I’m back to it!
Back to focusing on what goes into my body and creating meals that are hits with EVERY member of the family (well…I try at least 🙂 ).
This one, however was one! Thought I’d share!
Sweet Potato Risotto Taco Bake
- 1.5 cups dry Arborio rice (risotto)
- 1 TB Extra virgin olive oil
- 3 Cups low sodium vegetable stock
- 2 medium-to-large sweet potatoes
- 1 cup frozen corn
- 2 TB chili powder (more or less to taste…I wanted a kick)
- 1 tsp cumin
- 1 tsp seasoned salt
- 1 tsp masa harina (you can find this in the international section, on amazon!)
- 1/2 tsp paprika
- crumbled Queso Fresca (the crumbling variety)
- Preheat oven to 350 degrees.
- Mix Arborio rice and olive oil in sauce pan and heat over medium to high heat until the rice starts to turn golden.
- Add 1 cup of vegetable stock to rice, over medium-high heat and stir until absorbed. After this, continue to add stock, 1/4 a cup at a time until the rice has become soft (but not mushy!).
- In the meantime, cook your sweet potatoes. My method? Wrap them in saran wrap and cook in the microwave, 5 minutes per potato!
- Peel and slice sweet potatoes into cubes.
- Combine arborio rice, sweet poatoes, corn and spices.
- Sprinkle cheese on top.
- Bake for 30 minutes or until bubbly.
I served with a side of fresh spinach and refried beans with homemade guacamole!
I love gardening…if you’ve been following along for awhile you know this.
I love knowing where my family’s food comes from and providing in a very real way. In the past, I’ve started from store bought starters…which is great! But, this year, I wanted to start from scratch…from seeds. I got them started in March and my garden is finally set outside It’s been quite the learning experience, but it’s been fun!
Last night I took some time to weed, to replant and to assess everything, so far, I’m pleased!
- yellow pear tomatoes
- sweet 100 tomatoes
- yellow sun shine tomatoes
- big boy tomatoes
- jalapeno peppers
- carnival sweet peppers
- sweet basil
- garlic chives
- bib lettuce
- black beans
- green beans
It seems like a lot. But…
Growing our food is fun for everyone and helps my kids develop a love of fresh veggies and growing food. It teaches them the importance of understanding where their food comes from.
It relaxes me. I love spending time caring for the plants and envisioning the food we will have all summer long. It forces me to take a break.
It gives me time to focus on what matters, to prepare for what’s ahead and to put life on pause.
To me, these gifts are hard to come by elsewhere. Gardening is one of my favorite releases…what are yours?
I had an exciting weekend with the family in Myrtle Beach representing Perfectly Posh at the Diva’s Half Marathon and 5K. It was an awesome time to connect with runners…encourage a lot of first timers and just to bask in a super positive atmosphere! (Seriously friends, if you have yet to try out a Diva’s race, I’m not sure what you’re waiting for…check out their site here: http://www.runlikeadiva.com/ )
But, it was a LONG weekend!
When we got home Sunday night, I wanted nothing more than to feed the kids, put them in bed and follow suit. But, I was encouraged by the weekend and excited about the goals I’ve been reaching post-babies…so I needed something fast, yet effective. HIIT workout it was…if you’re not sold on this format, or want to learn more, check out this piece on high intensity interval training!
Anyway…this took 30 minutes. Give it a try!
- 400 meter run
- 30 seconds jumping jacks
- 30 seconds butt kicks
- 30 seconds high knees
- Mountain climbers: 20 seconds on, 10 seconds rest (x8)
- Planks: 30 seconds on, 15 seconds rest (x8)
- Weighted Punches: 20 seconds on, 15 seconds rest (x8)
- Squat Thrusts: 20 seconds on, 15 seconds rest (x8)
- Russian Twists: 20 seconds on, 15 seconds rest (x8)
Rest for a minute between each movement!
It works out to about 4 minutes of each movement with rest in between!
Simple. Straightforward. Intense! Give it a try!