ashleyd /

Healthier Sweet Potato Casserole

Every holiday season, I give thanks for a small yellow cookbook which has been with my family for over 20 years. My dad bought this cookbook for my mom back in 1983 when we lived in Franklin, Tennessee.

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Over the years this book has become stained, dog eared, and even torn in a few places due to our constant use and reference, otherwise known as loved. Her decadent banana bread recipe and of course, my all time favorite, sweet potatoes have become a staple in our family. When family members or friends are sick or feeling blue, her moist banana bread is the best of remedies. But, her sweet potato casserole, topped with delicious crunch and heart warming brown sugar brings a smile to everyone’s face and signals that the holidays have arrived. 

If you are at a loss for what to make for tonight or tomorrow’s big meal, I highly recommend adding this as a healthier side item. Over the years my mom and I have tested out different versions of this recipe. Two years ago we finally settled on a healthier version which also passes the taste test of born and bred southerners who are more concerned with taste than anything else.

So, head to your pantry and refrigerator to gather the 11 simple ingredients to make this delicious, and filling side item.

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A Healthier Version of Miss Daisy’s Sweet Potatoes

1 large can yams (you can use fresh if you desire and cook them ahead of time0

3/4 cup sugar

1/2 tsp salt

2 egg whites

1/4 cup Smart Balance

1/2 cup milk

1 tsp vanilla

Mix all ingredients, both wet and dry, together in a large stand mixer bowl or a bowl with which you can use a hand mixer.

Pour well mixed ingredients into a 9×13.

.Topping

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts

1/4 cup butter

Now mix the topping together in bowl, insuring the butter is cut in with the other ingredients

Once all your topping is mixed well, sprinkle on top of the sweet potato mixture.

Bake for 35 minutes in a 350 degree oven and enjoy!  The picture above is clearly before it goes in the oven. Trust me, after it goes in the oven it is a gooey, delicious mixture of brown sugar, nuts, and sweet potatoes! For an added sweet bite, cover part of the sweet potato mixture in mini marshmallows when there are 2-3 minutes left in the oven!

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ashleyd /

Is it Worth $35?

Before we get to today’s meals, I need to ask you all for your opinion:

Yesterday I received this exciting email:

6th ANNUAL LAST 10 MILE RUN

The body will feel what the mind has seen!
Run the last 10 miles of the NYC Marathon course, two weeks before the actual race.
Date: Saturday, October 23rd
Time: 8:00am (check-in from 7:00am to 7:45am)
Start Location: On East 60th Street at 1st Avenue
Finish Location: In Central Park at the NYC Marathon finish line at W67th Street in front of (the former) Tavern on the Green restaurant
Support: Pace Groups, Bag Transport (from start to finish), Maps, Water & Bagels (at the finish), plus Coaching to answer all of your marathon questions… WOW!

This seemed like the perfect end to my marathon training. This Saturday, I’m completing my last 2nd 20 miler before my taper begins. I was immediately excited for the prospect of running 10 miles on my own from 6:20-8am before meeting this group at the above start location to complete the last time miles. The opportunity to run the last 10 miles of the NYC Marathon 2 weeks before the marathon is so exciting! But, when I clicked register, I saw that the sponsor, The Running Center is charging $35 for the event. That $35 pays for the bagels, pacers, water, and bag transport. It doesn’t exactly seem like a good deal. Is it worth the $35 to run the last 10 miles of the race in advance?

Thanks for your input! Ready for today’s meals?  ;)  Let me know if you like seeing my meals? I’ve made it a goal lately to capture more food pictures for you guys but want to make sure you all like what you’re reading.

Today was a jam packed Wednesday. I have no words for the number of “fire drills” we had today. Lately, Wednesday has been the busiest day at work. What’s your busiest day?

Luckily, breakfast and lunch were no brainers. 🙂

Pumpkin Oatmeal and Chai Tea enjoyed desk side during conference call #1.

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Pumpkin Oats with PB2

My mid day energy came from all the greens enjoyed during lunch. Today’s salad was 2x bigger than yesterday thanks to extra baby spinach and mixed greens! What is your favorite salad base? I love baby spinach as long as it’s paired with fruit and balsamic. Weird, I know!

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By the time I walked through the door tonight, I knew our planned dinner wasn’t going to become a reality. We had a grand plan of making breakfast for dinner, including poached eggs, fruit salad, and turkey sausage. Instead, I still satiated my “breakfast for dinner” cravings with an easier, faster version!

Last month when we visited Zach and Brianne in Portland, she whipped up a delicious egg burrito. Ever since then I’ve had a craving to recreate it at home. Tonight was the perfect night. I had a fresh batch of Eggland’s Best eggs, Flatout wraps, Green Mountain Salsa, hummus and Garlic gold! It was exactly the wrap I’d dreamt of all this time!

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Flat Out Egg Wrap

Wisk 3 egg whites and 1 yolk, garlic gold, pepper, and salsa in a bowl.

Cover bowl with paper towel and microwave for 2 minutes.

Spread 1 Tbsp hummus on flat out wrap while egg cooks.

Transfer egg mixture onto wrap, sprinkle with cheese, and then wrap and enjoy!

The salsa added the perfect amount of spice to the eggs while the garlic hummus provided an unexpected dimension.

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ashleyd /

It’s Getting Hot in Here

 

Wow. This small apartment gets REALLY hot when I start cooking. I had the stove and oven going this morning and afternoon.

When I said I wanted today to be a productive day, I meant it!

I started with a sandwich staple for this week’s lunch. I’m calling it, Curry Tuna Hummus. Sounds crazy but it’s absolutely delicious!

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1 can chick peas

1 can tuna

1/8 c Olive Oil may

1/4 c FF Vanilla Yogurt or Plain

2 Tbsp Honey Mustard

1/8 c chopped onions

1/8 c chopped celery

Dash salt

Curry Powder to taste

IMG_6260Rinse and drain chick peas and tuna. Combine chick peas, tuna, and all other ingredients in blender/food processor. Blend until smooth. Store in a Tupperware container and then use on sandwiches with lettuce and tomato.

 

Next, I brought some heat and color to the kitchen with homemade Turkey Chili using the ingredients I bought earlier at Whole Foods and a few random cans found in our pantry. IMG_6265

Do things ever “get lost” in your pantry?

I used this Cooking Light recipe as my guide but altered it to include 99% FF ground turkey. IMG_6264IMG_6267IMG_6266

Making chili definitely ruins a clean kitchen but the aromas are unbelievable! The chili is going to simmer on the stove the rest of the afternoon so the flavors can come together. This huge pot will be a great freezer staple in addition to dinner at least two nights this week!

Tomorrow night’s dinner is pork tenderloin. Therefore, I knew I finally had the perfect excuse to make my this season’s first batch of roasted root vegetables.

IMG_6268 I’ve used the same base for the past few years, always tweaking the spices a little bit based on my mood.

Syrup and Spice Root Vegetables

1 sweet potato

3 carrots

1 apple

1 butternut squash

1 parsnip

Cinnamon

Maple Syrup

Salt & Pepper

Nutmeg

Chop all ingredients in equal size pieces. Toss with spices and syrup in a large bowl. Spread tin foil on non-stick pan. Spread across the tin foil. Roast on 450 for 20-25 minutes depending on desired tenderness. Enjoy!

I’m ready to collapse on the couch with a good book before my Junior League meeting tonight. Do you ever find you are busiest on your “vacation days?”

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