TCHER, TAMECT, 'n' taters

I need to BLOG. I am in a happy, wanna-tell-it-to-the-world kinda mood. So! 1) I am now an undergraduate research assistant for TCHER (Transdisciplinary Center for Health Equity Research) at A&M; 2) I registered for my first race/run ever, the BCS Half Marathon on December 9th.. as in December 9th, 2012 (this year.. AHH). I have a lot, a lot a lot, of training to do, but I am so excited! Maybe a little too excited. And 3) I am hopefully going to be a proud member of TAMECT (Texas A&M Emergency Care Team) *fingers crossed*

I am so blessed. I have so much to look forward to this semester, I can hardly stand it! There is just so much.. so much "good" in my life right now. Some much needed "good".

In an effort to prepare for The Run, I studied up on nutrition for runners and was pleasantly surprised. Dark Chocolate. Almonds. Both on the "good" list (see, even more "good"!). Hmm. This was reason enough for me to indulge. New obsession: dark chocolate-covered almonds. I eat them guilt-free! Yumm. Also on the list: Sweet Potatoes, which brings me to this wonderful lil' recipe for..

Baked Sweet Potatoes | via allrecipes

The recipe calls for 3 sweet potatoes, but I only used one. I am sure this is meant to be eaten as a side dish, but I am eating it as a meal along with a salad. 

OK..

1 sweet potato 

olive oil

dried oregano

salt

pepper

Preheat oven to 350 degrees F. Wash the potato (the recipe says to wash and peel the potatoes; I prefer skin on). Cut the potato into medium-sized pieces. Coat the bottom of a glass baking dish with olive oil - using less than a tablespoon of oil. Place the potato pieces in the baking dish and turn to coat with oil. Sprinkle with a small pinch of each: dried oregano, salt, and pepper. Bake for about an hour, or until soft.  

Dinner is served!

I love, love, love this recipe. If you love sweet potatoes fries, you will love this (so much love!). The best part: this recipe is just as healthy, as it is tasty and simple.