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At the Academy of Culinary Nutrition, we love our naturally sweetened treats – and there are few things we enjoy more than a healthy dose of chocolatey desserts. Culinary nutrition isn’t just about kale salads or smoothies. When made with quality ingredients, chocolate can be a nutritious addition to your diet. This culinary nutrition chocolate guide breaks down the different chocolate ingredients you’ll find at the grocery store, and what you can do with a whole cocoa bean.

Health Benefits of Chocolate

Chocolate has a number of beneficial properties. It contains:

  • Magnesium, a mineral important for muscle relaxation, bone health and cardiovascular health
  • Iron, which is well-known for its role in energy production and shuttling oxygen around the body
  • Anandamide, also known as the ‘bliss’ chemical because it targets our cannabinoid receptors to produce a happy, relaxed feeling
  • Antioxidants, which help to protect our cells from free radical damage
  • Sulphur, an important mineral for our skin, nails and hair
  • Fibre for digestive health, satiety and lowering cholesterol
  • Healthy saturated fats, important for satiety, blood sugar balance, hormones, vitamin and mineral absorption, and more
  • Chocolate has been studied for its positive impact on cardiovascular health measures, insulin resistance, mood and cognition, immune function and anti-inflammatory effects
Types of Chocolate

You will mainly find the following types of chocolate.

Milk Chocolate: Has a lower amount of cacao or cocoa, and a higher amount of sugar and dairy

Dark Chocolate: Has a high amount of cacao, usually no dairy (but check labels) and lower amount of sugar; dark chocolate is rich in a type of flavonoid called flavanols or flavan-3-ols that are responsible for its stronger, more bitter flavour

White Chocolate: A mix of cocoa butter, milk and sugar – it’s not technically considered chocolate because it doesn’t include cocoa powder

As the Culinary Nutrition Expert Program is completely dairy-free, we eschew milk and white chocolate due to the dairy (and also the refined white sugar). Dark chocolate is our go-to, both for the nutritional value and the taste. We find the flavour of dark chocolate is more, for lack of a better word, chocolatey, than the other varieties where the primary taste is sweetness.

What to Do With A Whole Cocoa Bean

Chocolate is made from the cacao bean, which is the seed from the cacao pod that grows on trees. Yep, chocolate grows on trees. Then the beans are processed in a number of different ways, resulting in several different cacao products.

Cacao Powder

After growers remove the seeds from the cacao pods, the seeds are fermented and dried before the fat is separated, and the rest is ground into cacao powder. This is typically the way a lot of us tend to use chocolate in our desserts, baking and cooking.

How to Use It: In chocolate desserts, dairy-free ice cream, smoothies, gluten-free granola, hot chocolate elixirs, pudding, chili and mole sauce

Recipe to Try: Chocolate Fudge + Face Mask by Meghan Telpner (*ACN Founder + Director)

Raw Cacao Powder vs. Cocoa Powder: What’s the Difference?

Raw cacao powder is typically dried and not roasted, while cocoa powder is from beans that have been roasted. You’ll also find dutch processed cocoa powder, which has been processed with an alkali to make it milder in flavour and less acidic. Unfortunately, this process also strips away many of the nutrients.

Cacao Nibs

Cacao nibs are simply crushed cacao beans.

How to Use Them: They are basically all-natural chocolate chips! Use them in any recipe that calls for chocolate chips – you can swap cacao nibs for chocolate chips 1:1. They’re great for gluten-free baking and Paleo baking, smoothie bowls, rolling truffles and other raw bites, and more.

Recipe to Try: As pictured above Coffee Caramel Crunch Ice Cream by Sondi Bruner (*ACN Head Program Coach)

Cacao Butter

Cacao butter is the fat extracted from the cocoa bean. It’s pale, a whitish-yellow, and has a very pleasant aroma.

