Happy Monday, all! This week will be a true test of mental stamina. I am facing my first two exams of graduate school, and seeing that I haven’t taken an exam in about 6.5 years, I have just a teeny bit of testing anxiety. In addition, I finally feel that I have fallen into a consistent routine crushing my workouts, and I don’t want to lose my forward momentum. I’ve already passed the first test: despite muscle soreness from yesterday’s kettlebell workout, and simply not wanting to get out of bed because I was so warm and comfortable (and it was 14 degrees outside and snowing), I did indeed throw my covers off at 5:30 am when my alarm went off (it definitely helps to know that all of your Boston area friends are awake getting ready to get their ass kicked by Sarah). Score one for Team L.

Some other weekend highlights: 

  1. Saturday’s Wicked Intense Track Workout. I ran 100 m sprint repeats until I lost count and my legs were crying. In between sprints, I mixed in walking lunges, side squats, frog jumps and long jumps to really go for it with the leg workout. I will get faster and conquer the hills that have magically appeared upon moving (which did not exist in Boston – Boston hills are a joke compared to here) if it kills me, dammit. IMG_5385
  2. Sunday Super Kettlebell workout. I did a cardio circuit for 30 minutes, and then crushed a kettlebell workout with some of my favorite moves: goblet squats, one arm kettlebell swings, shoulder press, bent over rows.  I got kettle bells on sale at Dick’s! They are the one piece of equipment the campus gym is missing, and I couldn’t resist. If you’re a kettlebell lover like me, there are some great ideas here: The 6 Best Kettlebell Exercises You Need to DoFullSizeRender
  3. Simple AF Sunday Night Dinner. After spending the afternoon studying, I was super hungry (mildly hangry) when I got home. I roasted all of the things last night, and while I was waiting for them to brown to perfection, I incorporated a quickie core workout with plank variations (walk out plank, opposite arm lifts, hip dips side to side).


Simple AF Sunday Night Dinner


  • 2 sweet potatoes, peeled and diced into 1 inch cubes
  • 1 bag of Brussel sprouts from Trader Joe’s, quartered
  • 1 cup of tricolor quinoa
  • 1 cup of dried sprouted lentils
  • Olive oil
  • Balsamic vinegar
  • Sea salt and pepper
  • 1/2 cup tahini
  • 2 small lemons, juiced
  • 2 Tbsp liquid aminos
  • 2 cloves of fresh garlic


1. Toss the diced sweet potatoes in olive oil and spread evenly on a baking sheet. Place the quartered Brussel sprouts on a separate baking sheet and toss with olive oil, balsamic vinegar, salt and pepper. Roast both at 400°F for 25 minutes, or until lightly browned and crispy edges.



2. Prepare quinoa and sprouted lentils according to package directions.

3. While your quinoa, lentils and veggies are cooking, combine the tahini, lemon juice, liquid aminos and garlic in a food processor. Blend until smooth, and set aside.

4. Once your quinoa and lentils are finished cooking, combine into a large bowl. Toss with tahini-lemon dressing.


5. Serve the quinoa-lentil mixture alongside the roasted veggies – voila! Perfect, easy meal. You can add some extra protein by adding frozen edamame, tofu or tempeh to your lentils – I had just downed a protein shake while I was waiting for my stuff to cook, so I didn’t need any extra prots.

Today’s mantra is resilience: overcoming challenges despite stress, life, everything else going on in your head. A significant part of being physically active/being alive is the mental toughness – you have to be able to put mind over matter and not quit when everything in your head is yelling for you stop what you’re doing. Resilience and consistency: the two attributes that make an athlete, which also happen to be my focus this week.

I hope you all have a week full of booyah! Happy Monday!

