All winter long, I couldn't be bothered to cook ANYTHING. It may have been the fact that my Boston apartment doesn't have a dishwasher, or it may have been the fact that buying groceries meant carrying them up 3 flights of stairs. But suddenly, I'm here in North Carolina and I'm a cooking machine. (I now have a dishwasher and my apartment is on the first floor. Go figure.)

I've cooked dinner every night. I've been roasting veggies, USING SPICES, baking chicken, and whipping up rice pilaf. I know, it's not that impressive. But yesterday was a day for the record books. I made two brand new things and they both came out BOMB.

We all love sweet potatoes. As athletes, they're the perfect complex carb. They taste good, they're easy to make, and they're full of the energy that we need. My first time grocery shopping, I kicked myself for only buying 3 because they were basically gone before I even finished putting the groceries away. (I went back to Whole Foods and bought 8 more.)

But I didn't just buy regular old sweet potatoes. I bought some purple ones. Just for the heck of it. If you are craving french fries, MAKE PURPLE SWEET POTATO FRIES. They got so crispy on the outside it literally tasted like they were actually fried.

All you have to do is cut them up vertically into long, thin pieces. Toss with olive oil, salt, pepper, and Buff Bake Oh My Spice Sriracha Lime seasoning. Bake in the oven at 400F for about 20 minutes or until they're looking nice and crispy. Throw them on the top rack and broil for the last 5 minutes (this is so key to crispiness.) ENJOY.

The other thing that I made yesterday was homemade bread... like, from scratch. I bought some sprouted grain flour and followed the directions on the back of the bag. It was super easy and the bread is super delicious. It definitely tastes healthy, but it's rich and full of flavor. I can't wait to toast up a couple of slices and have it with eggs or with jam. You've GOT to try to make some homemade bread this weekend. Leave a few hours, as the dough will have to rise, but it was seriously so worth it.

Here is the recipe that I used.