The Sweet Spot
The Sweet Spot Between Meal Prep & Living Life
I am always looking for new ways to use what I already have in my fridge. I enjoy being resourceful and not wasteful because it saves me time and money. People fear meal prep because they don’t like the idea of having to eat the same thing every day. However, eating the same thing doesn’t mean you can have to eat it in the same way. Embrace making every meal unique and exciting by changing it up. Don’t be afraid to swap breakfast for lunch, lunch for dinner or dinner for breakfast. There are no rules!
I’ve recently been experimenting this notion with sweet potatoes. They’re typically served as a diner food but aren’t too hard to wrap your head around in a morning context because of hash browns served as breakfast. I had never been a fan of sweet potatoes until I began my fitness journey. I’ve incorporated them into my diet because they are a healthier source of carbohydrates, they are high in fiber, and have necessary vitamins like vitamin A, B6 and C.
They are a great pre and post workout food because they give you energy and digest quickly. Besides the awesome health factors, they are one of the most versatile foods, very filling, and inexpensive! These recipes play on the classic baked potato and can easily be made to fit any dietary option. You can make your potato in the oven (bake at 300 degrees for about 90 minutes), or easily in the microwave, making sure you poke holes in it with a fork on both sides to let the steam out and wrap with a paper towel (pop in for about 2 minutes a side).
Ingredients (makes 2 servings):
1 cup kidney beans
1 cup tomato sauce (see last article for recipe)
3 cloves of chopped garlic
1 chopped orange pepper
1 tsp Cayenne Pepper
Salt and pepper to taste
½ cup Edamame
½ cup Peas
½ cup Broccoli
1 sweet potato
Soak kidney beans at least a couple hours before getting ready to cook. If you are baking your sweet potato in the oven, wash it and put it in now; if choosing the microwave option, wait until the end. When ready, boil beans for about 30 minutes or until cooked. In the meantime, add your tomato sauce, chopped garlic, pepper, cayenne pepper and salt and pepper to a larger pot on medium heat and stir regularly. Boil a pot of water and add your edamame, peas, and broccoli. Drain and plate when ready. When beans are cooked, add them to your large pot with the tomato sauce and stir together. When ready to serve, pop your potato in the microwave
Cut the potato in half and mush the inside to make a bed for the chili, and place onto of your greens. Add the chili on top and cilantro for decoration!
1 tbsp organic peanut butter
Greek yogurt (soy or coconut option to make Vegan)
Mixed nuts (peanuts, almonds, walnuts) and seeds (chia, hemp, pumpkin seeds)
1 sweet potato
I will make my dinner sweet potato the night before and save my other half of the baked potato for breakfast. I dice the middle and warm it up in the microwave or oven. I top with the Greek yogurt first and then layer a banana. I’ve warmed up my peanut butter and spread it across the banana, and decorated with nuts, seeds, maple syrup and cinnamon to get that beautiful presentation (and taste!).