How NOT to Cut a Sweet Potato

Ever since I joined the Drop 10 in 10 class, Mr. Burgher has become 100x more on board with healthy eating. One of our favorite go to side dish has been sweet potato fries. Mr. Burgher and I both have had our share of nicking our hands while trying to cut these roots into fries, so it’s a bit frustrating when we decide to make them. But let me tell you, they are worth 100s of sweat beads, let me tell you. But on to the story.


A few weeks ago, Mr. Burgher convinced me to tag along on a trip to Harbor Freight, a discount tool store. Because we are crazy couponers, he had plenty of freebies and discounts for us. The catch? We had to buy a few full price items. While browsing the store, I happened upon this incredible little find.

It sure looks like it would be helpful in cutting up some fries, right?

Mr. Burgher got us set up. The first thing you have to do is peel your potatoes (I mean, you can keep the skin on, we just prefer them “naked”).

Then, he did have to take out the knife and make the potatoes a little more manageable. Not as bad to just outright cut them, but still, a job.

Now came the test. He put the tater in the sleeve and pulled the lever.

I wasn’t in the kitchen when he tried to make the magic happen…but the grunts I heard didn’t sound good. I tiptoed out to see what the problem was and found him struggling to get the lever down. This was not good news. I grabbed the lever and tried myself.

Have you ever bent metal? Yeah…if you try to cut a sweet potato with a fry cutter, you too might find out how it feels. Nope, it doesn’t make you feel strong. Can you see the bend here? If not, take my word on it.

This is how NOT to cut a sweet potato. Struggle through the knife to root. Trust me, ok?

Our Sweet Potato Fries:

3 medium sweet potatoes (peeled and cut)

Shake in this mixture:
1/4 cup Orange Juice
Salt, Pepper

Spread out on a cookie sheet and sprinkle some brown sugar on them.
Bake at 425 degrees for 20 minutes, turning at 10 minutes.


Perfect Pesto

Sunday was a perfect day and we spent most of it out by the pool. When it came to dinner, I wanted something quick and easy. I had a huge bag of spinach in the fridge and for some reason, I wanted to eat most of it for dinner. The problem I have with spinach (in a salad, for instance) is that it has a “fuzzy” feel to it. I am a huge texture person, so that’s major for me. If I taste even the littlest bit, I throw the bag out (awful!). So before I got that far, I got an idea to try to make pesto with it.

First, I took 2 tablespoons of EVOO into a pan and added a tablespoon of chopped garlic, letting that brown up.

Next, it was time to add that glorious bag of spinach. It took almost the whole bag, and we honestly could’ve had a lot more added in!

‘Cause see? It cooked down to this.

To make it more sauce like, I added in 2 tablespoons of margarine. It seemed “stringy”, so I felt like I needed to “process” it a little more. Into the small food processor it went, plus some Romano cheese and Italian herbs.

After a few chops, it got creamy and more like sauce.

It was less than I expected, but plenty for Mr. Burgher and I to split for our pasta servings. We took it from the pan and put it on a mix of whole wheat and regular pasta.

It was quite the perfect mixture for us, and really hit the spot. Next time you crave pasta, why don’t you give this one a try?

“Perfect Pesto”

2 Tablespoons EVOO
1 Tablespoon choppped garlic
1 bag of fresh spinach
2 Tablespoons margarine
1 Tablespoon Romano (or Parmesan) cheese
1 Tablespoon Italian herbs (basil, parsley, cilantro)

Be ready to say “yum”!

My Breakfast of Champions

Those of you who follow along at Lil Burghers know that I am participating in a Healthy Living Challenge at work. I have always been one who has to have a breakfast in order to function. Living healthier, I like to control my breakfasts and lunches so that I don’t have to completely give up the things I like for dinners. The past three weeks, I have relied on fat-free vanilla yogurt (store brand from my favorite local grocery store…) and bulk granola (from my favorite local grocery store’s foodie heaven). It has been a delicious and filling sweet treat for the mornings.

There just might be some chocolate chips mixed in there…you decide. 🙂