By Bronwyn Ison
At the start of the week I do my best to plan out our meals. One, it saves time. Two, it’s more cost efficient. Three, it’s fun to learn what you can whip up as a healthy meal. Some may think eating healthy requires to much work and is time consuming. This can be true. However, don’t you think you deserve to treat your only body with the respect it needs and desires?
Listen, I’m not perfect and I cheat every so often. When I’ve given into temptation it’s not so much that I feel guilty by what I consumed. Rather, I get an internal feeling that the food or drink I ate simply did not agree with me. Therefore, this leaves me feeling lethargic. When you know the difference of feeling good versus not simply by what you eat, it changes your lifestyle choices.
I’ve been gravitating towards alkaline foods. They tend to agree with my body best. Plus, I feel more energetic (those who know me… may NOT think I need more energy) and healthier overall. I thought I’d share some of my favorite foods. Plus, a yummy recipe to add to your rolodex of recipes.
All are alkalizing to the body and should be enjoyed in moderation
- Brussel Sprouts
- Sweet Potatoes
Sweet Potatoes are exceptional for women. Ladies go for this yummy sweet potato recipe.
- 2 sweet potatoes
- ½ cup black beans, rinsed and drained
- ½ red onion, sliced
- 2 cups spinach
- 2 avocados, peeled, cored and diced
- 1 shallot, minced
- 1 lime
- handful of cilantro, minced
- pinch of dried red chili flakes
- 2 tablespoons of coconut oil
- olive oil
- salt + pepper
- Make the sweet potatoes: Heat oven to 400°F. Using a fork, pierce each sweet potato all around. Place the sweet potatoes on a parchment or foil lined baking sheet. Bake for about 50 minutes, until tender. Let cool.
- Meanwhile, place a tablespoon of coconut oil and a tablespoon of olive oil in a large frying pan over medium high heat. Add the onion and cook for a minute until fragrant. Turn down the heat to a medium low and cook for about 15 minutes until soft and caramelized. Add the black beans and spinach and season with salt and pepper to taste. Cook for about a minute until the spinach is slightly wilted and the beans are warm.
- To make the guacamole: Place the shallot, chili flakes, cilantro and avocado in a mixing bowl. Drizzle with about 1 tablespoon of olive oil and the juice of half a lime. (Save the other half to serve). Mash with a fork until smooth. Season with salt and pepper to taste.
- Bring it all together: Place a slit through the top of the sweet potatoes and push them down so a bit of the meat is exposed. Season flesh with salt and pepper and half a tablespoon of coconut oil on each. Top with the black bean spinach mixture and the guacamole.
Our bodies are our temple. Take care of you the best you can and know how to do. You only get one chance to do it right. Here’s to you happy belly and good health.
760-564-YOGA (9642) Recipe courtesy of MindBodyGreen.com