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Guest Post: Nicole And Her Loaded Sweet Potato

Posted Aug 28 2010 9:56am

Hey everyone! I’m Nicole from Geek Turned Athlete . Thanks to Matt for giving me the opportunity to guest post on his blog. I love the recipes and the running talk. Like Matt, I consider myself a “running foodie” as well.

Unfortunately, I didn’t start off athletic early in life. Let’s just say that Speech and Debate and the marching band wasn’t much of a workout. I didn’t start working out until I gained the freshman 15. I couldn’t even run a mile when I started running. I took it day by day, and slowly started building my endurance up on the treadmill. I was a gym rat, and I loved it!

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A few years later, I signed up for my first race: a 5K. The rest was history. I was hooked on racing after that (and running outside). I just completed my first marathon this year in Paris, and I am currently training for my first Half Ironman that happens to be in 3 weeks! Eeeek!

So, let’s also just say that I need to eat all the time to keep up with my anywhere from 1 1/2 hour to 4 1/2 hour daily workouts to prepare myself for my Half Ironman. Most of these meals need to be healthy to fuel my body properly for the next workout. I love this lunch because it actually keeps me full for a few hours afterwards AND it’s healthy. It takes a total of 10 minutes to prepare and cook everything but the sweet potato.

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Loaded Healthy Sweet Potato (serves 1)

Ingredients

  • 1 sweet potato
  • 1/4 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • half can of black beans, rinsed
  • 1 tsp olive oil
  • 2 tbsp vegetable broth
  • 3 cups of spinach
  • 1/4 cup cilantro, chopped
  • juice of half a lime
  • salt and pepper to taste

Directions

  1. Throw a poked sweet potato into a preheated oven to 400 degrees F, and cook for 1 hour. Go for a short run, study, or hang out for about 45 -50 minutes.
  2. About 10 minutes until the sweet potato is done, saute the onions, red pepper, and a little salt and pepper for 2-3 minutes on medium heat. When the red pepper and onions are soft, add the black beans with 1 tbsp of vegetable broth. Warm through, and pour into a bowl.
  3. Add spinach to the pan with the remaining tbsp of vegetable broth. Cook down to your liking while adding in some more salt and pepper.
  4. When the sweet potato is done, cut open with a knife, top with spinach, black bean mixture, lime juice, and cilantro.

I’m all about presentation, and if you don’t want to eat this colorful, flavorful thing, something is wrong with you! Enjoy!!!

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