The Half-Crunchy Mama

Trying to live a natural life with balance


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Zasta with Tomatoes and Goat Cheese

Zasta with tomatoes and goat cheese | The Half-Crunchy Mama

My garden has been very productive this year. I’m quite proud of myself as each year I have learned something new that has led to this year’s success. I’m picking 1-3 dozen cherry tomatoes every day. I’ve had eggplants, zucchini, lots of jalapenos, and plenty of crookneck squash. This has led to some very delicious meals! And mostly free ūüôā

Zasta with tomatoes and goat cheese | The Half-Crunchy Mama

This was two weeks ago…it’s even fuller now!

While I’m still waiting for cucumbers and bell peppers to emerge, I’m enjoying the literal fruits of my labor. Most of the time, I’m throwing a bunch of fresh veggies into my breakfast, but not the other night. Two large zucchini, a ton of cherry tomatoes, and a stalk of basil, all from the garden, were sitting on the counter calling to me. So I listened. And ate them up.

Zasta with tomatoes and goat cheese | The Half-Crunchy Mama

As a cheesemonger, nothing makes a meal better than adding cheese. In this case, it was goat cheese. I love the depth of flavor that goat cheese adds to dishes. The Russian and I ate the entire thing between the two of us. So fast, and of course my other two favorite dinner adjectives, cheap and easy, make this one a keeper and one worthy enough of blogging. After all, it’s been over 6 months since my last post! Obviously, life has gotten busy and with summer almost over here in Georgia, I’m ready to have time to start dedicating to this space. Can’t wait! Although it’s bittersweet…the increase of available time to dedicate comes with the fact that Sugar Bee is off to kindergarten in 2 1/2 short weeks. Time flies.

Before I get to the recipe details, short as they are, I need to give proper credit to the term “zasta” that I’m using. The daughter of friends of mine had the same thinking as me and didn’t care for the term “zoodles” so she came up with “zasta.” I love it and will forever refer to zucchini noodles as zasta. I hope you enjoy this meal as much as we did!


Zasta with tomatoes and goat cheese

Super fast and easy with very little cost, especially if you have a rockin’ garden this year, this vegetarian meal will be a keeper!
INGREDIENTS
  • 1-2 Tbsp extra-virgin olive oil
  • 1 shallot, finely diced
  • 2 cloves of garlic, minced
  • 2 dozen or more cherry tomatoes, halved
  • 1 roasted red pepper, diced small (jarred okay)
  • 2 zucchini, spiralized into noodles
  • 4 oz crumbled goat cheese
  • salt and pepper, to taste
  • Fresh basil, 1-2 Tbsp chopped
DIRECTIONS
  1. Heat EVOO in large skillet over medium heat. Add shallots and saute for 2-3 minutes. Add garlic and cook an additional minute or two until fragrant.
  2. Add tomatoes and cook 3 minutes or until skins start to wrinkle. Add red pepper and simmer 2 more minutes.
  3. Add zucchini, salt, pepper, and a bit more EVOO, tossing to coat evenly. Don’t cook too long or all the water will release from the zucchini. You want a little bit of juicy, saucy goodness, but not soup! (See last picture below. We loved the sauce!)
  4. Add almost all of the goat cheese (reserve 1-2 Tbsp for topping when serving) and stir to toss completely and melt the cheese.
  5. Divide between two plates and top with basil and remaining goat cheese. Serve immediately. Enjoy!
Zasta with tomatoes and goat cheese | The Half-Crunchy Mama

Sweet, saucy deliciousness

 

 

 


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Sweet Potato Black Bean Chili

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Rain. We have seen enough rain this fall in Georgia to last us all winter. Once the rainy days turned cold, it got worse. I knew yesterday was supposed to be the last day of this dreary weather until next week, but there was such a chill in the air that I knew that soup was what was needed for dinner. So here’s a down-and-dirty, super-short, no-frills post with the recipe.

