Good Eats | Starting The New Year Right

I think we’re all guilty of indulging a little too much over the holidays! (At least, I HOPE I’m not the only one guilty of it!) But now that we’re well into January it’s time to get back on board with the healthier eating choices! The coaches at my gym like to say “you can’t out-train a bad diet“, and I work too darn hard every week to throw my results away by eating too badly.

While it’s important to me to make good meal choices, as any parent will understand it’s also important that I cook stuff that my kids will eat too! I found this recipe through a high school friends Facebook Page  Enlive,  and she got it from  Olives’n’Wine.  It’s quick and easy, creates few dishes (which is a huge plus in my opinion!), and even my kids (including picky Koen) think that it’s delicious! (If you click the recipe title below you can go directly to the original site and get her recipe– below I’ve written out the recipe as I make it, leaving out the stuff I don’t like!)

Mexican Sweet Potato Casserole

  • 3/4 cup quinoa
  • 2 medium sweet potatoes
  • 1 small onion, chopped fine
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 small jar salsa
  • Tex Mex shredded cheese

Cook quinoa (combine with 1.5 cups water in a pot, cook on medium/low heat until water is gone (about 15-20 minutes), stirring occasionally) and allow to cool slightly. Meanwhile, grate raw sweet potato into a large bowl, then using paper towel squeeze out excess water. Add chopped onion, black beans, corn, and salsa to the sweet potato and mix. Add quinoa and combine. Put mixture into a large casserole dish, top with Tex Mex cheese and bake, uncovered, for 40 minutes at 350 degrees.

Photo from http://www.olivesnwine.com/2013/07/31/mexican-sweet-potato-casserole/#

 

If you have any fantastic for clean eating, I’d love to hear about them!

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