Dinner’s ready! #WIAW

I’m not really sure how we are at the end of November already. I’m also not sure how Genevieve is already eight and a half weeks old. My maternity leave is half over. Waaaaah 😦

I’ve been really focused on eating well over the last 8 weeks, more so than I was when I was pregnant, (and I was pretty healthy then too). I just want to make sure Genevieve gets the best nutrition she can, and it is helping me make better choices. It will hopefully help me fit into my pre-preg wardrobe soon too 🙂

pre-B

kids cliff bar when G nursed around 6 this morning.

B

Pumpkin Pie Green Monster: 1/3 cup oatmeal (ground up into powder before adding remaining ingredients), 2 large handfuls spinach, 1 scoop vanilla protein powder, 1 TBS chia seeds, 1/4 cup pumpkin, sprinkling of cinnamon, stevia & pumpkin pie spice.

I’ve been drinking a lot of smoothies for breakfast lately. They are just so easy, and a great way to ensure I get veggies first thing in the morning mid-morning.

L

Portability was key to help me run errands: leftover farro + black beans with cheddar, salsa, & avocado.

S

Peppermint White Mocha and an apple while decorating the tree.

D

Freezer meal! This is another one of my freezer meals I made pre-baby. Tonight we’re having cream cheese chicken over farro. We’ll probably have it in tortillas for dinner tomorrow.

Some chocolate may be consumed later too 🙂

What is your favorite crock pot or freezer meal?

Loaded Sweet Potato Deliciousness

Today I fell in love. He is sweet, smooth, and has a lovely orange glow.

via

I don’t know what took me so long to try a loaded sweet potato, as I love all things sweet potato. But today was the perfect day to explore this comfort food that has taken the blog land by storm. I woke up to 45 degree weather and rain pouring down outside my window. This doesn’t exactly scream June to me. Instead it screams curl up under the covers with comfort food and episodes of Vampire Diaries.*

*Thanks Chels for the recommendation, I am now totally hooked.

Sourdough bread slathered in butter is my normal comfort food go-to, but I decided to go for nutrition over indulgence and whipped up this bad boy.

Loaded Sweet Potato

Serves 1

Ingredients

1 sweet potato

1/2 cup black beans

1/2 large tomato, diced

2-4 TBS chives, diced

1/4 cup shredded cheese, I used Colby Jack

2-4 TBS plain Greek yogurt

sprinkling of cumin

sea salt and pepper to taste

Directions

Poke sweet potato with a fork a few times, wrap in a paper towel and nuke 4-6 minutes. Nuke beans for 30 seconds. Mix sweet potato insides with cheese and top with black beans, tomatoes, chives, Greek yogurt, cumin, salt and pepper. I think this  would also be excellent with salsa.

What is your favorite way to enjoy a sweet potato?

How pinteresting: Slow cooker chipotle black beans over rice

Two important things before we get to the recipe: a) Happy 60th Birthday to my dad!

b) tomorrow is my one-year blogiversary – check back for an exciting giveaway from Firebird Chocolates!

And now, the pinteresting recipe:

(pinned here, via)

I spotted this slow cooker chipotle black bean dip Monday and immediately re-pinned it. It has easy and quick written all over it. I also happened to have nearly all the ingredients in my pantry, which meant I could whip up dinner without running to the store. #winning

I don’t, however, consider tortilla chips to be an appropriate carb base for my dinner, so instead I enjoyed this marvelous dip over brown rice, (I think quinoa would be a great alternative). The leftovers I wrapped in a warm flour tortillaland tortilla. ‘Twas scrumptious. It isn’t pretty, but then again, this is a meal comprised mostly of beans. You can’t expect too much.

Slow Cooker Chipotle Black Beans & Rice

Adapted from this recipe

Serves 4

Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar

Ingredients

1 can black beans, rinsed and drained

1 can non-fat refried beans

1 cup salsa (I used Kirkland Organic)

10 oz frozen corn

2 chipotle chiles, diced (in adobo sauce)

6 oz shredded cheddar cheese, divided into 4 oz portion and 2 oz portion

1 small onion, diced

1 tsp cumin

1/2 tsp garlic powder

Directions

In slow cooker, combine black beans, refried beans, salsa, frozen corn, chipotle chiles, 4 oz cheddar, cumin and garlic powder. Heat over low for 2 hours. Add onions and stir to combine. Continue cooking for 2 additional hours.

Serve over brown rice or quinoa (or use as a dip). Top with remaining cheese, sour cream (or plain Greek yogurt), green onions, avocado and tomatoes.

Enjoy!

 

I’m linking up with Camille at All Things Lovely for her Pinterest Recreation Linky Party – check out what others are recreating here.

What is your favorite use of chipotle peppers?