December 17, 2014

Sweet Potato Mushroom Salad

when a week drags by so slowly because of a mountain load of events and things to do,
all you want to come home to is a comforting meal.

i think that boiling the sweet potatoes in this recipe as opposed to roasting them not only reduces the amount of oil, but also offers a creamy texture that makes a salad disguise itself as comfort food ;)

i was talking to one of my super close friends who's really into fitness, and we were discussing our inability to control ourselves around "yolo" foods. i told her that it's important to just let ourselves indulge when we want to, especially given the holiday season. i think that being super restrictive results in unhappiness and frustration; enjoy the holiday season and the cookies as moderately as possible, and you'll be left satisfied and motivated to start the new year in a healthy way. at least that's what's worked for me for the past two years! 
so remember, while it's still important to eat as healthy as possible as often as possible, just enjoy life. enjoy the holiday season. enjoy those christmas cookies, that eggnog, cinnamon buns. if you let yourself enjoy them, then you won't be as predisposed to binge eating them all of a sudden come a super stressful event (we're both stress eaters haha). 

Recipe: Sweet Potato Mushroom Salad
By: Hannah Claudia

1 sweet potato, cut into chunks
3-4 mushrooms, cut into chunks
1 cup of romaine, chopped
pumpkin seeds
balsamic vinaigrette
black pepper, rosemary


1. Boil the sweet potato chunks until fork tender (about 15-20 minutes).
2. Sautee the mushrooms and season with rosemary and black pepper (to taste).
3. Toss all of the ingredients in a bowl

xoxo, hannah

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