Savory Stuffed Sweet Potatoes With White Beans and Kale
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper
Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
A lot of people ask if i take protein powder or vitamins so here’s the info..
I’ve been using Vega Sport Performance Protein Powder for maybe 2 years now and LOVE it.
I’ve only tried the chocolate one (tastes like a thick chocolate milk shake) but my husband uses the vanilla one and loves it cause apparently it tastes like cake batter.
- All Vega products are VERY easy for your body to digest; meaning that your body doesn’t need to assert much energy just to break it down to get to the good stuff. Most protein powders or isolates are so processed that you lose a lot of energy just digesting it.
- They don’t contain any common allergens; so no soy, dairy, wheat, corn etc. Making it even easier on the digestion.
- Each scoop contains 25g protein before adding your milk of choice (water is fine, too)
- Its alkaline-forming! An acidic diet makes you more prone to diseases but an alkaline one can combat that.
- I find i recover quicker when using this and the couple of times i’ve run out i really notice a difference in muscle soreness.
I try not to eat too much of any common allergens in hopes that will prevent me from overdosing on them like i did with corn (i ate chips and salsa EVERY DAY) and ending up with a reaction like PND.
The only one i’m ever concerned about now is soy; i only buy organic and don’t consume too much but i wanted to try an alternative to change it up a bit.
I don’t really like almond milk because i think it tastes really odd; rice milk doesn’t make my tea the right color; coconut milk i like once in a while; and hemp milk looks like dirty dish water.
I recently found Flax Milk!
Tastes good in cooking, makes my tea the right color and its packed full of goodies.
What are your favorite non-dairy milks?
Chickpea poppers, lime & chili roasted cabbage, cauli pakoras with mango chutney and veg jalfrezi on brown basmati. #health #food #curry
God damn the River Cottage Veg recipe book is amazing. Patatas bravas, cauli pakora and a (sort of) saag aloo. Tapas/ curry combo. #health #food #vegan
Last night I made Chachouka (a North African stew with eggs baked on top), beet burgers and arugula, fennel & lentil salad with homemade lemon/Dijon vinaigrette. The stew and salad were both from the Veg cookbook by Hugh Fearnley-Whittingstall, very simple, healthy, delicious veg dishes from all over the world. Most can also be veganized. #health #food #veg #vegetarian
This is the second time i’ve used the Thrive Foods Direct meal delivery for rally trips now and i kinda wanna live on it.
Its $196 for a 7 day meal plan; three meals a day. For rally trips where we would be eating out every day and i’d have a hard time finding something not deep-fried or covered in cheese.. this is a perfect solution!
All vegan, gluten/corn/dairy/meat/egg free and delicious.