Protein-packed Sweet Potato Skins
Skin is in, right?
I can remember a time when I just LOOOOOOVED a good sweet potato skin. You post up at a sports bar, order a beer, and get a side of potato skins with all their sour cream, cheesy goodness. And look, it’s all fun and games until someone gets bloated. Ultimately, potato skins are hardly the worst thing you could ever eat (assuming they aren’t fried and covered in melted cheese!) but this is LSF…and we never turn down an uplevel.
Squeeze in some more nutrients, throw in a healthy dose of protein, and swap out your cheese for delicious, salty cotija, and you have yourself a game day snack (or busy day lunch!) that checks all the boxes and leaves you feeling better – not worse.
- 1 cup almond flour, 1 cup coconut flour (or flour of choice)
- 2 eggs
- 1 tbsp. avocado oil
- 1 tsp. garlic powder
- buffalo sauce (I used Paleochef wing sauce)
- ranch (I used Primal Kitchen)
- 2 large heads of cauliflower
- a lil’ salt and pepper
Preheat your oven to 400° F and line a cookie sheet with foil or oil. In a large bowl, mix flour, paprika, garlic powder, and salt and pepper. Beat the eggs in a smaller bowl. Dip cauliflower florets in the eggs, then flour mixture. Place the florets on the cookie sheet and cook for 15 minutes. Take the cauliflower out and dip in buffalo sauce and continue to bake for another 30 minutes (flip halfway through).
Serve with a side of ranch, sliced celery, and carrots.
If you need more amazing, healthy, and easy snacks, the Guiltless Nutrition Guide is your best friend! It’s all my favorite “hacks,” if you will, that I’ve created in the last 6 years of trying to find balance and eat healthy. These are the recipes that keep me from ever feeling deprived! Get yours today.