I recently learned a great technique for minimizing a craving for sweets - incorporate more sweet vegetables into your diet. It's so simple and "common sense" that I wonder why I haven't heard of it (or thought of it) before. There are so many wonderful sweet veggies and many of them are in season right now: carrots, onions, beets, winter squashes, sweet potatoes, yams, turnips, parsnips and rutabagas.
These veggies are not only sweet, but have the added benefit of being root vegetables, which (due to the fact that they grow underground) absorb many minerals and nutrients from the soil. They are high in antioxidants, which means that they fight free radicals, and they contain significant amounts of soluble fiber and complex carbohydrates. In short, they will satisfy your craving for junk food, provide you with plenty of energy, give you a big dose of heart-disease and cancer preventing phytonutrients, and help to keep your digestive system running cleanly and smoothly.
Even better, these sweet potato fries taste like dessert. I made them as a side dish and had the leftovers as an after-school snack. When I heated them up in the microwave, the entire house smelled like a cinnamon bun. Minus the sugar, fat, calories and guilt!
2 large sweet potatoes, sliced into "fries" (about 1/2 inch thick)
1 Tbsp. coconut oil (you can substitute the same amount of olive oil, if you'd like)
2 tsp. cinnamon
1/2 tsp. sea salt
Place empty cookie sheet in oven and preheat to 400 degrees. When oven comes to temperature, remove cookie sheet and add cocunut oil to the cookie sheet. It will quickly liquify. add sweet potato fries and toss to coat in the oil. Sprinkle with cinnamon and bake for approximately 15-20 minutes. Turn fries over and bake for an additional 15-20 minutes. When done, sprinkle with salt.
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