How to Use It: Cacao butter is wonderful in homemade chocolate, raw desserts, dairy-free elixirs, and baking. It’s also commonly used in beauty care recipes as it’s wonderfully moisturizing to our skin, like in this homemade skin salve.

Recipe to Try: As pictured above Chocolate Beet Latte by Sweet Lizzy (*Culinary Nutrition Expert)

Cacao Paste

Cacao paste is made from cocoa beans that have been ground into a liquid, and then it re-solidifies at room temperature.

How to Use It: This can be hard to find, but if you get your hands on it cacao paste is lovely in homemade chocolates, fudge, chocolate sauce and elixirs.

Recipe to Try: As pictured above Paleo Dark Chocolate Mint Thins by The Healthy Foodie

Whole Cacao Beans

How to Use Them: Yes, you can eat the whole cacao beans on their own! They are crunchy, bitter and delicious. You can eat them on their own, dip them in chocolate or cinnamon, or crumble them for a crunchy topping on dairy-free yogurt, granola or smoothie bowls

Recipe to Try: As pictured above Energy-Boosting Smoothie with Cocoa Beans by Bread + Olives

With all of the deliciousness to choose from, there are many ways that you can incorporate the benefits of chocolate into your culinary creations. Start experimenting!

The post Culinary Nutrition Chocolate Guide: What To Do With a Whole Cocoa Bean appeared first on Academy of Culinary Nutrition.

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Cast iron cooking is experiencing a renaissance. Once the domain of great-grandparents or thrift stores, cast iron – like other homesteading projects such as fermenting pickles, sprouting, growing your own food or making your own cleaning products – has re-emerged in many household kitchens to become an essential cooking tool.

Known for its sturdiness and ability to handle high heats, cast iron cookware was widely used throughout North America and Europe until the middle of the 20th century, when non-stick Teflon pans became the norm. Unfortunately, Teflon cookware contains the chemicals polytetrafluoroethylene (PFTE) and perfluorooctanoic acid (PFOA), which can be ingested and inhaled when cooking. They are potential cancer-causing substances, may give you flu-like symptoms and can even be found in human breast milk.

Many people are intimidated by cooking with cast iron, but with these care and cooking tips you’ll be a ‘seasoned’ cast iron pro in no time.

Why Cook With Cast Iron?

Cast iron is an alloy of iron with a small percentage of carbon, silicon and manganese. Cast iron skillets are well loved because they’re:

  • Very durable
  • Affordable (especially if you snag one that’s been passed down in your family)
  • Able to retain heat well
  • Able to handle high heats
  • Free of chemicals such as PFTE and PFOA
  • Easy to transition from stovetop to oven to table (they’re great for one-pot meals!)
  • Simple to clean and season
  • May help reduce iron deficiency anemia in adults and children
Getting Started: Seasoning Your Cast Iron Pan

Cast iron must be properly seasoned before you use it. The process of heating oil in your pan, called fat polymerization, helps to create a layer that is non-stick and protects the pan from food and air. Some brands will come pre-seasoned; however, we’ve found that pans and skillets will still need seasoning or else you’ll end up with bits of food stuck to the pan.

To season your cast iron pan:

Oven Method
  1. Preheat the oven to 350 degrees.
  2. Wash the pan and then dry it well.
  3. Coat the skillet or pan with oil. Many cooks and experts recommend vegetable oil or flaxseed oil. However, vegetable oils like canola aren’t beneficial to our health, and flaxseed is very susceptible to heat, light and air, meaning it will oxidize and create free radicals in the body. You can read more about the best cooking oils and what temperatures to use them at here. We prefer to use a stable high-heat oil like avocado oil or an animal fat for seasoning.
  4. Put the pan upside down on the rack in the oven. Put a baking sheet underneath to catch any drips.
  5. Bake for 1 hour, then allow the pan to cool in the oven.
Stovetop/Burner Method
  1. Wash the pan and then dry it well.
  2. Coat the skillet or pan with oil. (See above for oil suggestions.)
  3. Bring the burner up to high heat – this will probably take several minutes. Once the pan is hot, turn the heat down to medium and let it sit on the burner for 10 minutes. Turn on your oven fan or open a few windows, as it may get smoky!
  4. Allow the pan to cool, then wipe off any excess oil.
  5. You may need to repeat this process a couple of times.
Cast Iron Cooking Tips

Cast iron can take some adjustment at first, especially if you are accustomed to using Teflon-coated non-stick pans. However, after a few uses you’ll get the hang of it.

