Pumpkin Spice Green Smoothie

PSL season is upon us. I have been seeing all the sweet treats and drinks advertised endlessly all around me and it has been difficult not to pay any attention and not be tempted. I decided to make a healthy smoothie that has all the pumpkin spice flavor without all the sugar. I have had this for breakfast three days in a row and I’m still not tired of it.

Pumpkin Spice Green Smoothie | Glitter It Gold
Sorry for the crappy photo- I wasn’t expecting to share the recipe until so many people asked me for it. I will take a better photo soon.

Makes 2 Smoothies

  • 1 very large handful of spinach
  • 1/2 cup pumpkin puree
  • 1 date, pitted (you could use more if you want it sweeter)
  • 2-3 tsp of Pumpkin Spice depending on taste (see below if making your own)
  • 1 frozen banana
  • 1 cup ice
  • 1 cup coconut milk ( start with that and add more if needed)
  • 1 tsp vanilla extract

Optional add-ins (I add all of these)

  • 1 TBS chia seeds
  • 1 TBS dried gogi berries
  • 3 TBS hemp hearts (or add protein powder)
  • 1 tsp each spirulina and chlorella

Pumpkin Spice Blend DIY

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves

Put all ingredients in the blender in the order listed and blend until smooth. I have also made it adding 1 TBS of dark cocoa powder and it is delicious but a very ugly shade of poop green- leave out the spinach and the spirulina and chlorella for the sake of appearance if you add the cocoa.

The 2 Week Cleanse- Do It With Me

I have been feeling very blah lately. My clothes aren’t fitting right, I feel tired and lethargic, and my digestive system is all messed up. So I have decided that it’s time to do a cleanse and I am inviting you to do it with me. I have designed this cleanse based off of many other cleanses I have seen, I have taken the best of them and put them all in one cleanse that can actually be done and doesn’t leave you starving or feeling completely deprived. This cleanse is hard, but it’s not impossible. I will tell you right now that you will not feel hungry AT ALL during this cleanse and here’s why- you eat a lot. A lot of fruits and vegetables. Veggies are filling and satisfying but low in calories.  For example an entire bunch of broccoli is about 205 calories, a cup of zucchini is about 20 calories, and a cup of carrots clocks in at 50 calories.  The short/easy way to figure out how many calories you should consume is to take the weight you want to be (be realistic), and add a zero at the end. So for me I am aiming for 120 pounds, so I need to eat 1200 calories every day. In one 300 calorie meal I could eat a whole bunch of broccoli, 2 cups of zucchini, and a cup of carrots. I don’t think my stomach will hold that much food in 1 sitting. If you eat the right foods, you can eat a lot of them. I noticed that the last time I did this cleanse there were actually days where I found it difficult to eat as many calories as I was targeting. I finally fixed that by finding a way to eat “dessert” at the end of the day. I’ll share that tip with you at the end of the post. (It might seem difficult to measure your food and know the caloric value of them but once you get used to it you will start to know what 1/2 cup looks like and be able to guess the approximate calories of your meal and if will stick in your mind helping you make healthier choices for weeks following the cleans.)

Fruits and vegetables should really make up about 80% of our diet, but sadly that is not the case for me, or for most other Americans. Here’s the other cool thing about this diet- you can still have meat and grains too, just smaller portions that are unprocessed and prepared to be “clean,” as long as your total caloric intake is at 1200, or whatever your number is, and your calories from fat do not exceed 150. You are allowed up to 150 calories from fat per day. Just to give you an idea of how much that is, here are some items equivalent to 150 calories from fat:

  • 1 TBS of olive oil
  • Half an avocado
  • A large handful of almonds
  • About 4 oz of salmon

The big no-no’s of this cleanse are: NO sugar except what is in fresh fruit, NO processed foods, NO alcohol, and NO beverages other than water (if you MUST have your morning coffee, then have it but put as little cream/sugar in it as you can handle and have only 1 cup).The 2 Week Cleanse | Glitter It Gold
I am giving you my meal plan to give you an idea of what I will be eating. You can mix it up and swap out veggies if you want. Also, healthy does NOT have to be bland. Spice the heck outta those veggies. Use lots of garlic, herbs (oregano, basil, thyme…), cayenne, lemon, salsa, hot sauce, ginger…. you can even use a little soy sauce, just don’t go crazy with it.

