Plum, Kale and Feta Salad

To me, a grilled or sautéed fruit salad with fresh, dark leafy greens and local, melt-in-your mouth cheese is a birthday gift all in itself–hopefully my friend Jeanine agreed because that’s what she got for her big day this year.

Technically I flambéed the fruit instead of sautéeing, but that was a fun, scary and somewhat over-my-head cooking technique that I might not recommend to my broader audience.

It all started when I received some gorgeous prune plums in my from the farmer basket last week…

And then, I saw my butter sitting, bored, out on the counter (where it should be, in my opinion, much of the time) and my vermouth coyly eyeing me up from across the bar. Just like that, an idea was born – (cooked) Plum, Kale and Feta Salad! I love how culinary creativity works. You look around at what you have and you see if maybe, just maybe, those ingredients could be combined to form something truly delicious.

I knew right away what I would do with the plums – a little butter and sweet alcohol go a long way with these guys – but I new I’d have to balance out the sweetness with some bitter, creamy and salty notes. In comes the dino kale, which I find a bit more tasty but still as nutritious as curly kale; domestic feta, which I got from my favorite online grocery store Relay Foods that is ideal for when convenience takes precedence (and where you can save $30 on your first order of $50 or more); and some toasted pine nuts and mint for some texture and brightness.


Plum, Kale and Feta Salad with Fresh Mint and Pine Nuts

What You’ll Need:

  • 1 pint of prune plums (or 3 medium purple plums), pitted and quartered
  • 4 cups of dino kale, washed and roughly chopped
  • 1 cup fresh feta cubes
  • 1 Tbs unsalted, organic butter
  • 2-3 Tbs (a “splash”) sweet vermouth
  • Juice of 1 small lemon
  • 1-2 Tbs olive oil
  • Salt & pepper to taste
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup toasted pine nuts


How to Make It:

  1. Melt butter is a sauté pan over medium heat until it starts to brown but not burn. Add cut plums to your pan and turn the heat up to medium-high for 1-2 minutes. Add a splash of sweet vermouth (any sweet wine or aperitif would work in a pinch). Cook about another minute, or until the liquid is pretty close to completely evaporated. Remove prunes from pan and let cool.
  2. In a large bowl, mix together kale, lemon, olive oil and salt and pepper. Massage the kale for a minute to work the dressing into the leaves.
  3. Combine the kale and plums together, cover, and set it in the fridge until ready to serve.
  4. Once it’s party time, add your toasted pine nuts, shredded mint leaves and feta cubes (I like this and all cheese at room temperature). Give it a good mix and enjoy!

If you want to look forward to getting gorgeous baskets of fresh produce each week and want to save 20% off your first 4 deliveries, sign up for From the Farmer and use code “MOARfit” at checkout.

3 Simple, Healthy Recipes for an Easy Weeknight Dinner

My favorite meals involve simple foods whose delicious flavors speak for themselves. When you select fresh, seasonal produce you don’t need to get fancy with your seasoning and technique in order to make an amazing meal. These three recipes are easy to make and tasty to eat. Each features at least one superfood, including rosemary, Brussels sprouts and salmon.

Rosemary is a flavorful herb often used when cooking chicken and pork. It’s truly a superspice as it has been linked to stimulating the immune system, increasing circulation and improving digestion. These health benefits come from rosemary’s high nutrient density (vitamins A and C, several B vitamins and dietary fiber). Rosemary also contains anti-inflammatory compounds and has been shown to increase the blood flow to the head and brain, which may enhance concentration. 

Brussels sprouts are all the rage (and have been for the past few years) on the foodie scene. Beyond their culinary fame lies an incredible nutrition resume. Brussels sprouts are a cruciferous vegetable, a categorization that puts them in the good company of broccoli and cabbage. This superfood is a prime source of fat-soluble vitamins A, K and E, most of the B complex of vitamins, iron, magnesium, phosphorus, zinc, copper, calcium, manganese and selenium.