This was originally inspired by a recipe in the magazine that I receive from Kaiser Permamente as an insured member (they actually have some good recipes in there!), but of course I have made several changes to it, improvements, if you will. It’s hearty and full of vitamin A thanks to the sweet potato, while the black beans fill you up with fiber and deliver almost all of the magnesium and iron that you need for the day. Between the two, you get 100% of your daily intake of potassium in a serving of each (one cup of each).

The best part? Fast, cheap, and easy (my favorite things) and only one pot to clean. Sure, there’s a cutting board and a knife, but that’s really it. This honestly does only take about 30 minutes, start to finish. Yippee!


Sweet Potato Black Bean Chili

Super fast, cheap, and easy meal for any day of the week, especially a cold one. Almost no mess and very little prep time, this one is sure to be a keeper! Even Sugar Bee likes it ūüôā

INGREDIENTS
  • 2 Tbsp extra-virgin olive oil, butter, ghee, or other oil of your choice
  • 2 cups of peeled and diced sweet potatoes; 1 large or 3 small
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 2 Tbsp smoked paprika
  • 2 Tbsp ground cumin
  • 1 Tbsp tumeric
  • 1 Tbsp chili powder
  • 2.5 cups vegetable broth (or chicken stock if not vegetarian and you want a richer taste)
  • 2 15-ounce cans of organic black beans, rinsed
  • 2 14.5-ounce cans of fire-roasted diced tomatoes (I use one can of regular dice and one can of petite dice)
  • Juice from 2 limes
  • 1 cup chopped fresh cilantro
  • Shredded cheese for topping (optional)
DIRECTIONS
  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion softens, about 4 minutes.
  2. Add spices (garlic, paprika, cumin, tumeric, chili powder) and cook, stirring constantly, for about 30 seconds.
  3. Add the broth and bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook until the sweet potato is tender, about 10-12 minutes.
  4. Add the beans, tomatoes, and lime juice. Increase heat to high and return to a simmer, stirring often.
  5. Reduce heat and simmer until slightly reduced, about 5 minutes.
  6. Top with cilantro and cheese, if desired. Enjoy!

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Baked Cheesy Cauliflower Tots

Baked Cheesy Cauliflower Tots | The Half-Crunchy MamaTater tots. We all used to look forward to them that one day out of the week when the cafeteria would serve them up for lunch. Of course that deep-fried goodness isn’t particularly a part of my family’s current eating lifestyle and I actually have no means (or clue) on how to deep fry anything. Sorry, South. Guess I’m still a Yankee.

I don’t have anything against potatoes and I love a few good french fries once in a blue moon, but when I first heard about swapping white potatoes out with cauliflower in tot form, I was definitely excited about trying them. I have been making different varieties of mashed cauliflower for years now, so this seemed to be the logical next step. So far, I have made two batches of cauliflower tots from different recipes on the web, but both times, The Russian was far from enthusiastic about the taste and Sugar Bee wouldn’t even try one. She’s the cauliflower freak (raw with hummus, of course) and I thought she was going to be the perfect tester. Nope. I ended up eating both batches (these were two very separate instances) and I felt like there was a thing or two missing from each recipe. Which brings me to last week when I finally decided to play around and create my own version of cauliflower tots. They are so fast, cheap, and easy (my three favorite things) that you will hit yourself on the head as to why you haven’t tried any of the many recipes out on that Pinterest thing.