With warmth,


Booyah Split Pea Soup


Hi All! It’s been a little crazy here, as Booyahville is packing it up and getting ready to ship out of Boston. Three weeks from today, and all of my worldly possessions will be in the back of a 16 foot truck heading westward ‘ho! I am wildly balancing the mental scales between excitement and anxiety of the transition from Boston Career Gal to Small-Town Graduate Student. With the constant To-Do lists for work, my personal life and getting ready for my move swirling around me like a stock ticker, I am doing my best to stay committed to my active and healthy lifestyle. It’s not always easy: the holidays and being sick over the past two weeks have done a number to derail my progress (Like really, immune system? Don’t throw in the towel now, I need you!). BUT, I haven’t given up! I have started this week off on a great foot, with a slow and somewhat pathetic 7 mile run on Sunday (but I did it, DAMN IT!), small group training on Monday and a kick ass workout with R this morning, where we crushed arms, box jumps and abs. I’m back on track with workouts and eating things other than Thanksgiving leftovers, and this recipe is definitely a good one. It is super low calorie, fiber and plant-protein rich. To be perfectly honest, I had never tasted split-pea soup before I made this batch. I had no compulsion to try my hand at a plant-based version of this soup until I read that split peas have 23 grams of protein and 17 grams of fiber per 3/4 cup. Cue the heart-eye emoji! OH, HAI SPLIT PEAS. I loosely followed a generic recipe and threw in large amounts of booyah to make it taste awesome and far from bland. You can also have this soup two ways: chunky and funky, or smooth and soulful – aka you can leave it alone after simmering for an hour or two, or throw that whole sucker into a Vitamix or blender and blast it to create a silky smooth texture. Totally and completely up to you. Now let’s roll up our sleeves and get started, shall we?

Booyah Split-Pea Soup


  • 6 cups vegetable broth
  • 2 cups dried green split peas, rinsed and picked over
  • 1 medium onion, chopped
  • 3 – 4 large carrots, chopped
  • 3 celery ribs, chopped
  • 2 – 3 cloves of garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp ground cumin
  • 1 bay leaf
  • 1 tsp poultry seasoning (includes thyme, sage, marjoram, rosemary)
  • 1 Tbsp olive oil
  • Sea salt and freshly ground black pepper to taste


  1. In a large saucepan, heat the olive oil and saute the onion over medium-high heat for 5 minutes until tender and fragrant. Add the garlic, carrot and celery and saute for 2 – 3 more minutes. IMG_4633
  2. Slowly pour in the veggie broth, split peas and herbs and bring to a boil. Reduce heat to low and cover, simmer for 1 hour or until peas are tender, stirring occasionally. IMG_4635
  3. Optional: Add salt and pepper to taste, allow to simmer for 10 more minutes. Remove from heat and cool slightly. In small batches, puree the coup in a blender. Return to the saucepan and reheat for 5 minutes. IMG_4639
  4. Enjoy! 😀



I enjoyed this soup both blended and au natural (mostly because I was testing this recipe out for the first time). Honestly, I really liked them both – it’s really up to your personal preference. This recipe requires you to not be shy about adding extra spice after tasting. I feel that soups especially can tend towards bland if you’re afraid to really go for the booyah. 😉 This recipe turned out awesome, and I truly hope that you guys enjoy it as much as I did! YUM. Enjoy that extra booyah from the plethora of plant-based protein so you can crush your next workout. 😛

With warmth,


Spiced Lentil, Kale & Turnip Stew


To me, fall in New England means warming and comforting foods, full of flavor and nutrients. I have been a really big fan of earthy flavors recently, and this hearty stew is no exception. I combined the earthy lentils, kale and turnips with a smoky, piquant flavor from the spices, and the result is amazing. This stew has definitely earned its place in my regular fall recipe arsenal. To make this no-brainer stew even easier, I bought pre-cleaned and cut kale, and pre-cut turnips so I could just throw the ingredients together into the slow cooker and walk away. You can also make this on the stove top – just simmer for about an hour, or until the lentils have fully cooked and you can easily stick a knife into the turnips. This is the perfect recipe for a chilly fall day.


Spiced Lentil, Kale & Turnip Stew


  • 1 cup brown lentils, washed
  • 4 cups kale, chopped and destemmed
  • 16 oz package of pre-cut turnips, cut into 1 to 2-inch pieces
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon coriander
  • 3/4 teaspoon smoked paprika
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 5 – 6 cups of low-sodium veggie broth
  • Salt and black pepper to taste


1. Heat the oil in a small sauté pan, then add shallots and sauté until the edges are brown. Add garlic and cook for 30 seconds.
2. Place the shallot-garlic mixture, chopped kale, tomato paste, broth, lentils, turnips, and spices into a slow cooker.IMG_4512
3. Close the lid of the slow cooker and cook on high for 2 hours or on low for 5 hours, making sure the lentils are fully cooked (and you can easily stick a knife into the turnips).


