Happy Father’s Day!

Today Daniel and I went hiking with the Leonards. Out of all 5 of us, Colin is the only dad, so we celebrated him. He’s a great dad too. I actually really love watching Colin and Lindsey be parents. I’m always trying to learn from my friends, and parenting looks like it’s pretty cool when you can just take your kid with you wherever you go. Emerson(age 22 months) is cool like that. She was a champ today. After getting car sick and throwing up all over herself and her car seat on the way to Black Balsam, she was able to hang with us all day. Colin carried her in an osprey baby pack(pretty cool invention) for about half the day, but she also climbed over rocks and held her own all day. That Black Balsam hike is beautiful. I don’t hike as much as I want to or should, but today was one of the best hikes I’ve ever done. Last time I was there, I had a bum leg and could barely walk, and it was cloudy and hard to see the great views. And the time before that, Daniel and I somehow got lost in the woods and and we had to be led out before it got dark by some boy scouts and some man from Israel that showed up out of nowhere. Promise, not making that up. So, today was beautiful. Blue skies. Lots of green grass. Sunshine. Friends. Trail mix. And PB and honey sandwiches. After hiking, we went to Sierra Nevada Brewery and had a beer, tacos, and some good pimento cheese. I can’t wait to go back there. I think Shawn Hanna, as the CFEC social chairman, needs to jump on that and get a group trip planned. 

 

 

 

Speaking of the Leonards, here is an easy, and great sweet potato recipe I stole from them because they always make it, and they’re so good, and they’re great to incorporate with whatever you throw on the grill this summer. I tried to make them one time, but mine ended up being mushy because apparently I didn’t bake them as long, or at as high of a temp. as I should have. So, I asked Linds for the exact recipe, because mushy sweet potato wedges are the worst. I changed it up a little bit as far as seasoning goes. It goes great with another veggie, and meat off the grill. 

Sweet Potato Wedges

 

Makes 6 servings (If you want more or less, cut slice more/less potatoes)

Prep time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

 

Ingredients:

  • 3 medium sweet potatoes

  • Grape seed oil – enough for drizzling (We don’t have grape seed oil, so I used about 1 tbsp of melted coconut oil, which also gives the potatoes a little bit of a coconut-y taste. If you’re not into that, sub it out for another favorable alternative).

  • Mrs. Dash Original Seasoning – lightly distributed over potatoes (We used Trader Joe’s Everyday Seasoning)

  • We added chili powder – lightly distributed over potatoes.

  • We added garlic powder – lightly distributed over potatoes.

  • We added black pepper – lightly distributed over potatoes.

 

  • Instructions:

  • Preheat oven to 475 degrees. 

  • lightly spray baking sheet with oil (we used coconut oil). The potatoes will go on this after they are cut. We use the spray bottle of coconut oil from Trader Joe’s. 

  • Cut potatoes in about 1 inch wedges. 

  • Drizzle oil on potatoes. 

  • Bruch oil over potatoes to make sure they are covered. 

  • Season with Original Seasoning/Everyday Seasoning. If you’re like us, add garlic powder, pepper, and chili powder(if you want them to have a little kick). 

  • Bake in oven for 20-25 minutes. (Some ovens may need more time. Our’s did). You want these to be more crispy than soft. No soft and mushy potatoes.

Notes: This is easy enough, right? Feel free to take away or add different seasoning. Go easy on the salt.

This would be a great, Zone Friendly recipe, added with some meat off the grill. 

Carbs – potatoes (Zone: 1/3 sweet potato baked = 1 block. I ate about 2/3 of a sweet potato = 2 blocks)

Fat: oil (Zone: 1/3 tsp coconut oil = 1 block)