Day 1: Roasted Veggies and Spicy Ketsup Dip

Today is the day I started my non-processed lifestyle. Because I already eat such a limited amount of processed foods, it was easier than I thought. Breakfast was simple (rolled oats and a banana); I had one of the Lentil Burgers for lunch (yummmm) and did a quick, easy dinner of chicken, fresh greens, Roasted Carrots and Sweet Potato Chips. If you haven't tried roasting veggies, you should... so easy and so delish! Unfortunately, I have yet to make homemade ketsup or hot sauce, so I did not have a dip today. However, I have to share the recipe because this is a wonderful compliment to these roasted veggies (unless you opt for the cinnamon seasoning).

 

I think the hardest part of this journey will be not using store-bought spice packets, dressings, condiments or snacks. And let me add that it was hard to resist reaching for a piece of bread with jelly for a later night snack; instead, I am stuck with peanuts, pumpkin seeds, fresh fruit and veggies dipped in my homemade hummus.

I need a day and prepare some of the basics to have around the house, such as Condiments (ketsup, mustard, hot sauce, jelly, etc) and Homemade Bread. Also, my physical therapist gave me the idea of mixing up some form of a Homemade Granola-Oat Bar as a sweet treat!


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Roasted Carrots and Sweet Potato Chips
Prep Time: 5 min  | Cook Time: 45 min

Sweet Potatoes
Whole Carrots
Olive Oil
Coarse Salt
Optional Seasonings (Italian Spices, Ancho Chili Powder, Ground Cinnamon)

1. Simply, pre-heat the oven to 425 degrees and line a baking sheet with tin foil.
2. Cut your veggies - I like to slice my sweet potatoes as thin chip-like shapes and my carrots, in half-longways.
3. Place the sliced carrots on the baking sheet and brush with a thin layer of olive oil. Be sure to brush a little oil underneath the carrots, as well. Season as desired (I like dried Italian herbs and salt).
4. Toss the sweet potatoes in a ziplock bag with just enough olive oil to thinly coat each piece. I also add to the bag: salt and dried Italian spices.
5. Spread the potato slices on the baking sheet in a single layer, alongside the carrots.
6. Bake for 30-45 minutes, depending on desired crispiness. Flip the potato slices halfway through the baking time.


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Spicy Ketsup Dipping Sauce
Ready In: 5 min

Ketsup
Hot Sauce (I prefer Cholula)

Simply mix the ketsup and hot sauce together, to taste. And vuola... yummy dipping sauce!


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