I am sad that my picture of today’s recipe really does not do it justice. It was so tasty and really simple to make!
This dish consists of a slightly spicy sweet potato base with a coconut and pecan topping. The contrast between the sweet coconut and the smoky chili pepper is quite awesome.
Recipe: Serves 1
1 medium sweet potato
chili pepper, salt, cumin, cayenne pepper
1 egg, 2 egg whites
1/4 cup oat bran
Method: Take a baked or microwaved (7 minutes) sweet potato and mash it with the spices, oat bran, and eggs. Top with shredded coconut and pecans. Bake at 375 for 10-15 minutes, until the coconut begins to brown!
Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism.
Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.
Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.
Cayenne pepper * high in antioxidants and temporarily raises the metabolism!