Sweet Potato Workout Cake

I think sweet potato has got to be one of my all-time favourite slow burning carbohydrates. Not only because it’s delicious and can be used in both sweet and savoury recipes, it also has a minimal impact on your blood sugar levels (depending on how you prepare it, that is. A baked sweet potato has a higher glycemic index than a boiled or steamed sweet potato). What better way to spend a rainy long weekend than playing in the kitchen? This single-serve cake is a perfect pre-workout or afternoon snack, breakfast, or dessert. It provides hours of fuel and loads of deliciousness!

Ingredients

2 small sweet potatoes, peeled and steamed

1/4 cup brown rice or quinoa flour (or even protein powder could work)

1 tbsp coconut oil, plus extra for greasing

1/4-1/2 tsp cinnamon

1/2 tsp vanilla

1/4 tsp baking soda

Pinch sea salt

Directions

1. Preheat oven to 350F. Grease a ramekin or small dish with coconut oil.
2. Steam sweet potatoes and mash by hand or toss ‘em in the food processor.
3. Add flour and mix or process with the sweet potato. Add in the rest of the ingredients and mix.
4. Scoop mixture into your ramekin and bake for 20 minutes. Allow to cool and enjoy. Bonus: stick a square of dark chocolate into the middle of the cake when you pull it out and let it melt. Yummm. 

Some Mid-Week Cooking Inspiration

I saw Meghan Telpner’s appearance on the Marilyn Dennis show and it inspired me to make a quick 25 minute (start to finish, cleaning in between) quinoa bowl of my own!

Sweet-N-Savoury Indian Quinoa
1/3 cup dry quinoa
2 medjool dates
Onion, finely sliced
1 sweet potato, peeled and chopped into small cubes
Curry to taste
1 stalk of celery
Sea salt and pepper
Small bunch of parsley
1 tablespoon olive oil

1. Rinse quinoa before cooking.  Put rinsed quinoa in a pot over medium-low heat for a couple minutes.  Add 2/3 of a cup of water to a boil with the quinoa, add curry and reduce heat to simmer. Add curry and cover for 15 minutes.
2. Meanwhile steam sweet potato (or bake if you have time) and chop of dates, onion and parsley.  Steam until you can easily fork the potato.
3. Mix all ingredients together once the quinoa is finished and add salt and pepper to taste. 

Serves 1-2, stores for a few days in the fridge.

Come back on Friday – I’ll be letting you guys in on my girl-crush.  She’s a hot vegetarian. Oh, and tell me if you try this bowl! I want to hear reviews.