One other thing to remember is to drink water. Lots of water-  .66 x your body weight per day (in ounces) of water to be exact. So for me that’s .66 x 128. That’s 85 oz of water a day, or 10.5 cups. I have a 24oz water bottle so I know I need to drink the full amount 3.5 times. I know, water can be boring so here are some of my favorite ways to flavor it up with fresh fruit infusions. You can put the fruit in your bottle in the morning and keep reusing it all day long.+

  • orange and ginger- 3 orange slices and 1/2 in knob of ginger
  • cucumber and mint- 4 slices or cucumber and 5-8 mint leaves
  • lemon and strawberries- 3 slices of lemon and 1 large quartered strawberry
  • pineapple and mint- 4 1″ chunks of pineapple and 5-8 mint leaves
  • lime and mint- 3 slices of lime and 5-8 mint leaves
  • blueberry and basil- 1/4 c blueberries and 3-5 basil leaves

Are you ready? I have done this cleanse twice before and I can tell you now that you will feel so much better after completing it. It completely resets your metabolism and your digestive system and you will be burning more calories and have more energy than before. Ok, here we go.

The Cleanse Details

  • Figure out how many calories you need to eat
  • figure out how much water you need to drink daily
  • Make your meal plan keeping in mind you only get 150 calories from fat per day.
  • Do your grocery shopping
  • Do some prep (making healthy choices easily available will help you to stick to the cleanse)
  • Hide or remove all tempting items from the fridge and pantry
  • Find a buddy to do it with, or just someone who will help keep you accountable
  • Get a journal or notebook to record each meal and water intake- this will help keep you on track and help you to visualize your progress.

Breakfast

  • Green smoothie #1
    • 1 cup coconut water (or water or almond milk)
    • 1/2 cup frozen pineapple and 1 banana (total 1 cup of fruit)
    • 2-3 large handfuls of spinach (or other green vegetable such as red leaf lettuce, cucumber, celery, arugula, or kale)
    • optional add-ins: 1 pitted date as a natural sweetener, fresh ginger, lemon juice, small handful of almonds or cashews, 1 tsp vanilla extract, 1 tsp of spirulina, maca, or chlorella powder
  • Green Smoothie #2
    • 1 cup almond milk
    • 2 bananas
    • 1 tsp cinnamon
    • 2 pitted dates
    • 2 large handfuls of green
    • 1 tsp spirulina powder
  • Green Smoothie # 3
    • 1 cup frozen blueberries
    • 2 handfuls greens
    • 1 c almond milk
    • 1 tsp vanilla
    • 2 tsp lemon juice
    • 2 tsp lemon zest
    • 1/4 c raw oats
    • small handful of almonds

Dinner

  • Lemon and garlic salmon with steamed zucchini and red bell pepper
  • Tilapia topped with bruschetta and sauteed spinach (omit olive oil in your bruschetta, or use just 1 tsp, poach the tilapia in water).
  • steamed veggies and shrimp over rice
  • Grilled chicken lettuce wraps with salsa and black beans
  • Grilled Salmon Skewers with Lemon and Dijon (omit the oil in the marinade and use half salmon and half a veggie like zucchini or squash).

