Tuesday, 08 January 2013 11:44

Polenta Tower Recipe

A Polenta Tower is not exactly the Ahi Tuna Tower but it certainly inspired it.  Back when eating fish was part of my diet I enjoyed eating the Ahi Tower with Karen on a regular basis.  There was something about the avocado, sushi rice, tuna and tomatoes.  All these ingredients worked well together and when I drove by the sushi restaurant in my neighborhood I got a bit inspired.  The polenta tower recipe requires a bit more work than the Ahi Tower but it has the same creaminess and spice that is a calling card of the one made with sushi. If you have never had polenta let me fill you in on a little secret.  It is creamy and delicious and nothing like cornmeal.  Cornmeal can be grainy but polenta when made correctly is creamy and smooth.  The polenta tower recipe is not only creamy and smooth it is vegan friendly because I do not add cheese to my polenta.  If you want to add cheese I would recommend Parmigiano-Reggiano because the salty quality to the cheese will lend itself perfectly to the sriracha and garlic in this recipe. How long will it take to make the polenta tower?  That is the beauty of this creation.  The polenta tower recipe is completed in about 25 minutes.  That's right from start to finish you will have this recipe done and consumed within 25 minutes.  There is no secret to this and it is all simple ingredients that you can find at your local grocery store.  I had this for lunch yesterday as part of my new diet regimen but can easily be had for dinner.  If you want to have this for brunch (which I would recommend) then add a fried egg to the polenta tower recipe and you will be in brunch heaven.

Polenta Tower Recipe

Ingredients: 1/2c Polenta (I use Bob's Red Mill), 1c Unsweetened Coconut Milk, 1/2c water, 1 Tbsp Olive Oil (split), 1 oz sun-dried tomatoes, 100g Kale, 50g Spinach, 50g Arugula, 2/3c Frozen Peas, Sriracha, Garlic Servings: 1 Nutritional Information: 563 calories, 79g Carbs, 29g Fat, 15g Protein Directions:

  1. In a pot bring the coconut milk and the water to a soft boil.  Once boiling add in the polenta and begin to stir.
  2. As the polenta is cooking heat a pan with 1/2 Tbsp and add garlic.
  3. After the aroma of the garlic has permeated the kitchen add the kale, spinach and arugula.
  4. Once the kale, spinach, arugula mixture has wilted remove from heat and put aside.
  5. After the polenta has come together put on a plate and place in freezer for 5 minutes to cool down.
  6. Just prior to removing the polenta heat up the remaining 1/2 Tbsp of olive oil and add 3 mold rings.
  7. Once the pan is hot place your polenta evenly into the rings and allow to pan fry until a crust is formed.
  8. While the polenta is setting place peas in a bowl with water and place in microwave for 1-2 minutes.
  9. Once the polenta is done begin the assembly by placing 1/2 of the kale, spinach, arugula mixture into a bowl.
  10. Top with polenta cake then greens mixture and repeat until all the polenta cakes and greens are plated.
  11. Top the last polenta cake/greens with the sun-dried tomatoes.
  12. Finally place the peas around the outer edge and garnish with sriracha.

If you don't have these greens use whatever you have available.  I would also recommend making this with red or green cabbage that has been chopped prior to wilting. If you don't have ring molds do not worry as you can skip the tower building and lay a base of the greens mixture, top with polenta and then more greens mixture, sun-dried tomatoes and circle with the peas. The polenta tower recipe is versatile, as I mentioned you can add an egg and serve for brunch, but also will take well to different greens.  If you don't have peas you can replace them with beans (garbanzo and black) but I would not recommend adding corn since you already have it in the polenta.  Maybe a garnish of roasted and diced sweet potatoes.

How Do You Prepare Polenta?

By the way you can find us on Instagram now as well.  There you will find pics of the food that I am making in my own kitchen.  If something sparks some inspiration and you want a recipe that isn't posted on this blog please Contact Me.

Published in Lunch Recipes
Monday, 24 December 2012 11:44

Mexican Cornmeal Pancakes

Mexican cornmeal pancakes are a great addition to the brunch rotation because it is both savory and sweet.  I came up with this notion when I opened the door to my pantry last week and saw the cornmeal sitting there and thought: I haven't used that in a while. I took down the cornmeal and wanted to come up with something that wasn't just a simple corn muffin or corn bread.  I started looking around and it seemed like everything that would go into a taco was jumping out at me.  I grabbed the avocado, the red onion, the jalapeño, black beans and hot sauce. This recipe is quite simple and I would suggest that you make the batter the night before so that it has some time to set up or make it first thing in the morning so that it is ready to go by the time brunch rolls around.

