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Bessie Bakes

Soul-Satisfying Food at Home

gluten free

HEALTHY DOUBLE CHOCOLATE CHIP MUFFINS

Baking

HEALTHY DOUBLE CHOCOLATE CHIP MUFFINS

I…NEED…FUEL, preferably in the form of moist and luscious Healthier Double Chocolate Chip Muffins sweetened with a banana, apple sauce, and coconut sugar (or granulated sugar of your choice) and that are gluten-free too (oat flour and almond flour)!

Do you ever feel like someone lit a match and burned out all of your energy reserves for the foreseeable future?  Yes, babies are wonderful like that;-).

So, for those days when you have chocolate on the brain (#alldayeveryday), I find these muffins come in reeeeeal handy because you can make them in advance and they stay moist for 2-3 days covered in a container on your counter.

What makes these chocolate chip muffins healthy?

I call them “healthy” because healthy means something different to everyone.  But, they are sweetened with a banana and apple sauce to dramatically cut down on the granulated sugar.  I’m a coconut sugar fan because I do actually feel a difference when I eat a baked good with this lower glycemic sugar.

Plus, they only have a 2 TBSP of oil, and are made creamy with either peanut butter, almond butter, or the nut or seed butter of your choice.

I also love the combo of oat flour four for fiber and almond flour for a lighter texture.

Healthy Double Chocolate Chip Muffin Batter in a bowl

How to Make Healthy Double Chocolate Chip Muffins

  1.  With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth.
  2.  Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy.
  3.  Stir in the cocoa powder, oat flour, almond flour, salt, and baking powder until smooth.
  4.  Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins).
  5.  Oil and flour the muffin tins to keep the muffins from sticking.
  6.  Scoop all the way to the top of 6 muffin tins.
  7.  Bake at 350 degrees F for 23-25 minutes or until a butter knife or skewer is inserted and comes out clean.
  8.  Eat a whole batch while ugly crying in the shower.  Delicately eat one of these while having a moment of peace and quiet.

Healthy Double Chocolate Chip Muffins batter with chocolate chips

You don’t need muffin papers!

If you want to skip the muffins papers because you ran out or want to save money, simply oil the muffin tins liberally and add enough oat flour in each muffin tin by tapping and turning the pan to coat it all the away around each tin.

Your muffins will slide right out with a simple butter knife after they are baked and cooled for a few minutes.

 

Easy Healthy Double Chocolate Chip Muffins scooped in a muffin tin

Easy Healthy Double Chocolate Chip Muffins recipe baked in a muffin pan

Easy Healthy Chocolate Chip Muffins with Banana, Gluten Free #chocolatechip #chocolatemuffins #glutenfree

Easy Healthy Double Chocolate Chip Muffins interior #chocolatechip #chocolatemuffins

Easy Healthy Double Chocolate Chip Muffins moist interior #chocolatechip #chocolatemuffins #glutenfree

Easy Healthy Double Chocolate Chip Muffins recipe with banana #chocolatechip #chocolatemuffins #glutenfree

OH MY GAWD will you look at those muffins!

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Bon Appetit Ya’ll,

Leslie O.

 

Easy Healthy Double Chocolate Chip Muffins recipe with banana #chocolatechip #chocolatemuffins #glutenfree
5 from 2 votes
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Healthy Double Chocolate Chip Muffins

Luscious & moist Healthy double chocolate chip muffins are sweetened with banana, apple sauce and a touch of coconut sugar, and filled with nut butter, oat flour, and almond flour for a delicious treat.