Some things to keep in mind:

  • It will become more non-stick over time. Cast iron skillets aren’t the same as traditional non-stick surfaces; however, the non-stickiness (a very technical term) will increase with repeated use and seasoning. The first time you use it, perhaps try something simpler like a stir-fry rather than your favourite pancake recipe and test the waters.
  • The entire pan gets hot! With most pans or skillets, the handle is cast iron too and it will get very hot if you touch it. Either use an oven mitt, or purchase a handle cover.
  • Be generous with cooking oils. Again, ensure you use heat-safe and healthy oils.
  • Re-season after every use. If you want to maintain and build the effectiveness of cast iron, you’ll need to re-season it after every use. More on that in the section below!
  • Have fun and experiment. You can cook a variety of foods in cast iron skillets – meats, tofu, tempeh, burgers, vegetables, eggs and beans. It’s also great for toasting spices or nuts and seeds and you can even make gluten-free baked goods in it, too.
  • Avoid cooking with acidic foods for long periods of time. The acidity of tomatoes, citrus fruits and vinegars break down the seasoning coating you create every time you use your pan. If you need to add a squeeze of lemon at the end of cooking or throw in a few tomatoes, that’s fine, but something like a slow-cooked chili or tomato sauce is probably better off in another type of pan or your slow cooker.
Caring For Cast Iron

Keep your cast iron in good shape by cleaning it properly after every use.

1. Cleaning

There is some debate about the best method to clean a cast iron skillet, but we’ve always had success using a natural, non-toxic dish soap and warm water. If there are any stubborn bits of food stuck, a scrub brush will usually do the trick.

As cast iron rusts easily, this is not the type of pan you can leave to soak for hours on end. Once the pan has cooled completely (this can take an hour or two, depending on what temperature you cooked it at), wash it thoroughly.

2. Drying

Air-drying can lead to rust, so dry your skillet well after washing with a kitchen towel.

3. Oiling/Re-Seasoning

Cast iron needs re-seasoning after every use. You don’t need to bake it in the oven or on the stovetop like with the first seasoning – simply add a little bit of oil into the pan and rub it in, either using a paper towel or a reusable oil brush. Put the pan away and it’s ready for your next meal!

What to Make In Your Cast Iron

The seasoning and re-seasoning process might seem complicated, but it’s actually very easy. And with delicious recipes like these, you’ll be inspired to get cooking with cast iron!

Cauliflower Steaks with Rosemary Roasted Grape Chutney

Cauliflower Steaks with Rosemary Roasted Grape Chutney by Heartbeet Kitchen

A cast iron skillet cooks cauliflower steaks quickly and gives them a great char.

Frittata With Tomatoes + Fresh Herbs

Frittata With Tomatoes + Fresh Herbs by Nyssa’s Kitchen

A flexible Paleo recipe that starts off on the stovetop and is finished in the oven. Super easy!

One Pan Caribbean Jerk Chicken With Pineapple Coconut Rice

One Pan Caribbean Jerk Chicken With Pineapple Coconut Rice by Ambitious Kitchen

An easy one-pan meal that is great for meal prep.

Easy Pan-Fried Crispy Tofu

Easy Pan-Fried Crispy Tofu by Allison’s Allspice

All of the secret tricks you need to create delicious + crispy tofu.