Take out food processor, chop cauliflower into rice-like pieces……Baked Cheesy Cauliflower Tots | The Half-Crunchy Mama …put in bowl with all of the other ingredients and mix thoroughly…Baked Cheesy Cauliflower Tots | The Half-Crunchy Mama…spoon into greased mini muffin pan and bake.Baked Cheesy Cauliflower Tots | The Half-Crunchy MamaSeriously so freaking easy. Just try it tomorrow. Or maybe even tonight.Baked Cheesy Cauliflower Tots | The Half-Crunchy MamaDid I mention that they are delicious?? The Russian easily ate a third of the batch after tasting his first one. Not only did Sugar Bee try one, she ate three of them at dinner. And I could have eaten the whole batch. This version has cheese and I am going to work on a dairy-free version next, inspired by a comment from my Instagram of this success.Baked Cheesy Cauliflower Tots | The Half-Crunchy Mama


Baked Cheesy Cauliflower Tots

Ditch the deep-fried potato goodness and give these healthier baked tots a try. Extremely high in Vitamin C and a great source of B-6, magnesium, iron, and calcium, a head of cauliflower also offers you around 11 grams of protein. After you make these, it will be easy to eat half of a head in one meal as you fill your belly with this kid-approved tater tot replacement.

INGREDIENTS
  • One small head of cauliflower (or 2/3 of a large head)
  • 1 cup shredded cheese of choice (I have used both a Mexican and an Italian cheese blend)
  • 1 egg
  • ¬ľ cup almond meal
  • ¬Ĺ tsp ground mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • a few grinds black pepper
DIRECTIONS
  1. Preheat oven to 400¬ļF. Lightly grease a mini muffin tin with cooking oil or spray.
  2. Remove main stem from head of cauliflower and break into pieces. Place in food processor and pulse until finely shredded. Smaller stems are okay to include.
  3. Place the shredded cauliflower in a kitchen towel to remove excess moisture. (Note: I let mine sit out and get room temperature before working with it and I find that there is less moisture released, so this step can be avoided if time allows.)
  4. In a large bowl, combine the shredded cauliflower with all of the remaining ingredients, stirring well to distribute evenly.
  5. With a spoon, scoop the mixture into each muffin cup, pressing down firmly with your fingertips as you go.
  6. Bake for 20 minutes until golden. Enjoy!

 


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Garlic and Herb “Spaghetti”

Garlic and Herb "Spaghetti" | The Half-Crunchy MamaIf you still have not tried spaghetti squash, whether it’s because you are intimidated by the thought of cooking a food that is new to you or you think it’s too healthy or have an aversion to food that is good for you, stop right now and go get one at the store. It is so easy to cook up spaghetti squash and use it in place of pasta for any dish. I first started using it for my Eggplant Ragout several years ago. As it turns out, it’s a good thing that I love using it in my meals because it has been a blessing with Sugar Bee and her wheat issues. Squash is an even better alternative than any gluten-free pasta that I could give her. When she was one, she would double-fist feed herself with my ragout over “spaghetti” and was the talk of her school. I have even made a quiche using spaghetti squash as a crust. It’s just awesome. And so easy.

Slice the squash in half, being very careful as I’m always certain that this time will be the time I lose a finger doing it, and scoop the seeds and rough, stringy parts out. Coat the insides with extra-virgin olive oil and place cut-side down onto a baking sheet. Bake in a preheated oven at 450¬ļF for about 30 minutes. It is done when the skin gives as you press down on it. I like mine to be a little more roasted like in this picture, but be careful not to cook it too long or it will be more like spaghetti mush instead of spaghetti strands.Garlic and Herb "Spaghetti" | The Half-Crunchy MamaWhile that’s in the oven, prep your onion and herbs. Chop one small onion into fairly small dice. I used the herbs that I had on hand, but feel free to experiment with other flavors and what you have in the house or garden. I chopped one tablespoon of fresh thyme, and two tablespoons each of fresh parsley and basil. I also included five cloves of minced garlic, but I would probably push it to at least six because as I’ve said before, we LOVE garlic here.Garlic and Herb "Spaghetti" | The Half-Crunchy MamaWhen the spaghetti squash is finished and cooled enough to handle, strip out the strands with a fork. It should look something like this. Garlic and Herb "Spaghetti" | The Half-Crunchy MamaMelt about two tablespoons of Kerrygold butter over medium heat. Add the onions and cook for about 5 minutes, until softened. Add the garlic and stir, cooking about a minute. Throw in the “spaghetti” and fresh herbs, and add some sea salt and fresh ground pepper, stirring well to combine. I added some freshly grated Parmesan cheese since I’m allowed a bit of hard cheese now and then. Butter and Herb "Spaghetti" | The Half-Crunchy MamaI served this as my side dish with a delicious salmon burger from Costco. Wild-caught salmon and very few other ingredients (some oil and spices), without any wheat to hold them together. It was such an easy meal to throw together. And nutritious!Garlic and Herb "Spaghetti" | The Half-Crunchy Mama(The Russian doesn’t mind his food touching, so this one was his)


