The Skinny Fat Girl Fries


Dear Diary,

Winter is upon on…gingerbread lattes are back, Mariah Carey was photographed wearing a jacket, instead of her usual “asset-bearing” attire and comfort food is trending.  I’m talking mashed potatoes, cornbread and chili.  Damn-it-to-hell, there goes my skinny jeans and any attempt to wear a Herve Leger bandage dress. What is it about cold weather that makes lettuce lose its luster?

Before I get too carried away and toss my greens to the Santa Ana winds… Los Angeles winter season doesn’t allow for me to hide under significant layers of clothing.

So with my cover “literally” blown for my muffin top, I’ve discovered ways to recreate hearty without all the “heart”.  Meet skinny fries – roasted carrots and parsnips – appropriately mellow yellow and bright orange. They brighten your plate, add 13g of insoluble fiber to your diet and taste like fries…Salty, greasy and delectable fries…

Preheat the oven to 425 degrees; peel about 7 carrots and 7 parsnips, then cut in long strips. The place on a large baking sheet.

Toss with a couple tablespoons of olive oil, salt, pepper and dill. Place the cooking sheet in the oven for 15 minutes. Check on the veggies, add a bit of oil and shake SONY DSCand then cook for another 25 minutes.

They should be done, but if you want them a little bit crispier, cook for an additional 5 minutes.



Serve hot and enjoy! They are really easy to reheat as well…so make extra!


XO – SFG  Lauren

Share with your friends
Tweet about this on TwitterShare on Facebook0Pin on Pinterest9

Speak Your Mind


Skinny Fat Girl Diary