Lunch

  • dinner leftovers
  • Salad with homemade dressing so you control the sugar and fat content. Add lots of veggies: shredded carrot, bell peppers… Quinoa and rice are also okay in the salad. Here are some dressing ideas.
    • Creamy Balsamic: 1 TBS 2% Greek yogurt, 1/4 tsp dijon, 2 TBS balsamic vinegar, a little salt or soy sauce to taste (about 20 calories from fat)
    • Your favorite salsa
    • try the creamy balsamic with lemon and garlic instead of balsamic, or with a different type of vinegar like apple cider, or champagne vinegar.puree 1/2 avocado with seeded jalapeno, lime juice, garlic and pepper.
  • Cucumber Salad with Miso Sesame Dressing ( 1 serving is about 150 calories from fat)
  • Spiralized Zucchini with charred tomatoes and Pesto Bitchin’ Sauce (2 TBS is 90 calories from fat and NO PRESERVATIVES) or you can puree 1/2 avocado with basil, lemon juice, garlic and salt and use that as your “sauce”

 Snacks

  • Veggie sticks dipped in salsa or Bitchin’ Sauce if you choose to use your fat calories this way, or you can just squeeze lemon or lime over the veggies
  • cucumber with lime juice
  • fruit- apples, berries, pears…

Dessert

  • frozen blueberries
  • strawberries
  • Try this frozen banana “ice cream”- combine 2 frozen bananas and 1 pitted date in your food processor and process until smooth, if you need to drizzle in some almond milk 1 TBS at a time to get the right consistency. Dates are about 65 calories each, bananas are around 100. Or try banana and pineapple.

Working out is super important too. So I am planning on at the very least taking a walk with my dog every day and running or hiking and strength training at least 3 days a week.

Follow me on Snapchat to see what I am eating and my workouts and send me what your meals and workouts too! We can both benefit from keeping each other accountable and getting some new meal and workout inspiration.

Good Luck!

50/50 Smoothie Bowl with Matcha and Strawberries

HI!!!!! I missed you! I know I have been posting way less than usual but my crazy schedule means little time to cook let alone taking pictures and writing about it. Saturday was my first morning free in a long time, and oh did I take advantage of it. I stayed in pjs till 11 and make a yummy breakfast smoothie bowl that I am about to share with you now. I love that we get to do all the things that we do, but sometimes I just need a lazy morning with my dog and my coffee to re-set and relax. 50/50 Smoothie Bowl- Glitter It Gold

This smoothie bowl is heavenly. It’s really easy to make, it tastes light and fresh and delicious and it looks absolutely beautiful. To make the first half, stir together plain greek yogurt, shredded unsweetened coconut, coconut milk, and granulated honey. You could use regular honey, it just won’t blend as easily. I’m totally obsessed with the granulated honey from Whole Spice that I got in my Hatchery Box last month. I can’t wait to share the cocktail I have been tinkering with…I hope to find time to perfect it and photograph soon. This combo is delicious in itself and I can totally see this becoming a weekday breakfast on it’s own, maybe make the night before and add chia seeds and extra coconut milk? Oh man, I can’t wait to try that. 50/50 Smoothie Bowl- Glitter It Gold

But then we take it to the next level and blend frozen banana, fresh strawberries and more coconut milk and layer it together with the yogurt. Top with some granola and some fresh banana and strawberry and you have a meal so pretty you won’t be able to stop taking photos, even after you’ve eaten half of it. 50/50 Smoothie Bowl- Glitter It Gold

I always keep at least a few cups of frozen bananas in the freezer for smoothies, like Eric’s favorite Banana, Almond, Oat Smoothie. If you don’t have any then you can use ice, but reduce the amount of coconut milk. I also used Silk Unsweetened Coconut Milk instead of canned coconut milk for a lighter, lower calorie smoothie. 50/50 Smoothie Bowl- Glitter It Gold

Okay, let’s talk matcha. I am a matcha newbie and I feel like there is still a lot I am missing out on/need to learn. I bought my matcha from Season with Spice, it is very reasonably priced and from what I read you don’t need the super fancy stuff if you are using it for what I am using it for. In the end, I love the taste of it and that’s what matters. If you have any recipes or ways you like to use please share them with me!

