When we first got Samarah, we dealt with a lot of tummy issues with her. Mostly, once I was able to get her off the nasty formula and repair the “damage,” she was good to go. And by good to go, I mean she is my child with zero stomach issues. But I do have a child who has some pretty harsh gut issues, and after writing about it briefly HERE, many people reached out wanting to know more, what I am doing, etc. So I put together a toddler gut issues post for you – for any and all of you mamas out there who are currently just frozen, watching your babies in pain.
I once created Spicy Sweet Potato Fries for a client. Since then, I have made a couple minor changes to the recipe, and with colder days ahead, changed their title to Comfort Spicy Sweet Potato Fries. Because, yes, friends, that’s what these are – a comfort food.
We have decided to opt out of any and all traditional Thanksgiving and Christmas gatherings this year. And by “we,” I mean Ryan, the babies, and I. We are not going to Minnesota, and we are not spending the holiday(s) with any friends and their families.
This Thanksgiving and Christmas are likely to be very different for us, and for this year, that’s okay.
We are planning to take the kids to the mountains or the ocean or whatever we feel like on those holiday days and weekends. There are no major plans, just the plan to make this holiday season different.
What won’t be different are the copious amounts of food we will make, cook, bake, and enjoy!
Just as this holiday is going to be different, so might the food options be different as well.
I’ve been sharing bits and pieces, here and there, about Isaiah’s stomach. You’ll read more about it when my post about it is ready (hopefully in the next week). Because of the stomach issues, I’m not really wanting to make huge traditional meals and desserts because I don’t want to be forced into saying, “I’m sorry. No, Isaiah. You can’t have that. Here, you get to have this instead.” He has been such an amazing little trooper throughout it all, but I’ve started switching my approach to it, and instead of always making him something else, I’m trying to just make things he can eat, too, so that I can avoid the heartbreaking look of sadness and confusion on his face.
This does have to do with these Comfort Spicy Sweet Potato Fries, so back to them.
There are a couple ways we have done potatoes for Thanksgiving throughout the years – mashed potatoes with butter and gravy and/or loaded sweet potatoes with butter, sugar, and marshmallows.
Both of those options could work for Isaiah, with modifications. But instead of making too many modifications, I decided we’ll just do something not traditional and make my Comfort Spicy Sweet Potato Fries.
Here’s the thing…..he can’t have many sweet potatoes (he would eat a huge sweet potato or two in one sitting if he could). I’ve figured out he can tolerate somewhere between 1/2 – 1 cup. If he were just eating a plain sweet potato, that would be gone quickly. But with my fries, he will a) have more fun eating them, and b) feel like he’s able to eat more.
This original recipe used garlic powder and a different oil. I am suspect of garlic for Isaiah, so I took both out and swapped in Nutiva’s Liquid Coconut Oil with Garlic. In my Garlic and SIBO blog post, I explained why, if you can’t tolerate garlic, you are still likely to tolerate oils infused with garlic.
The recipe is super basic but perfectly spicy (it’s not sweet – that’s Sweet Potato – not spicy sweet), and also not too spicy because I don’t love a ton of spice. If you wanted to make them sweeter, you could add 1.5 tsp sugar of choice (I’d choose Coconut Sugar).
Otherwise, keep the recipe sugar-free, and enjoy these fries for all they are!
I can promise you that our little Hercules man does and will.
Comfort Spicy Sweet Potato Fries
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- 2 large sweet potatoes (750-800g)
- 2.5 Tbsp Nutiva Organic Liquid Coconut Oil with Garlic
- 1.5 tsp Sea Salt
- 1 tsp pepper
- 1 tsp paprika
- pinch, cayenne pepper
- Preheat oven to 425 degrees.
- Slice the sweet potatoes into fries by cutting the sweet potato in half. Then, cut each half into fry shapes by cutting down the sweet potato lengthwise. Be sure to keep the fry wedges as evenly sized as possible.
- Place the fries in a bowl, and cover with water for 5 minutes.
