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Tag Archive: simple

Sweet Potato Chips

December 27, 2013 Print this page

While we all know some fat is great for your health, it’s still not a great idea to be frying stuff up in cups and cups of it. These chips get the job done just as well–but in the oven!


Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 4 servings

2 tablespoons of coconut oil, plus more for greasing

2 large sweet potatoes

Salt and pepper

Chili powder, garlic or onion powder, dried herbs (optional)


Preheat the oven to 450 degrees and grease two large baking sheets with coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness.

Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife.

Toss the rounds in the coconut oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!

Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.

Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.

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Roasted Baby Carrots

December 23, 2013 Print this page

Tender and just a bit creamy, these perfectly seasoned carrots are absolutely divine. Serve on their own or with your favorite protein!


Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 4 servings

1 lb of baby carrots

1 1/2 tablespoons of ghee or other fat, melted, plus more for greasing

1 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon of cinnamon

1 teaspoon of paprika

1 teaspoon of cumin

A good pinch of salt


Preheat the oven to 425 degrees and grease a medium baking sheet with some fat.

Place the baby carrots on the prepared baking sheet and drizzle with the ghee. Top with the turmeric, garlic powder, cinnamon, paprika, cumin, and salt. Toss together to fully distribute the spices.

Bake until beginning to brown and soft, but not mushy in the center, about 30 minutes. Serve immediately.

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Sauteed Red Cabbage

December 23, 2013 Print this page

We prefer red cabbage to green in my house. Maybe it’s the color, maybe it’s the flavor, but that’s our preference. This simple dish is super tasty and goes well with almost any protein, from a robust braise to a basic roast.


Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 4-6 servings

1 tablespoon of ghee or other fat

1 small head of red cabbage, shredded

1/4 cup of apple cider vinegar

1/4 cup of orange juice


Heat up the ghee in a large skillet on medium, then add the cabbage. Saute until beginning to brown, about 7 to 8 minutes.

Add the apple cider vinegar and orange juice, turn the heat down to low, and cook, stirring occasionally, for 15 minutes. If the cabbage starts to dry out, add some more orange juice or a little water.

Once the cabbage has softened a bit, season it well with salt and pepper. Continue cooking until tender, another 5 to 10 minutes. Serve immediately.

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