I have a killer sweet tooth and I love pumpkin/sweet potato pies and candied yams around the holidays. I remember my mother opening up that can of Bruce's candied yams and that was the first thing that I went for every Holiday meal!
As an adult I continued on the tradition even buying the exact same brand as it reminded me of family times spent together over a hot meal being grateful for one another and the life around us.
As part of my mission to pack a powerful nutritional punch in everything that I eat and serve my loved ones, I wanted to share these too-easy to believe but better than candied yam recipes.
Guess what - a baked garnet yam tastes just like pie without any of the guilt or added sugars and if you decide to go full on dessert - a little Brulee action or stuffing with candied pecans and walnuts turns this tuber into something SPECTACULAR!
Yams have lots of antioxidants and Vitamin A -
Garnet Yams 1 for each person
For brulee: Coconut sugar
For stuffed: 1/4 C walnuts or pecans plus 1 Tbs pure maple syrup per person,
Poke each yam with a fork to allow steam to escape, and bake at 425° for 50-60 minutes. Remove from oven and allow to cool to the touch.
Once cooled, cut each in half length-wise and open it, cut side facing up.
Sprinkle each with coconut sugar, then take brulee torch or place under the broiler (watch them!) until the sugar caramelizes and bubbles.
Mix the nuts with the maple syrup until well incorporated. You can spice the candied nut mixture if you would like - this is optional. Add in a little cayenne if you like a sweet heat or some cinnamon and cloves if you like a more traditional spice.
Open the yams like you would a baked potato and scoop in equal amounts of the candied nuts into each and serve immediately.
Alternatively, you can eat them right from the oven with a dollop of vanilla infused ghee, or right from the fridge the next day as a snack to power through any cravings.
Just sayin', yams don't have to be candied to be amazing!
This is the perfect salad for transitioning to Fall!
Vegetables, especially raw ones, are typically cooling in nature to the body. Eating seasonally and locally helps you keep in tune with you body and its seasonal needs. I love a good salad, however as the weather turns it becomes less craved as my body starts to look to warming foods.
I have been making it a point to eat 1 cupf of greens with every meal (yes even breakfast), and I plan on continuing this habit throughout the Fall and Winter. To help mitigate the cooling effect of the lettuce, making a salad rich with seasonal and warming ingredients is a win. The star of this salad is the apple - a Fall staple! - which is rich in fiber and anti-oxidants, and is topped with a delicious and warming lemon tahini dressing.
Because I am crazy busy just like you, I like adding in rotisserie chicken for a super stress-free and easy recipe that pulls together in literally minutes prep to plate.
Autumn Apple Salad
Makes 2 servings
4 cups mixed greens of choice (arugula, spinach, mixed baby lettuces, etc.)
1 apple, cored and chopped
1 avocado, sliced
OPTIONAL - Choice of clean protein like chicken or fish, pre-cooked and sliced if not vegetarian/vegan. Replace with 1/4 cup of walnuts and seeds mixed.
OPTIONAL - Ezekiel bread or bread of choice if not Paleo/Whole30
Add salad mix, apple, avocado, and choice of protein to a large bowl. Mix and serve with Tahini Dressing.
Makes 4 servings
½ cup tahini
1 lemon, juiced
¼ cup extra-virgin olive oil
2 tablespoons water
1 garlic clove, minced
Sea salt and black pepper
Mix the ingredients with a fork, or shake together in a mason jar.
Here you will find all my creations and interesting recipes that will fit into even the most specialized dietary needs!