if you read my last post, you know that i have been feeling rather funky – not in the “play that funky music” sort of way, but rather “shades of gray,” instead.
i’ve taken some steps to try to move past this place, steps that i will elaborate more on in the future, but it is really too soon to say where those steps are leading. hopefully to more funk-less days!
the weather here in michigan has been great for the past few days! 40′s, 55 yesterday…sunshine!…really unusual for january. i do feel bad for the ski resorts, etc., but selfishly speaking, i am loving not having it hurt when i go outside.
one of things that i have made a concerted (but not perfect!) effort to do is eat real food. my friend, colleen, is always talking about this while she lives it….i have made improvements over the past few years, but still enjoy some processed foods way too much.
one of the things that colleen talks about is that food is fuel, and in order to get good results from our bodies, we need to give our body the best fuel we can. i decided that i would try to do more of this since i want to feel better all over.
so, i made a recipe that colleen posted last week – veggie chips! here is the link back to her blog (AWESOME!) where she has the recipe http://drmomonline.com/4993/all-natural-snacks-get-busted-for-fibbing-and-a-recipe-too/.
for my batch of veggie chips, i used a beet, 2 parsnips, a sweet potato and a turnip. i tossed them in some butter, sea salt, pepper and organic italian seasoning. i had 2 baking sheets to put them on, but i was out of parchment. i was hopeful that they would still turn out…
i used one air bake pan and 1 baking stone to see what the difference would be. here they are on the air bake pan.
i followed the instructions…but mine took a little longer than colleen’s recipe. the ones on the pan shown above were done before the ones on the baking stone.
they were very, very tasty! adrianne said, “you can make these every day. ok?” and we ate most of them that night!
i do have to play with the baking time and temperature a bit….as some of the smaller slices (parsnips) got too done and some of the larger, moister slices (beets) stayed soggy. i think next time instead of putting all the veggies on the same baking sheet i will bake all the same veggie together and just have different pans in my oven. i think that way i’ll be able to adjust the baking time necessary for each type of veggie and have them all come out great!
if you’re wondering if we skipped eating any of the parsnips or beets….no WAY! they were great!
if you try this with other root veggies or different spices, i’d love to hear about it!
xoxo
kimberly
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