Before I begin today’s post, I would like to address a couple of questions I have received in my comment section:
1) Someone asked me where I get my nutritional analysis from when I supply the nutrition facts on my posts. I get them from the CALORIE COUNT website! You have to create a member name and password, then you will have access to the recipe analysis.
2) I was asked how I make my frozen yogurt/ice cream. I use a Cuisine Art ice cream maker (the best investment I’ve made in my life) and all of my recipes are on my sidebar under “Desserts”, with the rest of my recipes (not the 2010 cookbook recipes, but further down).
Ok, now on to today’s post!
When Jessica postedthis recipe for chili cheese sweet potato fries, I knew I had to make it! Lately Nick has been telling me he’s sick of all the sweet potatoes I keep making (SICK OF THEM?! No way. Not possible). So when I saw this recipe on Jessica’s blog I knew I could suck Nick back into the world of the fabulous sweet potato. And I did.
Here is my modified version of Jessica’s Chili Cheese Sweet Potato Fries
2 large sweet potatoes
4 ounces lean ground beef (90/20)
1/2 cup reduced fat cheese
1/2 cup black beans
1/4 cup avocado slices
1/4 cup sliced marinated bell pepper
1 tsp. pepper
1 tsp. cumin powder
1/2 tsp. cayenne pepper
10 sprays of EVOO
1) Preheat oven to 375 degrees. Cut the sweet potatoes into thick, long steak fries (or chunks of that’s what you prefer). Spray with EVOO, sprinkle with pepper, cumin, and cayenne. Put into the oven for about 35-45 minutes.
2) Prepare the ground beef however you’d like. Meanwhile, slice the avocado, open the can of beans, the jar of marinated bell pepper (or use plain sliced bell pepper), and measure out the shredded cheese.
3) Once the sweet potatoes are finished baking, take them out and lay them in a bowl or on a plate. Top them with the meat, beans, avocado, peppers, and cheese. Zap in microwave for about 1 minute (or put these all in the oven and heat for about 10 minutes, if you don’t like to use the microwave!).
– Beta carotene (precursor to vitamin A)
– Fiber (insoluble and soluble)
– Monounsaturated fat
– Lignans (a type of phytoestrogen that may prevent the growth of hormone-sensitive cancers)
Rating: 10 out of 10
Avocado Nutritional Benefits
Sadly I can’t eat avocados because they are high in fructose (and on the FODMAP list). However, avocados are such a healthy food so I manage to sneak them in my diet on occasion (when I don’t plan on being in public afterwards). Here are some reasons to eat avocados!
– They are available all year round
– One ounce has about 5 grams of fat, most of which is the “healthy monounsaturated fat”
– Research suggests avocados may help improve blood lipids, benefit weight loss attempts, and help maintain glycemic control
– Avocado is a great substitute for spreads, as it contains significantly less saturated fat and calories than butter or mayonnaise
– Avocados contain folate, potassium, vitamins C, and E, vitamin K, and fiber
– Avocados contain zeaxanthin and lutein (two types of carotenoids), which benefit the eye (similar to spinach)
Question: What’s your favorite way to use avocado? And, have you tried sweet potatoes with avocados?!
SPEAKING OF nutritional benefits….win some Clif red wine here!
Later today I’m subbing for someone at my old job, The Central Ohio Nutrition Center. I’m actually pretty excited, as it was a fun part-time job (and a great job for any new RDs out there!).
Thanks for reading everyone, and have a great day!