- Drain water, and pat fries dry with a towel.
- In a small bowl, place the salt, pepper, cayenne, and paprika. Stir.
- Once the fries have dried, place in a large plastic ziplock bag.
- Add the oil and spice mixture to the bag, close ziplock, and shake vigorously until completely mixed together.
- Evenly spread and lay fry wedges out flat on a large parchment-covered baking sheet.
- Bake for 15 minutes.
- Flip fries over, and bake for another 15 minutes
- Serve immediately as is or with condiment of choice.
I served these with Sir Kensington’s Mayo, Sir Kensington’s Mustard, and organic Ketchup.
Do you like Sweet Potato Fries? How about the idea of skipping a year for all the traditional Thanksgiving and Christmas festivities? Yeah, I’m not sure how I feel about it either. Next year will be different. Next year.
In my next life, I think I’ll strictly be a food blogger. While writing the Gluten Free Recipe Roundup Five, I realized how much I love cooking, baking, creating, and sharing it all. I don’t get enough time to do it, and so, in my next life, I’ll just stick to 100% food blogger. Mmmmmkay?
People have long wondered how I can go without gluten, this, that or the other. Honestly? It’s not hard. Not today at least.
Ryan and I went out for dinner last night for our 9-year anniversary, and during our conversation about something unrelated to food he said to me, “I feel like you’re seeing this as a lose/lose situation. It’s not. Life is a win/win.” His optimism helps me get through everything, but what he said about that situation is kind of how I feel many look at food – a lose/lose if they aren’t able to eat whatever, whenever, and however they want.
Have to give up gluten, grains, dairy, peanuts, soy, ect.?
It really won’t be so bad.
With recipes like the ones below, you’ll see how it can be a win/win…..for flavor, satisfaction, and (obv) healing.
Gluten Free Recipe Roundup Five
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- How to Make Chia Pudding. This isn’t a huge recipe by any means, but sometimes knowing exactly how to do the fundamentals can change your outlook on trying new things. This “recipe” has been pinned over 7,500 times on Pinterest, and if you want validation for it, all you have to do is click HERE to see what people had to say! p.s. I have only ever made it using THIS coconut milk, so that’s the one I know will work perfectly. I can’t be 100% certain on any others.
- Apple Pie Chia Pudding. Now you can turn that Chia Pudding base into something fall, festive, and delicious. There is a bonus recipe stuck in there, too, for Cinnamon Vanilla Whipped Cream.
- Banana “Splits.” I don’t have an official recipe for this one, but I did some photos for a client around the idea, so I’ll share with you how to do it. Grab a banana, and slice it down the middle lengthwise (to break it up, I also cut it in half). Then, smother with your favorite nut butter (pictured uses Beardy Boys Pecan Spice – incredible, but I recently tried Georgia Grinders Maple Caramel Almond Butter on it and it was insanely awesome!). Finally, top with Bare Chips (if you can still find the Pumpkin Spice ones, choose those) + Enjoy Life Mini Chocolate Chips, and some dried Goji berries. And there you have it.
- MCT Matcha Latte. Do you have to be off the coffee/caffeine train? Or just love the beautiful color of Matcha. Then you’ll love this MCT Oil-boosted Matcha Latte.
- Roasted Root Vegetable Buddha Bowl. Root veggies meet Buddha Bowl. It doesn’t get any better. This Buddha Bowl is packed with all the flavor, none the gluten. 🙂
- Ultimate Nut Butter Guide. Ta daaaaaa…….I have finally released a jumbo-licious guide on How to Make Nut Butter. In this guide, you are going to learn: prep steps, nut options, salt options, oil options, sweetener options, nutritional boost options, additional dessert-like ingredient options, how to determine quantities, and how to make the nut butter. There are visual graphics like this which you can PIN FOR LATER, and all the necessary information to DIY. You are welcome.
Let me know what you try from the Gluten Free Recipe Roundup Five, and what your favorites are! As always, be sure to contact me, if there is a recipe or idea you’d love to see me bring to life!