I’m sure we are all feeling a little guilty after the Christmas break! A little bit too much food (not the healthy kind either!) and alcohol mixed with not enough exercise has left me feeling sluggish and bloated! It’s back to work this week and back into routine! Kick starting my workouts with the Kayla Itsines Bikini Body Challenge – not necessarily for the ‘bikini body’ but more because you can do the workouts at home and it’s nice to have some notes to go off to give me a bit of a push. Mixed with Grit & Spin classes at the gym should have my fitness levels back up in no time, but my sweet tooth, however, is going to stick around forever it seems. I have no will power and possibly the worlds biggest sweet tooth, so have resorted to the fact that I am going to have to work around it and make healthier treats so I can say NO to the banana bread and muffins with my morning coffee. I have the Delisciously Ella app and she has some great juice recipes, so I thought why not try these Sweet Potato Brownies of hers too!? And let me just say, they are yummy! Here is her recipe: SWEET POTATO BROWNIES RECIPE www.amirankin.com INGREDIENTS: – 2 medium to large sweet potatoes (600g) – 2/3 of a cup of ground almonds (or almond meal) – 1/2 a cup of buckwheat or brown rice flour (100g) – 14 medjool dates – 4 tablespoons of raw cacao – 3 tablespoons of pure maple syrup – a pinch of salt METHOD: Pre-heat the oven to 180C, Peel the sweet potatoes. Cut into chunks & steam until soft Once they are falling apart put them into a food processor with the pitted dates (I used 20 dates instead of 14) Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well. (As an addition, I waited for the mixture to cool and added in a handful of dark choc chips – my family doedn’t ormally ike my healthy baking options, so I thought I had better put something in to coax them to try them!) Place into a lined baking dish and cook for about 20-30 mins (I baked for 35 mins), until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares. Keep in mind dates are high in natural sugar. No, it’s not processed or refined, but it can still be bad for you if you have too much of it…remember these are treats, so don’t go too overboard with your serving sizes! They are quite a dense mixture because of the dates and sweet potato, so if you want something a little lighter and not so ‘sticky’ you could always have a bit of a play around and add in a little bit of Coconut Flour or Oat Flour! Next time I’m going to add in some chopped walnuts for that real brownie flavour and add a healthy chocolate frosting and chopped strawberries on top! SWEET POTATO BROWNIES www.amirankin.com