Day One and Sweet Potato and Black Bean Burritos

So, this is the first day of our new "eating to live" eating plan.  Here's what I ate today:

breakfast:  oatmeal with blueberries and apple.  glass of water.
snack:  banana and almonds.  glass of water.
unplanned snack:  string cheese and cheezits and 3 small cookies left over from my bday (not part of the plan)
lunch:  (wasn't really hungry until much later due to unplanned snack, so this lunch was around 4:00, some call that dinner) HUHGE salad!  piece of wheat toast.  glass of water
dinner:  sweet potato and black bean burrito.  glass of water

Ellia's consumption:
breakfast:  a few bites of oatmeal and milk
snack:  left over whole wheat, banana and chocolate chip pancake and a few almonds
snack/lunch:  pretzel cup, some cheezits and water
after nap snack:  many, many carrots.  some bites of my toast
dinner:  sweet potato and black bean quesadilla and milk.
after dinner dinner:  jar of green beans and meat

I think if I record both of our eating habits I'll be more accountable for what I feed myself and her.  Obviously we have some improvements to make with Ellia's diet.  I did ok today- esp since I really haven't given myself any rules.  I chopped a TON of veggies today for our two-a-day salads.  Included in the salad bags are:  one head cauliflower, 3 bunches broccoli, 2 red peppers, lots of baby carrots, one package mushrooms, one green pepper, a bunch of grapes, 2 cucumbers and a few tomatoes (cucumbers and tomatoes got their own baggies so they don't slop up the bags).  And I cut a head of romaine lettuce and red-leafed lettuce and spinach.  Although, while reading the book today I read that we are supposed to be eating the equivalent of one head of romaine by our selves every.day!  So, we'll see how long our lettuce lasts, but I think we'll be fine.

Anyway, I felt really good and super healthy after eating my humungo salad (which literally took me 30 minutes just to eat!)  And I'm excited to treat my body so well by having two of these a day- I feel like my body is going to just love me for this.  Should be good.  Oh and I had balsamic vinegar and olive oil on my salad along with some pine nuts and sunflower seeds.

Ok, here's the recipe for tonight's dinner, which was also Saturday night's dinner and Sunday lunch and will probably be lunch/snack many times this week since it's sooo yummy and I have lots leftover on purpose.  I just made the filling part and then did my own thing with it.

source:  http://www.womansday.com/Recipes/Sweet-Potato-and-Black-Bean-Burritos-Recipe.html

Sweet Potato and Black Bean Burritos Recipe

• • 
    3.5133
  • 1

Photo: Antonis Achilleos/Woman's Day

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 4

You won't even miss the meat when it's substituted with sautéed sweet potatoes. It's filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it’s definitely well worth the effort.

Recipe Ingredients

• 2 Tbsp olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15.5-oz can black beans, rinsed
• 1 Tbsp chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6 oz Monterey Jack cheese, coarsely grated
• 4 large flour tortillas
• 2 Tbsp lowfat sour cream
• 2 Tbsp fresh lime juice, plus wedges for serving
• 1/2 head romaine lettuce, sliced into 1/2-in.-thick strips

Recipe Preparation

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes.
3. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
4. Meanwhile, in a bowl, whisk together the sour cream, lime juice, remaining Tbsp oil, and 1/4 each tsp salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.
5. Chop the leftover chipotles and divide the pieces and remaining adobo sauce among the sections of an ice cube tray. Freeze, then transfer cubes to a freezer-safe container. Toss into chili or stew.