Course Breakfast or Snack, Breakfast/Brunch
Keyword Healthy banana chocolate chip muffins, healthy chocolate chip muffins, Healthy chocolate muffins
Prep Time 15 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 40 minutes
Servings 6 muffins
Author Bessie Bakes

Ingredients

Wet ingredients

  • 1 banana smashed with a fork
  • 2 TBSP oil
  • 1/4 cup coconut sugar or granulated sugar of choice
  • 2 TBSP peanut butter or nut or seed butter of your choice
  • 1/4 cup apple sauce
  • 2 eggs
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1/4 cup cocoa powder
  • 1 cup oat flour you can grind it yourself in a blender, but it's a much finer texture pre-ground
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup almond milk or milk of choice
  • 1/2 cup chocolate chips I like dark or semi-sweet

Instructions

  1. Preheat the oven to 350 degrees.

  2. With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth.

  3. Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy.

  4. Stir in the cocoa powder, oat flour, almond flour, salt, and baking powder until smooth.

    Healthy Double Chocolate Chip Muffin Batter in a bowl
  5. Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins).

    Healthy Double Chocolate Chip Muffins batter with chocolate chips
  6. Oil the muffin tins liberally and add enough oat flour in each muffin tin by tapping and turning the pan to coat it all the away around each tin.

    Your muffins will slide right out with a simple butter knife after they are baked and cooled for a few minutes.

    Healthy Double Chocolate Chip Muffins muffin pan
  7. Scoop all the way to the top of 6 muffin tins.

    Easy Healthy Double Chocolate Chip Muffins scooped in a muffin tin
  8. Bake in a 350-degree oven for 23-25 minutes or until a butter knife or skewer is inserted and comes out clean.  Let cool for a few minutes, then use a butter knife to gently lift the muffins out of the muffin tins. 

    Easy Healthy Double Chocolate Chip Muffins recipe baked in a muffin pan

Recipe Notes

Customizing the recipe:

You can substitute the coconut sugar for regular granulated sugar, or brown sugar if you wish.

However, substituting the coconut sugar for honey or maple syrup will change the texture of the muffins, plus both honey and maple syrup have different levels of sweetness, so you can't sub cup for cup with these sweeteners.

You can swap out any nut or seed butter of your choice in place of peanut butter if you wish with no issues.

Healthy Double Chocolate Chip Muffins area delicious gluten free breakfast or snack #chocolatechip #chocolatemuffins #glutenfree
HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING

Gluten Free

HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING

If you want to cut down on calories and fat in your salads, I’ve got a healthy caesar salad recipe with herbed yogurt caesar dressing that will make you feel light and airy!

Pecorino romano crisps

 

I’m quite the caesar salad addict.  I could eat one several times a week and never get tired of them, provided that the romaine lettuce is crisp and fresh, and the dressing is high quality.  This is why I generally make mine at home because restaurants can get lazy and serve pre-made dressings.  Plus I get to make delicious cheese crisps to go on top that take just a few minutes to bake and are a great sub for croutons.  I really love pecorino Romano cheese, but parmesan is perfect as well.  Just shred little piles on parchment paper on a sheet pan and bake for about 8-10 minutes.  Make sure not to burn them!

Pecorino Romano Crisps baked

I stopped buying bottled dressing a long time ago when I realized how ridiculously easy it was to make vinaigrettes and dressing from scratch.  You can make only what you need or enough for the week’s lunches in pretty much the same amount of time.  You only need good quality vinegars, or lemons and limes, good olive oil, usually a nice mustard, some simple seasoning, and maybe garlic or shallots to make most dressings.  This takes literally 2-3 minutes to whip up, and you can shake it up in a mason jar, whisk it in a bowl, or blend it in a food processor or blender.

Bottled dressings, even organic brands, always have an aftertaste that I can’t get past.  There are so many preservatives, chemicals, and unnatural additives that are used to keep them fresh, so really take the time to read your labels!

Herbed yogurt caesar salad dressing

For this healthy caesar salad dressing recipe, I used greek yogurt (because it has less water) an egg yolk for creaminess (it’s traditional in caesar dressing but can be subbed with mayo), canned anchovies (if you’ve eaten caesar dressing, you’ve eaten anchovies…GASP!), parsley for color and flavor, lemon juice, garlic, stone ground mustard, and just a smidgen of olive oil.

herbed yogurt caesar dressing is so light and refreshing!

