Chili-stuffed Sweet Potatoes + spiced watermelon

I’m currently writing my first ever iPhone post because clearly I cannot move the 2 feet to fetch my laptop and sending iPhone pictures to my computer is just too much for me to bear.

Today I will bring you one of my stand-by recipes adapted from here: Unsloppy Joes

I started out making the recipe as described- to go between buns or bread in sandwich form. That’s a delicious way if eating it, but I later discovered that an especially delicious mode of consumption is .:drumroll:. as a stuffing. In/on a sweet potato. (Never would have guessed that from the title, right?) So here we go, without further adieu I bring you…

Chili-stuffed Sweet Potatoes

Chili-stuffing

I really enjoy this chili mix. It has a strong flavor that’s perfect for a sandwich or for topping sweet potatoes. The vinegar gives it a good kick.

Chili-stuffed Sweet Potatoes

Sweet potato clearly unpictured, but I assure you it was tasted and delicious.

Chili-stuffed Sweet Potatoes

I ate this alongside my typical vegetable mix:

Carrots and Snap Peas

Plus a summer favorite that’s come back into the mix:

Yesterday, I was in the mood for something different, so I sprinkled some Jerk Seasoning on top:

20130603-203119.jpg

Must say, it was quite delicious.

OK: Confession time, I started this post on my phone but switched to the computer for all the editing, recipe posting, font stuff. Maybe one day I will get out a post that doesn’t need much editing to take full advantage of my mobile app.

Exercise Quickie:

Today I did Strong Lifts B workout.

Squats: 110lb 5×5 (poor form on 2 of the reps, so I’m retrying it Friday),

DB Overhead Press: 25 lb DBs 3×4/5/4

Deadlift: 130 1×5

Workbot

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I worked 12 hours shifts yesterday and today, so I’ve been working on this post in the small bits of spare time I could find between the two days.
 First, WORKOUTS:
Sunday’s WORKOUT: Circuit Strength Training
Circuit 1: 3 sets — 12 squats w/2-17.5 lb dumbbells, 10 chest flys w/2-17.5lb dumbbells, 8-10 reverse flys w/2-17.5 lb dumbbells
Circuit 2: 3 sets — 12 plie squats w/1-40lb dumbbell, 8-10 shoulder exercise featured on pbfingers w/15 lb dumbbell
Circuit 3: 3 sets — 10 bodyweight triceps dips, 12 straight-leg dead lifts w/2-20lb dumbbells, bicep curls/hammer curls/isolated curls w/2-15 lb dumbbells 
Core: 30 sit-ups on the ball, 15 stability ball jackknifes, 20 russian twists w/10lb, 15 reverse curls w/leg lift, 25 butterfly crunches, 25 side plank hip raises, 45 second each opposite foot & arm diagonal kneeling superman w/ stabilizing foot lifted, 60 second plank w/alternating and dual knee dips
Monday’s WORKOUT: 45 minutes on the “interval” setting of the elliptical (where it raises and lowers the height). I alternated between going forwards and backwards every 5 minutes and caught up on some magazines as I worked out. Sometimes it’s nice to just have a sustained cardiovascular work out and read a magazine!
As a side note – I’m hoping to start posting about the interesting studies/advice that I stumble upon in magazines and on the Internet soon.
Tuesday’s WORKOUT: Circuit Strength Training
Circuit 1: 3 sets — 10 squats w/2-25lb dumbbells, 8-10 chest press w/2-25lb dumbbells, 10 assisted pull-ups (I accidentally bruised my hand when I was setting these weights back on the rack 😦 )
Circuit 2: 3 sets — 12 plie squats w/45lb, 10 arnold presses w/2-15 lb dumbbells
Circuit 3: 3 sets — 10 bodyweight triceps dips, 12 straight-leg dead lifts w/2-20lb dumbbells, bicep curls/hammer curls/isolated curls w/2-15 lb dumbbells 
Core: 30 sit-ups on the ball, 15 stability ball jackknifes, 20 russian twists w/10lb, 15 reverse curls w/leg lift, 25 butterfly crunches, 25 side plank hip raises, 45 second each opposite foot & arm diagonal kneeling superman w/ stabilizing foot lifted, 60 second plank w/alternating and dual knee dips
As you can see, I’ve been fitting a lot of strength training into my routine lately. I think that I must be compensating for only getting 1 (or was it two?) strength sessions in last week. 
Sunday night the Mexican Quinoa was a great success! I decided to add a few more vegetables and some nutritional yeast, and I also used amaranth instead of part of the quinoa (just because I have a bunch of amaranth and it’s good for you) to make it a more complete meal:
Mexican Quinoa & Amaranth w/Black Beans and Vegetables
Ingredients:
– 1 tbsp extra virgin olive oil
– 1 red onion, diced
– 3 cloves garlic, minced
– 4 white mushrooms, chopped
– 1 ½ – 2 cups red cabbage, shredded
– 2 whole carrots, diced
– 4 campari tomatoes (or 1-2 medium tomatoes)
– 1 ½ tbsp chili powder
– 1 tbsp cumin
– sprinkling of chipotle chili powder
– sprinkling of cayenne pepper
– salt
– 3 tbsp of Nutritional Yeast
– ¾ cup red quinoa, rinsed & drained (what I had on hand, but I think that white would look prettier)
– ¼ cup amaranth (or just use 1 full cup of quinoa above)
– 2 cups water (next time I may use less b/c I ended up having to a little bit more quinoa to thicken it up)

Directions
1. Heat 1 tablespoon of olive oil in a large skillet w/a tight-fitting lid over medium heat. Add onion through carrots and sauté until tender-crisp.

2. Stir in tomatoes. Stir in chili powder through salt and combine well. Cook 30 seconds. Mix in the quinoa, amaranth, and black beans until well distributed in the dish. Add water and bring to a boil. Cover and reduce heat to a simmer. Cook for 25-30 minutes. (At this point, check to make sure that the quinoa & amaranth have absorbed most of the liquid. If they haven’t, you may need to add more or try to get out some of the liquid)




3. Remove from heat and let sit for 5-10 minutes. Enjoy!


I ate this over a bed of spinach (though I think romaine may have tasted better) and with a drizzling of a simple yogurt sauce I made by combining plain yogurt and garlic powder.
It turned out to be a really great meal! It was flavorful, filling, and fulfilling. I ate it cold today and yesterday for lunch, and it was just as good as the first time around.

Coming soon: Besides the studies/advice that I’ll be translating to you all through my magazine/internet finds, you can also look forward to a new page that I will be creating with a food reference with descriptions of different foods/vegetables/fruits and their nutritional benefits. Props to my friend Ashley for inspiring this idea.

Laaaazzy Sunday(/month)

>I hate to admit that I’ve been feeling completely uninspired lately when it comes to cooking.

Lately, my meals have looked a lot like this:
Don’t get me wrong, that was an incredibly delicious meal. I love roasted vegetables, and I love pear-nut butter sandwiches, but I felt that I resorted to making that because I was too lazy to actually cook. It’s such work lately for me to think of something to cook. I’m hoping to turn this around soon, though. Tonight I’m planning on throwing together a Mexican Quinoa dish! I really wanted to make something with the batch of black beans that I cooked up earlier in the week
who knew they looked purple after soaking
and I have some quinoa in my pantry, so I did a quick internet search and stumbled upon another blogger’s recipe for Mexican Quinoa (with black beans). I may make a few tweaks, but I will definitely be reporting back about how it turns out! In the meantime, I’m headed out to the gym to do my strength training routine!
I’ll leave you with a cool internet find on how to detect lies.