Salmon is a yummy, fatty fish loaded with potassium, selenium and vitamin B12. More notably, however, it’s an excellent source of omega-3 fatty acids which are crucial for healthy brain function. One 3.5 oz serving contains about 230 calories and 25g of protein. The USDA recommends that all men and women over the age of 19 should get at least 0.8 grams of protein per kilogram of body weight per day (or 0.37 grams per pound). This number goes up for more active individuals but the formula provides a good baseline.


Onto the recipes…

Simply Roasted Rosemary Potatoes

What You’ll Need:

  • 3 cups small white or fingerling potatoes
  • 1/2 red onion
  • 2-3 Tbs fresh rosemary
  • 3 Tbs olive oil
  • Sea salt and pepper to taste

How to Make Them:

  1. Preheat oven to 425 F.
  2. Wash potatoes and halve lengthwise. Skin onion and cut into big chunks (eighths or even quarters).
  3. In large bowl, combine olive oil, salt, pepper and fresh rosemary (de-stemmed and roughly chopped) with potatoes and red onion. Toss until evenly coated.
  4. Spread into a single layer on a nonstick baking sheet. Roast for 35-40 min or until a fork goes in and out easily, but they aren’t mushy.

Simply Roasted Sriracha-Maple Brussels Sprouts

What You’ll Need:

  • 3 cups Brussels sprouts
  • 1/2 red onion
  • 2 whole scallions
  • 2 Tbs Sriracha
  • 1 Tbs real maple syrup
  • 3 Tbs olive oil
  • Sea salt and pepper to taste

How to Make Them:

  1. Preheat oven to 425 F.
  2. Trim and halve Brussels sprouts. Skin onion and cut into big chunks (eighths or even quarters)–hopefully you already did this when you prepped the potatoes.
  3. In a large bowl, combine scallions (thinly sliced), Sriracha, maple syrup, olive oil and salt and pepper. Mix. Add Brussels sprouts and onions and toss until evenly coated.
  4. Spread into a single layer on a nonstick baking sheet. Roast for 35-40 min or until the Brussels sprout leaves turn a dark golden brown (almost burnt but not quite) and are easily pierced with a fork.


Simply Baked Apple Pecan Butter Salmon

What You’ll Need:

  • 12-oz thickly cut, fresh wild-caught salmon
  • 1 Tbs olive oil
  • 2 Tbs apple pecan butter (plain apple butter or a homemade jam would work as well)
  • Juice of 1/2 fresh lemon
  • Sea salt and pepper to taste

How to Make It:

  1. Preheat oven to 450 F.
  2. Place the salmon in an oven-safe pan, skin side down.
  3. Rub with olive oil, sprinkle with sea salt and pepper, spread a thin layer of apple pecan butter on top and squeeze the juice of half a lemon on top.
  4. Bake for 15-20 min (time will vary depending on thickness), then remove from heat and let sit for 5 min before serving.


Best Kale Salad w/ Honey-Chipotle Dressing

Though I’ve made a number of kale salads in my time, I have to say this is my best kale salad yet. Let’s get real here–I eat kale raw. I’m talking fresh out of the garden. I realize, however, not everyone is as crazy for kale as me.

The best way to make kale a crowd pleaser is to dress it up. The Honey-Chipotle Dressing I created for this kale salad is sweet, smoky goodness. It was a great complement to the grilled skirt steak I made to go alongside it, and even better the next day as my lunch at work (I added a piece of grilled salmon–mmm mmm). And as you’ve learned from my Kale Caesar Salad, Honey-Ginger Kale with Carrots, and Sweet Sesame Raw Kale Salad posts, this supergreen is an excellent source of vitamins A and K, calcium, and disease-fighting antioxidants.

If you’ve never had a raw kale salad, now is the time to give it a try. It’s easy, delicious and oh-so good for you.

