What The Heck Do I Want? Staple Sweet Tooth Meal

My sweet tooth is pretty much always in high gear. If I ate the way my cravings lead me, I would likely snack non-stop all day on a variety of granola, yogurt, bananas, nuts, dates, figs and dark chocolate, all while sipping sweetened coffee or homemade hot cocoa. However, my need and knowledge of the well balanced protein-carb-fat meal has luckily put a stop to what would likely be a sugar overload - even of the healthy variety. 

I used to force myself in the other direction when the sweet cravings hit, convincing myself that I'd be better off making a loaded salad, or something paired with tons of veggies. I figured that once I ate a good meal, the craving would go away, or in the very least be satisfied with an after-meal square of chocolate. 

This was never the case.

I would make the salad, load it up with chicken, avocado, quinoa, veggies and sunflower seeds, dress it up with a little olive oil and spice, and sit down to devour this hearty goodness. Though my typical salad looks like it should feed about 3 people, during these sweet cravings, I could eat the whole thing and never feel full. Instead of enjoying my meal, I was tunnel visioned to it being consumed so that I could get to that chocolate that was whispering sweet nothings from the kitchen snack cabinet. So now, I am - or should be - full, and am simply reaching for that chocolate for reasons none other than to satisfy that sweet tooth. The problem is that once I have that taste, the last thing I feel is satisfied. One square turns into two, two into four, and because my body is finally getting what it had been craving all along, it just yearns for more. Instead of an afternoon cup of tea, I make another coffee, or suggest hot chocolate to my daughters (sugar indulgences like company the same way misery does). Before I know it, I am finally satisfied and full, but to an uncomfortable point. Here's where I typically board the guilt roller coaster, where my mind goes through the ups and downs of justification and food or exercise modifications to make up for my indulgence. 

How could I fix this? It wasn't what I was eating that made me feel poorly, but the control I felt it had over me. I needed that something sweet, and yet forced myself to eat what I thought would be a filling, healthier option. If I ate a lot of something healthy and didn't leave much room for the sweets, I wouldn't be able to eat much of it - that's what I wanted to believe, anyway. But trial and error repeatedly taught me that this would never be the case. What were my options here? Not keeping sweet things in the house came to mind, but I quickly realized that I would be left in the same boat: craving something sweet and trying to fill the void with "better" options. Plus, I enjoy satisfying my sweet tooth! I love the sugary explosion my taste buds experience when I sip that hot cocoa, nibble that chocolate, or taste my kiddo's ice cream. I had to identify the problem, and that was having an "end point"; it was so easy to go for a little extra after a meal. Solution? Turn my meal itself into something that could satisfy my craving. 

It had to be something filling, something with protein, good carbs and healthy fats. It had to leave my sweet tooth satisfied and my belly full. And with these guidelines in mind, my staple sweet tooth meal was created. It's my savior on those craving-filled days. I'm able to be fully present with my meal, enjoy the sweet taste of each bite, and finish without the pull towards the chocolate in the cabinet.

So, what's in it? Sweet potato, unsweetened vanilla almond milk, boiled chicken thighs, chopped walnuts, Himalayan pink salt, and cinnamon. 

Before I get into how I make it (which is incredibly quick and easy), lets dive into a little nutritional facts.

Sweet potatoes, according to thescienceofeating.com, has a long list of benefits including but not limited to being antioxidant rich, maintains collagen, are rich in fiber, balances electrolytes, aids in weight loss and digestive health, detoxifies heavy metals, and improves immunity. An article from Vegan Family Recipes adds that sweet potatoes are a good source of magnesium and high in the vitamin B6, Basically, they're delicious, naturally sweet, and totally awesome. 

Dark meat chicken is a new switch for me from your standard white meat chicken breast. After reading Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky, I learned that though it is higher in fat, it's good fat, and, as they love to remind you throughout their book, fat is a carrier for flavor - and I'm all about good fats and more flavor. It's also more mineral dense than the breast of the chicken, including iron and "energy-giving" B vitamins. 

Walnuts, like most nuts, are filled with heart healthy fats, and, referring back to Run Fast Eat Slow, they contain "muscle-loving amino acids, and bone-building minerals". According to healthyhubb.com, walnuts contain the highest level of anti oxidants over any other plant or nut, which helps the body fight off heart damaging free radicals. Containing copper, potassium, calcium, iron, zinc and selenium contribute to the peak performance of metabolic activities, which boosts your metabolism and keep your digestive tract healthy. The healthy fats from walnuts are used slowly for long lasting energy. And their freaking tasty. 

Himalayan pink salt is a switch I made years ago from iodized white salt. Himalayan salt is not stripped of essential minerals, and, according to an article from Tastes of Health, contains 84 of those minerals. It also acts as a detoxifier, promotes healthy pH balance, boosts bone strength and prevents muscle cramps - a great addition to an athlete's diet. 

Making this bowl of sweet goodness is simple. 

1) Microwave a small/medium sweet potato until fully cooked (about 7.5 minutes in our microwave). Remove skin and mash with almond milk until smooth and creamy. 

2) Boil a single portion of chicken thighs (you can cook them in a skillet with oil, but I prefer boiling them for the tender, juiciness); chop into small pieces and add to the sweet potato mash.

3) Add 1/4 cup of chopped walnuts, sprinkle with Himalayan salt and cinnamon, and give it a good mix. Add more cinnamon or salt for taste. If you're sweet tooth is extra wild that day, you can add a sprinkle of coconut palm sugar or drizzle of pure maple syrup. 

So now, when lunch or dinner time is closing in, and I feel that need for something sweet, this is my go-to meal. It allows me to listen to my body's cravings, and satisfy them in a way that won't lead to unhealthy eating. And, if I still choose to treat myself to that after meal chocolate, I find that I am able to stop after the allotted amount because I gave my body what it needed through a wholesome, hearty meal. It's fabulous.