Paleo Chocolate Chip Skillet Cookies

Paleo Chocolate Chip Skillet Cookies by Paleo Running Momma

See, we told you that cast iron could be used for baking. And we highly recommend topping these cookies with some dairy-free ice cream.

Rosemary Roasted Fingerling Potatoes

Rosemary Roasted Fingerling Potatoes by The Roasted Root

A simple and elegant side dish to any entrée.

Sautéed Brussels Sprouts with Mustard and Hazelnuts

Sautéed Brussels Sprouts with Mustard and Hazelnuts by A Saucy Kitchen

The cast iron skillet lends that crispy outer crust to the sprouts that will turn guests from Brussels sprouts haters into fanatics.

Keto Hash with Kielbasa

Keto Hash with Kielbasa by Cast Iron Keto

A very easy recipe for cast iron newbies!

Upside Down Skillet Banana Bread

Upside Down Skillet Banana Bread by Every Last Bite

In this Paleo recipe, the bananas are caramelized in the bottom of the skillet before the rest of the batter is poured in and cooked in the oven. Very fancy!

The post Cast Iron – Care and Cooking Tips appeared first on Academy of Culinary Nutrition.

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Academy of Culinary Nutrition Blog by Academy Of Culinary Nutrition - 1M ago

We’re just past the halfway mark in the  Culinary Nutrition Expert Program and the recipe assignments are even more complex, fun and delicious. In our latest recipe roundup, we shine the spotlight on some of our favourite creations from our students.

In the last few weeks, our students have been exploring using plants in a variety of ways and creating healthified versions of their favourite comfort foods and snacks. They’ve also played with cultural cuisines, sea vegetables, and the beauty of raw food.

Recipe Roundup #2 Michele-Marie Beer, Toronto ON, Canada

“Homework! Yummy yummy homework!”

Renee Mackey-Burson, Woodstock ON, Canada

“It’s pretty awesome and convenient that doing recipe assignments for @culinarynutrition also turns into easy meal prep!”

Anna Behman, Sydney NSW, Australia

“Since I’ve taken the #CNEprogram, I’ve started to include even more vegan, plant-based meals into our diet.”

Anna Marszalkowska, Toronto ON, Canada

“I’ve never made homemade crackers and here we are – they’re fairly easy, quick and delicious! They disappeared within 24 hours!”

Elba Ramirez, Doral FL, United States

“Aquí mis kimchi maki rolls, parte de las recetas de mi #cneprogram Les cuento: quedaron DELICIOSOS!!!!!”

“Here are my kimchi maki rolls, part of the recipes from the #cneprogram. I tell you: They were delicious!!!!!”

Nadhrah Mohd Maidin, Taman Melawati Indah KL, Malaysia

“I’m learning to get more adventurous with my food choices in the #cneprogram! The whole idea of eating raw is fairly new to me.”

Lisa Lio, Toronto ON, Canada

“Kale is not usually my go-to for salad greens, but when you add sun-dried tomatoes, walnuts and avocado to the mix – all of a sudden I’m looking at kale a little differently!”

Amanda Kovatchev, Prince Edward County ON, Canada

“I have an organized kitchen. I’m learning about ingredients. I’m prepping. I’m cooking from scratch. And look at that…. I am even getting better at food photography!”

Meagan Lindquist, Seattle WA, United States

“As I’m on my dharma of becoming a Culinary Nutrition Expert, I pretty much have a smile plastered on my face 97% of the time. I’m developing recipes, using nutrition as therapy, expanding my skills in the lab, and cementing even more that food can be our best medicine.”

María Cecilia Vélez Londoño‎, Madellin, ANT Colombia

“So surprised with these delicious and healthy raw recipes!”

Today is the day! What’s cooking in your kitchen?

Want to learn how you can become a Culinary Nutrition Expert? Click here to learn more about the program!

The post Culinary Nutrition Roundup 2 appeared first on Academy of Culinary Nutrition.