Kale Salad with Honey-Chipotle Dressing

Best Kale Salad

What You’ll Need:

(for the dressing)

  • 2 large garlic cloves
  • 1 Chili in Adobo sauce
  • Juice from 1 lemon
  • 2 Tbs apple cider vinegar
  • 1/2 cup olive oil
  • 1 tsp cumin
  • 2 Tbs honey
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

(for the salad)

  • 2 bunches (or about 6-8 cups chopped) kale
  • 3/4 cup dried tart cherries
  • 1/2 cup toasted slivered almonds


  1. Mix all salad dressing ingredients together in your blender.
  2. Chop, wash and dry your kale–removing any of the really thick, woody stems. Add it to a large mixing bowl.
  3. Pour dressing over kale and massage into the leaves for a minute, or until well coated.
  4. Cover and let it refrigerate for at least 3-4 hours before you plan to eat (like I said, it was great the next day!)
  5. When you’re ready to serve, remove it from the refrigerator and add your cranberries and almonds (goat cheese would also go well if you’re so inclined).

Big thanks to my Big Guy for being the sous-chef on this recipe!

Kale Caesar Salad for your Meatless Monday (V) (GF)

I’ve said it before and I’ll say it again, Kale is where it’s at. All my fellow health-seekers out there already know the deal, but if you haven’t heard the good word on this super-veggie, listen up. Like its cruciferous cousins in the brassicacaea (say that three times fast) family—bok choy, Brussels sprouts, broccoli, cauliflower and cabbage—kale contains high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. It is also a rockstar when it comes to phytochemicals and essential minerals like magnesium and calcium, which are especially crucial for us gals as we age and start to lose bone density. All of these healthy bits and pieces combined make Kale a key food in diets geared towards cancer prevention.

Clearly, this isn’t my first kale rodeo—exhibit A: Honey Ginger Carrots and Kale, and more recently, exhibit B: Lentil, Barley and Kale Soup—but my latest attempt to keep kale interesting and appealing is a winner for worker-bees in search of a healthy packed lunch. Top it off with some roasted chicken or your favorite type of beans and you’ve got a satisfying meal that will keep you full and energized all the live long day!


Kale Caesar Salad

What You’ll Need:

  • 6 cups chopped organic kale (bulky stems removed)
  • Roasted Garlic “Caesar” Dressing:
    • 1 1/2 tsp anchovy paste
    • 1 tbs capers
    • 1 tbs Dijon mustard
    • 3 tbs olive oil
    • juice of 1 lemon
    • 1 1/2 cups spinach
    • 1 small head roasted garlic (plus 1 tsp olive oil for roasting)
    • salt and pepper to taste

How to Make It:

  1. Garlic first. Preheat oven to 400°F. Peel off the outer layers of a whole garlic bulb but leave the skins of the individual cloves intact. Cut off the top quarter of the garlic heads, exposing as many cloves as possible. Drizzle a teaspoon of olive oil over the exposed cloves and massage to coat. Cover with aluminum foil and bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  2. While the garlic is roasting, clean kale leaves thoroughly and pat dry. Remove woody stems and rough chop into bite size pieces.
  3. In a small food processor, blend together anchovy paste, capers, Dijon mustard, olive oil, lemon, spinach and roasted garlic (note: use a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins). Taste for saltiness and adjust salt and pepper to your liking.
  4. In a large bowl, pour dressing over kale and massage for a minute until all leaves are coated. Cover and refrigerate for at least an hour and up to overnight.
  5. Serve with a wedge of lemon and an extra dose of freshly ground pepper.

Pumpkin Spice Bread for your Meatless Monday (DF)

If you missed my last Meatless Monday post for Vegan Pumpkin Soup, then you also likely missed me gushing over this fall gourd’s health benefits. Pumpkins get their orange hue from beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Like last week, the recipe I’ve created for you today uses canned organic pumpkin. According to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Mixing in a hearty portion of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium—great for muscle recovery and healthy bones, hair and skin!


I don’t have to tell you how tasty Pumpkin Bread is, but mine amps up the health factor without compromising on texture and flavor. I made some simple swaps, including coconut oil and apple sauce instead of butter, to make it dairy-free and more figure-friendly. The result is a moist, seasonal bread that can be treated like dessert or a special breakfast treat.


