So far, the goals that I have set forth have been sticking. It’s only day 2 though, so lets not get too carried away, Lara 😉
This is the second day with no added sugar in my diet, and today went fairly well. Yesterday, I had a piercing headache that lasted the whole day, but I managed to not cave in and grab some chocolate. It’s probably the longest time I have gone without having some sort of candy in the last 2 months, which is so, so sad. Despite my headache, I did my first P90X2 workout last night, and my second one tonight. It’s a bit too early to give a proper review, but I will say that so far I am enjoying it. It’s a challenge for sure, but the warm ups and cool downs are awesome and include foam rolling, proper stretching, and best of all, a proper amount of time to do it!
Tomorrow is a rest day according to the P90X2 schedule, so both Shane and I will be nerding. I can’t wait to get back on the sewing machine. I bought some new fabric at a couturier that is going out of business. It’s sad that they are closing, but I have to take advantage of the low prices at the same time because it is simply not cheap to sew nice clothes in Edmonton. I got around $500 worth of fabric for $150, so it was totally worth the trip. Mostly cottons, but I did find another beautiful Liberty of London printed wool. 80% off to boot!
After our workout (Plyocide, a pretty accurate name for some of the moves) I made an awesome dinner for the second time this week. It’s something I’ve always wanted to try, but I couldn’t find the recipe I’d saved. Here is my ‘fly by the seat of my pants’ version of Black Bean and Sweet Potato Burritos. They were pretty bitchin’, BTW. Shane actually went for seconds, unheard of for a vegetarian dish 😉
Black Bean and Sweet Potato Burritos
1 large sweet potato, peeled and chopped
1 can of salt free black beans, drained and rinsed
1 onion finely chopped
1 red bell pepper, chopped
2 tbsp olive oil
1 tbsp coconut oil (or more olive oil if you prefer)
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
Cayenne pepper to taste
1 tsp sea salt
3/4 c grated cheese ( I used extra aged cheddar)
Any other toppings you wish
Preheat oven to 400 degrees. I used the convection function on my oven, but a regular oven should work just fine. Add the olive oil to the chopped sweet potato and mix with your hands to coat. Mix all spices together in a small bowl, then pour over the sweet potato. Again, use your hands to make sure the potato’s are evenly coated. Place potato on a parchment lined baking sheet and cook in the oven for 30 minutes.
While this is cooking, melt the coconut oil (or more olive oil) in a large (and I mean large) skillet or pot. Saute the onions until translucent, or better yet, caramelized, 5-10 minutes. Stir in drained black beans and saute for another few minutes. Add the red pepper, stir in and remove from heat.
Once potato’s are done, add to the bean and onion mixture and mash together. Add grated cheese and stir. Serve with tortillas and toppings of your choice. Serves 6-8.
Like I said, these were REALLY good. I wish I had made these sooner.