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Hey guys! I know I have been a little MIA lately! I've been really busy with some cool things in the works that I really want to share with you! I just have to put the finishing touches on it first!

In the meantime, I want to share the easiest, fastest recipe ever! Turnip fries!

I know I know. You just said, "uh... what? Why would I make that?" Hear me out guys.

I have had the goal of eating healthier and have been trying to swab out carbs for veggies, etc etc. Well I had heard about turnip fries and decided I wanted to try it out.

Full disclosure, I have never cooked with turnips before. So I was nervous, but it turned out to be so delicious, and they were SO GOOD!

Turnips have more fiber than potatoes, did you know that? Swap your potato fries out for these turnip fries and I promise you, you will not miss the potatoes!

Turnip Fries

     Have you ever had something that needed to get cooked, but you were tired of doing the same old thing?  You pondered it and pondered it and then, BINGO, it came to you at 5:00 in the morning! Then you laid there, awake, planning out the recipe that you were certain would be the perfect solution.  Of course, you had to get out of bed and try it out on your husband!  This is what happened to me with this recipe and it explains why by 8:00 in the morning, I was exhausted.  Luckily, the results were great, so it is a good reason to be exhausted.

     If you remember a few weeks back, I had gotten some Orangetti Squash and I gave you a recipe to use it like spaghetti with chicken.

     I did the same process shown above the night before I decided to make my Southwest Style Hash browns. Up until this time, I had only used spaghetti or orangetti squash to make Italian dishes, substituting it for the pasta.  This time I substituted it for the potatoes! After shredding the squash, I just stored the shreds in a covered bowl like this.  (Similar set here.)
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  I used my Pampered Chef chopper to finely chop  my onion .  I wanted the onion to blend in well with the squash.  I love using the chopper.  No tears!  Did you know that you can order Pampered Chef items on Amazon?  Here is the chopper I have.  I love it.  The blade turns on its own to give a really good even chop in just a few strokes.  I earned mine by having a party.  If it is a little too pricey for you,  here is another option that looks good.

     I also added diced green chilies, and spices like cumin, cilantro, and a sprinkle of Red Cayenne Pepper.  Don't forget the 2-3 cloves of garlic pressed into the mixture.  I also have the Pampered Chef Garlic Press which I absolutely love because it is heavy and not flimsy, it is large enough to handle larger cloves of garlic and you don't have to peel the garlic before you press it!  I have had both the chopper and the garlic press for a number of years now, and they are still going strong and I use them all of the time. 

      Once all of your ingredients are will blended, you have two choices for making your hash browns.  I used my cast iron skillet for that added health benefit to these already healthy veggies. Click on the pictures for descriptions. 

     When they are nice and toasty brown, here is how I served them.

      Here is the button for this nice and healthy, full of veggies, meal! 

    If you would like to shop this post, here are some of the things I use and love:

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Listen up my gluten free friends! How many of you found out about your gluten intolerance and spent months, or maybe even years eating gluten free pasta that falls apart until it turns into a rock? Or how about those hamburger buns that just start out as dry cardboard and end up as a rock?

I know others still who spent so much time trying to come up with the best gluten free flour blend, but still, that homemade bread just doesn't taste... quite the same. I've heard, and tasted, all of this and more. Quite frankly, to find out your gluten intolerant can be a little depressing at first as you brave this whole new world of gluten free dining.

​Well, not only am I here for you, Bob's Red Mill is here for you too!

 The first time I tried this Bob's Red Mill Gluten Free 1 to 1 Baking Flour I was nervous. I was making pumpkin bread after all. If you remember anything about me, let it be that I am someone of integrity, who loves pumpkin. This flour does exactly what it says it'll do! Take ANY recipe you love and no longer eat because of the gluten free burden you carry. Swap out the regular all purpose flour in your favorite cookie, muffin, or bread recipe for this. There is no guess work, and guess what?!?! You don't get rock hard, crumbly, cardboardy gluten free sadness!

I am only singing it's praises because I have tested it over and over again and it has never let me down. It's a 1 to 1 ratio so you literally don't have to change a thing. The xanthan gum is already mixed in as well. Trust me guys, just do it that way. When I have added it separately it gives my dough a weird taste. The taste isn't there after baking but honestly, who doesn't like to sneak a little cookie dough? Although... I am trying to eat healthy...

Nevermind that, if you're going to give yourself a little treat (because really a healthy balanced diet will include an occasional treat) then you deserve a bite of cookie dough!

Except today. Today we  are making gluten free banana bread. Why gluten free? Because I want you to love this flour as much as I do!

I think everyone probably already has their favorite banana bread recipe. If you don't, you will now! The best banana bread contains the basics of butter, eggs, brown sugar, vanilla, and slightly browned bananas. Whatever recipe you use, I want to give you a few tips for your banana bread.

Tip #1: Use brown sugar! Brown sugar will give your bread a depth that you just can't get from white sugar. You're getting lighter sugar from your bananas. Let the brown sugar draw out that sweetness so the banana flavor shines through.

Tip #2: Avoid using multiple bowls. Most recipes tell you to mash the bananas before adding them to your mixture. I am all about minimal clean up. After you cream together your butter and sugar place your bananas on top and mash them there before you mix them in. It should look something like this:

See how the mashed banana has hardly any brown sugar in it yet? Once they're mashed like this you can mix them in with your creamed butter/sugar combo. I don't recommend skipping the mashing because science. Mashing the bananas helps draw the sugars out even more. Then you can use a fork to mix them in with the sugar and butter and you'll get a nice flavor from your bread. 

You can use this same trick if your recipe calls for your eggs to be beaten before mixing. Just break them right on top and beat them with a fork before stirring them in. 

Bonus tip: if you use beaters to mix your recipe your bread will be taller anyway (also science.) So you can also go that route, but beating the eggs just a little bit on their own will also help with this.

Tip # Ilosttrack: If your recipe doesn't call for vanilla you really need to add it anyway. I don't trust any baked good recipe that doesn't call for vanilla. Just sayin'. I don't know why you wouldn't want it in there. Always add a teaspoon of vanilla to all of your baked goods and you will never be sorry. You're welcome.

Now this time around I fully intended to zest an orange rind into the batter but then I completely forgot. I am including it in the recipe anyway, but just know that with or without it, the bread is amazing.

This banana bread turned out moist and sweet with the perfect crust. When he had a bite PH said, "this is gluten free? Wow!" What better affirmation do you need than that?