Sweet Potato Queen

In London, I ate.  I’m thankful that we did a lot of walking, because I survived on the beige diet for two weeks (read: pasta, bread and sugar) and dessert every night.  With foods that my body isn’t used to eating on the regular, it was nice to come home and cook healthy, fresh foods.

Originally slated to land on Thursday night, the airline told us that the plane was having mechanical issues, therefore the flight was canceled.  We were booked on the next available flight, which was 5pm the next day.  Guess what? Another night of the beige diet! I told myself that once I was back, I was going to go back to eating clean (non beige) foods, but for the meantime, I enjoyed the pasta. To be clear, I am a believer in moderation — I enjoy desserts, bread and pasta, but I blew the doors off of moderation while in London and it was time to get back to a routine.

First meal was Sunday dinner.

Deciding to go light with a salad, I made a go-to recipe that is easy, hands off and filling.  It’s also perfect for most guests, as it’s vegan, as well as gluten and dairy free.  They are called Ganesha’s Sweet Potatoes and Italian-Style Sweet Potatoes from Kimberly Snyder’s book, The Beauty Detox.  They taste decadent, but they are clean eating at it’s best and full of good nutrients. You’ll thank me! Below are two different recipes, both divine, for sweet potatoes.

Recipe #1:

  • 2 pound sweet potatoes cut into 2-inch chunks
  • 2 Tbs. coconut oil
  • 1 Tbs. curry
  • 1/2 turmeric
  • 1 tsp. Celtic or Himalayan sea salt

Recipe #2:

  • 2 pound sweet potatoes cut into 2-inch chunks
  • 2 Tbs. grapeseed oil
  • 1 Tbs. dried oregano
  • 1 Tbs. dried rosemary
  • Cayenne pepper (to taste, optional)
  • 1/2 tsp. Celtic or Himalayan sea salt

Directions (the same for both recipes):

Preheat oven to 350˚F.  Toss the potatoes with the coconut oil, curry, turmeric and sea salt.  Bake in the oven for 1 1/2 hours, or until cooked through well and crispy on outside.

{side note: If you have a convection oven, you can use that as well.  I bake them at 400 for 45 minutes, and they’re delicious.}

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