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By Larry

*Happiest of Birthdays to Ron G.!!

*I hope everyone had a wonderful Thanksgiving!

*A message to clients training at ETC:
If the main parking lot is full, please...
1) Park in a handicap spot (blinkers on).
2) Ask Mike or Kelly at the ETC front desk for a parking pass for the ancillary Kendall College parking lot.
3) Use the pass to gain entrance to that lot.
4) Bring the pass back to ETC immediately after parking. You will not need the pass when you exit the lot with your car because the security arm will automatically open for you.

Maple-Pecan Sweet Potato Mash

(A great way to use leftover sweet potatoes from yesterday's Thanksgiving dinner)

Yield: 4 servings (Serving size: 1/2 cup)

*1/4 cup chopped pecans
*6 tablespoons maple syrup
*1/4 teaspoon orange zest
*1 cinnamon stick
*1/4 teaspoon ground cloves
*2 large sweet potatoes, baked (if you don't have leftovers, bake potatoes in oven at 450 for 30-35 minutes, until fork tender)

1) Preheat oven to 300.
2) Place pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven and set aside.
3) In a small saucepan, combine maple syrup, orange zest, cinnamon stick and ground cloves. Bring to a gentle simmer. Remove from heat and let stand about 5 minutes.
4) Gently scoop out insides of baked sweet potatoes and place in a bowl. Mash until there are no lumps. Heat in microwave on HIGH for 3 minutes.
5) Remove the cinnamon stick from the warmed syrup and discard. Pour the syrup over the mashed potatoes and top with the toasted pecans.

Nutrition Information:
Calories per serving: 211
Carbohydrate: 40 grams
Protein: 3 grams
Fat: 6 grams
Fiber: 4 grams

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