Generally, my meals have been lackluster, undeserving of a photograph, and definitely don’t make the cut for blog-worthy. Today’s lunch, however, was something to blog about.
I don’t usually like lunch. It’s my least favorite meal of the day because it always ends up being so boring. Not today though! I bought some parsnips the other day at the grocery store for the moment that I felt brave enough to try my hand at parsnip fries.
I used to HATE french fries. But in the last few months, I find myself craving them non-stop.
So when I came across this method of creating fries out of parsnips, I decided to give it a go. Simply peel, slice, doctor them up, and bake at 420 for 25 minutes.
Of course, the real thing is better, but these sure give the real fries a run for their money. Plus, getting a serving of veggies in while feeling like you are being rebellious isn’t such a bad idea .
With some ketchup for dippage:
With my fries, I had a bowl of grapes and an . I sautéed some sun-dried tomato chicken sausage, added it to a toasted English muffin with pizza sauce and FF shredded mozzarella.
Baked in the oven at 420 for about seven minutes, or until the cheese melts.
Perfection! Fueled up to take on this hump-day!