The latest habit I’ve adopted is a bit of a weird one. For the past few weeks, I’ve eaten one organic purple sweet potato just about every day. I heard a doctor mention it on a podcast and it was the one ‘superfood’ I haven’t heard much about. I figured I’d give it a shot. Now, I don’t really cook. I’m not very good at it and I don’t enjoy spending time doing it. However, cooking up a purple yam is pretty simple. Poke some holes in it with a knife or fork, throw ‘em into the toaster oven at 400 (I usually cook 3 or 4 at time) and 40 minutes later you’re ready to eat. I keep it simple and add two tablespoons of organic extra virgin olive oil and a little salt and I’m good to go. I mash it up and chow down. I’ve been extremely satisfied and don’t anticipate stopping this new diet habit. I’m already seeing a bit of a reduction in weight, which I chalk up to the fact that the potato fills me up (I’ve usually just had my daily smoothie) and I don’t eat anything else with it. For someone who wants to eat and doesn’t like cooking, this has been a nice win.

The main health benefits from eating purpple sweet potatoes comes from the anthocyanins, which are what make the potato purple. They are also found in cabbage and blueberries and are powerful antioxidants. Purple sweet potatoes are also apparently loaded with fiber, vitamins (especially A and C), potassium, and manganese. Finally, they’re not that expensive.

#winning