Crispy Sweet Potatoe Wedges

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*Haylie Pomroy Fast Metabolism Diet*

Phase 3
Serves 2
Prep time: 15 minutes
Total time: 35 minutes

2 medium sweet potatoes
2 Tbls. arrowroot powder
1/8 tsp. cinnamon
1/8 tsp. sea salt
1 Tbls. raw coconut oil, melted

Scrub the sweet potatoes and cut them into 1/2-inch-thick wedges. Place them in a bowl, cover with cold water, and let them soak.

Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with parchment.

In a plastic bag, combine the arrowroot, cinnamon, and sea salt. Lift the fries out of the water, shaking the excess water off of each handful, and drop them into the bag. (The fries should still have a little moisture on them.) Blow some air into the bag, twist the top, and shake the fries to coat.

Arrange the coated fries in a single layer on the lined baking sheet, spacing them out so they’ll get crisp. Drizzle them with coconut oil. Bake for 15 minutes, flip the fries, and bake for another 5 minutes until the fries are crisp on both sides.

Homemade Tartar Sauce

Phase 3
Makes about 1 cup
Prep time: 10 minutes
Total time: 10 minutes

1 large egg
1 Tbls. plus 2 tsp. fresh lemon juice, divided
2 tsp. Dijon mustard, divided
1/4 tsp.sea salt
3/4 cup grapeseed or olive oil (or a combination)
1/4 cup minced no-sugar-added dill pickle (such as Whole Foods kosher dills)
3 Tbls. minced green onion
1 Tbls. minced fresh parsley
1/2 tsp. dried tarragon
1/4 tsp. hot pepper sauce

In a blender or food processor, blend the egg, 1 tablespoon lemon juice, 1 teaspoon mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. Transfer the mayonnaise to a bowl and stir in the 2 teaspoons of lemon juice, remaining 1 teaspoon mustard, and all remaining ingredients. This tartar sauce will keep in the fridge for up to 1 week.

Cooked variation: First whisk the egg and 1 tablespoon lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).

Pretzel-Crusted Fish Fillets

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*from Haylie Pomroy Fast Metabolism Diet*

You can use any Phase 3 fish fillets for this recipe. We used halibut, but you could also try skate, tuna, or even shrimp.

Phase 3
Serves 2
Prep time: 15 minutes
Total time: 30 minutes

1/4 cup arrowroot powder
1/4 tsp. sea salt
1/4 tsp, freshly ground black pepper
1 egg
1/2 cup finely crushed sprouted-grain pretzels*
1 tsp. Simply Organic All-Purpose Seasoning (or another all-purpose seasoning you like)
12 oz. halibut fillets
2 Tbls. olive oil
Lemon wedges

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.

Whisk together the arrowroot powder, salt, and pepper in a bowl. In a separate bowl, lightly beat the egg. Place the crushed pretzels in a third bowl and stir in a teaspoon of your favorite seasoning.

Dip the fish fillets in the arrowroot until they are evenly covered. Then dip them in the beaten egg, and then in the crushed pretzels. Place the fillets on the prepared baking sheet and drizzle them with the olive oil. Bake for 15 to 18 minutes, or until the fish is nearly opaque and the outside is golden brown. Serve with lemon wedges.