Health knowledge made personal
Good Afternoon and Happy Monday!I hope everyone had a great weekend. We had a great little trip to Seattle. We even lucked out and had a sunny day on Saturday. Seattle is quite spectacular looking when it is sunny. The city is right on the Puget Sound and we enjoyed walking on the waterfront soaking up the rays. Now contrary to popular belief we actually went to Seattle so my son, Emmet could compete in his first Beginners Longboarding Race, not for the Dahlia Bakery made-to-order donut holes. I will talk about the donuts a bit later.... but first things first, this weekend was about Emmet. We stopped about Motion Board Shop where we were then convinced that Emmet needed a new Longboard if he were to start competing. Yes, we are suckers and a bit indulgent. Anyhow, this pretty much made Emmet's whole day and he is actually a pretty good kid and as long as he gets good grades and keeps out of trouble we are going to let him enjoy his longboarding passion. I think there are A LOT worse things he could be up to at this age. 
We then had a great seafood lunch that I did not take pictures of (not sure why) and walked around Pike's Place Market. It was a bit crazy because the weather was gorgeous and everyone seemed to be out and about. We then took a walk to dahlia bakery for the infamous made to order donuts with seasonal jam and mascarpone cheese. Oh boy! 
This is Zoe anxiously awaiting the donuts to be delivered! 
Emmet is my donut man and since I don't let them eat donuts all the time this was real treat! 
Needless to say, the kids LOVED the warm little pillows of dough dusted in cinnamon brown sugar. 
I did partake in a few donut holes and you really can't beat a fresh donut hole dipped in apple butter and macarpone cheese. Yum! The good news was that I got these out of my system. I have been wanting to try them for months now and honestly don't even really like donuts so the power of persuasion has been working on me. I believe if you order these donuts at Tom Douglas' Lola restaurant, they come with chocolate sauce and cranberry butter. Oh my! Sunday was the big race and Emmet had the best time despite being eliminated in his first heat. He got to meet a bunch of other longboarders and work on his skills. 
There he goes!
The best part about going to Seattle is that is literally is only 3 hours away and that makes doing these little trips do-able. We all agreed that we like Seattle but that Portland is where we belong. So since it is Meatless Monday, I thought I would share a great recipe for Sweet Potato and Black Bean Enchiladas. 
Sweet Potato and Black Bean Enchiladas
Ingredients1 medium sweet potatoes, peeled and diced 2 tsp of pumpkin pie spice (trust me... it is good and is balanced out by the spicy beans) 1/2 cup of Salsa 1 can of black beans, rinsed and drained 2-3 cloves of garlic, crushed Juice of one lime One tsp of cumin Dash of Cracked Red Pepper Flakes (optional) 1/2-3/4 cup part skim shredded cheese (I like Cheddar or Jack) 6 Whole Wheat tortillas Green Onions Makes 6 enchiladas with a little leftover beans and potatoes depending on how much you stuff them. Directions Sweet Potatoes Bring 4 cups of water to a boil. Add cubed sweet potatoes and cook for about 10 minutes or until tender. Once they are tender enough to smash with a fork, pop them into a bowl with the pumpkin pie spice. Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks! I left mine a little chunky today. Black Beans Drain and rinse the beans. Then combine the beans with crushed garlic, cumin, lime juice and red pepper flakes. Set it aside. Assembly Choose a small 9 inch baking dish that will hold 6 enchiladas. Pour enough Salsa to lightly coat the bottom of your baking dish. Place the tortilla into the baking dish and really get it into the sauce. Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Once you have all of your enchiladas wrapped up, top them with some more Salsa and then sprinkle with some shredded cheese and green onions. When you are ready to serve them, pop them into a 350' oven for about 30 minutes and enjoy!! These are so easy to make a so delicious! 
Basic ingredients
Fill tortilla with sweet potato mixture, black beans and a smattering of cheese. For all of my vegan friends out there, just omit the cheese and these make a great vegan meal as well.
This is an excellent Meatless Monday dish that you can make in less that 30 minutes! I love the warm pumpkin pie spice paired against the spicy black beans. So good. Have a great rest of your evening! |
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