Before simmering on high for 2.5 hours in the slow cooker…


…After simmering on high for 2.5 hours in the slow cooker! Ta daaa!

4. Taste and adjust the salt and pepper to taste. Serve hot with crusty whole-grain bread. Enjoy! IMG_4576IMG_4579

Please note: To make this stew even earthier, I sauteed a (leftover) 16-oz package of pre-sliced baby bella mushrooms with half of an onion and a bit of garlic, and added them to top off the stew. I am a huge mushroom lover so to me, it was perfection. With or without mushrooms, this stew is freakin’ delicious. 🙂

Sauteed mushrooms to add on top! 🙂


I really enjoyed this stew. It’s simple, hearty, flavorful and full of good things for you. The flavors are complex and warming; it’s the farthest thing from bland as possible. By purchasing pre-cut and pre-washed veggies, throwing all the ingredients together was a piece of cake! I truly hope you all enjoy this stew as much as I did! 😀


Fitness update: Today in Sarah’s bootcamp, we kicked some serious butt with jumping, running, planking and shoulder workout drills. We ended by playing a Western New York fave, Knock Out, and finished by playing 5 on 5 basketball. It was super fun, and definitely got my day off to a great start! Who can say they scored some baskets at 6 am on a Thursday? 😉

Have a great day, everyone!

With warmth,


Fall Booyah Salad


Hi All! As you may have noticed, I’ve been a little behind the scenes recently. The reason? I’m moving! I am moving to another state and going to graduate school in January. I am really excited for all of these life changes, but of course with all those life changes comes stress and anxiety…which has done a number on my normally healthy lifestyle. Like, I ate toast for dinner twice last week. Yikes. The struggle is real!

What else can you do but get up, dust yourself off, and put your best foot forward to get back on track? 🙂 I started off by making this amazing fall salad, full of my favorite fall flavors and topped off with a maple-balsamic dressing to DIE for. It’s the perfect make-ahead, so you can bring these salads for lunch all week, or combine together as the perfect starter for your Thanksgiving dinner. I tossed together fresh kale, roasted butternut squash, pomegranate-infused craisins, walnuts and tempeh bacon to create a one-0f-a-kind salad that will make everyone happy. Since I’ve been super busy, I bought a lot of pre-packaged ingredients to make my life easy as pie. I hope you enjoy it as much as I did!


Fall Booyah Salad



1 48 oz package of cleaned and cut butternut squash

2 16 oz package of cleaned and cut kale

3/4 cup of pomegranate-infused craisins

1 1/2 cups of roughly chopped walnuts

2 8 oz packages of tempeh bacon (I used Lightlife Smoky Tempeh Fakin’ Bacon Strips)


1/2 cup extra virgin olive oil

1/3 cup balsamic vinegar

3 Tbsp maple syrup

1 – 2 Tbsp Dijon mustard

Sea salt and freshly ground pepper, to taste


  1. Preheat your oven to 450°F. In a large glass baking dish, toss your butternut squash chunks with a drizzle of olive oil, until they are evenly coated. Sprinkle with Herbamare (seasoned sea salt) and pepper. Roast the squash for 50 – 60 minutes, or until tender and the edges are browned, stirring halfway through. IMG_4508
  2. While the squash is roasting, whip up your dressing. Create an emulsion by whisking the balsamic vinegar, dijon mustard and maple syrup while slowly adding the olive oil. Add salt and pepper to taste. IMG_4521
  3. Cook your tempeh bacon. In a large non-stick skillet, heat 1 Tbsp of olive oil (or your favorite cooking oil) over medium-high heat. Place the tempeh bacon strips in the pan and fry until the edges are browned. Carefully flip them over and fry the other side, then transfer to a paper towel over a dinner plate to cool. IMG_4519
  4. Once your butternut squash is done roasting, assemble your salad. In a large bowl, combine kale, squash, craisins and walnuts. Toss the salad with the maple-balsamic dressing. Tear the tempeh bacon strips into smaller, bite-sized pieces and add to the salad. Re-toss, transfer to a serving dish and enjoy! 😀 IMG_4525IMG_4528IMG_4531IMG_4530


If you’re not a veg like me, you can easily substitute a different protein. You can always add extras if you’re not vegan, like goat cheese for a rich complement. I thought it was perfection as is, and found it to be the perfect lunch: full of protein, fiber, veggies and vibrant colors, enough to make you smile. I hope that you guys enjoy this as much as I did! I am looking forward to making it again for my family over the Thanksgiving holidays.