50/50 Smoothie Bowl- Glitter It Gold

Ingredients

  • 1 frozen banana
  • 4 small strawberries, leave the tops on
  • 3-4 TBS of coconut milk, divided
  • 1/2 c plain greek yogurt
  • 1/2 tsp of granulated honey
  • 1/2 tsp of matcha powder
  • 2 tsp shredded unsweetened coconut

Method

  1. In a bowl stir together the greek yogurt, matcha, granulated honey, shredded coconut, and 1 TBS of coconut milk. Set aside.
  2. Place the frozen banana, strawberries and 2 TBS of coconut milk and blend on high until smooth. You may need to add a little bit more coconut milk, but keep the mixture thick as you will be eating with a spoon not a straw.
  3. Layer the two mixtures together in a bowl and top with topping of your choice like granola, more shredded coconut, sliced strawberries and bananas.

 

Pea Shoot, Roasted Strawberry and Burrata Salad

It’s spring. And in Southern California that means it should already be 85 degrees and sunny just about every single day. Which is why I am thoroughly confused about our current weather- gloomy, cold, drizzley. Like what is this, the Northwest? NO! I know we are in a drought and could use some rain, but if it is isn’t actually going to rain I would like my sunshine back thank you very much!

So anyways, it’s spring. And today is the first Saturday in a very long time that I don’t have anywhere to be, and you know what that means- SPRING CLEANING. Well sort of. I started off really strong- two loads of laundry, dusting, dishes, folding clothes, putting things away, fliling…. but then I got hungry. We have plently of leftovers I was planning on eating until I openened the fridge thinking I would clean that out as I decided what to eat and these really sad looking strawberries were staring up at me from the back of the fridge. I had to do something, rescue them, make them less pathetic looking. So you know what I did? I sliced them up, tossed them in balsamic, and roasted them. Now my original plan was to dump them over the pistachio gelato I impulsively bought at the grocery store yesterday but that doesn’t really count as lunch so I came up with this wonderful salad. W-O-N-D-E-R-F-U-L. It is so good. The strawberries are like candy, with the crunch of the pistachio (since I already had pistachio on my mind), and oh the cool creaminess of the burrata…. Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

My tastebuds were in heaven.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

This was the perfect thing to brighten my gloomy, boring day full of cleaning. Try this salad, just try it. I found pea shoots at my local asian market and the burrata at Ralph’s. If you can’t find burrata just use fresh buffalo mozzarella. If you can’t find pea shoots I imagine spinach would be good, but try for the pea shoots, they’re also good in omelettes, smoothies, and sauteed too.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

I did have a little bit of roasted strawberries left so…..

Pistachio Gelato with Balsamic Roasted Strawberries

I deserve this. I have been cleaning all day, or half a day, with every intention of cleaning the rest of the day….after I finish this….

Ingredients for 1 serving:

  • 1 cup pea shoots
  • 1/2 c strawberries, quartered
  • 1 TBS balsamic vineager
  • 1 tsp good quality olive oil
  • 1 ball of burrata, or about 2 oz of buffalo mozzarella
  • 1 TBS roasted, salted pistachios, shelled
  • S+P

Method

  1. To roast the strawberries place them on a non-stick baking sheet and roast at 400 for about 20 minutes. Remove from oven and let cool completely before using.
  2. Assemble the salad pea shoots first, then add the roasted strawberries, then sprinkle with pistachios, drizzle with balsamic reduction, drizzle with olive oil, place burrata on top, sprinkle with S+P.
  3. Devour.

