Today, things just got real.
Next week I’m starting the familiarization trials for my research. If you don’t know, I’m doing a chocolate milk study. Actually, it’s chocolate soymilk. I’m comparing animal vs. soy protein on muscle recovery.
Baaaasically, my life is about to get super stressful and my schedule is about to get packed. For forever.
Happy happy joy joy. I’ll keep you posted, though. I mean, aren’t you at the edge of your seats to know if soy protein is comparable to animal protein?
In the mean time, this recipe is awesome. I had never made mashed potatoes before. They seemed daunting. And I don’t really eat baked potatoes, so I used sweet potatoes. Let me just tell you – this recipe is super easy. And all you need is a fork! Not only of those super fancy masher things, even though that might be nice.
But, I have also successfully checked two things off my bucket list in two days! What should be next?!
Mashed Sweet Potatoes with Goat Cheese
From Running to the Kitchen
1 sweet potato, peeled and chopped
1/2 c spinach, chopped
1/2 onion, chopped
1 tbsp olive oil
1/8 cup original soymilk
Fresh parsley, chopped
1. Bring pot of water to a boil with sweet potato in it and cook for 10-15 minutes or until tender. Drain.
2. Saute onions in olive oil on medium heat in a saucepan about 5-7 minutes, or until softened.
3. Combine all in a bowl and mash with a fork.
4. Sprinkle goat cheese on top and add pepper.