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Buffalo Style Loaded Sweet Potato Fries
The thing about being a mindful eater, about being aware of every single thing that you put into your face, for those of us who take the time to truly learn about food – is that it’s really hard to un-know what you discover as you dig deeper. While I truly believe that knowledge is power, if you allow it, that knowledge it can overpower and it can consume you. Back to that magical word you are probably sick of hearing from me, but here it is again. Balance. Aligning your knowledge and your intuition with the real world, being around other people, holidays and special occasions. It isn’t easy, but it’s totally possible.
As I continue on in school, the Nutritional Therapy Program with the NTA, I learn more and more every day. My eyes are opened and I can, in vulnerable times, find myself being fearful of food in a way that I never have before. Questioning food, where it is sourced from, the foods used in restaurants, etc., these have all been a very integrate part of my life these past 10 years, but now I truly feel like I am interrogating the wait staff at most restaurants. At times, I can see how dietary changes, strict protocols, elimination diets, etc – how they can breed disordered eating, if we aren’t careful. I know all of this will settle as I become more at comfortable with the new bits I am learning, but mostly I know I can always fall back into my old trusted way of knowing… that homemade is always better. When you make it yourself, you can always be certain you know what you are eating and you don’t have to fear the food you consume. When you want to veer off and indulge a little, you can do it without the guilt and without the worry.
This week, as I take on the Super Bowl, I encourage you to think out of the box, literally and make what you can, yourself. Swap in real foods and trust that updating a recipe to be a little bit healthier will likely be well-received by everyone else, if you are smart about it. This week, I am bringing you homemade, healthier, but still a little naughty, snacks, treats and bites. Because after all, a football party is not a football party without some good ‘ol fashioned finger food.
French fries of any and every kind, those are my true weakness. My Achilles heel. My Kryptonite. Take away all the candy, cookies, cakes and breads, I don’t care, but don’t take my fries! We’ve spent a fair amount time in school discussing fats and oils and learning that most restaurants, when frying, are using hydrogenated or worse, trans fat oils. Unless a restaurant makes their fries in a high quality fat, suitable for high heat, these days I just have to pass. It’s not easy, but it’s also not worth it. I make my consessions where I can, but I am no longer willing to do so here.
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Beans and Greens Stuffed Sweet Potatoes
Loaded up sweet potatoes are my jam! Stuff all that good stuff up in there and then proceed to stuff your face. What could go wrong? Nothing. Promise. This particular version, is a great way to combine a salad right into your sweet potato. Done and done. I like to bake the sweet potatoes ahead of time, many weeks I batch bake a bunch for meals, then you can assemble just before serving. They make a great summer BBQ, picnic or potluck side dish, just heat up the already baked sweet potatoes, quickly make the filling, stuff and serve.
These Beans and Greens Stuffed Sweet Potatoes are so simple to make and will quickly become a favorite of yours, too. Best part, as with many of my recipes, switch up the ingredients to you or your guests particular liking. Not a fan of garbanzo beans, opt for white beans, black eye peas, black beans or whatever tickles your bean fancy. Not a fan of beans, opt for toasted nuts or seeds instead. You could even add your favorite sausage or some bacon on top, if you are a meat eater looking for a complete meal. Like your cheese? A little sprinkle of feta or parmesan would be epic on top of these. Truthfully though, these need nothing added at all. They are incredible just like this.
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Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream
There are times in life that call for grand meals, several dishes, a theme, planning ahead and so on. Other times, when life has your brain in a million places, simple, easy, one dish and one thought is just what you need. This recipe is perfect for when you want something simple, light and healthy, but still hearty and comforting.
With the start of my level 2 advanced yoga teacher training (RYT 500 hour) over the weekend, life is back to being slightly hectic once again. From now until just a few days before Christmas, every Saturday and Sunday I will be up in Venice Beach for 9+ hours, completely submerged in the teachings of yoga! This means – easy meals, getting my stuff together throughout the week and being more organized than usual – are all back to being major priorities!
Besides loving simple meals, I am also a big fan of sweet potatoes, though I will admit I can forget how amazing they are. Sweet potatoes are highly underrated in my opinion, I don’t think they get nearly enough love. When I saw this great recipe from Gaby way earlier this year, I was inspired to make my own vegan version. Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream!!