Banana, Almond, Oat Smoothie

This is my husband’s absolute favorite smoothie. We go through about 2 bunches of bananas a week just because of this smoothie. I wish I could get him to drink more green smoothies but, at least we are starting our morning off better than with a Starbucks gutbomb sandwhich (easier on the wallet too). It’s really quick to make, and easy to eat on the go. This recipe fills a mason jar which I always put it in because it’s the perfect size, can go in the dishwasher, and travels well with a sealed lid.Husband's Favorite banana, almond, oat smoothie- Glitter It Gold

This smoothie is sweetened with dates but honey is good too if you don’t have dates. I also like to throw in some other add-ins on occasion: cacao nibs, cocoa powder, shredded unsweetened coconut, sometimes I use walnuts or pecans instead of almonds. The recipe below is the basic one and actually my favorite.Husband's Favorite banana, almond, oat smoothie- Glitter It Gold

Want to know a secret? Sometimes when I write banana I accidentally write bananda, like Amanda+banana. I also have been known to write my name as Amandanda or Amanda Rowlanda- mostly when I was in college and running on 3 hours of sleep per night. You’re not judging me right? Can we still be friends? Smeeeh….why am I so embarrassing sometimes?Husband's Favorite banana, almond, oat smoothie- Glitter It Gold

Ingredients:

  • 1 c almond milk
  • 1 TBS chia seeds
  • 3 TBS quick oats
  • 1 TBS unsweetened shredded coconut
  • 1 frozen banana
  • 2 tbs raw almonds
  • 1/8 tsp cinnamon
  • 2 medjool dates, seeds removed
  • 1/2 cup ice

Method

Throw it all in the blender and enjoy!

 

Mushroom Miso Soup with Soba Noodles

Mushroom Miso Soup with Soba Noodles- GlitterItGoldLet me just start out by saying that this is one of the most photogenic meals I have yet to photograph. Not like I’m all that experienced but I mean I just couldn’t get over how beautiful this looks. Okay, for the real story now. I got back from a bachelorette party weekend on Sunday with probably the worst hangover in my (almost) 25 year existence. I have never experienced one that lasted more than 24 hours. I am also all bruised up, sunburned, and have a cold sore in my nose. TMI? sorry. But I do and it hurts and my nose is stuffy and that makes it worse. When I had to go home at lunch for a powernap before going back to work I knew I needed some healing food for dinner.Mushroom Miso Soup with Soba Noodles- GlitterItGold

The first thing that came to mind is miso. I have talked about miso before because is one of those ingredients that few people use and I can’t get enough of. It is really good for you too. The particular benefits I wanted to take advantage of are: it is full of probioics that help aid digestion (and soothe sensative tummies), it strengthens the immune system, is high in antioxidants, and is a great source of vitamins- especially B vitamins. And what better way to get your miso than in a soup. Soup is the ultimate sick food. Mushrooms are also known to strengthen the immune system so I used 4 kinds: oyster, cremini, shitake, and enoki. I also wanted some green in there so I used bok choy but any sturdy green would work (kale, chard, even cabbage would be good).Mushroom Miso Soup with Soba Noodles- GlitterItGold

I really wanted a soup that was hearty and filling- not just broth- and I also wanted it to be big on flavor. The best way to bring out the flavor in veggies (in my humble opinion) is roasting. I drizzled with sesame oil, tamari, and gochujang (a korean condiment made of fermented chili, sriracha would work just fine).Mushroom Miso Soup with Soba Noodles- GlitterItGold

I have an asian market, 99 Ranch Market that has just about every exotic ingredient and vegetable that you could never find in your regular grocery store (ie gochujang, oyster mushrooms, enoki mushrooms, 20 varieties of miso, soba noodles, etc.) I am sure you could substitute several ingredients in this soup and it would still be heavenly. (add a poached egg on top?)

Mushroom Miso Soup with Soba Noodles- GlitterItGoldNext time you need a little immunity boosting meal that is easy to digest, light yet filling- reach for this stuff. I already feel better. Also, I think I use way too many parentheses. (oh, well)