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Academy of Culinary Nutrition Blog by Academy Of Culinary Nutrition - 1M ago

Pumpkins are inextricably linked to the autumn season – but these lovely winter squashes can definitely pull their weight in the kitchen beyond pumpkin pie or decorations throughout the fall and winter. If you’ve always found pumpkins unwieldy and difficult to use, this guide for what to do with a whole pumpkin will help!

Health Benefits of Pumpkins

As a card-carrying member of the winter squash family, pumpkin is a wonderful source of anti-inflammatory and immune-boosting nutrients like Vitamins A and C, as well as zinc. It also has anti-oxidants and omega-3 fats, plus it’s been studied for its anti-diabetic and anti-cancer properties.

The flesh is rich in fibre, an important nutrient for good digestion, blood sugar balance and cardiovascular health, while the seeds are high in an array of minerals like energy-boosting iron, zinc, plus manganese and copper to support bone production and prevent free radical damage. The seeds are also a good source of protein.

Why Not Use Canned Purée?

There may be times when canned pumpkin is the simple and convenient choice. However, there are a few things to keep in mind when choosing canned pumpkins:

  • Pumpkin pie purée vs pumpkin purée: Be careful when buying canned versions to ensure you are getting the one you want. Pumpkin pie purée or mix is typically sweetened and has additional spices such as cinnamon, nutmeg and ginger.
  • Bisphenol A: Most canned goods are lined with bisphenol A, a chemical that disrupts the endocrine system and is associated with infertility, hormone-related metabolic disorders, and cancer.
  • What are you getting? Aside from chemicals, preservatives or additives that may be in the canned stuff, the US cans that say ‘100% pumpkin’ may also contain other varieties of squash. This is to help make the canned purée more thick and starchy in consistency, as sometimes pumpkins can be stringy. While we’re absolutely down with winter squash, it’s good to know exactly what we’re getting whenever we are buying or eating something! When you cook a pumpkin, you know for sure that what you’re getting is the real thing.
  • Price/Quantity: Store-bought pumpkin that comes in a BPA-free can is typically pricey, and you only get a small amount –  maybe 2 cups worth. When you bake and use your own, you can batch prep for a variety of recipes, or freeze it for later.
  • Waste reduction: Cooking pumpkins from scratch leads to less waste, especially with emerging evidence that not all containers can be recycled, that we have more recyclables than a lot of community systems can handle, and many people aren’t recycling correctly. Skipping the canned pumpkin and prepping your own leads to less food waste and a better environmental footprint.
What to Do With a Whole Pumpkin Choosing a Good Pumpkin

If you’re not planning to carve it, there really isn’t need for a gigantic 50-pound pumpkin. While you’ll certainly get a lot of flesh and seeds from it, that size is much more difficult to work with!

Choose pumpkins that feel heavy for their size, have firm skins and doesn’t have any soft or moldy brown spots. We like to use pumpkins that are smaller, especially if you’re new to cooking and eating pumpkins! Three to five pounds is a good place to start, and then you can choose larger pumpkins when you’re more comfortable with handling them.

Using the Flesh
  • Before you get started, ensure you have a well-sharpened knife and a solid cutting board to keep the pumpkin steady as you cut.
  • If the pumpkin is on the smaller side, cut a small slice at the bottom so you have a flat surface to keep it from rolling and rocking.
  • If your pumpkin is very tough and difficult to cut, pierce the flesh in several spots on a baking sheet and roast it in the oven whole. If you’re making purée (see below) you can roast for longer, or if you just want to soften it, then bake for 10 minutes or so, until the skin can yield to your knife.

To cut and cook into purée:

  1. Preheat the oven to 350 degrees.
  2. Cut your pumpkin in halves or quarters, depending on the size.
  3. Scoop out the seeds and save them to roast as a snack (see below).
  4. Place the pieces cut-side down on a baking sheet lined with parchment. You can brush a bit of heat-safe oil onto the halves if you’d like.
  5. Roast for 45 minutes or so, until the flesh is soft and tender and can be easily pierced with a fork.
  6. When the pumpkin is cool enough to handle, scoop out the flesh and mash it, or toss it into your food processor if you don’t feel like mashing it by hand.

