Sweet Potato Oven Fries


  • 2 medium sweet potatoes (12 ounces total), peeled
  • 1 Tbsp. plus 1 tsp. olive oil
  • ½ tsp. paprika
  • ¼ tsp. each garlic powder, salt and pepper


  1. Heat oven to 450ºF.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Cut sweet potatoes into French fries (about 3 inches long and ¼-inch thick), place in a large bowl and toss with oil, paprika, garlic powder, salt and pepper. Arrange sweet potatoes in a single layer on prepared baking sheet.
  4. Roast for about 18 minutes, turning once, until lightly browned and tender.
  5. Serve immediately.

Serves 4. Per 3-ounce serving: 131 calories, 2 g protein, 21 g carbohydrates, 5 g total fat, 2 g fiber, 155 mg sodium.


Zucchini Thai Noodle Salad


Feel free to twirl, swirl and slurp. This all-vegetable concoction skips on the guilt for second helpings, and kids will love it.

Makes: 4 servings
Free of: gluten and all top allergens


  • 2 large zucchini, ends trimmed
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red pepper, seeded, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 2 tbsp chopped Thai basil
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup roasted, hulled sunflower seeds


  1. Using a spiralizer, cut zucchini into long noodles and place in a large bowl.
  2. Add carrot sticks, red pepper slices and green onions to zucchini and gently combine.
  3. For dressing, in a small bowl, whisk basil together with ginger, garlic, rice vinegar, lime juice and honey. Slowly stream in oil while continuously whisking, and stir in salt and pepper.
  4. Toss zucchini mixture with dressing. Top with sunflower seeds and serve.


Zucchini & ricotta fritters

Taken from Robin’s Kitchen low carb zucchini & ricotta fritters and modified.


  • 6 oz zucchini
  • 1 egg
  • 0.5 oz of potato starch
  • 6 oz of ricotta cheese
  • 2 oz of shredded cheese
  • pepper, salt & garlic powder
  • sunflower oil to bake in


  1. Grate the zucchini using a standup box grater.
  2. Place grated zucchini in a colander over the sink.
  3. Add a bit of salt and toss the grated zucchini.
  4. Let sit for 10 minutes.
  5. Use a clean dish towel to drain zucchini completely.
  6. Combine the grated zucchini with the rest of the ingredients and mix well.
  7. Season with salt, pepper & garlic powder.
  8. Heat some sunflower oil in a frying pan and add about 1 tablespoon of the mixture for 1 fritter.
  9. Bake until the underside is nicely golden and flip to bake the other side.
  10. When done, put on a paper towel before serving, to get rid of any excess oil.

Sloppy Jose Taco


3 lb. lean ground beef
1 cup chopped onions
1 cup chopped celery
1 (12-oz.) bottle chili sauce
1 (6-oz.) can tomato paste
6 tablespoons taco seasoning mix (1 packet)
2 tablespoons Worcestershire sauce
10 hard corn tortillas


  1. In large skillet, cook ground beef, onions, and celery over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  2. In 3 1/2 to 4-quart slow cooker, combine ground beef mixture and all remaining ingredients except tortillas; mix well.
  3. Cover; cook on low setting for 4 to 6 hours.
  4. Stir; spoon beef mixture into tortillas.

Nutrition Information

Serving Size: 1 taco


Spicy Baked Cauliflower and Sweet Potatoes

Another one from 101 Healthy Low-Carb Recipes That Taste Incredible this time by paleOMG.


  • 1 head of cauliflower, stem and leaves removed, roughly chopped,
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 4 tablespoons bacon fat, melted
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Add all ingredients to a 9×13 glass baking dish. Mix well.
  3. Place in oven to cook for 30-35 minutes until sweet potatoes are tender.