Everyone is stuck at home once again with the snow and ice storm that blew through last night. I think we all need to get chains on our tires for next year. Anyone with me?
I’m blessed enough to have a little gym and treadmill at my house, so there’s absolutely no excuse for me not to work out while we are snowed in. I did an hour run and then decided to hit the kitchen for some lunch. I mean, what else is there to do besides eat on snow days? Actually, I’ve been working all day on programs, scheduling, my new business… but, hey – a girl’s gotta eat!
I found the recipe for this black bean and spinach stuffed sweet potato on Women’s Day and adjusted it a bit and for a party of one. Super simple and super delicious!! I’m also including a little at home workout for those of you who are snowed in with no workout equipment! If it’s not enough for you – do it all the way through and then backwards. 🙂 I hope you enjoy the workout and the sweet potato!
At Home Bodyweight Workout
100 mountain climbers – count your right leg only
90 Russian twists
80 Lunges (one leg counts for 1) – you’re welcome 🙂
70 Jumping jacks
60 Second plank
50 Hop squats
30 Alternating vups
- 1 large sweet potatoes
- 1 tsp of coconut oil
- 1 clove garlic minced
- 1/3-1/2 can of black beans
- 1/2 tsp ground cumin
- dash cayenne pepper
- 1 handful of spinach
- Kosher salt
- 1 large lime
- Greek yogurt
- Pierce the potato all over with a fork, place on a microwave-safe plate and microwave on high, turning over halfway through, until just tender usually 6-8 minutes depending on the size.
- When you flip the potato, heat the oil and garlic in a large skillet over medium heat. Add the beans, cumin, cayenne, and 1 tablespoon water, increase the heat to medium-high and cook, tossing, until the beans are heated through, about 2 minutes. Add the spinach, season with 1/4 teaspoon salt and pepper and cook, tossing until beginning to wilt, 1 to 2 minutes; remove from heat. I also cut the lime into quarters and squeezed a quarter over the bean mixture while cooking.
- Split the potatoes and season with 1/4 teaspoon each salt and pepper. Squeeze a lime wedge over each potato, then top with the bean mixture. Serve with a dollop of yogurt, sliced scallions, and extra lime wedges, if desired.