With basketball season in full swing and the upcoming football finale (I think it’s called the Super Bowl), I’ve been focused on making healthier snacks to go along with our “sit-on-our-rears-and-cheer” spectator status. Sure, three teen boys and a hungry husband can pack the food away like ravenous linebackers, but WE aren’t the ones out on the court or gridiron burning off the calories! No fake cheese queso or corndogs sullying up the scene at my house; everyone’s eating nutritious yet nom-nom delicious Super Bowl snacks at our party. Why, because I’m the chef AND the ref of this house and what I say goes! I’m sure (heehee) this is just one of the reasons I was recently named one of the Six Healthy Living Bloggers We Love by AllParenting.com!
When I announced we were having “fries” last weekend, I scored big with the kids. But when I served them my healthy swap version (baked carrots, beets and parsnips), one rolled his eyes, one made a gagging gesture and the other gave me the silent treatment. Thank goodness for the delicious creamy dip from Litehouse Food; I was able to coax them into giving these healthy fries a try. And, judging on the fact that they actually cleared the platter clean, I’ll take that as a compliment – although “Sheeze, Whataburger fries would have been better, Mom.” BUT NOT BETTER FOR YOU!
I’m pretty sure you hold your tastes and health to a higher standard than teen boys, so I KNOW you’re going to love this recipe for Rah-Rah! Root Veggie Fries I created for Litehouse Food.
- Baking Spray
- ½ lb. beets
- ½ lb. carrots
- ½ lb. parsnips
- ¼ cup liquid egg whites
- 1 cup panko bread crumbs
- 2 Tbsp. Instantly Fresh Parsley
- 1 tsp. coarsely ground sea salt
- 1 tsp. ground black pepper
- Vegetable Dip of choice
1. Preheat oven to 350 F degrees.
2. Trim stalks and ends of carrots, parsnips and beets. Use a clean scrub pad to thoroughly clean vegetables; no need to peel.
3. Use a sharp knife to slice vegetables into approximate 3-inch long, fry-sized strips.
4. Add egg whites to a shallow bowl, lightly whisk. Add panko Instantly Fresh Parsley, salt and pepper to another shallow bowl, toss together.
5. Dip vegetable strips into egg whites and then into panko mixture, a few at a time. If needed, lightly pat on panko so as much sticks as possible.
6. Spread out parchment paper on two rimmed baking sheets. Arrange vegetable strips in a single layer.
7. Bake in a 350 F degree oven for approximately 20 minutes, or until turned golden and crunchy.
8. Remove from oven and serve warm with your choice of dip.