You can blend it all in a food processor (here is a link for a mini one that’s great for making dressings), blender, or in a bowl with a whisk.  If you do it by hand, make sure to chop the parsley as finely as possible.  This dressing a little “looser” because there isn’t as much oil binding everything together.  Simply toss a little bit of the dressing over the salad to coat evenly and serve in a different bowl or plate.  This ensures you don’t overdress your greens.

Healthy caesar salad with herbed yogurt dressing!

 

Healthy caesar salad with herbed yogurt caesar dressing is so healthy and satisfying!

 

Healthy caesar salad with herbed yogurt caesar dressing is light as air and so refreshing!

And there you have it folks!  Soak in the last bit of summer with this light and refreshing salad.  If you want an idea for a protein that pairs perfectly with this salad, check out these easy grilled lamb kebabs.  They are so tender and SO good :-).  Happy Labor Day weekend!

 

 

Bon Appetit Ya’ll,

Leslie O.

 

 

 

 

Healthy caesar salad with herbed yogurt caesar dressing is so healthy and satisfying!
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HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING

This tangy, light and refreshing version of caesar salad has less calories, but tons of flavor!
Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 2 heads romaine lettuce
  • 1 tomato sliced

For the Dressing

  • 1/4 cup greek yogurt
  • 2 cloves garlic
  • 4 in anchovies the anchovies a tube are great because you can seal it and use it again
  • 2 Tbsp . parsley
  • 1 Tbsp egg yolk or 1 . mayo
  • 1 Tbsp . olive oil
  • 2 Tbsp . pecorino romano cheese for extra flavor
  • salt and pepper

For the Pecorino Romano crisps

  • 6 Tbsp pecorino romano cheese shredded finely

Instructions

  1. Preheat the oven to 350 degrees.
  2. Finely shred 6 Tbsp. pecorino romano cheese. Place 6 little circles of 1 Tbsp. each of the cheese on parchment paper-line sheet pan. Bake for 8-10 minutes or until it's a light golden color. Remove from the oven and set aside.
  3. While the crisps are baking, blend all the ingredients for the dressing except for the oil in a food processor or blender. If you make it by hand, make sure to chop the garlic and parsley really finely. With the food processor on (or whisking constantly), slowing pour in the olive oil until combined. Season with salt and pepper.
  4. Chop the romaine and place in a bowl. Drizzle some of the salad dressing over the greens and toss to coat. This ensures that your salad isn't overdressed and soggy. Season with salt and pepper.
  5. Top the two salads with tomato slices and cheese crisps.
  6. Serve immediately.

 

 

Healthy Caesar Salad with herbed yogurt caesar dressing so is refreshing and satisfying!

CHOCOLATE PEANUT BUTTER BROWNED BUTTER MINI CUPCAKES

Baking

CHOCOLATE PEANUT BUTTER BROWNED BUTTER MINI CUPCAKES

Get ready folks for an unbelievably deeeeeelicious chocolate treat, Chocolate Peanut Butter Browned Butter Mini Cupcakes!  Yep, you read that right…

chocolate-browned-butter-cakes-dry-ingredients-with-text

If these mini cupcakes had a theme song, it would sung by Rod Stewart (with his blonde mullet blowing in the wind), “If ya want these cupcakes, and ya think their sexy, come on baby let me know!”  Yes, these chocolate nuggets of perfection deserve an ultra sexy song to showcase their unbelievably decadent, yet lighter-than-air texture, with notes of browned butter and peanut butter waking up your senses.

Basically, if you eat these, you might get pregnant.

When I post a recipe for a baked good, I don’t mess around.  I wouldn’t even bother posting a run-of-the-mill chocolate cake recipe that you’ve tasted a million times at any restaurant or birthday party just to fill space.  I wouldn’t do that to you.  It’s either got to be ridiculously delicious, or I’m not wasting my time (and you shouldn’t either).

