Tag Archives | Sweet potato

MCLV Mange: Gluten-Free Sweet Potato Muffins

While I’ve definitely been in the cookie-zone lately - I’ve been making variations of these Peanut Butter Banana Cookies multiple times a week - I decided that I needed to give this Sweet Potato Banana Bites recipe a try to add some variety to my life.

And I’m glad that I did!

Sweet-Potato-Banana-Muffins

I made more “traditional” chocolate chip muffins first – Pictured above – And then a healthier version with turmeric, flax & chia seeds. The recipe is quick and easy, and you can add anything you like which is great if you’re like me and too lazy to go to the store for specific ingredients.

Bonus? No flour!

Ingredients:

  • 1/2 Cup Sweet Potato {Cooked & Mashed}
  • 1 Medium Banana {Or Pumpkin Puree}
  • 1/4 Cup Peanut Butter
  • 2 Eggs {Flax Eggs}
  • 1 Tsp Vanilla
  • Cinnamon to taste

Directions:

  • Smash the sweet potato and banana together in a small bowl
  • Mix in the peanut butter, eggs, vanilla & cinnamon
  • Add mix ins - Like nuts, dried fruit, chia seeds, or chocolate chips – And spoon into muffin tin
  • Bake for 20 minutes at 375

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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The Whole 30: The End

This week I said adieu to The Whole 30 after four long weeks of clean, healthy eating. While I did a “lite” version of this paleo-inspired program which included some additional vegetables & beans since I was excluding meat, I feel as though I was still able to get a good feel for the program.

Pros:

As with my juice cleanse in 2012, I found that one of the major challenges for me at the beginning of The Whole 30 was to think before eating. That may sound like a simple task, but a lot of snacking & munching throughout the day is habit or boredom or automatic rather than actual hunger.

Since this program excludes certain things I was forced to think about what I put into my body more consciously than I do on a regular basis. And that can’t be anything but good! Really listening to my body and asking the right questions was key – Am I really hungry? What is my body asking for? – I was also forced to plan my meals in advance to ensure I was receiving the necessary nutrients.

MacNCheesePlatedE

{Vegan, gluten-free mac n’ cheese & sautéed garlic vegetables}

Cons:

While I did miss some things {namely sweetener in my morning tea & Diet Coke}, I knew I could survive without them for a month. The real con about this program is that it’s not sustainable. It’s a cleanse and intended to be followed only for a short period of time. Living without alllllll fruits, vegetables, gluten-free grains, beans, and nuts isn’t conceivable if I want to live a full & healthy life.

Physical Benefits:

I already follow a fairly healthy diet, I do most of my own cooking and stay away from synthetic & processed foods, but overall in January I felt even healthier than usual. I woke up easily & was filled with energy, my days were productive and by planning out healthy, protein-rich meals in advance I avoided blood sugar spikes over the course of the day, and – best of all – I slept exceptionally well most nights.

Biggest Benefit:

I spent a great deal of 2012 in the kitchen but I have to admit that I was mostly baking. This month I tried more new recipes than I can remember trying all of last year! I made stew, paella, sautées, stir frys, mac n’ cheese, BBQ Baked Beans, and a couple other tasty new dishes. It was fun to put some real effort into being creative in the kitchen and I really hope to continue with that now that the challenge is over.

Have you ever tried a clean eating program like The Whole 30? What were the worst & best parts?

If you’d like to read about my entire experience with The Whole 30 you can catch up at the following links: The Whole 30: Preparing + Week One, The Whole 30: Week Two, The Whole 30: Week Three & The Whole 30: Week Four.

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The Whole 30: Week Four

In this, the fourth and final full week of The Whole 30 challenge, I started to realize just how great I’m feeling. While this clean eating plan isn’t terribly far off from my usual way of eating, it excludes the few synthetic, processed & sweet things that I usually consume. Mostly Diet Coke on weekends, Stevia in my morning green tea, the baked goods that I prepare a few times a month, and the red wine or whiskey I indulge in every once in a while.

And I’m not sure if it’s excluding these things that’s making me feel so much better or just the consistency of my diet lately, but I have been feeling great.

Snacks:

Same old, same old. Fresh veggies, smoothies, and sweet potatoes.

Part of the consistency that I mentioned above is a major reduction in my overall snacking – By consciously filling my meals with substantial amounts of fiber & protein I’m staying full and satiated for longer which means less snacking.

Meals:

My favorite new dish this week was one that I made for brunch last weekend – OhSheGlow’s Maple Baked Lentils w/ Sweet Potatoes. I made a few Whole 30-approved changed and the end result was absolutely delicious. Savory and filling with a hint of sweetness. I was thrilled that I’d made enough for brunch as well as a few mid-week meals for myself.

