Whoa, can you believe it’s already October 1st?! I cannot believe how fast September was. I blinked and it was over! Well, now I want to apologize first hand by saying I am sorry for epically failing on updating this blog. My last post was over three weeks ago and I said I’d try to post at least once a week. Whoops… Work, school, and life got in the way. Plus I am almost done with my first round of nutrition exams- after this upcoming Friday I will be officially done with round one. Thankfully, my job reduced my hours since 20-30 hours per week was way too much for this full time nutrition student! Now that I have less hours at work I am now in more of a routine for studying, running/working out, commuting to class, and I know what is expected out of me in my classes. Even though I was a cross country athlete in undergrad and had a part time job, I still had to relearn this last month just how important time management is! Regardless, I promise I am now going to try to update more often. I have thought of so many potential ideas for topics on this blog in the last month- I just haven’t posted them!
Well, I thought what better day to resume more regular updates on my blog than on world vegetarian day! I hope you all celebrate today by eating a plant based dinner even if you aren’t vegetarian or vegan. 🙂 I plan to make homemade minestrone soup (I’ll share the recipe in a future post)! Not only is Oct. 1st world vegetarian day, but to me it also means fall time. Nothing screams fall to me like apples, pumpkins, sweet potatoes, soup, crunchy leaves, crisp autumn runs, cozy sweaters, and hot beverages.
In honor of fall and world vegetarian day, I wanted to share a sweet potato recipe with all of you. It is basically just a healthier and bite sized version of sweet potato fries. Sweet potatoes, which are nutrient superstars, have more potassium than bananas, a healthy dose of fiber, and a good source of vitamins A and C. The following recipe is easy, makes a perfect snack or side dish, and is made with heart healthy olive oil.
Sweet Potato Bites
2-3 sweet potatoes
1 Tablespoon olive oil
dash of salt
dash of pepper
1. Preheat the oven to 350 degrees.
2. Lightly grease a baking sheet with cooking spray or use a non stick baking sheet and do not grease it.
3. Chop the sweet potatoes into bite sized pieces. Do not worry about the shape of the pieces.
4. Put the sweet potatoes in a medium mixing bowl and add the olive oil. Mix the potatoes and oil with your hands. Then, add the salt and pepper to the oil and potato mixture.
6. Place the potatoes on the baking sheet and bake for 25-35 minutes or more turning the potatoes often and checking regularly to see if they are done. You may want to cook them longer than 35 minutes for crisper bites.
I hope all of you enjoy this recipe and have great nights!
What is your favorite thing about fall? I personally love apple and pumpkin picking. 🙂
4 thoughts on “I’m BACK :), World Vegetarian Day, and sweet potato bites”
Welcome back! I looooove sweet potatoes and eat them like this all the time! Unfortunately I celebrated World Vegetarian Day by eating lots of beef jerky. Eh, nobody’s perfect. 🙂
Thank you! haha sounds just like my boyfriend who has been eating vegetarian with me, but yesterday (of all days) he ate some meat at work!
Welcome back! Thanks for the recipe! I’m trying to think of different ways to prepare sweet potatoes besides having them fried! Hehe!
I hope you enjoy them baked in this recipe! 🙂