Wednesday, January 15, 2014

What I Ate Wednesday: Southwestern Loaded Sweet Potatoes & Project Lean and Clean


Well, hello there!  Welcome to me talking about food.  Which is basically all the time, but it is in a blog format here ;)
I am still going strong on #projectleanandclean over on Instagram.  I was just telling my guy that as much as it gets to be a pain in the bum to document food for a month, it's really helping me out.  I think I might be inspiring other people to make healthy food that is beautiful, as well.  At least, I hope so.
Here are my eats from yesterday.  So many colors!!!


Peas and Crayons


Breakfast: Pumpkin Flourless Pancake {Sort Of}

Don't you hate those mornings when pancakes just don't flip right?  Well, in my case it's more of a "flipped it too early" situation.  I tried out this yummy pancake recipe from Shutterbean, and though I did not execute it to its beautiful potential it was still delicious.  Think, pumpkin pie french toast.  That's what it tasted like to me.  And since it broke into pieces I didn't have to cut it!  Lazy win!
Anywho, I had this choppy pumpkin pancake with strawberries and sugar free syrup.  I also had 2 cups of super strong coffee, so I was metaphorically bouncing off the walls.

A.M. Snack: Apple & Rice Cake

For morning snack, I knew my tiny little apple was not going to do the trick, so I smeared some natural peanut butter on a 50 calorie caramel rice cake.  Perfect to hold me over until lunch.

Lunch: Southwestern Loaded Sweet Potato

This is leftover from Monday night's dinner, which was a very quick one.  We had roasted a chicken on Sunday evening, so I stashed the rest of it in the fridge to pick apart later.  Well, maybe I'll just break this down like a recipe for you....

Southwestern Loaded Sweet Potatoes
serves 4

4 medium sweet potatoes
garlic powder, salt & pepper to taste
2 cups of diced cooked chicken (or leftover rotisserie chicken)
1 cup of black beans, rinsed and drained
1 cup of corn, cooked
2-3 cups of fresh spinach
2 tbsp adobo sauce (from a can of chipotle peppers in adobo)
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 cup fat free sour cream
cheese for topping, optional

Microwave your sweet potatoes until fork tender.  I put all 4 of my washed sweet potatoes (with a fork prick in each) in a gallon Ziploc that is open about an inch and microwaved it for maybe 11 minutes.  I just see if I can squeeze the potatoes to see if they're done.
Lay the potatoes out (and smash them open) in 4 bowls (I used 2 tupperware containers for lunch the next day) and sprinkle with salt, pepper and garlic powder.
Make your topping by sauteing the spinach in a skillet until wilted.  Remove the spinach and add the diced chicken in there  Add all seasonings and adobo sauce and cook until warm.  Toss the chicken in a bowl with the other topping ingredients and mix.
Top each potato with about 3/4 cup or so of the mixture and serve with cheese on top, if you desire.

Such a perfect, filling and healthy meal!

For dessert, I had made brownies over the weekend using a brownie mix and pumpkin.  That's it.  No eggs or oil.  It makes for a very fudgelike brownie (just mix brownie mix and pumpkin, spread in an 8x8 pan and bake per the directions on the box).  Just the ticket to quelch any chocolate cravings you might be having.  Also, I topped each piece with a pecan half, also.


Yum!

So, I usually have an afternoon snack, but I didn't feel like peeling the orange I brought.  Seriously lazy!

After work, I took Bizzy the Dog on a quick neighborhood walk until it started sprinkling rain on us.  Then I went and did my boot camp workout thing.  Definitely a tough one!

Dinner: Salmon & Grilled Veggie Couscous

I first tried a grilled veggie couscous after seeing it on Bobby Flay's BBQ Addiction and I much prefer his recipe to this one.  This was still good, don't get me wrong, but the Israli couscous and the Japanese eggplant in the other one are just better.  Click on that one to see the recipe.

I made my couscous with
  • grilled zucchini
  • grilled yellow squash
  • quartered and grilled grape tomatoes
  • grilled eggplant
  • whole wheat couscous (1 cup)
  • salt, garlic powder to taste
  • drizzle olive oil
  • some dried basil


I also grilled up some salmon that I had marinated in teriyaki sauce and garlic.  It was a pretty good dinner.

Well, that's it for me!


In case you missed it: On Friday I made a pretty yummy veggie enchilada stack thingy!  Check it out!

Have a great day and enjoy the sunshine!


3 comments:

Finding a skinnier me said...

Mmmm that pumpkin pancake looks AMAZING!

Jennifer Yoder said...

Everything here looks fantastic!! I love loading m sweet potatoes with fun stuff. And that salmon and couscous...my mouth is watering. Seriously.

crunchycanfeelgood said...

That CousCous looks fantastic! I can never get mine light and fluffy like how yours looks like it turns out. Mine is always stodgy and gross.