Meagan Duhamel
Montreal, Canada

Welcome to my healthy living blog! You may know me as a 2-Time World Champion Figure Skater, Olympic Silver Medalist, and 6-time Canadian National Champion in pairs skating with my skating partner Eric Radford. But away from the ice, I am an animal loving vegan, a yogi, a holistic nutritionist and a wife. My passion for Figure Skating has been part of my life since I was 3 years old, but more recently I discovered a new passion: Healthy Living!

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Recipes

The Power of Sweet Potatoes and Sweet Potato Pudding Recipe

By on April 8, 2017

Sweet potatoes are my favourite food, and for good reason. You can have them for breakfast, lunch, dinner or dessert. They can be used in a sweet dish, or turned into something more savory. They also happen to be extremely nutritious. Filled with magnesium, potassium, Vitamin A, Vitamin C, antioxidants and fibre, they are a great go-to meal or snack for anyone.

For athletes, sweet potatoes take on even more importance. They are complex carbohydrates that leave us filling full for a longer periods of time and they also control our blood sugar levels. These type of carbohydrates are stored in the body and used as glycogen and when they are broken down, they serve as fuel for our muscles. The high levels of magnesium and potassium also help to prevent muscle spasms and cramping. Sweet potatoes are also an anti-inflammatory food.

All the more reason for athletes to power up on sweet potatoes!

One of my favourite “sweet” sweet potato recipes is this pudding. I first made it during the Christmas holidays and although it does have a “festive” feel and taste to it, it works well at anytime of the year!

Ingredients

  • 5 medium to large sweet potatoes
  • 1 package firm tofu
  • ¾ cup of sweetener (maple syrup, agave, honey)
  • ½ cup almond milk
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla extract

Topping

  • 1 cup packed organic coconut sugar (Brown sugar probably works well also)
  • 1 cup unsweetened coconut
  • 1 cup chopped pecans
  • ⅓ cup melted coconut oil

Instructions

  • Preheat the oven to 400°F.
  • Poke the sweet potatoes a couple of times with a fork and put them all in baking sheet. Bake until they are soft, about 1 hour.
  • Cut the potatoes and scoop out the inside. Put the sweet potato flesh in a blender or food processor and add the tofu, sweetener, almond milk, coconut oil, and vanilla. Blend until smooth then pour it into a square 9X13 baking dish.
  • In a small bowl combine the sugar, coconut, pecans, and oil. Sprinkle the topping over the sweet potato mixture.
  • Bake until the top is golden brown and heated, this should take about 30 minutes.

I added cinnamon, more coconut and hemp seeds as a topping on my pudding. You can even add oats.

Enjoy!

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