¬†Garlic and Herb “Spaghetti”

Spaghetti squash is a great alternative to pasta for any recipe and can also be a side dish or meal on its own. Depending on what it’s served with, I usually get 3-4 servings out of a medium squash. This is a flavorful way to serve it up and you can add almost anything you want to this basic recipe.

INGREDIENTS
  • 1 medium-large spaghetti squash
  • 1-2 Tbsp extra-virgin olive oil, however much is needed to coat the inside of the cut squash
  • 2 Tbsp Kerrygold butter, ghee, or oil of your choice
  • 1 small onion, diced small
  • 4-6 cloves of garlic, minced (to your preference)
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp fresh basil, chopped
  • 2 Tbsp fresh parsley, chopped
  • Sea salt and fresh ground pepper
DIRECTIONS
  1. Preheat oven to 375¬ļF
  2. Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy threads.
  3. Coat the insides and cut edges of the squash with EVOO. Place the halves cut side down on a baking sheet and bake for about 30 minutes. Squash is done when skin gives from a poke with your finger. Turn over squash halves and set aside to cool until able to handle.
  4. Melt butter in skillet over medium heat. Add onions and cook 5 minutes until soft.
  5. Meanwhile, pull spaghetti strands from squash with a fork, pulling the fork through the flesh lengthwise from one end to the other. (Use a potholder to hold the squash if still too warm to handle.)
  6. Add garlic and stir, cooking until fragrant, about a minute.
  7. Toss squash and the fresh herbs in the pan with the onions and garlic, mixing well to combine.
  8. Add salt and pepper to taste. Enjoy!


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Southwest Black Bean Soup

Southwest Black Bean Soup | The Half-Crunchy Mama

It’s that time of year when all I want is warm soup. Even if it’s not that cold in Georgia, it’s still winter. And the temperature swing from midday to midnight can easily be 30 degrees. I’m really trying to lower our food budget, so soups are also budget-friendly and you end up with several meals worth when it’s done. Sugar Bee, my three year old, loves beans, especially black beans, so¬†she’ll pretty much eat any soup now that has beans. I have even been known to add some beans to my chicken soup for her eating enjoyment. Here is another winner for her.

This one is also a time-saver. I usually make bean soups in the crock pot since I try to¬†cook my own beans as much as possible. Not only is it a lot cheaper to soak and cook dried beans yourself (and you get to control the amount of salt), it also helps make them a less musical fruit if they are freshly cooked. Freshly soaking the beans loosens the skins, and releases the gas causing agent (oligosaccherides). When you dump that gassy water from the overnight soak and cook them with fresh, clean water, you end up with less gas. (Here’s a great post about how to cook and soak your own beans.) That aside, because I used canned beans for this recipe, I can see being able to throw this together for a last-minute dinner on a weeknight. Cheap, fast, and easy…just how I like my meals.


 Southwest Black Bean Soup

Cheap, fast, and easy. That’s how I like my meals. Soups are a great way to get more out of your food budget. Bean soups are even more thrifty. This recipe uses canned beans, but you can easily swap the cans for a pound of presoaked beans, throw everything in the slow cooker, and set it for 8 hours on low. Either way, this is a perfect meal for a winter’s night.

