Turn a “Unhealthy Snack” Healthy!


We all know there is nothing better than a guilt-free indulgence. Here are some ways to cheat on your cheat meals and indulge in a healthy way. Yams and Jicama both make great substitutes for french fries; you can spice them and toss them in a heart healthy oil like coconut. Yams fries are a great substitute to regular potato fries because they are high in nutrients like vitamin C, B6 and potassium and have a sweet, buttery flavor! Jicama: I like to keep them raw and toss them with grapeseed oil, some lime juice, cayenne and paprika. YUM!

And of course we’ve all heard of the infamous kale chip trend. This is a great way to have a crunchy snack instead of chips and sneak in some serious nutrients. Been there, done that? If you’re getting tired of kale chips, I have news for you. Brussels sprouts make great chips as well. They crisp up extremely well and have an earthy flavor to them that is out of the world when roasted with a little garlic and onions.

Baked Yam Fries Recipe

3 large organic yams
2 Tbsp olive oil
½ tsp chipotle powder (available in bulk)
1 1/2 tsp chili powder (available in bulk)
1/2 tsp sea salt
Directions: To make the yam fries, cut the yams into fries, toss with the olive oil, chipotle, and chili powder, and spread out on a sheet pan. Roast in the oven at 450º F for about 30 minutes, turning once after 15 minutes. Remove from the oven once browned and crisp.

Jicama Chili Sticks Recipe
[Recipe from The Skinny Confidential ]

1 jicama
1 teaspoon of chili powder
1/2 lemon, preferably a Meyer lemon
Directions: the best way to peel the jicama is with a pairing knife. Remove the skin in chunks, so you can see all of the white part. Dice it into carrot stick-like pieces. After slicing it up, add lemon juice. This preserves the whiteness of the jicama & adds flavor. Sprinkle with chili powder; enjoy! To save, store in a plastic bag [ refrigeration time: one week ].

Brussels Sprout Chips Recipe
[Recipe from Oprah ]

10 Brussels sprouts
1 Tbsp. olive oil (or Misto olive oil sprayer)
4 tsp. kosher salt
Directions: Preheat oven to 350 degrees. With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim off a tiny bit more of the bottom, so more leaves fall off. Continue until you’ve removed all the leaves. Toss the leaves with the oil and lay in one layer on a rimmed baking sheet. Sprinkle with salt. Roast 7 to 10 minutes, until leaves are lightly browned and crisp.

Here are some other fun vegi adaptations to some of my favorite “junk foods”:  {Cauliflower Pizza Crust } {Apple Ring Pancakes}{ Spinach Chips }

What are your favorite junk food substitutes? Comment below.

Written by Marina