What You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup raw cane or coconut sugar
  • 1/3 cup molasses
  • 1/2 cup liquid coconut oil
  • 4 oz apple sauce
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cans (15-oz each) pureed organic pumpkin
  • 3/4 cup toasted pumpkin seeds

How to Make It:

  1. Preheat the oven to 325 F.
  2. In a large bowl, thoroughly mix the flours, spices, baking soda, baking powder, and salt together.
  3. In your mixer’s bowl, beat together the sugar, molasses, coconut oil, apple sauce, eggs, and vanilla. Add the pureed pumpkin and mix until combined. Lastly, add the dry ingredients a little at a time, whipping until smooth.
  4. Fold in the toasted pumpkin seeds by hand then transfer the contents into a non- stick 8.5″ x 4.5″ loaf pan and 4 small ramekins or 12 cup cupcake pan, filling two-thirds of the way in whichever pan(s) you choose. If your pan is not non- stick coat it with butter and flour.
  5. Bake for 1 h 20 min, at which point a toothpick stuck into the middle of the loaf should come out clean. Let cool for at least 20 min before slicing. If you went with muffin tins, up the temperature to 325 F and bake for only 35 min (the same clean toothpick test applies).

Vegan Pumpkin Soup for your Meatless Monday (GF)

‘Tis the season for pumpkin spice lattes, pumpkin bread (recipe to come), pumpkin smoothies (recipe to come) and, my personal favorite, pumpkin soup!  As iconic a fall staple as apple-picking and Halloween, pumpkins and pumpkin products are abundant this time of year. The orange gourds are packed with beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Pumpkin can definitely be deemed a superfood.

The recipe I’ve created for you today uses canned organic pumpkin. Chances are some of you out there may experience a certain skepticism for anything that comes out of a can. Before you throw the fresh-food-is-better book at this one consider this: according to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Topping this semi-sweet soup with a sprinkle of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium.

I’ll have more pumpkin-perfect recipes later this month, so stock up on your canned pumpkin and spices now!


What You’ll Need:

  • 1 tbs coconut oil
  • 1 sweet onion
  • 3 cloves garlic
  • 3 cups low-sodium vegetable stock
  • 2 – 15oz cans organic pumpkin purée (not pumpkin pie filling!)
  • 1 tbs maple syrup
  • 1 cup unsweetened coconut milk
  • 1/2 tsp cinnamon
  • 1/4-1/2 tsp smoked chipotle chile flakes
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Salt and pepper to taste


  • 2 tbs tahini
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup raw pumpkin seeds

How to Make It:

  1. In a large pot or casserole dish, heat coconut oil over medium heat. Add onions and garlic (both coarsely chopped) and sauté until translucent (about 5-7 min). Add spices and cook another minute.
  2. Add 3 cups of vegetable stock and bring mixture up to a simmer.
  3. Add two cans of pumpkin purée and maple syrup, stirring to combine.
  4. Remove mixture from heat and pour it into a blender. Blend until thoroughly combined.
  5. Add blended soup back to your pot and mix in one cup of coconut milk. Taste for seasoning and adjust according to taste. (Note: if you want to thin this out, add another cup of vegetable stock at this point).
  6. Bring mix back to a simmer and serve immediately, or remove it from the heat, let cool, and store in your fridge for up to a week (or 1-2 months in your freezer).
  7. Serve with a spoonful of the optional coconut milk/tahini blend (whisk together the tahini and coconut milk until smooth) and a sprinkle of pumpkin seeds for a little more flavor and texture.

Post-Workout Recovery Fuel: The Golden Rule

Diet crazes may come and go, but one macronutrient has always remained largely unscathed by the mainstream fitness and nutrition media.

Protein is an essential part of our daily diet, forming the structural basis of our muscles, skin, nails and hair, amongst other functions. True, this macronutrient is mighty important, but the hype it gets and the marketing power that is thrown behind protein powders and other supplements could make you think the entire American population is suffering from protein deficiency.

That is just not the case. In fact, most of us get more than enough protein through our regular daily food intake—including vegetarians and savvy vegans.

