so, it snowed again last night. i thought it was just going to be a dusting, but it ended up being more. thankfully, most of it had melted to a beautiful slush by this morning with the gloomy rain washing it away. no big whoop, it happens. it’s march–it happens more often than not. in fact, since childhood, every year that i can remember that i lived in the northeast it’s snowed in march…except for last year. i cannot account for the years i lived in other parts of the country but i’m sure it was cold. that’s why they say “in like a lion…” and that’s why march is always the hardest part of winter for me. this year, i am embracing it with working out a ton & getting fit. no more waiting til may for those oh, shit! tank tops? moments.
all that said, i’m also taking this month to really get the most out of some of my favorite winter foods. i will truly miss the baked & roasted veggies. and the soups! oh, the soups! i mean, there’s really nothing like summer foods. fresh everything! crunchy veggies & juicy fruits. cannot wait! but, for now i’m appreciating my winter foods. i’m baking sweet potatoes like crazy to keep in the fridge. i eat them with black beans & greens, throw them in smoothies, add them to curries, soups or just eat on their own with a little cayenne pepper.
and a few weeks ago, i came up with this: sweet potato oatmeal. i am fully aware that i did not invent this delicious concoction. but the first morning i made it, i felt like a genius for “coming up” with the idea. deep in the sugar cleanse, i was(and am) restricting my sugar intake. i’m eating fruits, but not in huge quantities. i had also slowed down on the sweet potatoes for a few weeks then slowly started adding them back in. sure, on paper they are high in sugar but the way that your body digests them, they actually regulate blood sugar. plus they are high in vitamins a & c, calcium, beta carotene, folate & potassium. not that i need an excuse to eat them!
anyhow, back to my oatmeal discovery…i was making my usual morning oats & i opened the fridge to see what i could toss in with the pecans & hemp hearts. that’s when i spotted the container with the little baked sweet potato. i grabbed it, scooped out some the flesh & threw it in the pot with the oats. i stirred it to break it up & the oats became this beautiful orangey color. yum! sweet potato pie for breakfast! perfect end of the winter, when will this cold stop pick me up! especially when this is the view from your bedroom window before you went to bed:
sweet potato coconut oatmeal
1/2 cup rolled oats
1 cup water
1/4 baked sweet potato, flesh scooped
1 tablespoon hemp hearts
1/2 teaspoon cinnamon
1 teaspoon unsweetened shredded coconut
nutmeg, to taste
dash of salt, optional
- add oats & water to a small saucepan over medium-high heat.
- bring to a boil, then reduce heat to low.
- let bubble, stirring a few times, until desired consistency–i like mine a little chewy so i do 5 minutes, or until thickened.
- add the flesh of the baked sweet potato, stir to break up & incorporate.
- when warmed through, remove from heat & fold in hemp hearts, coconut & cinnamon.
- scoop into a bowl & top with pecans & nutmeg.