Rutabaga Fries

We love rutabagas. They can be used in place of potatoes in almost any recipe. The first time my husband bought one I did not want to eat it. I thought it was nasty looking and couldn't possibly be good for you. I was wrong. They are very good in taste and in nutrition. Rutabagas have antifungal properties and are very good for those fighting candida. They do have an ugly thick skin that is dipped in a thick layer of wax to help it keep longer. I have taken some pictures of how to peel it safely. At least I feel it's the safest way to peel it. If you have a better way, then by all means, use it. The following recipe can also be made with turnips though the cooking time will probably be less depending on how thick you cut your fries.

Rutabaga Fries

1 large rutabaga, washed
1 tsp onion powder
1 tsp garlic powder
2 to 3 tsp parsley or cilantro
1/2 tsp sea salt
4 or 5 Tbsp olive oil to coat well


Preheat oven to 425F. Peel the washed rutabaga with a large sharp knife. Start by cutting a slice off the top and bottom so you it will sit flat. Then slice the skin off in sections running your knife from top to bottom. See pictures below. Now make 1/2 inch slices and then cut the slices into 1/2 strips to form fries. Place the rutabaga fries in a bowl and add the olive oil. Toss to coat. Now add the onion powder, garlic powder, parsley, sea salt. Toss to coat again and spread on a baking sheet and bake for about 24 to 28 minutes, turning part way through baking time if desired.

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Avocado Red Pepper Boats

This is a simple light meal, great for warm weather or a simple lunch. At one point, due to allergies, all I could eat was extreme simple meals, that were mainly veggies and yogurt. This was one I came up with and we really enjoyed. It's easy to put together fairly quick and can be tweaked to suit your taste with seasonings.

Avocado Red Pepper Boats

2 Medium to Large Red Peppers
2 Avocados
1 cup Goat Yogurt or Organic Cow Yogurt
1/2 tsp garlic powder or 1-2 raw cloves chopped
1 tsp onion powder
1 tsp dried parsley or 1 Tbsp fresh chopped
dash of cayenne pepper
Salt to taste


Start by washing your peppers and avocados. Cut each pepper into thirds, lengthwise, removing the core and seeds. Place each pepper on a serving plate. Chop each of the avocados and top the slices of pepper. Sprinkle with a little salt and extra virgin olive oil if desired.

Next, mix together the yogurt, garlic, onion powder, parsley, cayenne and salt to taste. Top the pepper boats with the yogurt mixture. Serve immediately. Serve with a side of chopped cucumbers. Serves 2.

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