Early morning Qigong sessions three times a week are energizing and really get my day off to a good start. It took me a while to figure out footwear – sandals, sneakers, or bare foot. I settled on some sneakers with plenty of toe room.
Did I want to eat before class or not? Just coffee, even with a goodly amount of coconut milk left me with a grumbling stomach by the end of the hour, not to mention the urge to eat the first available edible in the kitchen. Having a Breakfast Salad or a Smoothie in a Bowl produced internal gurgling sounds that I feared were amplified by the acoustics in our meeting room.
Several weeks ago a dear friend attended the annual East Texas Yamboree Festival in Gilmer, Texas and acknowledging our shared love of all things sweet potato she brought me several freshly harvested sweet potatoes. Sweet potatoes are a major crop in that area and if you are interested in some really decadent recipes you can find a couple at Tex Tater’s Home Page.
I love these golden gems pretty much straight up but a long time favorite mid-morning snack when I was working consisted of half of a small baked sweet potato garnished with cinnamon sugar and peanut butter. (That really helped to keep me out of the office donut box!)
You can ‘bake’ a sweet potato in the microwave – which works better if the sweet potatoes have dried out somewhat and do not contain a lot of moisture that steams up the microwave to the extent that opening the door rains moisture on your feet. Fresh sweet potatoes in the oven – oh my – the juices run out (don’t forget to pierce them like white potatoes) and caramelize on the pan!
For my early morning mini-snacks I scoop 2-3 tablespoons of roasted sweet potato on to a plate, sprinkled cinnamon and sweetener, and added about a tablespoon of nut butter. I alternate between organic peanut butter and organic almond butter. Mashed together with a salad fork it doesn’t win a beauty contest so for a decent picture I scooped the mixture into a 3-ounce ramekin and took a quick picture before devouring all of it. A recipe looks something like this:
Ingredients for 1 serving:
3 tablespoons of roasted sweet potato
1.5 tablespoons nut butter (peanut or almond)
2-3 shakes of ground cinnamon
1 packet of your favorite non-nutritive sweetener of your choice
(really – sweet potatoes have enough sugar and you may not need any)
(a monster sweet-tooth like mine needs it)
Mash the sweet potato. Then mash in the nut butter. Add the cinnamon and sweetener as the mixture is coming together.
Put in a small container with a secure lid for transport or eat it right away
One large roasted sweet potato will make enough for several days so it may work better for your schedule to mix up the whole roasted sweet potato and portion it out into servings. Knowing full well that I would eat it all at once I make one serving at a time. That is my version of ‘portion control’ that works for me.
Sweet potatoes are in season. If you like them and/or your family likes them consider this as a highly nutritious budget friendly alternative to packaged options.
This post is linked to:
Wellness Weekend, November 7-11, 2013
at Ricki Heller.com