For most people, the RDA for protein intake is 0.8-1.0 grams of protein per kilogram of body weight (2.2kg/1lb). If you’re an athlete or someone performing high-intensity physical activity (e.g. training for a marathon), you should bump that RDA up a few notches to 1.1-1.4 grams of protein per kilogram of body weight (Williams 2006).  In other words, a 135 lb woman should consume between 68 to 86 grams of protein, while a 180 lb man should target 90 to 195 grams. When we get too much protein, excess is converted into carbohydrates or fat and can stress the liver and kidneys. Eventually excess protein substrate is doomed to be a waste, excreted through urination.

 Clif_Amy Rizzotto 1

The ideal food intake breakdown for athletes is to get 25-35% of your calories from fat, 15-20% from protein, and 55-60% from carbohydrates. For the sake of comparison, the once very popular ZONE Diet encourages a 30:40:30 ratio, or double the amount of protein according to RDA standards and not nearly enough carbohydrates to fuel your muscles’ glycogen stores for exercise. While these ratios are helpful for me as a nutrition coach, most people just want to be told how much protein they need after a workout.

This question always prompts my Golden Rule for Post-Workout Recovery Fuel: consume 10 grams of protein within one hour of intense physical activity for improved muscle repair.

Ideally, your post-workout snack or meal would fit into that 25-35%:15-20%:%55-60% ratio of fats:proteins:carbs. Most Clif bars fit the bill when you’re on the go with 45g carbs (5g of which are dietary fiber), 10g protein, 5g fat, and only 250 calories. And if you’re looking for something lighter—maybe saving room for that brunch in a couple hours—Clif Builder’s Snack Size are my go-to. The still have that 10g grams of protein your body needs, are a mere 130 calories, and provide a good source of iron, magnesium, zinc and calcium, as well as vitamins A, C, E and K and many of the B vitamins that are so essential to our metabolism.

I’m a big fan of Clif bars not only for their impressive nutritional profiles but also because of the company’s ethos. Clif is a 1% for the Planet member, they use 100% recycled materials for their packaging, and their bars never contain ingredients like artificial sweeteners, sugar alcohols, or trans fats.

Please keep in mind that these kind of bars should not be viewed as a regular meal replacement. Whole grains, fruits and veggies, beans and other sources of lean protein are essential to a well-balanced, healthy diet. That said, they are definitely a MOARyoga-approved, convenient way to fulfill the protein needs of your muscles in that one-hour post-workout window.

Williams, Melvin H. Nutrition for Health, Fitness and Sport: 8th Edition. McGraw-Hill. May 2006.

Tomatillo Spicy Green Salsa

I don’t know what it is about summer, but all I want to cook these days is food with spicy, Latin American flavors. Perhaps I just want to embrace the sweltering heat and fire up my body’s natural cooling system–a.k.a. get my sweat on. As a result, I’ve become mildly obsessed with trying out different gazpacho and salsa recipes. And with farmers markets in full flourish the available ingredients are bountiful, fresh and packed with flavor.

Most recently I taste tangoed with a curious little fruit and member of the tomato family: the tomatillo (or “little tomato” in Spanish). To me, tomatillos look like miniature paper lanterns. They have this thin, veiny husk and it’s like unwrapping a present when you reveal the brilliant lime-colored gem underneath.


Beyond their aesthetic appeal, they are incredibly good for you. Packed with fiber, iron, magnesium, potassium, vitamins C and K, and antioxidants, these low-calorie beauties will help keep your body fit as a fiddle from the inside out.

Without further ado, the recipe….

What You’ll Need:

  • 10 medium tomatillos
  • 1/4 sliced sweet onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/2 poblano pepper
  • olive oil
  • salt and pepper to taste
  • 1 cup fresh cilantro


How to Make It:

  1. Pre-heat oven to 450F
  2. Place tomatillos, onion, garlic, jalapeño  and poblano on a baking sheet and drizzle with olive oil. Dust with salt and pepper to taste and toss to coat.
  3. Bake at 450F for 15 min or until skin on tomatillos and peppers start to caramelize and bubble.
  4. Let cool then seed your jalapeño and poblano (unless you want it suuuuper spicy). Add all ingredients to a blender or food processor with one cup of fresh cilantro. Process until smooth.
  5. Refrigerate for at least 30 min then serve.


