The Sweet Potato Solution to Your New Year’s Resolution
It happens every year. During the first week of January the gym is overloaded, classes are jam-packed and the quest to obtain an available treadmill is bloodthirsty and cutthroat. Everyone makes that typical resolution on January 1st to lead a healthier lifestyle. Whether it’s to lose weight, exercise more or eat healthier, this “New Year’s” resolution dwindles down to a 2 week challenge. Come mid-January the gym is back to its steady pace and those newfound fitness fanatics have gone astray. People generally slip back into their old habits and the resolution vanishes. The fact is- lifestyle changes require commitment and time, they don’t happen instantly. It’s best to set long and short term goals that are reasonable and will stick.
- Low in calories, only 103 per medium backed sweet potato
- Rich in fiber, keeps you fuller longer. Fiber also keeps your bowels healthy and lowers cholesterol
- Naturally sweet, which helps keep that sweet tooth satisfied without loading on calories
- Made up of complex carbohydrates (energy) that is released at a steady pace for a constant source of vitality
Quinoa & Sweet Potato Stuffed Mushrooms
- 6 portobello mushroom caps, whole
- 2 cups cooked quinoa, red or white (prepared according to package directions)
- 4 sweet potatoes, cut into 1/2 cubes
- 2 tablespoons olives oil (plus extra for drizzling!)
- 3 cups greens (spinach or kale work well)
- Salt and pepper
What to do:
- Heat oven to 450 and line a rimmed sheet with foil (for easy cleanup).
- Toss sweet potatoes with oil, salt, and pepper on the baking sheet. Bake for 30-40 minutes, flipping halfway through, until pieces are golden-brown and cooked through.
- Just before the sweet potatoes are done cooking, remove sheet from oven and throw the spinach on the pan (or on top of the sweet potatoes, really). Place back in oven for the last 2-3 minutes.
- Once spinach is wilted, remove pan from oven and cool until veggies are cool enough to handle.
- In a medium bowl, mix quinoa, sweet potatoes, and greens. Season with salt and pepper. Set aside.
- Time to prepare the mushroom caps: With a damp paper towel, gently wipe the mushroom caps to remove any extra dirt.
- Brush both sides of mushrooms with olive oil, and place smooth side down on the baking sheet.
- Fill the caps: spoon the quinoa and sweet potato mixture into the caps, mounding slightly in the center
- Drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 for 15-25, or until mushrooms are cooked through.