So I knew things would get sticky when the weekends rolled around. This is a tough time of year to go on a restricted diet, football season, the weather is getting better, day-drinking opportunities, etc. Though when you think about it there’s never really a good time of year because there’s always something going on. One of the hardest parts of this challenge is having to constantly explain to people why you can’t meet up for happy hour drinks, go out to dinners, tailgating and so on. Honestly, I always scoffed at people who had ridiculous diets like vegans. Why would you ever limit yourself I’d ask? It’s not that I’m terribly overweight or have health issues that caused me to try this diet. Instead, I wanted to see what it was like to have to deal with this kind of thing on a daily basis and let me tell you – IT’S A PAIN IN THE ASS.
Fatigue has passed and my energy level is good but by no means do I have rainbows shooting out of my butt (although I’ve heard that happens in Week 3 – we’ll see). As far as eating goes, it’s still the same, having some awesome meals for dinner and getting through the days with fruit, nuts, eggs and the like. Now off to find comfort in a bowl of sweet potato fries(baked of course…)
1 ½ lb Sweet Potatoes – peeled and sliced into 1/2″ slices then cut again into 1/2″ fries
2 Tbl Olive Oil
2 Tbl Parsley – chopped fine
1 tsp Fresh Thyme – Chopped Fine
1/4 tsp Rosemary – minced (careful not to use too much as it can takeover the flavor of the fries)
2 Tbl Slavo Salt
1. Pre-heat oven to 400 degrees.
2. In a bowl toss fries, olive oil and Slavo Salt and mix well.
3. Place on greased sheet pan and into oven for 20-25 minutes.
4. Occasionally shake pan around to flip over fries.
5. Once fries are cooked to the temp you like remove from oven and onto platter.
6. Sprinkle rosemary, parsley and thyme over fries as well as more Slavo Salt if needed. You can also sprinkle some grated Parmesan cheese for an extra zip!