Spotlight on Sweet Potatoes

Sweet Potatoes, one of my favorite foods!


Here are 5 facts on why you should ditch the white potato and swap this superfood in:

  1. Beta Carotene – essential nutrient which aids in growth & development as well as improves immune function.
  2. Fiber and Complex Carbohydrate – you know the drill with fiber which helps with digestive function and complex carbs take longer to digest which means they fuel your body much longer.
  3. Vitamins galore: high levels of Vitamins A, C, manganese, calcium, potassium and iron!
  4. Low Glycemic – this means that your glucose levels do not increase after eating (aka you do not have a sugar spike).
  5. Named one of the Clean 15 produce – this means that they have been deemed to have  little to no traces of pesticides meaning they are safe to consume in non-organic form.

There are tons of sweet potato varieties as well – even sweet potatoes that are purple, garnet and white but pack the same nutritional value. My recent favorite discovery is the Murasaki variety (thanks to Trader Joe’s); it is purple skinned sweet potato on the outside and a cream color on the inside. This variety is just as sweet but also has a slight chestnut flavor – perfect for fall!

sweet potatoes


What is my favorite way to eat sweet potatoes? Check out this easy recipe below – satisfies that sweet potato fries craving 😉

Cubed and Roasted Sweet Potatoes



Sweet Potatoes – adjust number based on # of ppl serving
Coconut Oil (easier in spray form)
Garlic powder
Salt & Pepper


Preheat oven to 400 degrees and place the sweet potatoes (whole) inside. Cook for about 15-20 minutes just so they are soft enough to easily cut through.

In the meantime, place some tinfoil on a baking tray and spray with coconut oil.

Pull out the potatoes and cut into small cube sized pieces and lay out on the tray. Spray again with coconut oil and then sprinkle on garlic powder, salt and pepper.

Bake in the oven for another ten minutes then switch to broil for 5 to 10 minutes or until the sweet potatoes are golden brown and crispy.

Serve and enjoy!

Thanksgiving Prep: Healthy Sides

Two of my favorite “go to” sides also just happen to be great dishes to use on Thanksgiving! Both are super easy and use simple ingredients but pack great flavor so everyone will love them.


Roasted Hazelnut Brussel Sprouts


3 cups Brussel Sprouts halved
1 cup sliced mushrooms (optional)
2 tablespoons olive oil
Salt & pepper to taste
1/4 cup halved/chopped hazelnuts


Preheat oven to 400 degrees. On a parchment-lined baking sheet, drizzle the brussel sprouts with olive oil and sprinkle with salt and pepper generously.

Place brussel sprouts into the preheated oven and roast for 15-20 minutes, or until the edges of the brussel sprouts begin to brown slightly.

Pull the Brussels out of the oven and toss the chopped hazelnuts and sliced mushrooms on top and then place back in the over to let them to cook about 5 minutes longer.

Remove from oven, drizzle with olive and/or some truffle oil. Serve and enjoy!


Crispy Roasted Butternut Squash


1 Whole Butternut Squash (peeled and cut into cubes)
*Note: Trader Joe’s sells large bags of cut and peeled butternut squash
Coconut Oil
Sea Salt


Cut the butternut squash into cubes if not already.
Spray a baking sheet with coconut oil and place the cubes across the pan and respray the top of the cubes.
Sprinkle cinnamon and some sea salt lightly on the top.
If you like spicy rather than sweet you can substitute cinnamon for some cayenne or turmeric.
Bake for 30 minutes and broil for the last 5 minutes to make sure they are crispy on the outside.
Serve and Enjoy!