By: Alison Marras
May 10, 2016
(updated March 13, 2019)
My sheet pan knows no boundaries when it comes to roasted veggies, oven fries, cloud bread and more. It’s so stained and burned from using it everyday (especially this past winter), I’m not even sure of what it used to look like. It’s sacrifice has not been in vain… But I probably need a new one? Hehe. Well, whatever, I have parchment paper 🙂
Potatoes get a bad rap depending on who you talk to. But as always, a reminder on moderation… Every once in a while, a little side of potatoes (that aren’t sweet potatoes) is perfectly fine for you if you don’t have high blood sugar issues. Balance!
And when you are eating something such as potatoes or white rice that spike your blood sugar (both of which I grew up eating in a Puerto Rican and Irish household), use that spike of energy for good and get your sneakers on and go for a walk, clean the house or do some jumping jacks why don’t you! And enjoy the benefits of eating a little potassium, vitamin B6 and more.
Now onto the dill. I can’t keep an herb garden to save my life but I plan on trying again soon. In the meantime… Dried herbs never die on me 😉 so I doused these fingerlings in dried dill which tastes oh so good.
The garlic aioli with a little lemon juice and tahini is a perfect dip or drizzle. Serve as tapas or a side.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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