BakedLentils

Thoughts So Far:

While many things about this way of eating seem like smart ideas that should be extended beyond the 30 days – Such as reduced consumption of alcohol, processed foods, synthetics ingredients – I don’t believe that this is a sustainable all-the-time diet. I’m hoping to continue on when it comes to certain aspects, but such an austere eating plan just plain isn’t fun when it comes to eating out or social events.

How I Feel:

As I said above this cleanse is having quite beneficial results for me. I’m sleeping really well, but more than that, I’m even – Emotionally and physically – Through out the day. Part of that is that I’m not going from starving to overly full because I’m planning my meals out in advance, and part of it is that my blood sugar is stable throughout the day so that there are no highs & lows.

Even = GOOD! :)

If you want to catch up on the previous installments of this series here they are: The Whole 30: Preparing + Week One, The Whole 30: Week Two & The Whole 30: Week Three.

Follow my daily struggles, thoughts, recipes I’m trying out & the fun I’m having with the Whole 30 on these platforms:

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The Whole 30: Week Three

Here we are at Week Three of The Whole 30 Challenge, which could also be called “I can almost taste the coconut squares.” Yes, I’m already planning my first “non-Whole 30″ treat. Judge away.

Snacks:

There was some serious sweet potato-age this week! I barely touched them the first two weeks but this week, in addition to craving them, I was also reading about the positive health benefits of potatoes in Kathleen DesMaisons’s Potatoes Not Prozac {book report to come!}. So this week I ended up eating baked potatoes as snacks and even adding chunks of them to my mornings smoothies.

Yum!

Meals:

A friend came over for dinner Tuesday and I was excited to finally try a recipe that I had printed out the week before – Carrie On Vegan’s BBQ Baked Beans. They turned out great as the entree for our little dinner party with sauteed green beans & asparagus and curried cauliflower on the side.

PlatedI

I’m loving cauliflower right now so if you’re like me and just can’t get enough you should check out Holly Would If She Could’s 5 Things To Do With: CAULIFLOWER and get some new inspiration!

Thoughts So Far:

I had the strangest cravings this week! If someone mentioned a food or if I read about a meal or saw food on TV it as immediately the only thing I could think about. Which is especially odd since I don’t even eat most of those things in the first place. My subconscious clearly just doesn’t like being told “no!”

How I Feel:

Fantastic! I’m sleeping really well, I’m waking up easily and without caffeine, I have energy and concentration throughout the day, and I feel really satiated after my meals. And that smugness Holly promised is really starting to kick in… :)

Follow my daily struggles, recipes I’m trying out & the fun I’m having with the Whole 30 on these platforms:

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The Whole 30: Week Two

Welcome to Week Two of my experience with The Whole 30 – You can read about Week One here.

The main difference for this second week – and the first full week – was the addition of a weekend. During a standard week I have routines and I plan everything out in advance, however I tend to approach my weekends with a much more lackadaisical attitude. There are more social engagements, meals at restaurants, traveling & events, and during the weekends I’m not as regimented with food & fitness. I like to bake, I drink wine, I allow myself treats at the Farmers Market…

Snacks:

Adammame beans, roasted beet chips, baby carrots, and vegetable based smoothies were all on the docket this week. I’m not embarrassed to admit that I was pretty thrilled when I came across the container of ready-to-eat edammame at a health food store in Sacramento.

Meals:

I was still working through my batch of crockpot cauliflower & sweet potato stew this week and I supplemented my meals with coconut oil roasted brussels sprouts, cauliflower & zucchini. The other main dish that I made for this week was a delicious Quinoa Vegetable Paella – I substituted lentils for the quinoa – Feeling really proud of myself – And emphasized the veggies I had on hand.

PaellaPan

You know I really enjoy a dish when there isn’t a single picture of it plated – I enjoyed it too much to slow down long enough to take a picture of it!

Thoughts So Far:

I cannot stress enough how important it is to plan ahead and cart snacks/meals around with you – Whether it’s going to the office or traveling over the weekends. During this full week it became apparent how important it was for me to bring healthy, satisfying alternatives into the office for midday consumption – Otherwise I binged on the readily available nuts when the snacking urge hit me.

How I felt:

Despite having similar meals each day how much I ate and how often varied from day-to-day. I was surprised to find that some days I was starving in the mornings, while on others I barely ate until the afternoon. This eating plan is alllll about listening to your body & giving it what it needs!

Follow my daily struggles, recipes I’m trying out & the fun I’m having with the Whole 30 on these platforms:

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