On days when I have a tough workout ahead of me, I’ll add yams to my morning meal. I prefer parsnips but yams offer a few more carbs at the cost of a higher glycemic index. This morning, I just happened to make my first cut a thin one. I usually opt for a much heartier cut but for some reason, instead of correcting my next cut, I continued to cut thin slices of yam. Sautéing them in olive oil, I discovered a crispy bite in a matter of minutes. For those of you without a sharp chef’s knife or little experience in cutting yams, please do not risk injury. Use a mandolin slicer found at your local asian market or Bed, Bath & Beyond. Today, egg white, mushroom omelet with Trader Joe’s Power Greens and yam chips.