Why sweet potato? According to Lindsay Sibson (the creator of this amazing recipe), sweet potatoes’ flesh contains high levels of beta-carotene, which works to fight dangerous free radicals in your body. Free radicals affect the DNA makeup of your cells and can cause mutations. Cell mutations lead to various cancers. Besides, sweet potatoes also full of anti-inflammatory nutrients that work against chronic and acute inflammation.
Good quality carbs is always the best choice for people who frequently flying over different time zones and constantly battling against jet lag, as their body is always under different kind of stress and chronic stress will lead to chronic inflammations in your body and causes multiple chronic diseases and thus, lead to health issues if not being treated ASAP.
So, without further ado, let’s dive into this wandering energy-generating anti-inflammatory food now…
Flourless Sweet Potato MuffinsAuthor: Lindsay SibsonTotal Time: 40 minutesServing: 12Ingredients:
- 1 small organic sweet potato, roasted (1 cup, packed)
- 3 organic free range eggs, lightly beaten
- ¾ cup of organic canned coconut milk
- 2 tbsp of organic olive oil
- ½ cup of pure organic maple syrup
- 1 cup of organic brown rice flour
- ¼ cup of organic coconut flour
- 1 tbsp baking powder
- ½ tsp pink Himalayan salt
- 1 tbsp of ground cinnamon
- 1 tsp of ground ginger
- ⅛ tsp of ground cloves
- ⅛ tsp of ground nutmegHow-to:
- Preheat oven to 400 degrees Fahrenheit.
- Oil a 12-hole muffin tray.
- Poke holes in your sweet potato and place on middle rack – cook for 60 minutes (or until soft).
- Remove sweet potato from oven and let cool.
- Scoop the sweet potato from the skin and place in a mixing bowl.
- Discard the skin or eat it as a snack – it contains a lot of the same vitamins as the insides!
- Add olive oil, almond milk and maple syrup to the sweet potato and mix until it is smooth.
- In a separate bowl, mix the dry ingredients together.
- Pour the dry ingredients into the sweet potato and mix until well combined.
- Pour the batter in the muffin pan and fill each tin until ⅔ full.
- Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).
Remember, Your Energy Matters! –KayChong
About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!
Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only.The author, Kay Chong is not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition program you receive full medical clearance from a licensed physician. Kay Chong claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.