INGREDIENTS
  • 2 Tbsp oil (I used expeller-pressed coconut oil)
  • 2 onions, diced
  • 6 cloves of garlic, minced
  • 1 generous Tablespoon chili powder
  • 1 generous Tablespoon cumin
  • Four 15 oz cans black beans
  • 32 oz broth (I used vegetable broth)
  • 2 large roasted red peppers, chopped
  • 2 Tablespoons tomato paste
  • 2 bay leaves
  • Fresh ground black pepper, to taste
  • Juice of one lime
  • Fresh cilantro, chopped
DIRECTIONS
  1. Heat oil in large stock pot over medium heat. Add onions and cook for 5-7 minutes, until softened, but not browned. Add garlic and cook until fragrant, about a minute.
  2. Add cumin, chili powder, and beans, stirring to coat everything in spices.
  3. Add broth, peppers, tomato paste, bay leaves, and pepper, and bring to a boil.
  4. Reduce heat, cover, and simmer for 25 minutes. Add fresh lime juice and stir.
  5. Spoon into bowls and garnish with fresh cilantro.

Southwest Black Bean Soup | The Half-Crunchy Mama

(Optional: Add spoon of sour cream like The Russian did)


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Lemon Chia Balls

Lemon Chia Balls | The Half-Crunchy MamaI have already shared one of the recipes that I regularly make from from this book, the¬†Cinnamon and Spice Sweet Potato Chips, but this one is even more popular. I rambled on a bit in that post about the health benefits for chia seeds and why they have become such a thing these days. I don’t like to repeat myself, so please go check that post out for some great information about this great little superfood.

As with all the recipes that I use from other people, there are a few tweaks here and there. The author calls for raw nuts, but that’s just not usually in my budget. I will tell you that regular ones from Trader Joe’s, Costco, or wherever will work fine. Ideally, you want the raw, so if that’s in your budget, go for it!

A great deal that I have been able to get at Costco is on pitted dates. A ginormous three-pound container ended up being about half the cost after doing the math, depending on where you shop. If you see this at your local Costco, pick it up! They were gone last time I went, but I was able to get a huge bag of Kirkland pitted dates for a steal, too. If you are cooking and baking with dates a lot, this is the way to go. Not all dates are equal, and I have only bought and used these or¬†Medjool, so I would steer away from regular “pitted dates” from the store.Lemon Chia Balls | The Half-Crunchy Mama

Why dates? Dates add the sweetness to baked (or no-bake goods in this case) without added sugar. The simple sugars from fruits are less likely to exacerbate your inflammation, acne, etc, and as dates are also high in fiber, they are digested slower than typical sugars to make it easier on your blood sugar. Medjool and other quality dates are also a good source of copper, potassium, magnesium, and manganese that many people are not getting in their diet anymore. Add the benefits of the dates with the protein and healthy fats from the nuts and chia seeds, and this is a satisfying snack for when you want something sweet.

This recipe is so quick, the only annoying part is making the balls. They are so sticky {get your mind out of the gutter} that it makes it a real pain, but they are SO worth it in the end. I promise. Just put everything into a heavy-duty food processor (I specify that because I’m fairly certain that this is what broke my smaller one ūüė¶ ) and once it looks like this, it’s time to make the balls.

Lemon Chia Balls | The Half-Crunchy Mama

Take a heaping tablespoon of the mixture to make each ball. It’s more like smooshing together instead of rolling into balls, and I usually have to rinse my hands a few times during this stage to unstick my hands. As you make each one, roll them in finely shredded coconut to coat them entirely. Don’t use regular shredded coconut as it doesn’t stick well to the balls. I know this from experience. They were still delicious, but they are so much better with a finer shred of dried coconut.
Lemon Chia Balls | The Half-Crunchy Mama

And just look how pretty they are! Everyone loves them, even Sugar Bee, and no one can have just one! They are also trainer approved as I brought two to the gym one day. Try this and see for yourself!