To cut and cook into whole cubes for recipes:

  1. Preheat the oven to 350 degrees.
  2. Cut your pumpkin into quarters.
  3. Scoop out the seeds and save them to roast as a snack (see below).
  4. Slice the skin off if desired (we like to do this!).
  5. Cut the quarters into smaller chunks. Smaller cubes will cook or roast faster than larger chunks. The size you choose will depend on the recipe – you may want larger wedges to serve as a side dish, or smaller ones to steam or roast for smoothies. You can grab a visual of chopping pumpkin in this video.
  6. Either use right away for the recipe you’re cooking, or stash in the fridge or freezer to cook later.
Saving and Roasting the Seeds

Roasted pumpkin seeds make an amazing snack, and are often a good alternative to nuts for those with nut allergies or for school lunches. Here’s how to do it:

  1. Follow steps 1 or 2 above, scooping the seeds from the flesh.
  2. The flesh will be stringy and likely cling to the seeds. We like to soak the seeds for 30 minutes to an hour or so in cold water, then pull any remaining flesh from the seeds.
  3. Preheat the oven to 325 degrees.
  4. Season the seeds to taste with your favourite herbs and spices.
  5. Spread the seeds on a parchment-lined baking sheet.
  6. Bake for 10-12 minutes, or a bit longer if needed, until the seeds are dry. Watch them carefully starting at the 10-minute mark so they don’t burn.
  7. To make pumpkin seed butter: skip the herbs and spices and dry the seeds plain. You’ll need at least 2-3 cups of seeds, so you may need to store and save your seeds to make the butter when you have enough of them! Then whirl them in your food processor until they break down and become smooth and creamy.
The Pumpkin as a Vessel

You can toss your pumpkin skin into the compost once you hew the flesh and the seeds; however, you can also use it as a cooking vessel! Use it as a tureen for soups and stews, cut it in half and stuff it with grains, veggies, nuts, seeds or dried fruit, or fill it with dips and spreads instead of using a serving bowl. For the latter, smaller pumpkins tend to work better!

Recipe Inspiration

Feeling inspired to cook with a whole pumpkin from scratch? Try some of these ideas:

The post What To Do With A Whole Pumpkin appeared first on Academy of Culinary Nutrition.

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French fries are a guilty pleasure for many – and a balanced culinary nutrition lifestyle doesn’t mean you need to go without them! What’s key is learning how to create healthy French fries that offer us a range of nutrients to help support our health goals.

For us at the Academy of Culinary Nutrition, healthy French fry recipes are ones that are:

  • Baked
  • Tossed in nutritious cooking oils (as opposed to rancid conventional ones)
  • Made with a variety of vegetables, not just white potatoes

We’ve included a mix of classic recipes using white potatoes and more adventurous ingredients like root vegetables, winter squash and even beans and legumes. If you’re on the fence about sweet potato or carrot fries, these 20 Best Healthy French Fry Recipes will give you the boost you need to hop over to our side!

20 Best Healthy French Fry Recipes The Best Crispy Oven Baked Fries

The Best Crispy Oven Baked Fries by Choosing Chia

Learn the secrets to creating perfectly crispy and healthy oven-baked fries.

Shoestring Sweet Potato Fries

Shoestring Sweet Potato Fries by Foraged Dish

Grab your spiral slicer and get ready for ultra-crispy and delicious, healthy French fries!

Crispy Baked Avocado Fries

Crispy Baked Avocado Fries by From My Bowl

Avocado lovers will adore these oven-baked vegan, and gluten-free French fries that have a crispy outside and soft, creamy interior.

