Do you ever find yourself eating or drinking something only to realize that 1. you don’t like it and 2. you are feeling compelled to finish it simply because you made it?
That was me 5 seconds ago. It’s the afternoon and I poured myself some iced coffee. Mind you, I try not to drink coffee in the afternoon because caffeine + anxiety problems = insomnia. However, I was thinking to myself that iced coffee sounded like a perfect weekend afternoon pick-me-up. I was thinking that I’m a mom, so why wouldn’t I need more and more coffee throughout the day. I was thinking that I made some homemade almond milk yesterday and I love using things when I make them (as opposed to store-bought). What I WASN’T thinking was, iced coffee sounds delicious.
Is that weird? I made iced coffee cause the idea of it sounded good. Not because I actually wanted to drink it.
sheesh.
It’s moments like those that remind me to slow down and actually THINK about what I want to eat, why I want to eat it, and when to stop when I’m no longer enjoying the experience.
For the record, you will need to do no such thing when you make these yams. This side dish will become the talk of the table and I DARE you to have leftovers.
Sweet Miso Yams
2-3 large peeled Yams
1 Tbsp. coconut oil, melted
1 tsp. fine sea salt
1/4 c. white miso
1 Tbsp. coconut aminos
2 tsp honey
1 lemon or 1/2 orange, juiced
1/2 tsp. ground ginger
pinch of red chili pepper flakes (optional)
- preheat oven to 375
- chop peeled yams into inch cubes and toss with coconut oil and salt.
- lay flat on a baking sheet (lined with parchment preferably) and bake for 30-40 mins
- while baking, whisk sauce ingredients together in a large bowl and set aside
- transfer cooked yams to the sauce bowl and toss until coated
- serve warm with a pinch of pepper flakes or sesame seeds
The Clean Plate 