Seasonal Ingredient Spotlight: Sweet Potatoes
Roasted with a little oil, salt and pepper; Baked whole and then stuffed; Mashed on toast; Pureed in a soup; Added in baked goods. You name it, and sweet potatoes will show up to the challenge. Plus, with them, come the goods: anti-inflammatory properties, vitamins, minerals, antioxidants, and high levels of dietary fiber (read more about why we love high fiber foods in our New Year Wellness E-Book!). Better yet, sweet potatoes are in season all winter long, and they definitely qualify as comfort food, which is what the body craves during cold weather and darker days. P.S., comfort food can be healthy.
I can pretty much be found eating sweet potatoes everyday (I blame it on my sweet tooth, but luckily the sugars here are all natural!). Sometimes my daily sweet potato allotment comes in the form of a Krush Paleo Sweet Potato Chai Tea Muffin. For an on-the-go breakfast or a quick midday pick-me-up, this muffin is a go-to, but the pro move is to plan for the morning ahead. By this I mean, have one at home for you when you wake up in the morning so you can master the Muffin 2.0. Warning: it gets a little messy, but (hopefully) no one’s watching.
- 1 Sweet Potato Muffin
- 1 Tbsp Almond Butter
- ½ Tsp Cinnamon
- ½ Banana
Cut the muffin in half, and (if desired) lightly toast or warm in the oven. Spread almond butter on both halves, add thinly sliced banana on top and sprinkle with cinnamon.