Now this has been one healthy day so far. Spin class at 7:00 a.m. Yoga (with drums!) at 9:00. Leg workout at the gym at 11:00. Then I came home and had a recovery drink, protein shake, and lunch before donating blood at a blood drive organized by an Eagle Scout. My new year's resolution is to FREAKIN' RELAX. Part of my plan is to go to a yoga class once a week because I love yoga and I do truly find a good yoga class to be both relaxing and energizing. Today's class, with Henry Evan's playin' the bongos right there in the room, was fantastic.
So I tried a new recipe a couple night's ago. It's from the "Skinny Bitch: Ultimate Everyday Cookbook" by Kim Barnouin. It's a vegan cookbook if you're not familiar with the "Skinny Bitch" stuff. Kim's editorial comments are very funny and this recipe is fabulous. Leftovers were even better!
Black Bean and Yam Tacos
(makes 4 servings)
2 T grapeseed oil
1 large garnet yam, peeled and cubed
1 green bell pepper, seeded and diced
1 garlic clove, minced
2 t ground cumin
1 t chili powder
1 t ground coriander
1 t dried Mexican oregano (or regular oregano)
1 15 oz. can black beans, drained and rinsed
1 large tomato
Salt and pepper to taste
4 whole wheat or sprouted tortillas
1 avocado, sliced for garnish
In a large skillet, heat the oil over medium heat. Add the yam and saute until almost soft. Add green pepper, garlic, cumin, coriander, chili powder, and oregano. Saute 3 minutes. Stir in beans and tomato and cook for 3-5 minutes, stirring frequently. Add salt and pepper to taste.
Warm up the tortillas. Spread the yam mixture on tortillas, garnish with avocado, and enjoy!
1 taco =
380 calories
17 g fat
11 g protein
51 g carbs
11 g fiber
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