Mexican Cornmeal Pancakes

Ingredients: 1/2c Cornmeal, 1/4c Garbanzo Bean flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1 egg, 1/2c water, 1/4c black beans (dried), 100g Avocado (chopped), 30g Red Onion (chopped), 1 jalapeño (chopped), hot sauce Servings: 4 (2 pancakes each) Nutritional Information (for pancakes only): 140 calories, 24g Carbs, 3g Fat, 6g Protein Directions:

  1. In a bowl combine cornmeal, garbanzo flour, egg, baking soda, baking powder, water and mix until well combined.  Set aside.
  2. Bring 2 cups of water to a boil and add beans.  Allow beans to cook until tender (approximately 30 minutes)
  3. Cool off beans under water and add to cornmeal pancake batter.  Mix well.
  4. Cover with plastic wrap and place in refrigerator for a minimum of 2 hours, but better overnight.
  5. Bring pan to medium-high heat and spray with a bit of cooking spray.
  6. Pour 1/4c of batter into pan and allow to cook for 3-5 minutes.  Your pancakes are ready to flip when steam holes form and outer edge is dry.
  7. After flipping allow to cook for 2-3 minutes and then plate.
  8. Top with chopped red onion, jalapeño, avocado and add as much hot sauce as you like.

To make this vegan replace the egg with a chia egg.  This is wheat-free and gluten-free recipe that does not come with the calories that most gluten-free flours have.

Published in Breakfast Recipes
Thursday, 20 December 2012 15:41

Buffalo Tempeh And Turnip Bacon Cobb Salad

Buffalo tempeh was one of the first things I made when I chose the vegetarian lifestyle.  When I first started the one item I missed the most was buffalo wings.  It was not unusual to see me scarf down dozen after dozen while watching football and it was NFL Playoff football time when the vegetarian lifestyle began.  I missed wings and so I searched for a recipe and found one.  It was delicious and it taught me that I did not miss the chicken but more of the heat and now when I get that hankering it is easy to appease. All that being said I had posted to the CTER Facebook page asking followers if there was an ingredient they had looked at in the grocery store and walked away from for fear of not knowing what to do with it.  One of our followers chose turnips and another chose kale.  I was at my local grocery store when I noticed already prepared Cobb Salads and it got me thinking.  I thought I could make a vegetarian buffalo tempeh cobb salad and convert the turnips into the bacon bits.  While there I followed my own advice of picking something up that I never, or rarely, cook with.  That item was mustard greens and would be a terrific addition to the salad. What I set out to accomplish turned out to be terrific tasting and now has a place in my weekly rotation of meals since it is fairly fast and very easy to make.

Buffalo Tempeh And Turnip Bacon Cobb Salad

Ingredients: 1/2c Spinach, 1/2c Arugula, 1c Kale, 1c Mustard Greens, 100g Turnips (chopped), 75g Tempeh (crumbled), 1 Egg (Hard-Boiled), 1 Roma Tomato (chopped), 100g Avocado (seeded and chopped), 100g Mushrooms (sliced), 2 Tbsp Liquid Smoke, Hot Sauce, Honey, Cumin, Coriander, 2 Tbsp Soy Sauce Nutritional Information: 542 calories, 48g Carbs, 28g Fat, 34g Protein Servings: 1 Directions:

  • Pre-Heat Oven To Broil
  • Bring pot of water to a boil and hard boil the egg.  The egg is ready when you take it out of the water, spin it on the table and it spins fast.
  • In a pre-heated pan add crumbled tempeh.  After it has browned add in soy sauce and allow to reduce.
  • Add in as much hot sauce as you would like and crank up the heat.  The hot sauce will seep into the tempeh and stick.  When all the hot sauce is soaked up remove from heat and set aside.
  • Place chopped turnips in a separate pre-heated pan and add liquid smoke, honey, cumin and coriander.  Allow all liquid to reduce and then place turnips onto a baking sheet and into the oven for 10-15 minutes until crisp.
  • While turnips are baking into 'bacon' begin assembling plate.
  • All greens on the plate and then create rows of ingredients.
  • When the turnips are finished and crispy add them to plate and serve.

