Shira, oh Shira. How I love this girl. Have you ever never met a person but felt like you have always known a person? If you followed that train of thought, then you will know exactly how I feel about Shira. She is one of the most positively brightest lights out there in the blogging world, full of compassion, brilliance and love. Every time I visit her blog, In Pursuit of More, I find my face and heart with the biggest smile, and I am more than honored to present here today. Now if you excuse me, I have bags to pack and a trip to Canada to make to move in with her…
It’s all about keeping it real!
When Cara wrote to me and (so graciously) invited me to write a guest post on Fork and Beans, I was naturally, quite delighted!
I am sure I don’t have to tell you about Cara and all her charms (unless you want me to), with her immense talent and a personality that transcends the need for physical interaction. This girl really does set the bar high with her gorgeous creations, and inspires many in her wake. Quite simply put, she is the bomb.
So I wrote Cara to see what might be of most value to her readers, and to her. Her answer?
She told me to just be…..me. Me? Yes, me. After all, what I else would I be?
I believe our individual journeys with food offer us many opportunities to learn about ourselves as people and how we interact with not only food, but with the world. I believe is some small way, that our approach to food can often tell us about our approach to life.
My own journey is one leading back to the simple things in life, to a life that is real, and to a life that allows gratitude for everyday things to shine through….everyday. I wrote a little about that here.
So today, I thought I’d share with you all one of my all time favorite foods. The humble, simple (and delicious) potato.
Hard times arouse an instinctive desire for authenticity.
- Coco Chanel
Naturally gluten-free, dairy-free, nut-free, bean-free, and fat-free (until you add the yummy flavors), and (of course) totally vegetarian, these guys can safely feed even the toughest-to-cook-for guest.
Pair this stand-by with any protein and a leafy green salad or slaw, and you’ve got an easy comforting meal with just one pan!
Only the truth of who you are, if realized, will set you free.
~ Eckhart Tolle
Less deep-fried potatoes means less heavy grease and fatty calories. Less heavy salty foods means less heavy salty tummies. Less high fat dips means less high calorie guilt, so you can crave comfort without regret.
More plant-based healthy comfort foods means more easy-to-handle digestive breakdown. More high-nutrient potatoes means more natural fuel for less cost. More spices and sea salt means more easy clean seasoning, and more simple ways to change it up.
Spiced Golden Potato Bakes with Cilantro Yoghurt Dip:
- (1.5) pounds Yukon Gold or gold fleshed potatoes (about 2 large or 5/6 small-medium)
- (2) tbsp olive oil (or a good-sized pour)
- a pinch (or two) of sea salt (roughly 1/2 tsp)
- a pinch (or two) of granulated garlic (roughly 1/2 tsp)
- a pinch (or two) of paprika (roughly 1/2 tsp)
- a pinch (or two) of black pepper (roughly 1/4 tsp)
Cilantro Yoghurt Dip:
- (3/4) cup thick yoghurt (we use high fat Mediterranean)
- (1/4) cup fresh cilantro, chopped fine
- (1/4) tsp salt, or to taste
Heat your oven to 400 degrees.
While the oven heats, wash and slice the potatoes lengthwise, about 1 inch thick. Toss together with the olive oil, and all of the pinches of dry spices. Get your clean hands in there and work it all through!
You can add whatever you want here of course! What is your fave herb for roasted potatoes?
Lay flat on a very well oiled cookie tray (not a deep pan) and cook on one side for 20 minutes. Flip at 20 minutes with a flat spatula and cook the other side for another 15-20 minutes until desired crispness is reached.
When you first flip them, they might be sticking to the pan a little. This is a good thing. Just use your elbow grease and a good strong spatula or flipper to break those babies free – even the broken ones still taste delicious (they might even taste better).
While the potatoes cook, combine the yoghurt, chopped cilantro, and sea salt and mix together well. Set aside in a clean serving dish and taste for seasoning (or not).
Remove the potatoes from the oven and serve right away or transfer to a serving bowl.
Note: these can also be ‘held’ in the oven at a lower temp (250 degrees or so) in the serving bowl with foil over top, while you prepare anything else required for your meal.
Serve potatoes hot with the fresh yoghurt dip – a perfect starter for a group meal or a comforting main course for any evening! Add a salad or a protein if desired to round out the meal and enjoy!
As much as I adore getting messy in the kitchen with a bunch of fun ingredients to create with, explore with, and make a giant, delicious mess with, (who am I kidding, I LOVE this), some days just require the old tried and true.
Eating well doesn’t have to be hard, especially when you’ve got potatoes. Living well can also be easy, especially when you’ve got yourself (in all your authentic glory).
Of course, being surrounded by good friends makes it all even better
Follow your inner moonlight; don’t hide the madness.
~ Allen Ginsberg
Thanks for joining us today and another huge thanks to the ever-clever and beautiful Cara for hosting me here at Fork and Beans (I am sure it is obvious that I adore her), I hope you all enjoy a super wonderful weekend!
What is your favorite way to eat potatoes?
Got a roasted vegetable recipe to share with us?
Yours in Less,