Lemon Chia Balls | The Half-Crunchy Mama


Lemon Chia Balls

Combining the benefits of fiber- and mineral-rich dates with protein and healthy fats from the nuts and chia seeds, you will get a satisfying snack that is perfect for when you want something sweet. This one is loved by everyone and yields about 20 balls.

INGREDIENTS

  • 1.5 cups pitted dates
  • 1 cup almonds (raw, if possible)
  • 1/2 cup cashews (raw, if possible)
  • 2 Tbsp chia seeds
  • 1-3 Tbsp fresh squeezed lemon juice (I have found more is better, especially if the nuts are not raw)
  • 1-2 tsp lemon zest
  • 3+ Tbsp of finely shredded dried coconut

DIRECTIONS

  1. Combine all ingredients except for coconut in a food processor. Pulse into a coarse and slightly sticky mixture. If too dry, add a bit more lemon juice and process again. If too watery, add a few more nuts and process. (It should stick together when you press it between your fingers.)
  2. Roll about a tablespoon at a time into a ball.
  3. Coat it in coconut.
  4. Store in an airtight container. Enjoy!


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Cinnamon and Spice Sweet Potato Chips

I have two very good friends of mine that have embarked on their own healing journey after (finally) listening to me and going¬†to my naturopath. ¬†I have some stubborn friends…that I love to death..and their stubbornness is working in their favor. My voodoo doc is really so incredible and I’m beyond thankful for all she has done for me and my family, and now I have been witnessing theCinnamon and Spice Sweet Potato Chips | The Half-Crunchy Mama transformation within these two fantastic and important women in my life.

Their journeys are very different from mine, yet I have tried to give them all the support that I can. My journey was difficult for very different reasons and I didn’t have anyone aside from The Russian (who thought I was even crazier for a bit) and my mom who was all the way back in New York to lean on for support and understanding. I hope that I have helped raise these women up to¬†meet their challenges as they are both very dear to my heart. For some, the natural path can be extremely difficult to walk. Especially when there are serious things to deal with.

Even though I have dietary things to follow (and¬†I’ve been slacking lately and feel like crap), nothing compares to what these two have been dealing with. Interestingly enough, they¬†are ridiculously similar in the way they need to eat, probably for the rest of their lives. I’m used to eating and making strange things for meals and snacks, so I always look forward to getting together with either of their families because with all of our dietary restrictions, we all eat the same way and there are no stupid questions asked like, “What are you eating these days?” or “Why can’t you eat (insert whatever)?” when trying to plan the menu and who is bringing what. No embarrassment, no feelings of needing to explain ourselves, just feelings of acceptance and a level of comfort that puts us all at ease.

So the reason for my post. These two can’t eat much these days. One of them is a lot farther along in her healing and has started adding some foods back in, but there are lots of things that will probably never re-enter her diet. And for my other friend…what a trooper she is trying to be. She keeps testing the limits of her “new” body, but finds out rather quickly that she needs to cut the crap out and find other ways to fulfill her cravings. This is where I come in. Or at least I’m hoping to.

Cinnamon and Spice Sweet Potato Chips | The Half-Crunchy Mama

This past May, my gym had a contest going called “The Biggest Mover.” It was to see who attended the most classes for a month or something, I really don’t remember the rules, but all you had to do was have your instructor initial a paper and then you drop it in a box on the way out. Sure, why not? The first week (I think it ran for 6 weeks), I won that week’s prize. I think that was a random drawing, but I won a nifty gym bag that I have been using since.

I ended up winning the whole damn thing and my prize was the basket in this picture. I was actually pretty excited about it. The loot was 4 cans of coconut water (I don’t like plain ones, but whatever), a bag of goji berries, a bag of golden berries, a bag of shelled hemp seeds, a bag of chia seeds, and a great little cookbook. I have been playing around with the recipes when I have time, and have been hopeful to give my friend some snacking ideas. This one was a big hit with my other friend’s family, and mine.

