Good gracious am I ever excited about Friday Fixin’s this week. Recently I came across this recipe in Whole Living magazine (one of my favorite magazines, by the way!). I tried the recipe as described and then revised it a bit. For some weird reason, I feel so weird changing a recipe. Why is that? I’m sure a therapist would have a field day with that analysis.
Anyhoo, this is a delish option for breakfast or a mid-afternoon snack. I have tried both (so that I could verify, of course!) and find that it satisfies my sweet tooth (thanks to the – limited – maple syrup) and gives me a boost of energy.
There are some great, Silver Lining health benefits to yams. For example:
- They have high levels of antioxidants, which as we know, neutralize free radicals and prevent oxidative damage to your cells. Oxidative stress, or “cellular rust,” is associated with many different types of cancer, including lung, mouth, throat, colon, stomach and esophagus.
- Each serving of this recipe yields about 6 grams of fiber which helps fill you up and stay feeling full longer.
- Yams’ complex carbohydrates are broken down into sugars, released and absorbed into the bloodstream at a gradual rate. This prevents blood sugar levels from spiking too high too quickly and dipping too low.
- One cup of yams contains almost thirty percent of the daily recommendation of vitamin C. The body uses vitamin C for protection from immune system deficiencies and may reduce the chances of macular degeneration
I hope that you enjoy this recipe as much as I am!