Speaking of babies, I made these for my son’s 2nd birthday party.  He’s TWO ya’ll!  How did that even happen?!  I originally planned on pairing these little cupcakes with some French buttercream for his birthday, but I took one bite and realized they didn’t need anything else!  This made my life soooo much easier because it takes a little time to prepare a meringue buttercream like this strawberry one, or this chocolate one (please forgive the old photos in the chocolate post, it’s still so good).  Plus, I didn’t have to worry about transporting the cupcakes in a huge contraption to keep them cold.

So what’s so different about these mini cupcakes anyway, you ask?  For starters, the base is composed of almond flour, powdered sugar, and a good amount of egg whites.  This makes the cake pillowy and spongy, while the browned butter aroma and flavor makes you roll your eyes in the back of your head with just one bite!

 

Browned butter....mmm

 

browned butter- stirred into chocolate cake batter

Oooooh just look at that chocolate.  Cue Kenny G’s sexiest clarinet tune.  If you’re over 30, you KNOW what I’m talking about!

chocolate peanut butter browned butter cupcake batter

TOOLS FOR BAKING MINI CUPCAKES

48-Cup Mini Cupcake Pan: If your going to make mini cupcakes, you’re probably making them for a party.  You might as well get a 48-cup pan since it easily fits on one oven rack!

Small Cookie (or ice cream) Scoop:  A small scoop makes it effortless to scoop equal portions into mini cupcake pans.  For minis, you need a small scoop, for regular cupcakes, you’ll need a larger scoop.

Mini Cupcake Liners:  I personally don’t like silicone liners because you are essentially leaching the chemicals into your baked goods when they hit the heat.  That’s why I prefer paper liners.

 

chocolate peanut butter browned butter mini cupcakes in pan

Using a fork, top each cupcake with a smidgen of peanut butter.  Make sure your peanut butter is slightly runny so it easily swirls on your cakes.

chocolate peanut butter browned butter cupcakes baked

Bake for 7-9 minutes at 375 degrees.  The smell in your kitchen will be intoxicating!

chocolate peanut butter browned butter mini cupcakes are ridiculously good!

 

chocolate peanut butter browned butter mini cupcakes

 

chocolate peanut butter browned butter mini cupcakes...ooh la la!

 

chocolate peanut butter browned butter mini cupcakes, I'm only going to eat one...or twelve

Give me a cyber high five if you make these tasty little cakes!  Comment below and tell me what you think 🙂

 

 

chocolate peanut butter browned butter mini cupcakes...ooh la la!
5 from 1 vote
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CHOCOLATE PEANUT BUTTER BROWNED BUTTER MINI CUPCAKES

This spongy, gooey, lighter-than-air mini cupcakes are the perfect rich chocolate bites. No buttercream needed!
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 48

Ingredients

  • 2 sticks plus 7 Tbsp butter 312 grams
  • 1 1/4 cups almond flour NOT almond meal because it contains the skins, 125 grams
  • 3 1/2 cups powdered sugar 375 grams
  • 1/2 cup cocoa powder 45 grams
  • 1/2 cup plus 1 Tbsp. all purpose gluten free flour or cake flour 90 grams
  • 1/2 tsp salt
  • 9 egg whites 312 grams
  • 1 Tbsp applesauce 33 grams
  • 2-3 Tbsp peanut butter for topping the mini cupcakes make sure the peanut butter is a a tad runny so it can easily be drizzled

