This fall has been a hectic one for me, and when I’m busy I tend to default into old shopping patterns. It’s like being on auto pilot at the grocery store – gluten-free flax english muffins, oatmeal, apples, and all of the sudden my cart’s full and I’m checking out. Variety, where art thou?

As the pace in my life has picked up the past few months, I’ve come to the realization that my diet needs to as well. I need to eat more protein-rich foods that support the fact that I run up and down stairs about a hundred times a day. I’ve found breakfast is especially important, and my bowl of oatmeal with KIND granola, while delicious, is simply not giving me enough oomph to carry me to lunch. Hence my last post on green smoothies. I feel more alive, more vibrant, more excited and ready for the day ahead when my morning routine includes a green juice. I also feel very goofy running the Vitamix in our bathroom at 6 in the morning so as not to wake my sleeping parents. Hey, the kale’s worth it.

I’ve also observed that my veggie intake has some room for improvement. While my on-the-go snacks are fairly healthy (larabars and almond crackers), the only fruit I usually pack as a snack is an apple. One of my latest sessions in health coaching school discussed the important of varying foods – and this is a HUGE goal of mine. I tend to stick to “comfort” foods which I know won’t trigger any issues with my digestive system, and unfortunately this means I’ve gotten in the habit of cringing when I think about trying new foods, including super delicious and fresh fruits and veggies.

I’m on it; I’m ready to take some baby steps to get myself cruising along in the right direction.

In the meantime, here’s the delicious recipes from Whole Living for the sweet potato with maple oat crumble pic above.


  • 4 sweet potatoes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup raw almonds, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Pinch coarse salt


  1. Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
  2. Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.
  3. Split sweet potatoes with a knife and top with crumble.