Saying that the last couple of months have been busy for me would be an understatement…..so I’ll give you the short version:
- School & Finals (Psssst I passed A&P!!!! 😀 )
- Senior internship
- Move into new apartment
- Exercise Physiology
YEP. Oh and I still work in the weight room at the Rec while all of this is going on….
But now I’m done with my internship and Ex Phys, so now I’m just working the rest of the summer! No more school!
Well until August…..a couple of weeks ago at work I was checking in a group exercise class and I heard the instructor telling a member, “My son said to me the other day, ‘Dad! Football season is only 100 days away! Oh wait…that means school starts again soon….'” I told the instructor to tell his son that feeling doesn’t go away, even when you’re in college. Luckily, I’m going to be a senior this year so I’m in the home stretch!
Regarding other highlights of my summer, I turned 21 recently! No, I didn’t do anything crazy for my birthday. I’m not the kind of person who really likes to go out to bars and stuff. If I do go out, I pick going to dinner with friends over bar hopping with friends.
Plus (as weird as this may sound I know…but I’ve already established I AM A VERY ODD PERSON #normalisboring), I don’t really like alcohol. Straight up alcohol I find bitter and gross. If I am going to have a drink, I need to have something flavored so I don’t taste the bitterness. I also don’t like how alcohol makes my head feel. I can’t drink much until my head starts feeling dizzy and that’s when I stop. I know people say “oh you just have to get past that feeling!” I DON’T CARE. I DON’T LIKE HOW MY HEAD FEELS.
Rant over. You wanna see pictures? Well I’m going to show you anyways.
Dallas Blonde Ale was my first “legal” drink. I was surprised that I actually liked it because it wasn’t a flavored beer. Yes my dad wanted to be in my first “legal” picture. I also shared the Amaretto Sour that my mom ordered. I actually liked it! Does anyone else think it tastes like a Jolly Rancher?
Strawberry Shortcake from Carlo’s Bakery. I’ll just leave it at that.
I also got to see my POP sisters over this past weekend at a POP Pilates training workshop in Frisco! This was my first training that I attended as an instructor. It was really cool to watch the new trainees go through what my fellow instructors and I went through to become certified. And it’s always a treat to watch Mama Jules teach! 🙂
So that’s life lately….and now on to probably one of the best recipes that I’ve ever come up with on my own.
So these sweet potatoes happened by pure accident a few weeks ago. I was throwing together dinner for myself (my go to when I’m out of left overs is two sautéed/roasted veggies, Trader Joe’s Salmon burger or scrambled cheesy egg whites, and flatbread made with this recipe), and I saw that I had a leftover sweet potato in my fridge. Y’all, I LOVE sweet potatoes so of course I had to do something with it. Originally, I sliced the potato into wedges and put them in the skillet. I seasoned them with pumpkin pie spice and then I accidentally put in more coconut sugar than I meant to. I decided to leave it. Then, as the potatoes cooked, the coconut sugar got all caramelized and suddenly my apartment was filled with the aroma of pumpkin pie.
They tasted just like fall. Cinnamoney, nutmegey (if those are even words), sweet, and there’s this awesome crust that the coconut sugar creates. My only problem with them was that they weren’t as soft as I wanted them to be.
So last night, I decided to make them as a side to my dinner (I used this meal prep for dinners this week, except I shopped at Trader Joe’s and not Whole Foods). Instead of using the skillet, I popped them in the oven. The result was AMAZING. Same taste, but I finally achieved the softness I wanted. AND I still got that crust that I liked 😀
I was originally going to name these “Pumpkin Pie Roasted Sweet Potato Wedges”, but I felt like the title was sort of contradictory. Now enough of my rambling. See the recipe below? Yeah, go make these. Don’t ask questions. JUST GO.
Autumn Spiced Roasted Sweet Potato Wedges
Makes 1-2 servings
- 1 Sweet Potato
- Pumpkin Spice Seasoning (to taste)
- Coconut Sugar (to taste)
- Olive Oil (enough to coat wedges)
- Preheat oven to 400 Degrees
- Slice sweet potato into wedges
- Put the wedges in a bowl and drizzle with olive oil
- Season the wedges with the pie seasoning and coconut sugar
- Mix together everything in the bowl until everything is coated
- Place the wedges on a baking pan and bake for 20 minutes
- At the 20 minute mark, toss the wedges to prevent any sticking and bake for another 10-15 minutes or until the edges are crisp to your liking
- Remove from the oven and EAT
You’re welcome 🙂