Instructions

  1. This recipe makes 48 mini cupcakes. By all means cut this recipe in half if you wish. But for a party, you might want to make the whole batch!
  2. Preheat the oven to 375 degrees.
  3. Heat the butter in a large skillet over medium heat (do NOT crank up the heat, the butter will splatter). Let the butter cook for about 10-15 minutes until it turns a golden brown color and smells nutty. Keep checking on the butter to ensure it doesn't burn. Take it off the heat to cool for a few minutes once it's done.
  4. While the butter is browning, add all the dry ingredients to a large bowl and whisk together until smooth and incorporated.
  5. Mix the egg whites and applesauce together. Add them to the dry ingredients and whisk until combined.
  6. Take a strainer and place it over the bowl. Pour the browned butter through the strainer into the batter to strain out the butter solids. Whisk immediately until fully combined, but don't over mix.
  7. Line a mini cupcake pan with cupcake liners and with a small ice cream scoop or a Tbsp. measurer, fill the cupcake liners almost to the top. It's ok because the cakes will dome at the top and won't spill over.
  8. With a fork, scoop a bit of peanut butter and drizzle a bit over each cupcake. It doesn't need to cover the top, just add swirls.
  9. Bake the mini cupcakes for 7-9 minutes, or until the tops are set and they spring back when touched. DON'T OVERBAKE! It's better to remove them from the oven a minute early instead of a minute late.
  10. Let cool and serve immediately.

To Preserve:

  1. Wrap each cake in plastic wrap to cover completely and keep in the freezer for up to two weeks. Let thaw at room temperature and warm in a 250 degree oven for a few minutes. Serve warm or at room temperature.

 

Try these rich, yet spongy little chocolate browned butter cupcakes for an easy treat that's gluten free and comes to together in about 35 minutes!

EASY QUINOA BREAKFAST BOWL

Breakfast

EASY QUINOA BREAKFAST BOWL

Start your day off right with a healthy and EASY QUINOA BREAKFAST BOWL packed with protein, healthy fat and fresh cherry summer tomatoes!

Quinoa fora healthy breakfast bowl

 

I made this quinoa breakfast bowl for lunch today and took photos on a whim while my son was napping.  Creating a recipe from scratch, planning on how I’m going to shoot the recipe, making and styling the food usually takes hours, but this recipe is so simple, I was able to throw together some tasty items I had on hand, put it together and photograph it in no time, with no pre-planning, YEAH!

This is a wonderful breakfast for the weekend or a day off.  To make things even easier, slice the tomatoes and olives, and toss them with the mozzarella balls the night before.  Top with balsamic vinegar, olive oil, and fresh basil just before serving.  The next morning fry up an egg, slice the avocado and your superhero breakfast is DONE!

A note about quinoa and grains in general

If you are a super savvy, in-the-know foodie, you might already have an understanding about phytic acid in grains.  If you have no idea what I’m talking about then listen up.

The outer portion of whole grains contains phytic acid which is a compound that blocks your digestive system from being able to absorb nutrients like magnesium, calcium, iron, and zinc.  These nutrients are the very thing that is located in the outer portion of the grain!  It’s a complete conundrum.

So how on earth can your body access these nutrients?  It’s actually quite simple.  Many ancient cultures have intuitively understood for centuries the benefits of soaking grains to aid digestion.  For quinoa and other whole grains, you can simply soak them in warm water with a little bit of vinegar for at least a few hours or overnight.  The soaking action helps to neutralize phytic acid and create enzymes known as phytates, which make it possible to absorb the powerful nutrients in whole grains, especially quinoa.

For more information about the many problems with grains and modern-day bread, subscribe to my blog and receive a FREE guide for 5 Reasons modern-day bread is making you sick…and what you can do about it.  There is a form at the end of this post!

easy quinoa breakfast bowl recipe

 

If you want to speed up the process, cook the quinoa the night before and just reheat it quickly while you slice the tomatoes and avocado and cook the crispy egg.  I find one egg per serving is perfect because the quinoa is nice and filling.  I drizzled a touch of olive oil and balsamic over the dish at the end, and MWAH!

 

Easy and healthy quinoa breakfast bowl recipe

Release your inner superhero with this amazingly delicious breakfast, lunch, or dinner bowl!

Pin this recipe on Pinterest

Bon Appetit Ya’ll,

Leslie O.

