French Fries are like rainbows: we smile when we see them and pretty much always want them around. But unlike the sweet and harmless glory of a rainbow, these deep fried potatoes —especially when consumed in excess—sadly come with negative consequences, the kind that over-fluffs our love handles, pocks up our skin and ultimately affects our overall health.
The good news is that with a little creativity, French Fries—like rainbows—can come in a variety of colors, and more to the point, higher levels of nutrition.
By ditching the two main culprits that comprise the downside of a French Fry—the potato (bad carb, which has been associated with Type 2 diabetes) and the frying (trans fat)—healthy possibilities can abound.
What’s orange, honey-flavored and almost as good as a regular potato? SWEET POTATO! But better than regular potatoes, sweet potatoes are nutritional powerhouses, packed with calcium, potassium, manganese, magnesium and vitamins A and C, according to The Cleveland Clinic.
A little salt, garlic powder and paprika and 20 minutes in a hot oven is all you need.
If you are craving fries, then turn up for turnip! The unsung root veggie that’s seasonal all year long and doesn’t get nearly enough play. As UC Berkeley tells it, turnips are loaded with complex carbohydrates, and good amounts of both insoluble and cholesterol-lowering soluble fiber.
The sweet, crisp flesh of these vegetables also contains modest amounts of protein and a surprisingly high concentration of vitamin C. Their B vitamins help with fat, carbohydrate and protein metabolism; nervous system function; and healthy skin, hair, eyes and liver. To bake them, slather them in coconut oil (*drool*) and flavor them with garlic powder (*yee-haw*).
Love these vegetable french fries? We have some more!
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