Serves 4, prep time: 20 minutes, cook time: 20 minutes, total time: 40 minutes

Ingredients

  • 5 heads of baby bok choy, quartered
  • 1/2 oz of dried shitake mushrooms
  • 6-8 oyster mushrooms, sliced
  • 1/2 cup cremini mushrooms, sliced
  • 1/2 package of enoki mushrooms, bottoms removed and separated
  • 1 sheet of dried seaweed paper
  • 2 cloves of garlic, minced
  • 2 servings of (preferably fresh) buckwheat soba noodles (about 8 ounces)
  • 4 cups water
  • 4 TBS of mild yellow or white miso
  • 1 TBS minced ginger
  • 2 stalks of green onion
  • 1 package of extra firm tofu, drained and cubed
  • 1 TBS of sesame oil
  • 1 TBS Gochujang or other chili paste
  • 1 TBS tamari or soy sauce

Method

  1. Pre-heat oven to 400F
  2. Drain your tofu by removing from package, placing between two folded sheets of paper towel, and placing a weight on top (I use my cast iron). Let it sit for about 10-15 minutes, then cut into cubes
  3. place the dried shitakes in a bowl of warm water to reconstitute while the tofu drains.
  4. Toss the sliced creminis, oyster mushrooms, garlic, tofu and bok choy with the gochujang, sesame oil, and tamari, spread on a baking sheet and place in the oven for about 10 minutes, flipping/stirring once at 5 minutes.
  5. While the veggies are roasting bring a pot of water to boil, cook soba noodles for 3-4 minutes or according to package instructions if using dried noodles. Drain and rinse in cold water, set aside.
  6. Return the pot to heat and add the water, ginger, shitakes, and the white part of the green onions. Shred the seaweed paper into the pot and add miso. Gently warm the soup being careful not to cook the miso too much.
  7. Add in all the roasted veggies. Place a serving of soba in a bowl with the enoki mushrooms (I prefer not to cook them, just heat them with the warmth of the broth), pour soup over the noodles. Top with green onion, sesame seeds, a few drops of chili oil and a squeeze of lemon.

 

Mint Chip Green Smoothie Bowl

Green smoothies are a great way to start the morning- get your veggies and your fruit and drink on the go- Perfect. But sometimes you just need something different. I typically don’t like sweet Breakfast foods- they make my tummy hurt. But occasionally I crave something on the sweet side in the morning.

Mint Chip Green Smoothie Bowl

  A green smoothie bowl that tastes nothing like veggies (or even fruit) can keep me from eating that donut, pancake, or muffin. This green smoothie bowl is packed full of antioxidants, protein, minerals like iron, potassium, magnesium, vitamins A, K, and B and aids digestion and concentration. Wow- doesn’t that make you want to have this every. single. morning. And you what makes it EVEN BETTER? It tastes like mint chip. Seriously. It’s a nutrient packed and delicious blend of spinach, banana, spirulina powder, cacao nibs, cocoa powder, oats, shredded unsweetened coconut, honey, peppermint, and almond milk. It could even pass as dessert- really healthy dessert.

Mint Chip Green Smoothie Bowl

If you aren’t using spirulina powder in your smoothies you are missing out on some pretty amazing benefits- it’s 65% protein in one of the most highly digestible forms and it has tons of iron and minerals and B vitamins. 1 serving (1 TSP) has 4 grams of protein. The only downside to spirulina is that it kinda tastes and smells like pond water, but that taste is also easily hidden by flavors like mint, lemon or citrus, and red berries. I buy mine from Mountain Rose Herbs online, which is also were I get my cacao nibs.

                

Mint Chip Green Smoothie Bowl

What a great way to start the morning- with a breakfast that tastes like dessert and is super healthy for you.

Ingredients:

  • 1 banana (cut into pieces and frozen)
  • 1 cup tighly packed spinach leaves
  • 1 TBS Spirulina powder
  • 1 TBS cacao nibs
  • 1 TBS cocoa powder
  • 1 c almond milk
  • 1 tsp vanilla extract
  • 1 drop of pure pepermint oil
  • 4-5 peppermint leaves
  • 1 TBS honey
  • 1 TBS shredded unsweetened coconut

Method

Place all ingredients in the blender on blend on high until smooth. If you wish to make it a smoothie you will need to add additional almond milk. Top with extra shredded coconut, cacao nibs and maybe some sliced banana (all mine were frozen or I would have added on mine too).