Maple Garlic Delicata Squash Oven Fries

Maple Garlic Delicata Squash Oven Fries by Cooking for Kiwi and Bean

Delicata squash is a great healthy french fry option because it’s jam-packed with nutrients AND you don’t need to peel it. Win!

Baked Jicama Fries

Baked Jicama Fries by Healthier Steps

Cultivate the beneficial bacteria in your gut with jicama, which is a good source of prebiotics for your microbes to feast on. Yep, this is how tasty and a healthy French fry can be!

Oven Baked Carrot Fries

Oven Baked Carrot Fries by Garden in the Kitchen

Any homemade burger would love to be cozied up to these glossy carrot fries.

Sweet Potato Wedges with Tahini

Sweet Potato Wedges with Tahini by Meal Prep on Fleek

Calcium-rich tahini is the perfect alternative condiment to ketchup – its slightly smoky/bitter flavour offsets the sweetness of the yams. Yum!

Vegan Furikake Fries

Vegan Furikake Fries by George Eats

Furikake, a seasoning mix made with seaweed, sesame, salt and sugar, adds a special twist to this low FODMAP French fry recipe.

Crispy Golden Eggplant Fries

Crispy Golden Eggplant Fries by Paleo Hacks

Yep, you can transform eggplant into a healthy French fry. This Paleo recipe shows ya how it’s done!

Ultimate Vegan Loaded Fries

Ultimate Vegan Loaded Fries by Well and Full

Amp up your healthy French fries with protein- and fibre-rich chickpeas, along with a spicy-as-you-like-it sriracha sauce.

Cajun Parsnip Fries

Cajun Parsnip Fries by Bites of Wellness

This recipe is vegan, Paleo, Whole-30 and low FODMAP compliant, plus comes with a homemade recipe for Cajun seasoning.

Mediterranean Chickpea Cauliflower Tots

Mediterranean Chickpea Cauliflower Tots by Catching Seeds

Go rogue with your tater tots by using chickpeas and cauliflower. You won’t regret it.

Baked Zucchini Fries

Baked Zucchini Fries by Mindful Avocado

A vegan, gluten-free and keto-friendly recipe that takes less than 30 minutes to bake.

Baked Chickpea Fries

Baked Chickpea Fries by Fried Parsley

You can revolutionize your french fry game by converting chickpea flour and water into the most delicious fries. You’re welcome.

Oven Baked Paprika Rutabaga Fries

Oven Baked Paprika Rutabaga Fries by The Nourished Mind

The rutabaga is a wonderfully unappreciated cruciferous vegetable and there’s no better way to get acquainted with it than by making healthy French fries.

Butternut Squash Fries

Butternut Squash Fries by The Cookie Writer

We love butternut squash any which way – from savory squash muffins to smoothie bowls to dairy-free soups – but there’s something about golden butternut squash fries that puts a big smile on our faces!

Baked Polenta Fries with Spicy Marinara Sauce

Baked Polenta Fries with Spicy Marinara Sauce by The Recipe Runner

Like chickpea fries, a mixture of polenta, water and spices becomes a crunchy and crispy bowl of fries. We always opt for non-GMO when eating corn.

Crispy Baked Artichoke Fries

Crispy Baked Artichoke Fries by From My Bowl

These salty and crispy fries hit all the flavour and texture notes you crave, and there is a gluten-free option for both the flour and breadcrumbs used in the recipe.

Baked Shoestring Fries with Fresh Chives

Baked Shoestring Fries with Fresh Chives by It’s a Veg World After All

A simple and easy recipe for healthy French fries that you can alter with your favourite herbs and spices.

Roasted Beet Fries

Roasted Beet Fries by Delightful Mom Food

Beets are jam-packed with anti-inflammatory and detoxifying compounds – so why not enjoy them in French fry form too?

The post 20 Best Healthy French Fry Recipes To Help You Kick Fried Food Cravings appeared first on Academy of Culinary Nutrition.

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