If you are committed to making healthy eating a life-style choice rather than something that you have to summon huge amounts of willpower to stick to, you need to get clever about food swaps. Most foods that we regard as ‘treats’ (which are so often those that are full of empty calories with little nutritional value) can be upgraded in some way so that your body actually gets something USEFUL to work with while you FEEL like you’re indulging. While you can find some smart food swaps in the ‘PCOS Friendly Eating – The Ultimate Do’s and Don’ts’ eBook, check out this recipe for a nutritious, satisfying alternative to chips.
Did you know that according to NHS guidelines, regular potatoes don’t count towards your 5-a-day? The good news is that sweet potatoes are a delicious alternative that DO count. They are full of carotenoids which can help to strengthen your eyesight as well as boosting your immune system. Plus, their natural sugars are released slowly into the bloodstream (making them lower GI) without the blood-sugar spikes often associated with weight gain and fatigue.
Try out this tasty side dish for an effortless way to continue your healthy eating.
- 1 large sweet potato
- 1 teaspoon of organic coconut oil
- Seasonings (optional)
Tip: I’ve used thyme, smoked paprika, black pepper and a pinch of salt (a delicious combination). Some cinnamon works well too.
- Pre-heat the oven to 200*C
- Slice a sweet potato into ¼ inch fries (small slices allow the fries to become crispy rather than soggy) and spread evenly into a baking tray.
- Drizzle the coconut oil over the sweet potato and toss well to evenly distribute the oil. NOTE – in the UK coconut oil is often solid at room temperature so you may need to melt it first.
- Generously sprinkle the seasonings over the sweet potato and toss well.
- Place the baking tray in the top half of the oven to ensure your fries get crispy.
- Bake for around 25-35 minutes. After 15 minutes you can use a fish slice to turn the fries over so that they cook evenly.