Happy New Year!
How often do you find yourself eating so fast you have forgotten what you ate moments after you ate it? Do you just shovel your food in without a care in the world? Do you crave carbs and just attack anything starchy as if it is your last meal ever?
To tell someone to eat slowly is all well and good. It still is something that we have to remind ourselves to do. If what we had on our plate was more visually pleasing, would we be more mindful of how we consumed it? Would we slow down a bit? Maybe…Probably. If you aren’t sure, then just try it!
I knew I had to get some good, starchy carbs ready for my husband to have on hand for the beginning of the week… and something I might want to dive into a bit if I wanted to as well. I knew they had to be tasty, they needed to be functional, a serving piece if you will, and full of all the right ingredients.
- 1.5 medium sized yuccas
- 1 white yam or sweet potato
- tsp of sea salt
- tbsp of garlic powder
- pinch of pepper
- tbsp of coconut aminos
- tbsp of fresh thyme
- whatever other seasonings you want…or change them up.
- 5 flax eggs (1 tbsp of flax meal +3 tbsp of water…I used homemade cashew milk instead of water)
- Peel your Yuccas yam/sweet potato. Then run them through the spiralizer.
- Add your spiralized goodness in a bowl with your spices and flax eggs. You will probably need to get in there with your hands to really mix well. It will feel gross, but get over yourself and get in there.
- On parchment paper lined baking sheet, grab a fist full of the mixture and sort of ball it up and put in on the baking sheet. Make a little thumb indentation in the center so it looks like a little nest. Sprinkle the top with some flax meal and seasoning of choice.
Bake at 375 for 25-30 mins. It should be crispy on the outside.