I put a little bit of horseradish mustard on the side to dip the mushrooms into otherwise I did not use dressing.  Feel free to add what your favorite dressing it but I would suggest a simple balsamic vinegar and olive oil drizzle. [gallery link="file"] Is there an ingredient you are afraid of?  Let me know and I'll work it into a recipe. Thank you for reading.

Published in Lunch Recipes

Cook Train Eat Race TV is going full steam ahead.  We shot our 3rd webisode this morning after some pool drills.  While swimming all I kept thinking about was eating and I'm sure all you that swim know what I am talking about.  People talk about runner but that is nothing in comparison to the hunger that is created from swimming.  I haven't figured out why people get so hungry from swimming but it happens and this meal will cure that, or if you don't swim it is perfect for a Sunday morning brunch. One of the featured ingredients in this brunch meal is beets.  I had posted on the Facebook page of Cook Train Eat Race a request for ingredients people get stumped with and beets was one of them.  This recipe includes how to make beet pancakes (more like latkes) and what to serve it with. If you have a request for an ingredient you see at the grocery store but walk away from immediately because you can't figure out what to do with it leave me a message right down there in the comments section and I'll look to feature it in a webisode or in a recipe blog post. Thank you for watching.

Published in Breakfast Recipes
Tuesday, 04 December 2012 11:44

Recipe: Cabbage Wraps

A recipe for cabbage wraps.....hmmm!  Doesn't sound too interesting but that is ok.  It is not the name of the dish you want to worry yourself with.  It is the taste of these little packets of tasty goodness you want to be concerned with. Last week I was on Pinterest looking for recipes to make now that I have decided to forgo gluten.  I found a sandwich that was avocado and chickpeas and though it sounded great but I have not had any success making homemade wheat-free bread.  What I always have on hand though is at least 2-3 heads of cabbage (I love roasting 1/4 heads of it under the broiler with other veggies) and an idea was sparked.  Why not continue this whole wheat-free notion into the sandwich and create a cabbage leaf wrap.  So that is exactly what I did and I will say it was tasty and filling.

Cabbage Leaf Wraps

Ingredients: 3 cabbage leaves, 1/4 cup dried chickpeas, 1/4 cup dried black beans, 1/2 cup of avocado, 1 tbsp Sriracha, 1 Tbsp Horseradish Mustard (any whole grain mustard will do but not the yellow stuff), 1 Tbsp Roasted Garlic, 1 Tbsp Water (or less depending on how thick you want the sauce) Nutritional Information: 369 calories, 48g Carbs, 14g Fat, 14g Protein Directions:

  1. The night before you want to make this meal soak your beans.  The longer they soak the shorter the cooking time.
  2. In separate pots add your beans then bring 2 cups of water to a boil then reduce heat and simmer for 20-30 minutes or until beans are soft.
  3. Drain beans and spray cold water on them to bring down to room temperature.
  4. Once beans have cooled off combine them with the avocado that you have cut into cubes and scooped out (need a lesson on how to do this?  Contact Me)
  5. In a separate bowl add the sriracha, mustard, garlic and water.  Stir until well combined.
  6. Add 2 - 3 teaspoons of the sauce to the bowl with the beans and stir to combine.  Do not use too much sauce here as you don't want it to leak all over the place.
  7. Peel the leafs off of the cabbage head and then place the bean mixture in the center and roll.
  8. You can cut the wraps in half or leave them rolled up.
  9. Dip into the remaining sauce as you are eating to add an extra punch of flavor.
Additional items to add:  hard boiled eggs (chopped), red onion (chopped), jalapeño peppers (chopped), capers

[caption id="attachment_6825" align="aligncenter" width="552"]cabbagewraps_vegan_recipe_healthyeating The crunch of the cabbage goes perfectly with the creaminess of the beans and avocado along wit the spiciness of the sauce.[/caption]

