One of my favorite things to have at Thanksgiving and around the holidays are Sweet Potatoes with Marshmallows! But, we all know that these types of dishes are always laden with butter, sugar and more butter and sugar. When the kids and I came upon a recipe in New York Magazine, they begged me to make it. So, I decided to tweak the recipe and make a healthy version!
Sweet Potatoes with Marshmallows
3 sweet potatoes
1/4 cup maple syrup
1-2 cups silk milk soy creamer
1 vanilla bean (use beans inside)
Dash of sea salt
1-2 tsp cinnamon
1-2 tsp nutmeg
1 tsp pumpkin spice (optional)
Marshmallows (I used the fat-free, gluten-free ones from Elyon)
Bake sweet potatos in the oven for 45 minutes to an hour until soft and let cool. Place the sweet potatoes and all other ingredients (except, of course, the marshmallows) into your food processor and blend until smooth. Pour into a casserole dish.
Then, top with marshmallows. The “healthy” marshmallows I found only came in a large size so I cut mine in half.
When you are ready to serve the sweet potatoes, place in the oven at 350 degrees and reheat. Place the oven on broil and brown the marshmallows a bit.
This is a great, healthy dish to serve at Thanksgiving or as a fun side at dinner. My crew loved it and couldn’t believe I served “dessert” for dinner!
I was watching an episode of Dr. Oz’s show called “The Lazy Girl’s Guide to Getting Healthy” the other night. While I think the show generalized too much and I don’t entirely agree that making the changes he suggests will matter a whole hill of beans to the girls he was instructing, the title stuck with me and the general premise is sound. You don’t have to kill yourself making huge, sweeping changes to your diet to change your health for the better! 
If you are training for your next marathon, or even just trying to enhance your running speed or stamina, add more dark, leafy greens to your diet!
Yes, I said “greens,” not “protein” as you might have expected! Protein is certainly an important part of a runner’s diet with respect to building, repairing and maintaining muscle. But, so often, when I look at a client’s diet log, I see that they are loading up way too much on carbohydrates and protein, but leafy green vegetables are sorely overlooked!
Lunches are such a tricky thing…on one hand all of the children are comparing what they got in their lunchboxes (and do you really want them to be the ones with the lame lunch?). And, on the other hand, you want to send them off with something nutritious to fuel them through their day that you feel good about and that they will eat! If this is your conundrum, read on!
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