Chili-Lime Jicama Fries


I will never be able to say jicama correctly on a first attempt.

English: Jicama at a market in Taxco, Mexico

English: Jicama at a market in Taxco, Mexico (Photo credit: Wikipedia)

The J always gets me.

But I will always be grateful for this oddly sweet fruit and how well it pairs with spicy seasonings.

And for a foodie blogger I’ve never met, Annalisa from Annalisa’s Organic Kitchen, for sharing this recipe idea. I’ve tweaked things a bit, per usual, but it’s very similar and very easy to make.

So my Southwestern recipe kick continues, and I find another delicious recipe I probably wouldn’t have tried in the Midwest. The times are changing, but I’m not complaining…


1/2 medium jicama
1/4 small lime
1 t coconut oil
a few dashes of chili powder
dash of dried cilantro, cayenne pepper, and onion salt


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Peel jicama and cut into sticks that are similar in shape to a French fry.
-Mix the jicama sticks up on the greased cookie sheet. Squeeze the lime over the top, and toss, and squeeze again.
-Sprinkle the  coconut oil over the fries, and then the remaining seasonings until fries are well coated.

-Bake for about 30 minutes, flipping every 10 minutes or so. For an extra crisp fry at the end, turn on the broilers for about a minute–but don’t do this if your cookie sheet is not “broiler safe” or won’t be able to stand the heat.

-Remove from the oven and ready yourself to enjoy one heaping serving of jicama, crispy, spicy, and sweet.


French-Fried Green Beans

French fries are fun to make at home. I feel like I’ve made them from every kind of potato and squash that exists. If you follow this blog, you might be nodding yes right now.

But french fires don’t have to have a soft, squishy inside. In fact, if you prefer a crispier fry, I think I just might have what you’re looking for.

Green beans!

These little stalks crisp up quite nicely in the broiler and make for a super easy & fast side.

The beans I used were actually the last handful I had left from my Papa Lou’s summer harvest. I was sad to see them go, but I loved helping them leave.

And yes, this ketchup fanatic did dip 🙂


1 cup fresh green beans, washed and ends cut off

cooking spray

seasonings of choice (rosemary tastes great or cajun seasoning if you like a spicy twist like I do


-Preheat broiler to high. Lightly grease a broiler-safe pan. Set aside.

-Lightly coat beans in cooking spray and sprinkle with seasonings of choice. Coat well.

-Transfer to broiling pan and let broil for about 4 minutes. Then roll the green beans so that the other side cooks, too. Season more if needed.

-Broil another 5-6 minutes or until very crispy. Serve warm with your favorite dipping sauce.

Baked Zucchini Sticks

One of my favorite sides is sweet potato fries or chips. I eat them way too much.

So one summer evening I decided to mix it up with oven-fried zucchini sticks.

Okay, in truth I still had a lot of zucchini left over from the Des Moines Farmers Market. Zydia the Zucchini had been used to make chocolate zucchini bread, farm fresh veggie pizza, chicken pot pie, zucchini cakes, and zucchini cookies. And yet, she was still around.

Not wanting to freeze her, I indulged in this recipe from Eating Well (adapted to single-serving size) that I had been saving to my recipe to-do list on Pinterest for quite some time.

The results: very good! A nice change of pace from sweet potato fries.


  • Cooking spray
  • 1 T whole-wheat flour
  • 2 T Panko crumbs
  • 1.5 tcornmeal
  • dash of garlic salt, pepper, garlic powder
  • 1/2 to 1 medium-sized zucchini
  • optional: 1 large egg white, lightly beaten


  1. Preheat oven to 475°F. Coat a cookie sheet with cooking spray.  Set aside.
  2. Chop zucchini into sticks, almost like French fries.
  3. In a small bowl, combine flours, cornmeal, and other seasonings.
  4. You can prepare the “sticky” coating of your zucchini one of two ways: either by dousing with cooking spray or dipping in egg white.
  5. To coat with flour mixture, either roll directly in the bowl in which the mixture was blended or pour coating mixture into Ziploc bag and drop in zucchini sticks. Coat well.
  6. Arrange on greased sheet, but keep each stick separate from the others
  7. Bake for about 10 minutes. Remove and turn the zucchini. Continue to bake until golden and just tender, about 10 minutes more.

You’ll want to serve these straight out of the oven, piping hot!

You could get pretty creative with different dipping sauces. I’m a sucker for anything tomato, so I went with an Italian sauce, but you could also try ranch dressing, ketchup, Dijon mustard, etc.