OH WOW!

So I LOVE french fries! And frankly, I just don't think you can trust a person who says they don't ;) I mean, really? They have to be lieing....all that golden crispy goodness in the almighty potato..BUT this is the thing..SATURATED FAT and CALORIES just don't look good on your heart, or your butt, ya dig?
SO keep with that B-FIT4U lifestyle by baking those fries or even better, try.this fancy little recipe I came upon the other day...VEGGIES FRIES WITH PESTO YOGURT DIP!

A simple substitution of parsnip and butternut squash make these fries simply AMAZING!! Baked, not fried, and with less carbs than your potato version, veggie fries will keep your french fry craving under control and healthy lifestyle strong!


Veggie Fries with Pesto Yogurt Dip (courtesy of Bobby Dean)

FRIES:

• Top half butternut squash, cut lengthwise into sticks
• 2 parsnips, peeled and cut lengthwise into sticks

• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

DIP:

• 3 cups fresh basil leaves
• 3/4 teaspoon kosher salt
• Leafy tops of 2 parsnips
• 1 clove garlic

Directions

For the fries: Preheat oven to 400 degrees F. Place the squash sticks on one baking sheet, and place the parsnip sticks on another. Drizzle both with the olive oil, and sprinkle with salt and pepper. Cook the squash sticks for about 5 minutes, and cook the parsnips until golden and crisp, turning once or twice, about 30 minutes.For the dip: Combine the basil, garlic lemon juice zest in a food processor fitted with a steel blade pulse until smooth. With the machine on, slowly pour in the olive oil. Blend until smooth. Transfer to a small bowl and add Greek yogurt; mix together. Serve immediately or refrigerate for up to 1 week.