Fitness update: my gym bestie R got me into this 20 minute twice a day workout by Amanda Bisk, an Australian pole vaulter. I did my first 20 minute workout this morning with R and D and HOLY COW it was no joke! Now I can see why Amanda is super jacked. I’ll tell you all about it during this week’s Friday Faves. 🙂

I hope everyone is having a happy, healthy week so far! Sending you all lots of BOOYAH to get your week started right. 😉 xo.

With warmth,



Muesli-Topped Apple Crisp


Happy Tuesday, all! As many of you have seen from my Instagram feed, last weekend before my half marathon I did the most basic New England fall activity available: I went apple picking! And for some reason, I decided that 1/2 a bushel of apples (which is equivalent to 24 pounds, or just shy of 11 kilos, apples) is an appropriate amount of apples to haul home for a single gal like me.


How bout them apples?

Let’s just say – that’s quite a lot of apples. It was perfect timing when I was invited for a housewarming/football watching party this past weekend at my friend’s new place. My friend E is gluten-free, so I decided to make the most bomb gluten-free and vegan apple crisp EVER. I also wanted to mix it up, so I used muesli in place of oats for the crisp topping. I used Evoke brand muesli, because it’s my favorite, freakin’ delicious, full of good things for you, and one of their products is gluten free, and suitable for my friend E to have, hooray! I followed my sister’s original recipe, and made a few substitutions in order for it to be gluten free. It’s important to note that I tripled her original recipe so that I could fill a 10 x 14 inch glass pan, and serve a crowd. You can cut this recipe into thirds for a smaller 8 x 8 pan, or in half for a 13 x 9 pan. Also, since I overdid it on the snacks/dessert/continued to carbo-load after my half marathon (more on that later), I made a slightly healthier version that I could enjoy without worrying about how I’m going to button my pants the next day. Regardless, I prefer crisps to really let the fruit shine, and not throw a ton of added sugar in there. The end result was absolutely DELICIOUS, and got the thumbs up from all of the non-vegan, non-gluten-free folks at the housewarming party. SCORE!


Everything you need for muesli-topped apple crisp

Muesli-Topped Apple Crisp


  • 18 cups of apples, peeled and sliced*
  • 1 bag (~3 cups) of Evoke Morning Zen muesli
  • 1 cup coconut flour**
  • 1/2 cup quinoa flour**
  • 1 1/2 cups of coconut palm sugar***
  • 1 cup Earth balance
  • Cinnamon and nutmeg to taste (be generous)****

*That was a joyous time. But totally worth it in the end!

**My sister’s original recipe calls for 1 1/2 cup of flour, so here I substituted coconut flour for its sweetness and quinoa flour for its fluffiness. You can use whatever combination you’d like – I bet almond flour would be BANGIN’ in this recipe, I just didn’t have any on hand.

***Original recipe calls for brown sugar. I had coconut palm sugar, so I used it instead.

****You will need a bunch. I gave my apples a several generous shakes in order to coat all the apples in cinnamon. Use less nutmeg, or it will overpower the apple flavor; maybe like a 3:1 ratio of cinnamon to nutmeg. Use your nose and your best judgement! 😉


  1. Preheat oven to 350°F. Grease a 10 x 14 glass baking pan – I used Pam baking spray (you can use whatever you like). Fill the pan with your sliced and peeled apples (you don’t *have* to peel your apples, I did because it looks “nicer”). Toss those suckers with cinnamon and nutmeg like a boss, until the apples are evenly coated with the spices. IMG_4395


    Sliced apples after coating with cinnamon and nutmeg. Yum!

  2. Combine the remaining dry ingredients into a large bowl: muesli, flour, sugar. Melt the butter (I just nuked it in the microwave for 30 seconds) and mix well with the dry ingredients until you form a crisp-like topping. I like my crisp “loose” as in, not chunky – if you like yours more on the buttery side, add another 1/2 cup of melted butter.

    Adding the melted butter to the dry crisp ingredients


    The crisp topping once all the ingredients have been combined.

  3. Top the apples with the crisp, stick in the oven and bake for 35 minutes.


    Apple crisp before baking

  4. Allow to cool slightly before serving, and enjoy! 😀

    The apple crisp after baking.


