Clean Eating Twice Baked Mexican Sweet Potato

I was really in the mood for a guilty pleasure mexican food type meal … but I wanted to keep it healthy.  After searching and searching, I found this recipe and modified it to make it a clean eating recipe :).

I found the original recipe from a blog called “Elly Says Opa!” (follow the link by clicking the blog name) !

The serving size for this meal depends on the ingredients you chose to use based off of modifications that you make.

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

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Ingredients Needed:

  • 3 medium sweet potatoes
  • 1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1 Tbsp. canola oil
  • 1/2 medium yellow onion, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • cilantro, to taste
  • 1 oz. cream cheese (I used Tofutti “better than cream cheese”
  • 1/4 cup sour cream (I used Tofutti “better than sour cream”)
  • 1 small can of diced chiles or jalapeños (depending on heat)
  • 1/2 cup shredded cheese (I didn’t use this but the recipe calls for it).
Directions:
  • Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
  • Saute the corn in a dry heavy skillet, over medium high heat. Sprinkle with cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
  • To the skillet, add the olive oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
  • When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chile or jalapeño peppers to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
  • Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.
  • Serve and Enjoy!
  • NOTE:  I didn’t use the cheese, I just popped everything back into the sweet potato skin and then heated it all up in the oven for 15 min

Happily and Healthily Yours,

Kristin

Black Bean Chicken Chili

NOTE: For those of you 30 Day nutritional cleansers – just take out the corn, and substitute the salsa (no tomatoes) with 1/2 cup chicken broth (low sodium, organic) a chopped up red / yellow and orange pepper, half a chopped up onion and diced chili peppers – and there you have it …. Nutritional Cleansing Friendly ❤ !!

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This recipe will make 4-6 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 lb. lean ground chicken
  • 1 can organic black beans (rinsed and drained)
  • 1 can low sodium corn kernels (rinsed and drained)
  • 1 jar mild salsa
  • Fresh Garlic
  • Extra Virgin Olive Oil
  • Chili Powder
  • Garlic Powder
  • Ground Pepper

Directions:

  • Heat a pan with extra virgin olive oil and fresh garlic
  • Cook ground chicken until Completely cooked through
  • Dump ground chicken in a large pot
  • Dump black beans, corn and the full jar of salsa on top of the cooked ground chicken
  • Sprinkle in a little bit of chili powder  and ground pepper (to your tasting)
  • Let sit and cook on stove, on low, for about 20 minutes.
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

 

Egg Whites & Peppers with Smashed Black Beans – Day 9

So, being that I work during the day and teach my Zumba classes at night .. sometimes, i just need a SUPER QUICK and SUPER EASY meal.  This was a quick meal that was pretty tasty :).  I used peppers, but you can use whatever veggies you want! 

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 cup canned black beans (rinsed)
  • 15 tbsp (46g) All Whites Egg Whites
  • 1 1/2 cups Frozen Mixed Peppers (or fresh)
  • Garlic Powder
  • Onion Flakes

Directions:

  • Thaw frozen peppers
  • Let the peppers cook / brown a little bit – Set Aside
  • Put black beans in a pot and season with garlic powder and onion flakes and let heat for 10-15 minutes (stirring occasionally)
  • Cook egg whites in a pan
  • When the egg whites are about halfway cooked, add peppers and ground pepper
  • Set egg whites with peppers and black beans on a plate
  • Eat and Enjoy!

Happily & Healthily Yours,

Kristin