Healthy Habits: Get Sweet on Sweet Potatoes

It wasn't until relatively recently that I discovered the joys of the sweet potato. My mother detests them, hence they didn't appear on our dinner table with any regularity...or ever. Once I did get the chance to sample this wonder veggie, it became one of my favorite foods. Not only does it deliver a distinctive sugary taste, but it also provides several nutritional advantages.

One small potato provides a whopping 262% of your daily needs for vitamin A as beta carotene, plus plenty of vitamin C, manganese, and dietary fiber; the beta carotene and vitamin C make sweet potatoes an antioxidant-rich superfood. Sweet potatoes are also known for their lower glycemic load in comparison to other potatoes, meaning that their carbohydrates are digested more slowly. While any kind of potato is perfectly suitable for a healthy diet, sweet potatoes might be a better choice for those concerned about blood sugar levels.

For more information about the nutritional profile of sweet potatoes, visit this website.
In addition to the traditional marshmallow and brown-sugar concoction that appears on special holidays, sweet potatoes may be prepared and enjoyed in a multitude of ways. Although I am a fan due to their innate tastiness, the food blogger in me loves the color sweet potatoes add to the plate--they make for great pictures:) Here are a few of my favorite ways to enjoy them:

Simply baked or microwaved, and topped with cinnamon, sometimes with nuts as well.

Cut into spears, sprinkled with spices, and baked to make oven fries.

Mashed with greens, as in Lindsay's African Kale Mash

Combined with beans and veggies for a spontaneous hash. (Best with black beans).

Baked and topped with hummus and paprika.

Topped with canned (top) or homemade (bottom) chili.

Topped with refried beans and salsa.

The possibilities are endless! I'd love to hear how all you creative foodies out there enjoy your sweet potatoes.

Before I go, I have a request regarding another superfood, flax seed. I have two large containers of ground flax seed to use up, and I am looking for ways to incorporate it its valuable omega-3s into my diet. How do you use ground flax?

Well, I must return to studying for the evening. Enjoy the rest of your weekend!

Call Me Even Steven

As we bid adieu to 2008, I look back on the year as one filled with new beginnings for me: I decided to pursue a career as a nutritionist; I became a runner; and, of course, I began writing this blog. 2008 will for sure be a year to remember. What will you remember about 2008?

Milestones aside, I can't help but be a little annoyed that we are moving into an odd-numbered year. Maybe I am just weird, but I simply prefer even numbers. Perhaps 2009 will cure me of my distaste for odd numbers...

Alright enough about my numerical hang-ups. Let's get down to business so the partying can begin!

Monday
Immediately following Monday's post, I settled down to make dinner. The centerpiece of the meal was Lindsay's African Kale and Yam Mash (although I used sweet potatoes). I served the mash alongside some pan-fried tofu, which I had seasoned with garlic powder and cumin. A salad with Woodstock dressing completed the meal.
The shake of the evening featured strawberries, banana, chocolate hemp protein, soymilk, and chocolate syrup. Yummy, as always.
Tuesday
I woke up yesterday craving some scrambled tofu. This version included spinach and green onions...I think I was a little heavy-handed with the turmeric, because this dish was practically glowing yellow. On the side, I had a whole grain English muffin and a few clementines. PS I stocked up on chopsticks at World Market over the weekend:)
I was hungry by the time lunch rolled around, so I kept it simple with a hummus veggie wrap. That's shiitake-sun dried tomato hummus along with steamed kale and baby bellas inside the wrap. I also had a salad with Goddess dressing and an apple.
Speaking of 'shrooms, have you heard about these new vitamin D-infused mushrooms? Somehow the folks at Monterey Mushrooms have managed to grow mushrooms with significant amounts of the sunshine vitamin. Personally, I am excited about this innovation, since most natural food sources of vitamin D are not ones that I include in my diet (egg yolks, cod liver oil, salmon). Supplements and sun exposure are alternative sources, but I prefer to not use supplements, and sun exposure poses the hazard of skin cancer. With the benefits of vitamin D becoming increasingly apparent, these fancy shrooms seem like a perfect solution. Read more about it here.

Whew, I apologize for the tangential nature of this post. Anyway, here's dinner: whole wheat waffles (made with my new waffle maker!) with strawberries, plus a new kind of Greek yogurt mixed with pumpkin.
The shake last night consisted of peach Spirutein, soymilk, peaches, and non-dairy vanilla ice cream. Peaches 'n cream, to the max.
Wednesday
After a very chilly run this morning, I knew I needed a hot bowl of oats to warm me up. I combined vanilla almond milk, oats, cinnamon, pumpkin, and banana, then topped the combination with cashews and chocolate chips. This was my first time combining chocolate with pumpkin...I haven't decided whether I like it or not. I am so accustomed to my usual pumpkin-raisin combination.
I got the chance to visit The Fresh Market this afternoon, where I picked up a few out-of-the-ordinary groceries:
Today's lunch was a simple tofu salad: silken tofu with vegan mayo, paprika, celery, and a tad of whole grain mustard. I stuffed it into a pita and served it alongside a big salad and an apple with my new Mighty Maple PB.
Before I let you go for your evening of celebration, check out what I got in the mail yesterday:
Thanks to Robyn from Gnu Foods for sending me these samples! I am stoked to finally get a chance to try all the flavors!

Happy New Year!