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August 29, 2013 by Leanne Vogel March 8, 2017
I made a batch of 5-Minute French Fries earlier this week, smothered the whole plate in mustard (yeh, I like mustard on my fries) and proceeded to chow down to my hearts content. I got halfway through the batch and just couldn’t have another bite. I was stuffed. I was faced with a predicament – will myself to find space in my tummy to finish the food in front of me, or pack it up knowing full well that the added mustard coating could ruin the fries if left to sit too long. Ah, the inhumanity! What would you do? In the end, I did what any sane, healthy gal would do – I stepped away from that plate of gloriously delicious French Fries, packaged them up, and went about my day. Then, something magical happened… I got hungry 3 hours later. But that’s not the magic part. The magic happened when I went back to those French Fries and realized what they’d done. Those little jicama (if you don’t know what a jicama is, I share a picture of it further down) fries SOAKED UP THE MUSTARD. Soaked it up so good that I could barely tell I’d smothered them in mustard just a couple of hours before. They were still crisp, jicama lovely, and (now) infused with mustard. Infused totally beats out smothered. Just sayin’. So then, naturally, the very next day? I created a yummy salad dressing, threw some kale and other veggies in a bowl with loads of jicama sticks, mixed the dressing all through, let it sit for a couple of hours, and feasted on my marinated jicama. You have to try this. To print, text or email this recipe, click here.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.