feeling like you do after a McD's trip - no deep frying here, and only healthy ingredients on the list!

Cinnamon Sweet Potato Fries

Makes 2-3 servings

1 large sweet potato, sliced into fry-sized wedges
1 - 2 Tbsp olive oil
1 tsp cinnamon
1/4 - 1/2 tsp cumin
Coarse salt & pepper

Place sliced potato in a large bowl, drizzle with olive oil, sprinkle on seasoning, and mix to coat evenly. Spread out fries on a parchment lined cookie sheet, and bake for 20-25 minutes at 425 degrees- time may vary depending on the size of your fries. Flip wedges half way through bake time to allow for even crisping.


Avocado Lime Cheesecake

It happens everytime. Walk into Chapters for one $20 item, leave with $80 worth of books. The bigger and brighter the pictures the better, no matter the subject, but particularly when it comes to cookbooks.

This weekend I cracked open "The Art of Eating Well" by Hemsley Hemsley (not a typo, the authors are super talented sisters). You know how you're a little nervous making a "healthy" dessert 'cause you never want to be that health nut showing up with a "but it's good for you!" bland, dry, slightly old closet smelling dessert? Well, worry not with this recipe. It is so creamy & tasty you'll swear it's the usual cheesecake packed with sugar and cream.

Avocado Lime Cheesecake

Serves 12

For the base:

4 oz pecans - swap for sunflower seeds for nut allergies
1 1/2 oz shredded coconut, unsweetened
2 1/2 oz cacao nibs
6 1/2 oz pitted dates
3 TB coconut oil, melted

For the filling:

1 1/4 lb avocado flesh (about 5 medium avocados)
3/4 cup lime juice (roughly 8-10 limes)
1 tsp lime zest
6 3/4 oz raw honey
3/4 cup coconut oil, melted

1. Preheat oven to 300 F. Line base and sides of a 7" springform round cake tin with baking paper.

2. Toast the pecans and shredded coconut on a lined baking tray in the oven for 7-8 minutes or until golden. Transfer pecans and coconut to a food processor (or blender) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don't let it go completely smooth). Tip the base mixture into the prepared tin, pressing down firmly. Place in the fridge while you prepare the filling.

3. Place all the ingredients for the filling in a food processor and blend until completely smooth and silky. Check for taste and add more lime juice, zest, or sweeten with a little more honey or add stevia according to preference. Remove cake tin from fridge and pour the filling over the base. Cover the tin, using a plate, and return to the fridge for a couple hours or overnight if possible, to set.

4. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.

Note: I divided the recipe by 3 since I didn't want a full cake, so instead of using a pie plate I lined 4 jumbo muffin tins with muffin papers, flattening the base out slightly to fit, then dividing the filling evenly amoung the muffin cups.

Quick tip: "Healthy" alternatives don't mean "free calories" - avocado and coconut oil are great healthy fats, and dates and honey are amazing replacements for sugar - but this is still a calorie dense recipe, which means moderation is still a best practice here;)