These Yucca Fries are deliciously crispy on the outside with a soft interior. They are served with a spicy Peruvian aji verde and topped with flaky sea salt. Serve this yuca frita with pollo a la brasa or even by themselves for a delicious snack.
I’m usually a huge hater on summer. I usually enjoy complaining about the hot weather, bugs and bright sun but I have to say, this summer has changed me. I’ve SO enjoyed all of the beautiful fruits and veggies and the warm weather has been, dare I say, enjoyable! It doesn’t hurt that a vacation to Hawaii is in my near future where I will, for the last time, celebrate summer. The last few months have been a good lesson in changing my perspective!
Summer is far from over so we’re still riding the season’s wave with today’s post. I teamed up with Roth Cheese to share their new Chèvre! Their goat cheese is so perfectly tart and salty. When I went to go and make whipped goat cheese, I figured I’d need to add a few more things to make the flavor sing, but truly, it needed nothing. Not even a pinch of salt or a zest of lemon. Zilch. Nothing. It was truly perfect as is. To find some near you, click here!
A few weeks ago I took a little trip to South Florida to visit my baby cousin, Isabella. She’s not really a baby anymore; she’s eight. She says the funniest things, is obsessed with the Coco soundtrack (same, honestly) and dreams of becoming a soccer player. I love her so much.
We had the best time going to the beach, doing early bake-to-school shopping (honestly she didn’t enjoy his part),
I had been thinking about something that I could make for her and actually travel with. It’s kind tricky because as much as I wanted to make her a cake that looks like Miguel from Coco, that’s the most practical thing when traveling on a plane and such. I also didn’t want it to be too indulgent; a liiiitle bit on the healthier side is a good thing. Enter: snack balls!
Appetizers for Dinner has always been a favorite of mine. I think it started with an episode of My-So-Called-Life when Rayanne’s mother threw some frozen dumplings in the microwave and Rayanne was super bummed about not being cooked “a real dinner.”
Since my mom was always, like, super healthy and demanded we have a very full/healthy cooked dinner, an appetizer-driven dinner always sounded like heaven to me.
I like to think that this snacking board is the best of both worlds because it’s healthy AND filling enough where you can totally eat it, be full and not feel bad about it one bit! It’s kidlike but totally appropriate for us grown-ups.
For this post I teamed up with my favorite, new-to-me vegetable ranch-flavored chips from Amazon.com where they’re super affordable and healthy and delicious.
They’re super light; they almost remind me a bit of a rice cracker but a million times better and more flavorful.
The carrot harissa dip might’ve been my favorite because I had never ever made a dip made of carrots before. I was a bit skeptical when I went through the testing process but the texture was amazing; I mean, I ended up adding walnuts because it was borderline too smooth.