Sweet Potato Frites

Bite-Sized Recipe

I’m in the process of transforming the way I eat, permanently. Currently I am removing inflammatory foods that honestly, I love probably a little too much. The great thing about sweet potatoes is that they are anti-diabetic, anti-cancer, and anti-inflammatory: hello 30.  It is a rainy, dreary day in South Carolina today, so what better than to whip up a bright orange snack, on par with these new changes + pair it with a spicy dip (also non-inflammatory). Grab the steps below. YWF Recipes are all about keeping it simple + practical. Who’s got the time?


2 pounds of sweet potatoes

2 tablespoons olive oil

3 teaspoon garlic powder

1 teaspoon smoked paprika

2 teaspoon sea salt

1 teaspoon black pepper

2 tablespoons organic chives 


Heat the oven to 450.

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve with Sriracha Aioli (I substituted regular mayo for an avocado oil mayonnaise (soybeans increase inflammation).


Best, Dr. Dyce


Blood Orange Ice Lolly

Bite-Sized Recipe

Summer came and went in a blink of the eye. Even though today is Labor Day, IE., the calendar equivalent of the bridge between summer and fall; I’m still here for Ice Pops. Say what you want, but to me they are the epitome of a bite-size pick-me-up. The only drawback is that they tend to take a bit of time to make, especially if you’re looking to great creative. But what if there was a way to make your ice-lollies in less than 10 minutes ready to enjoy, ASAP? Scroll in because the game is about to change; no one has time to wait for homemade pops all day long. YWF recipes are all about keeping it simple and practical. Who’s got the time?


Insert: The Zoku Quick Pop Maker, homeware technology that gets you to popsicles in no time. The base has to be frozen for 24 hours prior to use. I would suggest keeping it in the freezer so it’s ready whenever you’re in need of a bite-size treat. I like this size because it’s small and doesn’t take up too much space. You can make both pops and they will freeze in 6 minutes. You insert the plastic sticks into the mold and then pour your mixture to the indicated line. When the pops are frozen, you’ll see it and then remove them from the mold with the tool (mine is green) as directed. You basically just screw it on, pull out, and you’re ready to go. If you want to do another round, you can use the additional sticks as desired. You can make 3 batches until you need to freeze the base or freeze them ahead of time and keep in the Zoku quick pop storage case. If you are doing designs or layers, it will take a bit, as you have to wait for each layer to freeze. I really like that the consistency of the popsicle when it’s complete. It’s not super hard or difficult, even the yogurt pops I first made with this machine. You can grab the quick pop maker in various sizes, this is a great self-care item for anyone working in small spaces.


2 cups water, just below boiling.

4 heaping teaspoons Blood Orange Smoothie Tea

1/4 cup Amber Agave or Honey

The Move

I used this tea in particular because it’s kind of a dessert tea. The vanilla blends in nicely with the aroma of the orange and herbal medley. It’s not overwhelming or artificial tasting or smelling. The Tea Spot really did a great job with this blend. Heat your water to about 275 degrees and then brew and steep your tea. After about 6 minutes stir in your sweetener and bring to room temperature or cool over night if you’re making in advance. Bring out your frozen pop-maker and begin the magic. Super easy! Here’s a recipe for Nutella popsicles; which is my next creation

Zoku is a company that specializes in home god products and their quick freeze machines come in various shapes and styles for really awesome and fun creative treats. This would be super awesome for kids or basically any one who enjoys a popsicle and doesn’t feel like waiting all damn day. I would have loved to use this in college, that New Orleans + Gainesville humidity is no joke. The shape is super compact and the pops freeze quickly. You can use pretty much any mixture and this would work great as a gift. If you’re interested in this machine, you can grab one on their website, William Sonoma, Bed, Bath, and Beyond, and JcPenny!

Best, Dr. Dyce


+all photos taken by yourweeklyfollowup

+Many thanks to Zoku for their support in this blog. This is not a sponsored post + products were provided for editorial consideration. All opinions and thoughts about the businesses featured are my own. I stay true to your weekly followup + my aesthetic.

