SHELLEY'S KITCHEN

Shelly'S

K I T C H E N

When I think of holiday recipes, I think of tradition. Often times these recipes have been passed down generations, and I think that helps bind a family and preserve its memories. As a nutrition chef, I love showing others how to put a healthy spin on recipes that may not be the healthiest.

I believe our health starts in the kitchen not the doctor’s office, so what we eat every day can add up and directly affect our health long term. Because of that, it’s my mission to inspire others to make some small shifts with their daily ingredients.

Thanksgiving is my favorite holiday because it’s a time for love & gratefulness without any gifts. It also focuses on food and who doesn’t love that?! As I started my healthy cooking journey, I struggled finding the right information. I needed simple and quick recipes. I also needed them to be delicious. I began creating my own recipes with ingredients that I knew were anti-inflammatory, but still delicious.

This holiday season, I wanted to create a healthy version of candied yams. Sweet potatoes are packed with nutrients; so much so that they really shouldn’t be in the same category as white potatoes. Sweet potatoes are loaded with fiber, antioxidants, and vitamins C & A. So it got my wheels turning, “Why are we taking an amazing vegetable, like sweet potatoes, and ruining them with HIGH amounts of sugar and dairy?” This was the thought that kept me up at night.

This recipe is simple & quick, but still gives you the sweetness we all crave. Almonds add the crunch, but are also loaded with protein & antioxidants. Maple syrup, many do not know, is actually healthy. It’s loaded with antioxidants as well! As I create recipes, I try to keep them simple, but make them taste so good that you want to come back for more!

Healthy cooking doesn’t have to be an “ all or nothing” approach. It just takes a few tweaks with your ingredients and an open mind. I hope this holiday season there are recipes that bring your family to the heart of your home…the kitchen.

ABOUT ME

Shelley Loving ShelleyCanHelp.com

A Recipe by Shelley Loving

RECIPE

1 Cup Almonds (ground in food processor) Maple Syrup (divided) Sea Salt Sweet Potato (medium sized, cut in half) Unsweetened Almond Milk (or any nondairy milk) Vanilla Extract

PROCESS

Heat the oven to 375ºF and line a baking sheet with parchment paper. Place the ground-up almonds in a bowl with 1/2 the maple syrup and sea salt. Coat to combine and place in a thin layer on the baking sheet. Bake for 10-12 minutes (until toasted and crunchy. They will continue to cook once removed). Remove and let cool.

Raise the oven temp to 400. Line another baking sheet with parchment paper. Rub the cut sides of the sweet potato with avocado oil (extra virgin olive oil will work too) and place them cut side down on the baking sheet. Bake for 25-35 minutes or until tender.

Remove the sweet potato and let it cool for a few minutes. Once cool to touch, scoop out the flesh and add it to a blender or food processor along with the almond milk, maple syrup, vanilla, and pinch of sea salt. Blend until smooth.

Place the sweet potatoes in an oven-safe dish and top with the almond mixture. Bake for 10 minutes. Remove and serve.

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