Published in Lunch Recipes
Thursday, 22 November 2012 15:36

Thanksgiving Breakfast

Thanksgiving is all about eating until your pants burst or so I have read.  Ever since I started the endurance lifestyle my calorie consumption has changed quite a bit. In my first marriage Thanksgiving was just a day to eat, eat and eat some more.  After doing Thanksgiving at her family's house, which included dessert we went to my family's house and that including all the trimmings as well.  It is said that the average American will consume 3000 calories in their Thanksgiving meal.  This meant I was consuming 6000 calories and that is not an exaggeration.  Today my views of the holiday and eating habits have changed. My first Thanksgiving as a vegetarian was going to be scary or so I thought.  This holiday is my favorite of all the holidays because of the lack of pretense but also because I was a huge turkey lover.  Throw on the gravy and my ex-father-in-laws stuffing and man alive the gluttony was on like donkey kong.  That first meal was full of brussels sprouts, cauliflower, spinach and stuffing (sans bacon.)  I was in heaven as my stomach was not bloated and I ate very well and in control.  This was going to be great. I also realized how important it was to eat breakfast so that when we sat down I did not have the grumbling stomach and forget about controlling myself.  That is when I started to think that having breakfast was important but not just any breakfast. A breakfast that was packed with protein to make me feel fuller longer was important and so I created a recipe that would be perfect for a late breakfast and would help carry me through to meal time. For those of you on the East Coast this may be too late or just on time.  For those of you on the West Coast just time this perfectly so that you are not diving over 'THAT' Uncle to get to the Turkey or Brussels Sprouts.

Thanksgiving Brussels Sprouts Hash and French Toast Waffles

Ingredients:

  • Brussels Sprouts Hash: 2 Hard Boiled Eggs (chopped), 54g Brussels Sprouts (sliced), 2 Sun-Dried Tomato Halves (chopped)
  • French Toast Waffles: 4 slices Brown Rice Bread, 1 egg, 1/2c Coconut Milk, Cinnamon

Nutritional Information:  440 calories, 45g Carbs, 18g Fat, 20g Protein Directions:

  • Pre-heat waffle iron and a saute pan (no oil.)
  • In a shallow bowl combine the egg and coconut milk to create a custard.  Stir in the cinnamon until well combined.
  • In the heated pan add the brussels sprouts and allow to brown (approximately 5 minutes)
  • While brussels sprouts are browning add the bread to the waffle iron and cook as you would any other waffle.
  • After brussels have browned a bit add in the sun-dried tomatoes and the eggs and cook until eggs begin to brown a bit.
  • Plate the brussels sprouts hash and the french toast waffles should be done at the same time.
  • Plate the waffles and add PURE maple syrup or honey.
  • Enjoy with a cup of coffee or green tea.

 

Published in Breakfast Recipes
Tuesday, 06 November 2012 15:58

The Incredible Edible Egg

The incredible edible egg commercials are coming back.  For those of you too young to remember this was a tagline of the American Egg Board in the late 1970's and lasted until the early 1990's.  Today the American Egg Board is bringing the slogan/tagline back and with that I thought about the numerous ways into which I incorporate eggs into my diet.  I routinely put eggs on top of my dinner as I love the creaminess of the yolk as is spills down into whatever I am eating.  I enjoy Saturday morning breakfasts/brunch that include waffles, toast, oatmeal and eggs as part of my recovery.  If I were to guess I would say that behind bananas and vegetables that eggs are the item I spend the most money on in terms of groceries.

When I first became a vegetarian I excluded eggs from my diet but soon realized that it wasn't necessary and I was taking the idea of No Meat to an extreme for myself.  I did some research and found out that eggs are not as bad for you as people think, so long as you consume them in moderation (just like everything else right?)  What I do not do is use eggs in recipes that call for it as nothing more than a binder.  For example my pancakes/waffles and bread do not include eggs.  If I am baking I do not use eggs as they aren't necessary for the items to come out tasty.  Now if you want an omelette then guess what:  you need eggs.  So I went back to include eggs in my diet and I have seen some rather nice benefits.

By including eggs in my diet I am getting a good dose of fats and protein.  The protein has helped to keep me full longer which means that I am not eating as much and thus able to control my weight.  That is not the only benefit to eggs and here is a list from Health Diaries showing other benefits of eggs:

1. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

====================
This week I plan on having a dinner each night that incorporates eggs into it and today I will give you the recipe for what I made last night.  It was a simple and delicious meal that can be consumed for breakfast, brunch, lunch, dinner or even a snack.
 