This quinoa breakfast bowl is and easy and healthy gluten free recipe packed with protein and nutrition from the sweet cherry tomatoes and olives, eggs, and quinoa
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EASY QUINOA BREAKFAST BOWL

Whip up an easy quinoa breakfast bowl for a delicious and satisfying meal filled with healthy fat and fresh produce!
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1/2 cup quinoa
  • 1 1/2-2 cups cherry tomatoes sliced in half
  • 1 avocado
  • 2 eggs
  • 1/2 cup olives I used pimento-stuffed but any kind will do
  • 1/2 cup small mozzarella balls
  • 1 clove garlic
  • 3-4 sprigs fresh basil torn by hand
  • 1 1/2 Tbsp . balsamic vinegar plus a dash for the avocado
  • 1 1/2 Tbsp . olive oil
  • salt and pepper

Instructions

  1. Cook the quinoa according to package directions, it should take around 15 minutes or so. Fluff with a fork when it's done.
  2. Meanwhile, slice the avocado, tomatoes and olives, and mince the garlic. Mix the tomatoes, olives, garlic, mozzarella, basil, and salt and pepper together. Pour a dash of balsamic vinegar and a sprinkle of salt over the avocado to keep from browning.
  3. Whisk the balsamic vinegar, olive oil, and salt and pepper together. Pour half of it over the tomato salad and half of it over the cooked quinoa.
  4. Fry the eggs in a little olive oil until desired doneness. I like a runny yolk for extra sauce.
  5. On two plates, divide the quinoa, salad, avocado slices, and eggs. Drizzle a touch of balsamic over the eggs and serve immediately.

Recipe Notes

Make Ahead Option:

To neutralize the phytic acid in the quinoa, simply soak the grains in warm water with a touch of vinegar for several hours or overnight in a mason jar.  You can do this the night before you make this for breakfast, or you can even soak it, then cook a larger portion of quinoa for the week, refrigerate, then just reheat it when you are ready to cook. 

 Easy Healthy Quinoa Breakfast Bowl Recipe

CRISPY BRUSSEL SPROUTS RECIPE

Appetizers

CRISPY BRUSSEL SPROUTS RECIPE

brussel sprouts

Some days are more stressful than others.  In those times, fried food usually helps.  At least today, we are frying up some Crispy Brussel Sprouts with balsamic vinegar so we can feel a little better about eating more vegetables, HA!  I know Brussel sprouts are the arch nemesis of just about every child alive, but it just might be possible to conform any brussel sprout hater with this recipe.

The trick to making brussel sprouts a vegetable that you actually CRAVE is all in the outer leaves that fry up in a shallow pan and taste like flavorful potato chips!  I first tried crispy brussel sprouts just recently when we took a trip to Florida that you can read all about HERE.  This trip was complete with an epic sand mermaid-making session that you must see to believe, our little toddlers first trip to the beach, and lots and lots of tasty food that I documented along the way.

Luckily, I was able to recreate our favorite dish of the whole trip at home.  These crispy bites are a perfect appetizer for entertaining because they might not make it to the table once they are fried up.  The leaves take a little time to remove, but you only remove the ones on the outside that naturally fall off, then you can fry fry up the rest of the whole sprout too so no vegetable is left behind!

brussel sprouts leaves

I took about 5 cups of brussel sprouts and sliced off the ends which made the outer leaves fall off.  Remove any leaves that come off easily and set aside.  Don’t waste your time plucking all the leaves off, it will only irritate you to no end!  Slice the core of the brussel sprout in half and set aside as well.  I like frying in a shallow cast iron skillet so you don’t have to use more than 1 cup of oil.  Since each batch of the leaves only takes about two minutes, the process goes very quickly.  The whole sprouts take 5-7 minutes, but there will only be about two batches worth to fry.  You can certainly speed up the process by heating two pans with oil.  Simply have one large sheet pan lined with paper towels for draining to the side of the stove ready to go.

brussel sprouts fried in cast iron

Heat the oil to medium heat, as the leaves have a tendency to pop in the oil.  This will control oil splatter.  A handy tool to have on hand for removing the leaves and whole sprouts is a bamboo “spider” strainer typically used for frying in a wok.  It picks up the food easily and strains the oil.

