Well, I wrote almost this entire blog and then my phone ran out of power and the whole thing was lost. #Bloggerproblems Could be worse!
Anyway, my cold turned into a crazy cough that kept me up much of the night, so I was glad I was off today, because I slept much of it. I unfortunately missed the E2 meeting, but besides not feeling well, the roads were slick from sleet. Nashville isn't as equipped for winter weather as my homeland, Wisconsin.
Anywho, I started my day with the usual 365 Bran Flakes with added raisins, sliced almonds and unsweetened vanilla almond milk. It's just so good!
While I was home relaxing, I got to finish my E2 Enchiladas! Here's the recipe:
Heather Jean's Spicy E2 Enchiladas
6 Engine 2 Sprouted Grains Tortillas
Sauce Ingredients
1 can chipotle peppers in adobo sauce
2 cans No Salt Added Tomato Sauce
1 fresh jalapeño pepper
4 garlic cloves
1 red onion
1/2 red bell pepper
1 tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp fresh cracked pepper
1/2 cup low sodium vegetable broth
Filling Ingredients
1 sweet potato
1 1/2 cup cooked black beans
1 zucchini
1/2 red bell pepper
1 tomato
1 1/2 cup raw kale
1 tsp garlic powder
Chop the onion and pepper. Mince the garlic and jalapeño. Sauté onions and pepper adding a splash of vegetable broth when they start to stick to the pan. Once the onions and pepper are tender add the jalapeño and garlic and cook for another minute to avoid burning. Add entire can of chipotle peppers and 2 cans of tomato sauce, spices and vinegar. Stir everything together and reduce the heat to low. Simmer for about an hour and then take off the heat to cool. Once cooled, blend in the blender until smooth. Now time for the filling!
Wash and peel the sweet potato and chop it into smaller pieces. Boil until tender, drain and mash. Set aside.
Chop the tomato and other half of the red pepper. I slow roasted these together for about an hour at 250 degrees but you can certainly just sauté them! Set aside the cooked tomato and red pepper.
Chop the other red onion and zucchini and sauté until tender. Add the red pepper and tomato and garlic powder. Set aside.
Cut the kale into small pieces and sautee with a little water until tender. Set aside.
Take out a glass lasagna pan and spread a little of the enchilada sauce in the bottom. Next, heat the 6 tortillas in the oven for a few minutes to make them a little more flexible. Take one and spread about 2 spoonfuls of sweet potato down the length of the middle of the tortilla. Next, cover the sweet potatos with two spoonfuls of black beans. Top the beans with a few spoonfuls of the filling mixture and top that with some of the kale. Roll the enchilada up. Place the enchilada in the baking dish, seam side down. Repeat this step until all enchiladas are placed in the dish. Cover with enchilada sauce, being sure to cover the edges of the tortillas to avoid burning. I had a little filling left, so I sprinkled it on top too. Cover with aluminum foil and bake for 30 minutes at 350.
The sauce is a bit spicy, so if you want to tame it down, don't add the jalapeño. You could take a few of the chipotles out too.
The sweet potato added a creaminess that would typically come from cheese. I really liked these and bet you will too! I had sauce leftover so I froze it. I'll add it to black beans for a quick and delicious meal.
After cooking, I took another nap, then made more Brownie Batter Pudding and talked to my family about the raccoon intruder in my parents' house. My poor mom was pretty rattled, but unharmed. My uncle came over and coaxed it out. It's pretty funny though...and the little guy is unscathed.
For dinner, I enjoyed an Engine 2 Poblano Black Bean Burger!
I sautéed up a portabella mushroom cap in some red wine for the bun. Earlier today, I mixed more of the Roots Oil-Free Hummus with minced garlic, shallots and dried dill. I added that to my burger with some quick pickles! Here's the pickle recipe:
Heather Jean's Quick Pickles
1/2 cucumber
4 tbsp apple cider vinegar
1 tsp dried dill
1 tsp garlic powder
1/2 tsp liquid aminos
Thinly slice the cucumber. Place the slices in a small container with a lid (pack them kinda tightly in so you don't need to use a ton of vinegar). Add the spices, liquid aminos and vinegar until the cucumber slices are covered. Add the container's cover and refrigerate. Should be good to go after 10 minutes or so!
I told you all I was going to eat a big salad today but I used the rest of my kale for the enchiladas and my other greens were expired! I've given myself 6 days of food poisoning from spoiled raw veggies before, so didn't risk it. Instead, I sliced up half a sweet potato and made more sweet potato chips seasoned with cumin. They're just so darn good!
Man....such a tasty dinner!!
I'm pretty proud and happy with how this is all going! I never feel bloated or guilty for eating unhealthy choices and I'm noticing I'm slimming down. And this is only the 10th day!
Today I felt: Proud of my delicious enchilada sauce, Happy to have enjoyed all my meals, More confident!!
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