This is delish on homemade fish tacos or drizzled over a piece of grilled flank steak. It can also be frozen in an airtight container for up to three months.

Honey Ginger Carrots and Kale

Carrots and kale deliver a one-two nutritional punch packed with anti-inflammatory properties and potent antioxidants. Inflammation is at the root of much that harms and hurts us as we age, affecting everything from the skin and joints to  our cardiovascular health and risk of disease. Antioxidants are crucial internal warriors, fighting of damaging free radicals at the cellular level. Both veggies feature high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. Kale is also an excellent plant source of calcium, which is especially crucial for us ladies out there as we age.

This recipe makes for a great side dish to any meal. I served it alongside black rice cooked in green teach (antioxidant obsessed much?) and homemade, slow-cooker BBQ pork ribs.

Honey Ginger Carrots and Kale


What You’ll Need:

  • 4 cups kale, chopped (thicker stems removed)
  • 2 cups baby carrots, sliced thin
  • 2 Tbs olive oil
  • 2 Tbs coconut oil
  • 2 1/2 Tbs raw honey
  • 1 Tbs fresh lemon juice
  • 1 inch fresh ginger, grated
  • 2 Tbs toasted sesame seeds

How to Make It:

  1. In a large skillet, melt oils with honey over low heat. Stir in grated ginger and lemon juice.
  2. Stir in carrots and toss to coat. Increase heat to medium and cook 5 min until heated through.
  3. Add kale and cook another 5-7 min, covered and stirring occasionally, until veggies are tender but still bright and al dente.
  4. Add sesame seeds and remove from heat. Serve immediately.

Snack Attack: Baked ‘Tater Chips

For all my readers that grew up in the ’90s, remember those incredibly catchy Pringles® ads featuring the slogan, “once you pop you just can’t stop”? The company has long since abandoned that tagline and I bet I know why. It basically states that their product is addicting, and rightfully so it turns out. Fact: most of the processed snack foods out there are addictive down to the cellular level. Why? Because they are loaded with fat, sugar and salt which trigger our neural pathways to release dopamine, the feel good hormone. Our bodies in turn come to believe that these foods are awesome, conveying a feeling of reward back to the brain. So we go back for more, again and again, and all too often when we’re not even hungry or in need of the calories (a.k.a. energy). Pringles® and many other brands of chips play tricks on our bodies and minds. So how do we break the cycle of addiction? Make your own healthier version, or better yet, make mine!

My recipe combines sweet and purple passion potatoes with za’atar spice, grapeseed oil and a touch of salt for a nutrient-packed snack food that puts those greasy flakes to shame. Sweet potatoes are packed with vitamins A and C and purple passion potatoes are a great low-calorie source of anthocyanin, a powerful antioxidant. A recent study has shown promising evidence that grapes and grape products, such as grapeseed oil, could help to lower the high rate of death from cardiovascular disease by improving blood flow and lowering cholesterol levels. And if you haven’t tried za’atar spice, you’re missing out. It is full of flavor and packed with heart-healthy herbs.

Ditch the greasy guilt and opt for this healthy alternative. Your taste buds won’t be disappointed!

What You’ll Need:

  • 2 tbs grapeseed oil
  • 2 tbs za’atar spice
  • 1/2 tsp salt
  • 2 medium sweet potatoes
  • 1/2 lb small “purple passion” potatoes


How to Make Them:

  1. Peel veggies and cut into 1/8-inch slices (using either a mandoline or chef’s knife). Place in a large bowl and toss with 1-2 tbs of grapeseed oil. Combine spice and sprinkle over veggies. Toss to coat evenly.
  2. Arrange in a single layer on cooling racks set atop ungreased baking pans (you’ll likely need two or to make these in batches). Bake at 375° for 15-25 min (depending on the oven) until golden brown. Make sure to flip them once about halfway through.
  3. Let cool for 10-20 min then enjoy!