Food thoughts, and a recipe

While we aren't going for a huge diet overhaul or anything, we recently decided to make a few changes in eating habits here in the Buffalo Herd.  We're kind of extending and building on some of the good things we were already doing.


We are adding in a few more whole grains than just our usual loaf of whole grain bread. Switching to brown rice instead of white.


We're eating less ground beef.  Less meat in general.


We're eating more fish, and more veggies.


Oh - and buying organic apples.  I have scoffed more than once at the whole organic thing, but after reading several times from several sources about pesticides and apples I am starting to kind of believe it.  At least for the apples.  Do you buy organic?


We expected our healthier eating to cost us a lot more at the grocery store.  It does cost a little more, but a lot of it balances out.  Whole grain pastas are just a little more than the regular kind.  And dry beans are cheap!  And then, when you aren't buying big hunks of meat for every meal there are extra funds for more fresh fruits and veggies.  So funny how it feels like a splurge to stock up on big bell peppers and yummy avocados.  Those ought to be the types things we are eating on a regular basis!


A couple of days after a meal of crock pot black bean stuffed peppers (goodness, I think it took longer to type it than it did to EAT it!), we had some leftover black beans, so I pulled out one of our old favorites for lunch, but with some tasty new additions!

Black Bean & Sweet Potato Burritos

1 - 1/2 cans (or equivalent) cooked black beans

2 small / medium sweet potatoes, baked

1/2 small onion, diced

1 clove garlic, minced

1 Tb olive oil

cumin

chili powder

paprika

flour tortillas (bonus points if they're whole wheat!)

cabbage, in fine strips

1 avocado, sliced

1 lime

sour cream

Monterey jack cheese, shredded

While the sweet potatoes are baking in the microwave, saute onion and garlic in olive oil until onion is translucent.  Mash beans into skillet - a potato masher works great!  Season to taste with cumin, chili powder & paprika.  Peel baked sweet potatoes and mash into bean mixture.  Heat through.

Spoon a couple of tablespoons of bean mixture onto tortilla.  I  like mine with a sprinkling of cheese & cabbage, a few slices of avocado, squeezed with a wedge of lime and topped with a dollop of sour cream.  Serve with chips & salsa.