I love how this recipe turned out – I am never making crisp topping with regular oats again! The muesli makes it so much tastier – the nuts give it crunch, the raisins and dried cranberries give it a little extra sweetness, and the seeds add a great texture too. It was absolute perfection. And best of all, it’s totally vegan and gluten-free, so it’s bound to be a crowd pleaser! 😀 It’s also the perfect dish to bring for your fall dinner party, or kid’s Halloween party! 😀

I hope you enjoy this recipe as much as I did!

With warmth,


Green Beans Almondine


Happy Hump Day, everyone! I hope everyone is having a stellar start to their day today. I went for a super speedy 5 mile run this morning and it felt GREAT. It was one of those good ones where you feel fantastic from start to finish, and you really go for it. It’s a good feeling to be able to step on the gas when you hear a power song on your playlist! This morning brought perfect run conditions for me: dark (stars were out!), quiet (it was 5 am), prime temperature (55°F / 13°C) and I was feeling really zippy. All around awesome, and a great way to start the second half of my week! Booyah!


It was still pretty dark when I finished my run around 6 am.

Two nights ago I made this super simple, yet extremely delicious side dish. My mom sent me home from Rochester with Ang’s sauce (translation: the secret family recipe of marinara sauce), and I made this dish to accompany the luscious and comforting tomato sauce. I bought a boatload of fresh, snappy green beans at a local farm stand, and this is one of my favorite ways to prepare them. The best part? There are three ingredients, and it takes only about 15 – 20 minutes to whip this up. 😉

Green Beans Almondine


  • Green beans (~1 lb)
  • 4 oz slivered almonds
  • 1 Tbsp Earth Balance


  1. Cut the ends off your green beans and chop them in half. Steam green beans for 3 minutes (you want the green beans to still be firm and slightly crunchy). Once steamed, transfer your green beans to a plate or bowl and set aside.


    The green beans after steaming.

  2. Over medium-high heat, add the Earth Balance. Once the butter has melted, add the slivered almonds. While continuously stirring (otherwise these suckers will brown), cook the almonds until fragrant and lightly golden, 1 – 2 minutes.


    Right after adding the slivered almonds to the hot (vegan) butter.

  3. Add the steamed green beans to the pan, cook for 1 – 2 minutes, until the almonds are golden brown.
  4. Serve immediately and enjoy! 😀

The finished product. 😉

I hadn’t eaten this dish for awhile, so when I got my first bite, it was a big “Mmmmm!” moment. This dish is really, really good. Even though it’s simple, your family/friends/dinner party guests will be uber impressed by the big flavor impact. The toasted almonds really give a nice foil to the crunchy texture of the green beans. YUM. Also, you can feel really good about eating this dish, since green beans are full of phytonutrients and good things for you! In addition to conventional antioxidant nutrients like vitamin C and beta-carotene, green beans contain important amounts of the antioxidant mineral manganese. However, the area where green beans really shine is through in their antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties. The overall antioxidant capacity of green beans has been measured in several research studies, and in one study, green beans were shown to have greater overall antioxidant capacity than similar foods in the pea and bean families (for example, snow peas or winged beans). Woo! Go green beans!

I hope that you guys enjoy this dish as much as I did. Happy Hump Day, everyone! 🙂

With warmth,


Baked Sweet Potato Stuffed with Black Bean, Corn and Pumpkin Chili


Literally the easiest thing EVER. I made this chili from scratch for my carbo-loading food festival this week (last few days before the race!) and it is SO delicious. It does require a little prep, however – I used dried black beans, soaked them overnight and then pre-cooked them the night before making this chili, so throwing this dish together would be a breeze. I also learned something new: eating raw or undercooked beans is dangerous! Why? Beans contain a compound called lectin. Lectins are glycoproteins that are present in a wide variety of commonly-consumed plant foods. Some are not harmful, but the lectins found in undercooked and raw beans are toxic. I find it interesting that unlike a lot of other plant foods (most vegetables), beans have a better nutritional profile after they are cooked. Boiling destroys the lectin and renders them safe to eat. The toxic lectins are thought to exist in order to discourage animals and other pests from eating the raw beans or seeds of the plant. Animals are apparently able to smell the toxic lectins. Make sense – even your pooch will sniff food before eating it and turn away from anything that doesn’t smell juuuust right (bring on the peanut butter!). Us humans have no such olfactory sense, so we can’t tell that those raw beans are going to cause a serious bout of Montezuma’s revenge. Kidney beans are particularly dangerous, not only because they are one of the most consumed beans globally, but they also have the highest concentration of lectins. For comparison, cannellini beans have only about a third the amount of lectin of red kidney beans (yet even that amount is still enough to make you sick).

