Do you ever have those days when you just can’t. You just literally cannot. (As the kids are saying these days.)
As in you are so damn exhausted/sore/fill-in-the-blank (*ahem* hungover?) you cannot physically or mentally bring yourself to do anything. It’s like in Mean Girls when Lily says Damien is “Too gay to function.” Yeah, I’m too dead to function today.
I’m having one of those days. Not the hangover part, thankfully. Even though I did consume quite a bit of alcohol on this vacation. That’s what family vacations are for, right? Drinking wine and/or delicious cocktails with dinner and sometimes for happy hour every night? Definitely. Especially when they’re cocktails like the ones at Linger and Tamayo in Denver. Holy EFF. But more on those later. So maybe it’s a vacation hangover from having too much fun.
The struggle is so real. My butt and hamstrings are insanely sore from hiking all week + a deadly crossfit open workout + hot yoga with weights Saturday morning. Did I mention doing crossfit at altitude makes it SO MUCH HARDER?! Sheesh. That struggle was so real too. Before, during, and after the workout. It’s 2 days later and I’m still feeling it.
Back to the struggle. I’m attempting to unpack all my stuff from the trip…and by that I mean I threw it all out of my suitcase on the floor and they layed on it because I was too tired to put it all away. That was about…2 hours ago. It’s still there. At least I’ve moved from laying on the floor to sitting in front of my desk. I’m also snacking the sh*t out of our pantry because we don’t have any food in the fridge.
Long story short…vacation was awesome. More on that later when I have some energy to write about how awesome Colorado is and how I’m dying to move there.
But I’m exhausted. And lazy. Way too lazy to put together a meal that actually requires some brainpower or lots of fresh ingredients.
Good thing these sweet potatoes are super low maintenance but extremely delicious. Breakfast, lunch, dinner, snack…eat them whenever. Like all the time. That’s what I do. Good luck not eating them straight out of the oven. Want to know a secret though? They’re SO good to snack on cold. If you can make them last long enough to be leftovers.
- 2 Tbsp coconut oil, melted
- 2 sweet potatoes, washed and dried, chopped into bite-sized pieces
- ½ tsp sea salt*
- ½ tsp garlic powder*
- ¼ tsp ginger powder*
- Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Toss the chopped sweet potatoes with the melted coconut oil, sea salt, and spices.
- Spread them out evenly on the baking sheet with parchment paper/silicone.
- When the oven is hot, pop them in and set the timer to 30 minutes. You can toss them halfway if you like, but generally I'm pretty lazy so I don't.
These are fantastic with a dipping sauce like my chimichurri, under fried eggs for breakfast, with guacamole, or added on to a salad like this one for some extra oomph.
What’s your favorite lazy recipe or meal?