Try ‘Baked Sweet Potato Fries’ as a healthy side dish. I’ve adapted a Paula Deen recipe to make it healthier. These are easy to make (especially if you have a Cuisinart French Fry disk, which I highly recommend!), nutritious and absolutely delicious.
One key trick is to use 2 pans so you don’t crowd the fries in the pan. Crowding will result in steaming and you won’t get crisp baked fries!
Two modifications/ notes:
I use 2-3 medium sized sweet potatoes (not the 5 in the original recipe which is far too many for a regular sized oven.) I season the lightly olive-oiled fries with salt,
A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad! This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.
My interest was piqued by David Tanis’ New York Times article, A Warming Curry for Fall— because this accomplished chef mentioned that he’d adapted a Madhur Jaffrey recipe. I find her recipes can be challenging, so I was thrilled at a Mr. Tanis modification.
This recipe was both heavenly and easy—one of the most delicious recipes I’ve made. Plus, it truly took only about 30 minutes (not including roasting time – and you can make it without roasting the butternut squash if you have 30 minutes max).
Not only that, but the resulting dinner is a great vegetarian option—not always my forte but one I am trying to tackle—and it was filling.
While writing the first draft of my new book, The Low Cholesterol Cookbook and Action Plan (to be published in January 2018), I was reminded just how important fiber is to a cholesterol-lowering diet
Adults need to consume 5 to 10 grams (or more) of soluble fiber daily to lower LDL (bad) cholesterol. As for total dietary fiber, adult women need 25 grams and adult men should consume 38 grams of total fiber per day (those over age 50 require less). Source: The Mayo Clinic’s article, Dietary Fiber: Essential for a Healthy Diet.
As I crafted a chart of fiber-rich foods to include in the book,
To lower cholesterol, the American Heart Association recommends eating 25 grams of dietary fiber per day for a 2,000-calorie diet.
As I discovered while writing, Are You Eating Enough Fiber to Lower Cholesterol? the answer for me was a clear NO. Curious and concerned, I did a little research (and math) and realized that I’m currently only consuming about half of the dietary fiber I need to lower cholesterol.
And that led me to wonder what exactly I’d need to eat to double my fiber intake / get to 25 grams of fiber a day.