Baked Chipotle Jicama Fries

IMG_7924Nom, nom, nom…jicama is a great addition to any meal. Whether it’s eaten raw or baked, this is a tasty treat for all to enjoy!

If you are unfamiliar with this root vegetable, it has a crisp inside texture with a sweet & starchy flavor. Some compare it to an apple & raw green bean (weird, I know). Jicama is full of carbs, but the good kind so please do not be frightened! The carbs are in dietary form (see, the good ones) & it is composed of almost 90% water & numerous vitamins/minerals

Jicama can totally be eaten raw, just slice it up & serve with a dip or even a twist of lime juice. However, if you decide to bake away, then try it my way – chipotle fries, served with my Nantucket love lobster roll – clearly I am biased for the roll I made the other day. 😉

Anywho, lets get to the fries…

  1. Preheat oven to 400degrees & line baking pan with parchment paper/baking sheet
  2. In a large bowl combine 1/2T EVOO, juice from half a lime & 1/4t each of: onion powder, chipotle powder & salt
  3. Slice 1 jicama into 1/2inch pieces & add to bowl – toss to coat
  4. In a single layer place jicama on prepared baking sheet
  5. Bake for 15minutes, toss, then bake for another 15minutes

Serve right out of the oven & include a wedge of lime, so you can cool the spice down!

Nutritional Info Per Serving (Serves 2): 166 calories – 25 carbs – 4 grams of fat – 0 protein

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Meatless Monday: Eggplant Baked Fries with Lemon Tahini Dip


Happy Memorial Day, hope everyone is enjoying the long weekend! The sun is shining in good ol’ Beantown…you read that right, I am already talking Boston slang 😉

Last night I was in the mood for some fries – no, not the greasy fried typical mess of a meal but the clean baked goodness version. So I decided to switch it up a bit & use eggplant instead of potatoes & boy oh boy these were yum!

Lets get baking…

  1. Preheat oven to 425degrees & line a baking sheet with parchment paper
  2. Cut eggplant into finger size slices (If you make them any skinnier they will burn, so keep that in mind when you’re slicing!)
  3. Grab 2 bowls –  in one add 1C unsweetened almond milk & in the other 1C almond flour
  4. Take the individual eggplant slices & dip then in the milk then coat all sides with the flour
  5. Place all coated eggplant slices in a single layer on the baking sheet
  6. Bake for 25-35minutes total (or until brown) & flip once during that time (so check on ’em halfway through)
Nutritional Info for Fries (Serves 2): 210 calories – 18 grams of fat – 9 carbs – 6 grams of protein

On to the dip…

  1. Grab your food processor & add: 1/2C tahini,1/4C lemon juice, 1T fresh chopped parsley,  3 garlic cloves, 1-3T EVOO (depends how liquid you want it) & 1/2t salt – blend until all is mixed

Serve the fries piping hot & dip on the side! Such a great healthy snack or light side to any burger this summer!

Nutritional Info for Lemon Tahini Dip (Serves 2): 190 calories – 15 grams of fat – 14 carbs – 4 grams of protein

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