This was a really good week. I worked out hard enough to see results but not so hard as to burn out or cause injury. I listened to my body and took a day off when I needed to. It’s a delicate balance between pushing yourself and knowing when to back off. AND…making yourself keep going. I can get lazy if I take a day off because then I think maybe two would be better and before you know it, I’m back to square one.

I am eating healthier than I have in years. Good, healthy salads with superfoods…i.e. dark green, leafy veggies, craisins, walnuts, avocado, EVO. Yummy stuff! I’ve discovered the joys of quinoa. It’s a tiny grain that’s packed with protein. I toast it a bit in the skillet, add veggie broth and cook till it’s light and fluffy then I add a variety of sautéed veggies.

My weakness is sweets. I came up with a great recipe yesterday. Sweet potatoes are a complex carbohydrate and they are packed full of fiber and vitamins. I usually bake six at a time and have one with dinner. I add a little butter, a few chopped walnuts and a little drizzle of agave syrup. Delicious! I’m having a dinner party tomorrow night and I want to serve a healthy dessert so I played around with a couple of the leftover baked sweet potatoes. OMGosh! This is SO good! You hardly miss having a crust. If you try it, let me know how it worked for you. I’ve only made it the once but it was super easy and came out great.

Crustless Mini Sweet Potato Pies

• 2 leftover baked sweet potatoes, medium sized
• 4 eggs, beaten
• 1 tsp. Vanilla
• 1 tsp. Pumpkin Pie Spice
• 1-2 tbsp. Agave Syrup
• 1/4 tsp. Salt
• 1/4 c. Chopped Walnuts

Preheat oven to 350°F.

Peel cold baked sweet potatoes and mash in a bowl with a fork. In a separate bowl, whisk eggs till frothy. Add vanilla, pumpkin pie spice, agave syrup, and salt. Mix well and combine with mashed sweet potatoes. Beat till a smooth consistency.

Spray a muffin pan with Pam Baking Spray. Fill each muffin cup to the top and sprinkle each with a few walnut pieces. Bake any extra mixture in a coffee mug.

Place muffin pan on a cookie sheet and bake on the middle rack of a 350° preheated oven for 30-35 minutes or until set.

Yield: 6 individual servings plus a little extra, depending on the size of the sweet potatoes.

Calories: 143 per serving

❤️

“Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well.”

3 John 1:2 NIV