Self-love….it isn’t selfish! This is a topic that always hits home, and one that I absolutely love to talk about. Love comes in a zillion shapes and sizes. I coach women from all walks of life, and they often share one common theme—they find themselves giving “too much” and not putting IN the same amount that they give out. Giving energy, love, compassion, time, and resources to loved ones, to their work, and then not taking the time to give back to themselves. This has already been a huge year of personal change for me and one of these changes resulted in understanding self-love and what I need to do on a daily basis to feel whole, centered, energized and happy.
Love your body enough to know what you’re putting in it, I say! Recharging yourself from the inside in order to give back to the people you love most in life is one (fantastic) way of practicing self-love.
Our recipe this week centers on one of my favorite nutrient-filled vegetables: the sweet potato. I find myself creating new and delicious ways of eating this delicious root vegetable all the time. Below, find a very easy-to-follow recipe for my Flourless Sweet Potato Muffins. Enjoy them knowing they are not only insanely delicious, but packed with fiber and so many nutrients!
Flourless Sweet Potato Muffins
1 medium Sweet Potato
1 medium banana
2 large eggs
2/3 cup almond butter
¼ cup maple syrup
1 ½ tsp. cinnamon
¾ tsp. ginger, ground
½ tsp. allspice
¼ tsp. nutmeg
2 tbls. fresh ginger, grated
2 tsp. baking powder
Preheat the oven to 350F. Grease the muffin tin. I prefer coconut oil spray.
Bake sweet potato until tender (about one hour) and allow to cool.
Place ¾ cup mashed sweet potato along with all the ingredients (except the baking powder) in a blender or food processor. Blend on high until smooth.
Add the baking soda and blend on low.
Pour the batter into the muffin tin, filling about ¾ way.
Bake in preheated over for 18-20 minutes. And serve with a favorite sauce!