Lavender + Rosemary Croutons

Bite-Sized Recipe

Y’all. Before I even get into the usual yap-yap, I have to tell you about this brand. I have to admit it was a covet, but The San Francisco Salt Company deserves all the clicks for their gourmet cooking salts. Today I whipped up these homemade croutons and because the sloth life is real, instead of moseying to the garden and clipping my own rosemary I decided to spice things up with a seasoned sea salt blend for these salad toppers. This is a quick and easy recipe that can be used atop soups, pasta bakes, or a quick snack. I’m also thinking about adding these to a charcuterie board in the colder months. I paired them with an arugula salad and salmon cakes for the family. The hardest task with making these is not eating them before you serve your meal! YWF recipe picks are about keeping it simple- who’s got the time?


1 baguette that’s a few days old

4 tablespoons cold pressed olive oil

4 tablespoons unsalted butter, melted

6 cloves garlic, roughly chopped

2 teaspoons San Francisco Salt Company lavender + rosemary sea salt

1 teaspoon freshly cracked black pepper

The Move

Preheat the oven to 350 degrees. 

Cut the bread into small cubes. I cut into rounds, the into thirds, then into half.

Toss bread cubes with olive oil and coat evenly. 

Melt butter and chopped garlic in microwave.

Coat breadcrumbs with butter and garlic mix.

Sprinkle bread cubes with pepper and seasoned salt to taste preference.

Bake for 15-20 minutes until golden brown. Remove from oven and let cool before serving. Try not to eat all of these bite-size morsels by yourself.

The aromaaaa. One of those recipes where you wish there was an aroma component to your phone. Be sure to check out the San Francisco Salt Company’s rad line. They’re a culinary cheat sheet, so I thought I’d share!

Best, Dr. Dyce

+all photos taken by yourweeklyfollowup

+Many thanks to San Francisco Salt Company for their support in this blog. This is not a sponsored post + products were provided for editorial consideration. All opinions and thoughts about the businesses featured are my own. I stay true to your weekly followup + my aesthetic.

Garden Pepper Galette

Bite-Sized Recipe

This was so good + so easy, I made it two days in a row. I grabbed a few peppers from our garden + a few ingredients we had on hand in the fridge + this galette turned out to be a real winner + the epitome of a bite-sized snack. Minus a few points for the puff pastry preparation, as it can be a bit time consuming, but quite honestly, there is no other way I could even imagine preparing this so it counteracts the time making it worth the wait. YWF recipe picks are about keeping it simple- who’s got the time?

The Move

I followed the recipe to the letter which is super easy, minus the use of eggs (on top) + cheese. Additionally, I tossed the veggies in a season blend + sautéed them in olive oil prior to placement on the puff pastry, which is not necessary, but I think it is. This is an adaption, of an adapted recipe, and I encourage you to adapt your own flair as well. Let me know if you try this out below! PS- this is an awesome snack for entertaining + looks like you’ve slaved for hours. 

Best, Dr. Dyce 

Sambal & Sprouts

Bite-Sized Recipe

It’s funny because as a kid I could not stand brussel sprouts. (Sorry mum), but the soft and soggy texture just did not allow me to appreciate the amazingness I have now come to find in roasting these babies. This is a super quick snack that I love to make every so often in a large batch since they seem to always go missing right out the oven. Only a few ingredients needed + to save even more time, you can grab a bag pre-picked and washed so all you have to do is toss in the seasoning base and broil. YWF recipe picks are about keeping it simple- who’s got the time?

The Move

Spicy + sweet is the ultimate combination. I used Sambal Oelek for this snack but any hot pepper sauce would be an adequate addition in this recipe. It’s best to serve this immediately, but they’re also really good cold; do what moves you. These come out pretty crispy + if you hated sprouts like I did, I’m positive that this recipe will make you a believer. Let me know how this works out for you + tag me in your creations- also, don’t forget to share. 

Best, Dr. Dyce