Mexican Eggs 

Ingredients: 2 eggs, 1/4c black beans (rinsed), 1/4c avocado (smashed), 1/2 jalapeno (diced), 1/2 roma tomato (seeded & diced), 1/8c red onion (diced), 50g Red Cabbage (chopped), 1 tsp Whole Grain Mustard, 1 tsp Hot Sauce, 1 tsp Roasted Garlic, 2 slices of toasted homemade whole wheat bread (click link for recipe but put into loaf pan instead of sheet pan) Nutritional Information: 604 calories, 83g Carbs, 18g Fat, 28g Protein Directions:

  1. In a pot add the black beans and allow to cook until you hear a sizzle.  Once beans are sizzling use a masher and smash them down but leave a few chunks.
  2. After a couple of minutes of cooking add in the mustard, hot sauce and garlic and stir well to combine then let cook for a few more minutes and then remove from heat.
  3. In a bowl add the avocado and smash with a fork but leave a bit chunky.  Fold in the jalapeño, red onion and tomato.
  4. Top the toasted bread with the black bean spread followed by the cabbage and the guacamole.
  5. Cook the eggs your favorite way.  I made mine fried with a soft yolk.  Top the guacamole with the eggs and serve.
This is a great way to get in healthy fats (eggs and avocado), protein (eggs) and carbs (bread) in a quick manner.  Serve with coffee or tea (either one seems to be good for you - click link here)

 

What's Your Favorite Way To Use Eggs?

Published in Breakfast Recipes
Thursday, 01 November 2012 15:22

Fig Week Is Here

Fig week is here and this is one of those items I can get behind unlike National Deep Fried Oreo Day or National Stick A Hot Needle In Your Eye Day.  Figs are a wonderful flower and even if you cannot get them fresh they are just as tasty dried.  I enjoy using the dried fig to make a homemade version of Fig Bars, but when it comes to having them fresh they cannot be beat.  Similar to the pluot in terms of 'gotta have' for me is the fresh fig but probably because they seem so hard to come by. A quick understanding of figs beyond the taste will show you why you should eat more of these flowers.  They are a good source of calcium, fiber, iron, potassium and anti-oxidants.  Like most plant-based ingredients, figs are low in calories and nutrient dense.  Their unique taste allows them to be used in a variety of ways.  I have used them to make Date and Fig Bread which was the inspiration for the recipe I am going to provide you below. So, in honor of Fig Week here is a simple meal that can be eaten for breakfast or an early lunch that is great for you and easy to make.

Fig and Date Quinoa Porridge

Ingredients:  1/2c Quinoa, 1c water, 1/4c coconut milk, 4 dried figs (2 fresh figs), 2 pitted Medjool dates, 1 Tbsp cinnamon, 1 tsp vanilla extract, 1 Tbsp Chia Seeds

  • Optional Items: Raisins, Slivered Almonds, Dried Fruit

Nutritional Information: 450 calories, 88g Carbs, 8g Fat, 8g Protein Directions:

  • Toast quinoa in a bot for a few minutes then add in water.
  • Bring liquid to a boil and then reduce heat to simmer
  • While the liquid is being absorbed chop the figs and the dates.
  • After the quinoa begins to puff up a bit  add in the figs, dates, cinnamon, vanilla, chia seeds and coconut milk.
  • Stir to combine all ingredients and then remove from heat and serve in a bowl.

This is a great way to start the day or to have something to enjoy on a cool fall/winter day.

How Do You Incorporate Figs Into Your Diet?

Published in Breakfast Recipes
Tuesday, 23 October 2012 11:44

Polenta Mushroom On The Menu

Polenta and Mushrooms go hand in hand like peanut butter and jelly.  Like peanut butter and chocolate.  Like peanut butter and life.  Oh wait, this is about polenta and mushrooms.  Before I go on let me say that I know that this is my 3rd post in a row that is a recipe, but I am a cooking machine right now because training is kicking my ass.  Two weeks ago 23 hours and last week 21 hours.  This week will be in the 20s again and I need to get away from triathlon and training when I can.  Where do I do that?  In the kitchen is where I get away from triathlon, Sonix Studio and really life. The kitchen is my sanctuary.  I can go into that area and be at total peace.  Getting my knife as well as pots and pans out is like a drug.  I have this feeling of complete and utter relaxation once I am in the kitchen and thus why the last three posts have been about food / recipes.  In case you missed them I have made a burrito and sicilian pizza (click the links to find the recipes - for other recipes just click that menu link in the top right of the blog.) Anyway, back to where we were.  Karen and I love to go to a restaurant in McKinney, Texas called Sauce on the Square.  When we go there we always order the polenta appetizer.  It is polenta with mushrooms and a balsamic reduction.  The polenta is chilled and then pan-fried before being served.  It is so creamy and tasty.  While I know they must cook their polenta with cream and cheese it is hard to walk away from, but it also means that I can make mine more to my liking at home which is what I did with this recipe. This meal is so easy to make and takes about a total of 10 minutes that you will wonder where you can get polenta by the case......no I'm not kidding!  

