Sometimes, less really is more. I feel like there can be a lot of pressure in the recipe developing world, to go further, to come up with super crazy flavor combinations, to mix unsuspecting ingredients together or to be the first to come up with the next big food idea. Those big ideas and crazy creations often spread like wild fires amongst other bloggers, some ideas may become infamous on Pinterest, but ultimately I find for me it can all just be a thankless rat race. When I am cooking for myself or others, I always come back to the idea that less is more, don’t over-think it, K.I.S.S. (keep it simple, stupid). The most simple recipes here on Tasty Yummies are typically the most popular. I like to be able to cook recipes with ingredients that I already have on hand, on a week day, I don’t want to run to 45 stores to get all the ingredients for one dinner. I like easy, smart and quick.

Life has been busy this month, one of the busiest I can remember in a long time. There have been countless trips, more hotel rooms than I can count, flights, visits with family, conferences, events and so much more. When I come home and I look at my to-do list and the next round of travels, I feel overwhelmed, so the last thing I can imagine doing is developing some epic creation in the kitchen. If I feel that way, I have to imagine that many of you do, as well. The last few weeks have been about easy meals, bone broth and homemade soup, crock pot meals, grilled local grass-fed meats, ALL the veggies and lots and lots of salads.

As life has me spinning and the message to “Honor Yourself” has continuously presented itself to me over the past few weeks, I have been trying very hard to give myself the space to do this. This isn’t an easy feat when life is feeling wildly out of control. I found myself fighting a cold last week, likely from all of the going and not properly taking care of myself and I am sure being on planes and in hotels with lots of germs, didn’t help either. Since I didn’t have the space to fully allow my body to heal, earlier this week I felt myself fighting off a sinus infection. I realized no matter how hard it would, I had to stop. Breathe. Give myself space to ground in. I found time to meditate, I sat with my feet in the sand at the ocean, I took a walk with my hubby and our pooch.

It isn’t easy to stop going when life is crazy and it doesn’t always feel good to say no to the bigger and “better” things in life, but ultimately when we can nourish ourselves, we are in a much better place to then nourish those around us, in our family and in our community. A fact I was reminded of recently by a friend.

I am headed out to the desert today, I am hosting a women’s retreat this weekend at a beautiful sacred ashram owned by a very special family. We will move our bodies, connect with the earth, eat delicious, nourishing food prepared with love and we will just be. Breathing deep. Together with each other and honoring ourselves. I know that because I was able to give myself the space and time to stop this week, to connect with and honor myself, that I will be able to give so much more to the beautiful souls that will be joining us on this journey. I know that as I create the beautiful food that will nourish them throughout the weekend, as I lead their morning yoga practice and lead workshops, that I am able to do so because I have made the time to nourish myself. We cannot forget the importance of this.

I made these Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs for lunch the other day. My day was crazy and I needed something delicious and simple and I wanted to honor what my body was seeking, comfort and simplicity. The Garlic-infused Organic Extra Virgin Olive Oil from Terra Delyssa brings an incredible garlic taste and aroma, without that mouthful-of-a-whole-garlic-clove aftertaste! I personally find cilantro and chives to bring the best flavor to sweet potatoes, but you can opt for your own favorite herbs, swap parsley for the cilantro if you’d like, green onions instead of chives. Try sage for a more earthy flavor. These are great on their own, as a side to your favorite protein and they are perfect atop a seasonal salad! Just a few ingredients, made in a jiffy.

[print_this]Roasted Sweet Potato Rounds with Garlic Infused Olive Oil and Fresh Herbs
{gluten-free, vegan and paleo-friendly}
serves 2-4

• 1 pound organic sweet potatoes, cut into 1/2-inch thick rounds (washed well, I leave the peels on)
• 3 tablespoons Terra Delyssa Garlic-infused Organic Extra Virgin Olive Oil, divided
• 2 tablespoons roughly chopped fresh cilantro, stems removed
• 2 tablespoons roughly chopped fresh chives
• sea salt and freshly ground black pepper, to taste
• red pepper flakes, to taste, optional

Instructions:
Preheat the oven to 425ºF.

In a large bowl toss the sweet potato rounds with 1 tablespoon of the garlic infused olive oil, sprinkle with sea salt and black pepper, to taste.

Arrange in a single layer in a shallow baking pan / cookie sheet. Bake until tender and golden brown – about 25-30 minutes.

Meanwhile in a small bowl mix together the fresh herbs with the remaining 2 tablespoons of garlic infused olive oil, add salt and pepper to taste, red pepper flakes, if you’d like. Stir well to combine.

Spoon the herb mixture over the roasted sweet potatoes and serve. Enjoy.

NOTES:
if you don’t have access to garlic infused olive oil you can simply make your own, following this tutorial

[/print_this]

 

 

Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to continue to create new and special content like this for Tasty Yummies.