So I thought she could eat sweet potatoes, but as I was writing this, she tells me she’s going to try and pull them. WTH? I’m putting this out there for her and all my Paleo folks as they are allowed sweets, as I like to call them. I literally told her in our Facebook message, “Maybe with the spices and chia seeds, you can handle them as those additions should handle the inflammation that it casuses. Just my uneducated-i’m-not-a-doctor-but-know-some-things opinion.” Then she reminded me that she can’t do ANY seeds. BULLSH#T! So of course she will leave them out, as will any of you that need to follow the AIP (Autoimmune Protocol for anyone that doesn’t know what that means) diet. Regardless of her leaving them out, at least she can quickly and easily make a potato chip that will satisfy both the need for sweet and salty, with a crunch!

There are a few other recipes from this book that I will be sharing as I work through the book and tweak ones¬†as I see fit. One in particular has been a BIG hit with my other friend’s family and my own, and another I have fixed up a little to be easier to work with and enjoy. Stay tuned for more tasty recipes that can be traced back to this book.

Why chia seeds? Rich in fiber, omega-3s, antioxidants, and amino acids, and almost all the carbs in them count as fiber.

A 1 ounce (28 grams) serving of chia seeds contains:

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are Omega-3s).
  • Calcium: 18% of the RDA.
  • Manganese: 30% of the RDA.
  • Magnesium: 30% of the RDA.
  • Phosphorus: 27% of the RDA.
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

Chia can aid in weight loss¬†as they can help reduce food cravings¬†by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper. They can help you¬†feel fuller faster¬†because they absorb 10 times their weight in water, forming a bulky gel. They are often used as¬†hydration for athletes because the “chia gel” can hydrate the body. They may reduce your blood pressure¬†as evidence has suggested that they can reduce blood pressure. They are rich in¬†Omega-3s, and¬†are the richest plant source of Omega-3 (the vital fats that protect against¬†inflammation‚ÄĒsuch as arthritis‚ÄĒand heart disease). In fact, they contain more Omega-3 than salmon! They can also be beneficial for diabetics¬†because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, and studies indicate they can control blood sugar,¬†leading scientists to believe chia seeds may have great benefits for diabetics. And they are easier to digest than flax seeds, and don’t need to be ground up. Give them a try! Add them to yogurt, smoothies, baked goods, anything that you can think of. They are annoying and a pain to clean up (not to mention they can hang out in your teeth – pet peeve!), but they are worth it!


Cinnamon and Spice Sweet Potato Chips

This is a great sweet and slightly salty, crunchy treat to replace store-bought potato chips. I go a little overboard on the spice quantities because we like flavor in this house. Figure out how spicy you want to make them. These are cheap, fast, and easy to make, and barely make it through the day in our house!

INGREDIENTS
  • 3 medium sweet potatoes (about 1 lb)
  • 3 Tbsp EVOO
  • 2 Tbsp chia seeds
  • 1-2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves
  • Few pinches of sea salt
DIRECTIONS
  1. Preheat oven to 300¬ļF.
  2. Peel the potatoes and slice into paper-thin disks, or however thin you can get them. A mandoline would probably be best for this. (I had success using the flat blade from my spiralizer after using a hand-held mandoline slicer last time that made the chips a little too thick and chewy.)
  3. In a large bowl, coat the potato disks with the EVOO and chia seeds. In a small bowl, combine all the spices.
  4. Spread the chips out in a single layer on a rimmed cookie sheet(s) and sprinkle the seasoning over them, and then sprinkle with salt.
  5. Bake for 20-25 minutes until crisp, flipping about halfway through. (I seem to end up baking between 30-35 minutes, so the time depends on your oven and how thick they end up being.)
  6. Store in an airtight container, if you don’t eat them all before nightfall. Enjoy!

Cinnamon and Spice Sweet Potato Chips | The Half-Crunchy Mama