Enjoy- you’re off to a great start today.

Animal Fries- Green Goddess Style

“Fries before guys.” I should probably have a T-Shirt or something with that saying on it. Seriously though, fries are one of my biggest weaknesses. Given the option of a double chocolate brownie sundae with a side of salted caramel cheesecake or garlic fries for dessert…. you know I’d be shoveling those fries into my mouth without a second thought about the chocolate.

Animal Fries- Green Goddess Style on Glitter It Gold

I came across a recipe from With Food and Love for Loaded Spring Fries with Green Goddess Tahini last week. I immediately saved it for the dressing recipe although I was a little unsure about it’s use on fries. It seemed like an odd combo, but it was one I couldn’t get out of my head. So I made it, with my own variations of course. I do this thing where I can never actually follow a recipe to a T (or even close to it). That’s probably why I never bake, when I do it doesn’t come out that great (does it really have to be exactly a teaspoon? I can’t just eyeball it? I mean I don’t really want to have to wash that extra bowl….). For this reason starting a blog where I share recipes has been a bit of a challenge. I actually have to measure stuff. And then write it down. And then if it doesn’t turn out perfect I have to do it again! Thank God for husbands who help with dishes.

Animal Fries- Green Goddess Style on Glitter It Gold

Anyways, back to fries. I made just a few changes to the recipe based on what I have on hand and my taste. I have a hard time making anything without garlic so garlic was the first addition. I also added a little miso paste- this is the key. I use Miso paste like many people use soy sauce, or balsamic. It adds an whole new dimension of flavor to many types of dishes. Try adding in soups, sauces, dressing, risotto, thin it with a little water and toss your veggies in it. And it’s really good for you too. If you don’t have any, just add a little more salt (but next time, go get some miso). These fries reminded me of animal fries, fries on the bottom covered by cheese and sauce. Except, animal fries leave you with a deep feeling of guilt and remorse in your gut- literally. These fries are nearly guilt free- you can actually feel good about eating them, and the more dressing you sop up the better.

Green Goddess Dressing- Glitter It Gold

Scrub (or peel) your potatoes and slice them into your preferred fry size slices. Cover in water and let them soak for about an hour. If you have an olive oil mister, which I highly recommend and you can order here, then spread the fries on a baking sheet lined with parchment paper and give them a good spray. If you don’t have one then drizzle with olive oil and toss them around to lightly coat before spreading them on the pan. Bake for 20 minutes, flip then bake for another 20 minutes, or longer, until they are golden and crispy. Dump on loads of the sauce and a handful of sprouts or micro greens and go to town (occasionally eating a spoonful of green deliciousness in between fries).

Animal Fries- Green Goddess Style on Glitter It Gold

Animal Fries- Green Goddess Style


adapted from With Food and Love

For the fries

  • 4 russet potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2-3 TBS olive oil (less if you are using a olive oil mister)
  • S&P
  1. Wash or peel your potatoes, dry, and cut into fry slices- about 1/4 inch thick or more depending on your preference.
  2. Coat evenly with olive oil (tossing or spraying with a mister)
  3. Toss the slices with the onion powder, garlic powder, and salt and spread onto an oiled baking sheet.
  4. Bake 40-50 minutes depending on thickness, flip halfway through

For the Green Goddess Dressing

  • 1/4 c chives
  • 1/4 c parsley
  • 1/4 c scallion (green onion)
  • 1/4 c watercress
  • 1/4 c tahini
  • 1 TBS Miso paste
  • 1/2 tsp black pepper
  • 2 TBS Lemon juice
  • 2 cloves of garlic
  • 1/2 jalapeno, seeds removed
  • 1/2 c almond milk
  1.  Place all ingredients in the blender, cover, and blend until smooth.

Top fries with dressing and garnish with sprouts. Makes appetizer or side portions for 4