Thank you so much for all your lovely words and support from my post last week – it was truly appreciated.
As well as your kind words, I also received lots of emails with questions about my running, my nutrition and my training. I have noted the questions and will aim to answer them over the next couple of months.
A number of readers asked about what I ate since I have stopped eating processed foods like pasta, rice, bread. Dropping these foods meant I had to think a lot more about how I fueled both for energy to complete my long runs and for recovery afterwards.
My go to recovery meal afterwards over the last couple of months has been Sweet Potato Hash and a modified version of my Choc Protein Smoothie. (I omit the almonds and use two scoops of protein powder.)
The tastiness of sweet potato is relatively new finding for me. I have never really rated the sweet potato before, but it is now one of my favourite foods! This is possibly because with the level of exercise I was doing, my body needed what sweet potatoes have to offer:
Sweet potatoes are rich in fibre, Beta-carotene, amino acids and vitamins A, C and B6 as well as being an excellent source of carbohydrates. They also have a lower GI than white potatoes, which means they have the perfect slow-release energy for long runs. Source.
There is nothing fancy about this sweet potato hash, it is quick to make up and tastes fantastic. On the weekend I will shred up a couple of sweet potatoes and place portions in an airtight container in the fridge. This makes whipping up the hash easy in the mornings when I come in from a run.
It was this dish that made me finally go out and buy a new frying pan! I only wanted to use a little bit of oil and in the old frying pan it would stick to the bottom and I would have lots of sweet potato left behind in the pan.
- ½ large sweet potato (approx 350 grams)
- ½ tbsp coconut oil
- ½ tsp Himalayan pink salt
- Shred the sweet potato using a grater or food processor.
- Heat oil in a medium frying pan on high. Once oil is melted and hot add sweet potato to the pan.
- Spread the sweet potato out across the pan and sprinkle with salt.
- Allow the sweet potato to cook for a couple of minutes, then flip it over.
- Space the sweet potato out again and allow it to cook for another couple of minutes, then give it a toss so all of the sweet potato has been in contact with the pan.
- Cook to your desired level of crunchiness.
- Serve and enjoy.
Have you had a vegetable revelation recently?