The toxin in kidney beans is called phytohemagglutinin (PHA). Your body reacts to this poison by emptying the entire digestive tract as quickly as possible. Sounds fun, right??! Exactly how you want to spend your night. 😉
black beans_peaxlove
So, we can take away a few important lessons here:
1. Soak your beans overnight.
2. Drain beans before cooking, and change the water.
3. Cook beans thoroughly, according to package directions.
4. Make sure all beans and brought to a boil for the specified amount of time.
5. Don’t eat raw beans, dude.

Black Bean Prep:


My pre-soaked, pre-cooked black beans ready to jump into the chili

In order to follow all of these important points, I soaked 1 cup of dried beans in a large glass bowl covered with water (I put plastic wrap over the top so the water wouldn’t evaporate – it’s still pretty warm in Boston). I rinsed and drained my beans, and transferred them to a medium saucepan the next day. I added 32 ounces of veggie broth, 1 tsp of cumin, 1 tsp chili powder, 1/4 tsp caynne, 1 bay leaf, a dash of Herbamare (salt seasoning), a few turns of black pepper, and 1 Tbsp dried garlic*. I brought the liquid to a rolling boil, then turned the heat down to allow them to simmer covered for 1- 2 hours. You can also do this in a crockpot, bring to a boil on high, and then cook on low until you’ve achieved the desired consistency. Once my beans were soft, I transferred everything – beans and liquid to a large airtight container, allowed them to cool completely and then put them into the refrigerator overnight to use the next day in the chili. Or, you can use two 15.5 oz cans of black beans, rinsed and drained.
*Please note: Even though I added spices and seasoning to the beans alone before adding them to the chili, I added more seasoning to the chili itself to make the entire dish more flavorful. So yes, you add double the seasoning if you are cooking the beans from scratch. It tastes awesome.


Baked Sweet Potato Stuffed with Black Bean, Corn and Pumpkin Chili


  • 1 cup of dried black beans, cooked following directions above
  • Black bean cooking liquid (or 32 oz veggie broth)
  • 1 16 oz jar of salsa, medium or hot
  • 1 15.5 oz can of pumpkin, or 2 cups pureed pumpkin
  • 3 ears of fresh sweet corn
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • Dash of Herbamare
  • Few turns of black pepper
  • bay leaf
  • Sweet potatoes (4)
  • Avocado (1)


  1. I was serving this chili over baked sweet potatoes. Preheat oven to 400°F, pierce the sweet potatoes with a fork five or so times on each side, and place into the oven to roast for 45 minutes – 1 hour.


    My baked sweet potato ready to be stuffed with chili.

  2. Meanwhile, grill or boil your corn. I boiled my ears of corn for 10 minutes, allowed them to cool enough to touch, and cut the kernels off the cob.
  3. Transfer your beans, bean cooking liquid (or broth), spices and jar of salsa into a medium saucepan. Stir to mix, and bring to a boil. Turn the heat to medium low to simmer and add the corn. Cover and simmer on low until the potatoes are done.


    Chili simmering away. 🙂

Serve chili over a sweet potato, top with avocado, Greek yogurt, a squeeze of lime, freshly chopped cilantro – whatever you like! Enjoy. 😀


Sweet potato stuffed with chili…NOMS!

This dish really was quite simple. Yes, it does require some preparation and planning ahead if you use dried beans, but when you get down to it, it’s a lot of simmering downtime. And, it is full of nutrients, protein, fiber and my favorite combo ever: sweet potato and black beans. In addition, the ingredients are inexpensive and you can make it for as many or as few people as you like – it’s easily scale-able to feed a crowd. You can eat the chili as it is, or served over baked potato or on top of greens for taco salad, or as a burrito/taco/enchilada filling. This was really, really delicious. I can’t wait to make this again when pumpkin is in season! 😀

I hope you all enjoy it as much as I did!!

With warmth,