how to make crispy veggie fries without the fat + a giveaway!

how to make crispy veggie fries without the fat| theclevercarrot.com

On Friday night, I treat the boys to steak and fries.

It’s their favorite meal of the week, and for once I don’t have to negotiate with them (they should both be lawyers!). The steak is grass fed from Trader Joe’s, and while I’m there, I grab a bag of fries too.

Yes! The Clever Carrot doesn’t make her own fries!

You heard that right. In my defense, the correct way to make fries is to double fry the potatoes for a super crispy outside and fluffy middle. Tell me something: who in their right mind would double fry anything in raging hot oil at the end of the week?

I’d rather eat out.

Plus, I found an easier and healthier way to do it without the fat….

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roasted butternut squash with figs + sage

Butternut Squash with Figs + Sage | theclevercarrot.com

My parents host a huge Thanksgiving feast every year.

I go up a dress size just thinking about it.

In addition to being surrounded by family and friends, what I love most, is the mass spread of traditional fare you only eat once a year (stuffing in July doesn’t sound good to you?!). To keep it fun, we do try to sneak in at least one new dish for the crowd.

But it has to be simple, and can’t add to the stress….

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alanna’s scrumptious chestnut brownies

alanna's scrumptious chestnut brownies | theclevercarrot.com

There was a point in time when I was completely obsessed with gluten free baking.

I’m not sure how it all started really, but I was inspired to do so and spent a small fortune acquiring every gluten free flour known to the universe.

My cabinets were stuffed to the brim with brown rice flour, white rice flour, millet flour, almond meal and almond flour- I could build a small sand castle out of this stuff.

Speaking of sand, initially, everything I baked tasted weird and gritty.

The culprit, as I quickly learned was the rice flour. For best results, you’re supposed to blend GF flours for best texture, say rice flour with oat flour or something like that. ┬áBut honestly, I was just so confused and put off by my failures that I gave up and inevitably went on a gluten binge.

And then, Alanna wrote a cookbook….

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