brussel sprouts fried in cast iron 1

After frying and straining, immediately season each batch with Essence of Emeril seasoning blend since it’s basically the greatest seasoning blend that ever existed.  Of course, if you have a favorite blend with herbs, garlic, and onion, you can substitute it with that.  Once they are all fried, add them to a bowl and dress with balsamic vinegar and serve immediately.  The leaves fried up nicely, but I could have fried the whole sprouts for even a little longer to get more color on them.  They were still SO damn good.

crispy brussel sprouts

 

crispy brussel sprouts closeup

 

crispy brussel sprouts rectangle

I would LOVE to hear any comments below if you get to try this recipe!!

bon appetit ya'll signature

 

 

 

 

 

crispy brussel sprouts rectangle
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CRISPY BRUSSEL SPROUTS RECIPE

Even those who aren't brussel sprout fans will absolutely LOVE these crispy fried brussel sprouts with balsamic vinegar!
Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 -4

Ingredients

  • 5 cups brussel sprouts about 680 grams or 24 oz
  • 1 cup neutral oil for a 10 inch pan or fill it with 1 inch of oil (canola grapeseed, or vegetable oil) DON'T fry with olive oil, it will burn
  • shallow frying pan preferably a cast iron skillet
  • 1 1/2 Tbsp . balsamic vinegar
  • 1 tsp . honey
  • 2 tsp . of Essence of Emeril seasoning blend or your favorite all purpose seasoning blend with herbs garlic, onion, etc.

Instructions

  1. Cut off the ends of the brussel sprouts and remove the top leaves that easily fall off, set aside. Cut the core of the sprouts in half and set aside.
  2. Heat a cast iron skillet or shallow frying pan over medium heat with 1 inch of oil.
  3. Place a sheet pan lined with paper towels next to your frying pan.
  4. Drop a couple of leaves into the oil to test the temperature. They should start to sizzle. Add a handful of leaves to the pan and fry for about two minutes or until they get some nice color on them. Be aware that the oil might pop so stir occasionally with a spider to help lessen the splatter. Drain each batch on the paper towels and spread them out so they don't get soggy. You will know when they are done when they are crispy like a potato chip. Season each batch with the seasoning blend right after you place them on the sheet pan to drain.
  5. For the whole sprouts fry for 5-7 minutes or until they get nice and golden brown. Drain and season as well.
  6. Mix the honey and balsamic in a bowl and add the leaves and sprouts. Toss to coat and check for seasoning. Adjust as needed.
  7. Serve immediately.
crispy brussel sprouts pinterest
SMOKY & SPICY BAKED SWEET POTATO FRIES | AVOCADO, CILANTRO & LIME DIPPING SAUCE

Dinner

SMOKY & SPICY BAKED SWEET POTATO FRIES | AVOCADO, CILANTRO & LIME DIPPING SAUCE

Sometimes I look in the mirror and I don’t like what I see.

Every time I step on the scale, I find myself looking up and gritting my teeth before I look at that dreaded number in between my toes.

You hear from beautiful and empowered women that it’s just a number, and you shouldn’t let it define you.

I want so desperately to feel that beautiful and empowered, but honestly, all too often I don’t.

I’m really good at seeing the beauty in others, and telling them how awesome they are, but when it comes to seeing that in myself, I struggle almost everyday.

It’s so tragic that women are completely brainwashed from the time we are born to believe that our self worth is so greatly influenced by our waistlines, and not by our intellect, or wisdom, or the fact that we literally grow human beings inside our bodies and keep the human race alive!

Seriously, enough is enough.

I know there will be moments when I will forget about my true divine nature, which is the true essence of every woman, every child, and every man.  It is no understatement that we are the embodiment of love.  The hard part is remembering this every day.

I believe that part of loving myself means that I eat healthy whole foods everyday and try to incorporate soul-satisfying nutrition and flavor into my meals.

