Everyone likes pumpkin pie, right? Well, I do, but it makes my ass big & it can be loaded with refined sugar. So here’s a (super) healthy version. This recipe is sadly not my own – I have to give credit to my awesome friend and inspiring Registered Dietitian Nutritionist David Wiss! Please check out his amazing website Nutrition in Recovery for more about the services he provides.
- 1 Sweet Potato
- 2-3 tablespoons of Greek yogurt (fat-free or 2% – whatever you prefer)
- Pumpkin pie spice
- Chopped walnuts – raw
- Tiny splash of Maple Syrup to top (I guess you could use Agave if you’re a masochist)
- Optional: pat of pasture-raised butter like Kerrygold or some Ghee
I scrub my sweet potatoes hard with a veggie scrubber. It softens the skin and makes it easier for eating later on. Yes, I eat the skin. So wash the dirty potato, stab it (deep) with a knife and stick it in the microwave for 10 minutes (if it’s a smaller potato, watch it, it may only need 7 min). Slice it open and if you’d like, mash it with a pat of butter. Or not. You can skip directly to sprinkling the potato with a dash of the Pumpkin Pie Spice. I top this with the Greek yogurt – I use a couple tablespoons, but feel free to use less. Sprinkle with chopped walnuts & top with a little maple syrup. Let it sit, so the hot potato can warm up the yogurt. Shove it down your face. It’s tasty.
Please note – I play with the serving size. I came home yesterday and only needed a quick snack to fuel up before a run. I used 1/2 a medium sized potato & one large tablespoon of Greek yogurt.
As a failed vegetarian who watched countless hours of PETA videos, I try to buy meat from pasture-raised farms that adhere to the Global Animal Partnership’s 5-Step Animal Welfare Rating Standards. Look, I know it’s not perfect. Ideally, all of my meat would come from a local farm down the street where the animals roam free, outside, with no cages or pens in sight, and after a long, happy, hormone-and-antibiotic free life they are cleanly and humanely butchered without feeling an ounce of pain. So, I do my best in the meantime. That’s why I like buying from U.S. Wellness Meats. They don’t treat with antibiotics or hormones and they never finish their cattle with grain. Bonus, per their website, they have never seen any evidence of adrenaline-rush damage to the meat tissue after slaughter (a common stress-indicator when animals are tortured or in pain before death). Even better, they don’t charge shipping! Um, what? I just bought pounds of frozen meat…and no shipping? That is fucking awesome.
I’m not a great food photographer. But this shit was pretty tasty and this pictures came out moderately well. Giving credit to my hippy soul sister Nicole for this eggscellent recommendation.
- Two eggs
- Pignolia nuts (Pine nuts)
- Salt & Pepper to taste
- Olive Oil
- Aged Balsamic
Toss the arugula with a splash of olive oil and balsamic. Mix in pine nuts. Top with two sunny-side up eggs. Make sure you don’t overcook the eggs – you want the yolks to break and run over the salad. This shit seriously took like 5 minutes. Can’t get better than that. You get a serving of leafy greens, and up to 12-14 grams of protein, and a serving of healthy fats from the pine nuts & olive oil.
My boyfriend calls it “bacon minus fun”. The package tells me it’s bacon without sugar. You read that shit right. NO. SUGAR. Pederson’s Natural Farms produces this tastiness. The only ingredients listed on the package are pork, water, salt, vinegar, celery powder. Bam. This is sold at Whole Foods and you can find more Pederson’s products here.