Polenta With Mushrooms

Ingredients: 1/2c Polenta, 1c Coconut Milk, 1/2c water, 4.5oz White Mushrooms (chopped), 1/2 oz Sun-Dried Tomato in Olive Oil, 1 egg, 1 Tbsp Horseradish Mustard (or whatever whole grain mustard you like but not the yellow stuff), Sriracha

Nutritional Information: 446 calories, 65g Carbs, 20g Fat, 17g Protein

Directions:

  1. In a pot bring water and coconut milk to a boil.
  2. While the liquids are beginning to boil begin to sauté the mushrooms.
  3. After the liquid is boiling add the polenta and reduce the heat to low and begin to stir.
  4. While stirring the polenta and the mushrooms are just beginning to brown add the sun-dried tomatoes with their oil.
  5. As the liquid is beginning to be absorbed add the mustard and continue stirring.
  6. When all the liquid is absorbed remove from the heat and pour into a boil.
  7. When the mushrooms are browned remove them and place on top of the polenta.
  8. In same pan that you cooked the mushrooms in crack open an egg (no need to add oil as the oil from the tomatoes will still be there.)
  9. Cook the egg to your desired consistency.
  10. Before placing the egg on top put a squirt of sriracha on top of the mushrooms.
  11. Top with the egg and then enjoy with a spoon.
This meal is perfect for the person on the go.  Total cook time is about 10 minutes and 15 with prep.
 

How Do You Enjoy Polenta?

[gallery link="file"]  

Published in Lunch Recipes

Sweet Potato, Avocado and Red Kidney Bean Burrito.....yup you read that right.  Now wipe the drool from your bottom lip and get prepared to make one of these this weekend.  It is very easy and oh so tasty.  The best part is that is has so few ingredients and they are all pronounceable.  Words like potato, beans, kale, flour and water.  The hardest word is sriracha but you can leave that out if you want and just use tobacco sauce. I will give you some background information on this burrito.  I have been making my own tortillas for about a year now and have always thought about burritos and enchiladas.  A few days ago I was on Pinterest and saw a burrito with black beans and avocado.  It must have been stuck in my head because I then remembered that this person loves sweet potato burritos and with that memory came the aforementioned Sweet Potato, Avocado and Red Kidney Bean Burrito.  Inspiring stuff I know but this is how I operate.  I go to Pinterest and see items I like and before I know it I am making my own and creating terrific tasting food that is great for endurance athletes.  

Sweet Potato, Avocado, And Red Kidney Bean Burrito

Ingredients: 1/2c Whole Wheat Flour, 5 Tbsp Warm Water (for burrito not for beans), 100g Sweet Potato, 1/4c Dry Red Kidney Beans, 100g Avocado, 2 Tbsp Diced Jalapeño, 1/4c Kale, Bunch of Cilantro, Sriracha (last two ingredients are optional)

Nutritional Information: 581 calories, 99g Carbs, 16g Fat, 20g Protein, 24g Fiber

Directions:

  • Soak beans in pot of water overnight if possible.  If not, at least a few hours.
  • Bring beans and water up to a boil then let simmer until beans become soft.  Usually takes me anywhere from 30 minutes to 1 hour depending on how soft I want them.
  • Preheat oven to 350* while water is boiling and simmering the beans.
  • Peal the sweet potato and place in oven to soften.  Approximately 25 minutes.
  • While the potato is baking and the beans are boiling begin to prep the burrito.
  • In a food processor place the flour and turn on low.
  • As the food processor is going drizzle in the 5 Tablespoons of water until a dough ball is chasing itself around the food processor and nothing is sticking to the sides.
  • Put a griddle on your stove top and turn up burners to high.
  • Roll out the dough on a clean surface until is it a large wide circle and fairly thin.
  • Place rolled out dough onto griddle and allow to cook.  You want the tortilla pliable so don't cook all the way through.  Once a bit of smoke arises flip over and cook for another 1-2 minutes and remove from griddle.
  • On same hot griddle sauté the kale until wilted.  Once wilted place on burrito toward back half closest to you.
  • In a bowl combine the sweet potato, avocado, beans and sriracha.  With a potato masher (or fork) combine all the ingredients until washed well.
  • Place sweet potato mixture on top of kale and then fold in sides of burrito.
  • Pull back half of burrito over top of mixture and roll.
  • On griddle or panini press place burrito to heat up tortilla.
  • Serve and enjoy.

[gallery link="file" orderby="rand"]  

Published in Lunch Recipes
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