Sweet Potato Coconut Wrap

Coconut oil and chia seeds are two of the most talked about "superfoods" that have a number of health benefits and countless reasons to include them in your diet.  Chia seeds are a vegetarian source of Omega 3s which can reduce joint pain and lower the risk of heart disease. Diets high in Omega 3s have also been shown to reduce inflammation.  Chia seeds are also high in fiber, which helps keep you full.  Coconut oil is high in a saturated fat called medium chain triglycerides.  These fats work differently than other types of fats in the body.  The lauric acid in coconut oil can help reduce high cholesterol and high blood pressure.  Coconut oil reduces damage to the arteries, preventing atheresclerosis. 

The Sweet Potato Coconut Wrap features both of these ingredients, providing a variety of flavors and textures ranging from creamy, coconut infused, peanut butter to the crunchiness of baked sweet potatoes to the soft and doughy texture of flatbread.  This nutritious snack can also be part of a meal (who doesn't LOVE peanut butter as part of their breakfast?!).  It's full of fiber, fats, protein and healthy carbs that will nourish your body and provide brain fuel throughout the day!  I made a large batch of sweet potato fries and have listed the recipe accordingly.  For one serving, you will use 1/2 flatbread and other ingredients as indicated.

Sweet Potato Fries

3 medium sized sweet potatoes

2 T. Coconut Oil

2 t. cinnamon 

2 t. ginger powder

Preheat oven to 375 degrees.  Microwave sweet potatoes to soften before cooling and slicing.  Mix with coconut oil, cinnamon and ginger powder.  Bake for approximately 25-30 minutes, or until crispy.

Sweet Potato Coconut Wrap

1/2 Flatout Flatbread Wrap

1 T. Earth Balance Coconut & Peanut Spread

1 t. Chia Seeds

1 T. Shredded Coconut

Spread peanut butter onto 1/2 of a Flatout Flatbread wrap. Top with chia seeds, then 4-5 sweet potato fries.  Top with shredded coconut and wrap!

Spicy Sweet Potato Fries Wrap

Preheat oven to 375 degrees. Microwave 2 small sweet potatoes for 3-4 minutes, until they are soft, but not mushy. Cut into slices and coat with approximately 3 T olive oil, 2 t cayenne pepper, 2 t oregano,  2 t Spike and 2 t nutritional yeast. Bake for 25-30 minutes. Place a handful onto low carb wrap and top with low fat cottage cheese. Enjoy!

Sweet Potato Coconut Fries

Who knew?! Sweet potato fries have become a staple in my diet lately and I recently was shocked to discover a sweet potato that wasn't orange! I did some research and came to these conclusions...There are two major varieties of sweet potatoes, the yellow, drier, more mealy kind with lighter beige colored skins, and the orange, more moist, sweeter ones with reddish skins that are usually called "yams." While all sweet potatoes contain similar amounts of the same nutrients, the notable difference among the varieties is the content of beta-carotene. More beta-carotene is available in orange-fleshed than in white- or yellow-fleshed varieties.  In the body, beta-carotene is converted to Vitamin A, an essential nutrient.  It has antioxidant activity, which helps to protect cells from damage.

Ingredients:
2 sweet potatoes
2 T. coconut oil
2 t. cinnamon
2 t. hemp seed

Preheat the oven to 375 degrees. Bake the potatoes for approximately 6 minutes in the microwave. Allow to cool before cutting. Slice potatoes and put into bowl. Stir in coconut oil, cinnamon, and hemp seed. Bake for 30-40 minutes or until crispy. Enjoy!  Purchase your coconut oil and hemp seeds at Vitamin Shoppe.