Food
Healthy And Wholesome By Kristin Kirkpatrick (Continued)
Kristin Kirkpatrick shares her easiest, most well-balanced lunch and dinner recipes
Lunch: Black Bean Sweet Potato Burger
1 medium sweet potato
1 can black beans, drained and rinsed
2 egg whites
1 cup spinach, chopped
1/2 cup oats
1 tbsp garlic olive oil
Preheat oven to 205°C. Cut sweet potato in half lengthwise and microwave on high to medium high for 8 minutes or until tender. While waiting for the sweet potato to cool, sauté spinach in 1 tsp garlic olive oil until wilted. In a bowl, mash together the spinach, black beans, egg whites, oats and sweet potato (once cooled). Season with salt and pepper. Shape the mixture into 6-8 patties and place on non-stick cooking sheet. Bake for 10 minutes on each side. Carefully flip and bake for 10 more minutes. Serve on whole wheat bun and enjoy.
Dinner: Mexi-licious Sweet Potato Dinner Bowl
1 medium sweet potato
1 can black beans, rinsed and drained
2 cups spinach
2 eggs
Salsa of choice
Dice sweet potatoes and microwave on high to medium high for 8 minutes or until tender. While the sweet potato is cooking, sauté spinach and black beans in 1 tbsp garlic olive oil until spinach is wilted. In the meantime, fry eggs on non-stick pan. Once the sweet potato is done, divide between 2 bowls, layer on spinach and bean mixture, and then top with fried egg and salsa.
[Photo at top: Dana McMahan/Flickr; Sweet potato photo: Russ/Flickr]
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