Vacation!!

It seems like everyone and their brother is taking this week or next week off for their vacation. Good for you! Letting your physical as well as your mental self rest is very important for your health. If you happen to be in town next week please stop by for one of our classes. We have Naomi teaching Zumba Monday and Wednesday mornings. Suzie will be joining us for BodyFlow on the same days. We have Brea coming in to teach For Life and an amazing fluid yoga class (see schedule) and Stephen will be our fearless Zumba leader next Thursday night.

Here is a good recipe I tried this week from Better Homes and Gardens. Our family enjoyed them but I would add a little pepper, tabasco and garlic salt next time to kick it up a notch.

Crispy Sweet Potato Fries
Makes: 6 servings
Prep: 25 minutes
Bake: 25 minutes 400 degrees F
Cool: 10 minutes


ingredients
Olive oil
1 lb. sweet potatoes and/or carrots
2 tsp. olive oil
1/2 cup white whole wheat flour or all-purpose flour
1/4 tsp. salt
2 eggs, lightly beaten
2 Tbsp. water
1 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. olive oil

directions
1. Preheat oven to 400°F. Lightly brush a 15x10x1-inch baking pan with olive oil. Peel vegetables and cut into thin wedges that are 3 to 4 inches long. Toss vegetables with 2 teaspoons of oil. Place the vegetables on the prepared pan and roast them for 10 minutes. Remove from oven. Transfer vegetables to a tray to cool until they can be handled (about 10 minutes).
2. While vegetables are cooling, in a shallow bowl, mix together the flour and salt. In another shallow bowl, combine eggs and water. In a third shallow bowl, stir together the bread crumbs and Parmesan cheese.
3. Coat the same baking pan with the 1 tablespoon oil. When the vegetables are cool enough to handle, dip them a few at time in the flour mixture, then the egg mixture, then the bread crumbs, coating them evenly. Arrange coated vegetables in a single layer in the prepared pan.
4. Roast for 15 minutes or until vegetables are brown and crispy on surface. Serve warm.
Teaching Note for Fries: The easy bread-crumb coating adds delicious crispy flavor without frying. These fries are high in vitamin A, potassium, and fiber. You can substitute carrots for the sweet potatoes.