I think Mother Earth is personally offended by my morning workouts or something. Because this morning, icy roads kept me at home YET AGAIN. But it turned out to be for the best because my sister joined me in my yoga practice! We did an online class from Yoga Today. It’s a really fantastic website that offers a weekly free yoga class! And it’s not just a 5-minute clip. They are legit, full-length, and challenging classes! This week’s was called Build Consonance with Power and Grace. After a grounding warmup, there was a killer strengthening sequence, followed by a grace sequence that was quite fun! The instructors on this site are so likable, real, and educated, and they are always joined by another yogi and a beginner to demonstrate both advanced and modified versions of the postures. Plus, they are filmed outside in Sedona, California! You will feel transported from your chilly Philadelphia basement to the serene, beautiful, natural setting. And all that fo’ free! Every week!
One of the cheapest, healthiest things you can pick up at any grocery store is canned beans! And there are so many delicious varieties: Black, Kidney, Navy, Garbanzo (just to name a few!) and the recipe possibilities are ENDLESS!! I got a can of Wegmans Black Beans for 59cents!
Don’t they look so joyous in the bright yellow colander? I decided to make something seasonal and warming with them for dinner last night. I found great recipe for Warm Sweet Potato and Black Bean Salad from Oh She Glows!!!! Hot dinner? Check! Seasonal sweet potatoes? Check! Cheapo Black Beans? Check!
I would love to tell you that I put it all together in a jiffy, but that wouldn’t be the exact truth. The most time-consuming (and laborious!) part of the recipe was chopping the sweet potatoes. I would suggest buying the skinniest sweet potatoes you can find because the more narrow they are, the easier it is to cut through the center. You could certainly chop them up beforehand to save time, though! They would keep in the fridge for a few days, for sure.
But the rest of the recipe is very simple! All you have to do is toss the chopped sweet potato and onion in olive oil, salt, and pepper, and roast them for 30 minutes (twirling them around a bit halfway through to make sure they cook evenly).
Hard part is over! While the veggies are roasting, you can very speedily (honestly!) whisk up the dressing. Just combine olive oil, lime juice, cumin, garlic and cilantro.
Then toss in the rinsed and drained black beans. It smells soooooo good.
Plus you’ll start smelling those scrumptious veggies roasting!! They would be divine as is….
But the combination of flavors is to die for!! (Let us all laugh at how orange the sweet potatoes look with the flash–they way they look in real life, by the way!–and how yellow they look without the flash. Bahahahaha! Must figure out how to work my camera….)
I served it to my family as a side dish to my mom’s famous pasta with homemade sauce. Two very different flavors, but both so mouth-watering that it didn’t matter!
5 of us had some last night, but there were still plenty of leftovers! You know what that means! Quick and easy and healthy lunch for the next few days! I could hardly wait to have more…. It was fabulous on its own, but I decided to sprinkle it with a bit of cheese and zap it in the microwave.
Then I put it on a warm tortilla with some salsa on top.
Do I even have to tell you how yummy it was?
I have so many ideas for the rest of the leftovers! On top of salad greens, on a whole wheat naan, with chips, mixed with brown rice, straight out of the Rubbermaid….mmm mmmm mmmmm MMMMM!