So for today, I share a recipe that helps me feel nourished and strong, and is utterly delicious at the same time.

Chop sweet potato fries by slicing a flat surface first so your sweet potato is stable

These sweet potato fries are crisp and the avocado sauce has a bit of coconut milk to give it a subtle tropical flavor that is so light and refreshing.

Yes, this is life-giving food.

 

HOW TO SLICE SWEET POTATOES (without slicing off your fingers):

1. Slice a portion off of the sweet potato to create a safe flat surface to chop from.

2. Lay the sweet potato flat side down and slice about 1/2-inch size slices width-wise.

3. Slice them into fries.  Remember that the sweet potatoes will shrink in the oven so don’t slice them paper thin.

How to slice sweet potatoes fries

How to slice sweet potato fries without slicing off your fingers

Learn how to slice sweet potato fries!

Now coat them with chipotle powder, smoked paprika, potato starch, and olive oil.  Don’t salt them until they are done, as the salt pulls out moisture and will make them a little soggy.

sweet potato fries in bowl

Although this next step isn’t required, if you have a cooling rack that fits in a sheet pan, place the fries on top with parchment paper so they won’t stick.  The rack helps to circulate heat under the fries to help them crisp up.  If you don’t have a rack, just place them on parchment paper directly on the sheet pan.  Don’t overcrowd the pan.  They will get soggy otherwise!

sweet potatoes on rack

sweet potatoes on rack 1

While the fries are baking, make the avocado dipping sauce with an avocado, cilantro, a touch of unsweetened coconut milk, lime, and salt.

avocado lime cilantro sauce for sweet potato fries

Let the fries cool for a few minutes, then dive right in.

Smoky spicy baked sweet potato fries with avocado coconut dipping sauce

Smoky and spicy bakes sweet potato fries in an avocado coconut dipping sauce, YUM!

 

WATCH THE TASTY VIDEO FOR THE RECIPE ↓

 

Here is to life-giving food and self-love in action.

Bon Appétit Ya’ll,

Leslie O.

 

Smoky and spicy bakes sweet potato fries in an avocado coconut dipping sauce, YUM!
5 from 6 votes
Print

Smoky & Spicy Baked Sweet Potato Fries|Avocado, Cilantro & Lime Dipping Sauce

Smoky and spicy sweet potatoes are baked to perfection and served with a light and refreshing dipping sauce!
Course sides
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3

Ingredients

For the Sweet Potatoes

  • 3 sweet potatoes skins removed, sliced then cut into fries
  • 2 1/2 Tbsp . olive oil
  • 1/4 tsp . chipotle powder
  • 1/2 tsp . smoked paprika
  • 3 tsp . potato starch
  • salt

For the Avocado Sauce

  • 1 avocado
  • 1 lime juiced
  • handful cilantro
  • 1/4 cup unsweetened coconut milk
  • salt to taste

Instructions

  1. Preheat the oven to 450 degrees.
  2. Slice a chunk off of the sides of each sweet potato to make a flat surface to cut from. This will keep the sweet potato still while you are slicing into it.
  3. Slice 1/2 slices width-wise. Cut them into fries from there. Don't slice them to small because they will shrink in the oven.
  4. Mix the spices and potato starch together.
  5. Coat in olive oil, then the spices and potato starch mixture. Don't salt until they come out of the oven. Salt will extract moisture and will make them soggy.
  6. Place a cooling rack in a sheet pan and cover with parchment paper. Top with the sweet potatoes, but don't overcrowd the pan! It's better to use two pans if your sheet pan isn't big enough.
  7. Bake in the oven for 20-25 minutes, or until they are cooked and the edges have darkened. Let cool for a few minutes before serving.
  8. While the fries are baking, make the sauce by adding all the avocado, cilantro, coconut milk, lime, and salt to a food processor and puree.
  9. Serve with the fries!

 

baked sweet potato fries pinterest
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