Good afternoon!
Today starts my recovery week. I am going to attempt Yoga Max. I just feel yuck today. I might do a premix. I am downloading some Tonique videos. I am going to do those this week for active recovery. Just a minor peeve, her downloads are the same price as her DVDs.
Rachael- I hope you don't get sick. I think it's awesome you kept your son home. When my son was younger and in daycare, I went to drop him off and I was taking off my son's coat, etc, there was another mother there doing the same with her daughter. The little girl kept saying, "Mommy, I don't feel well. My ear hurts me." The mother just held her finger up to her mouth and "shhh" and gave me a furtive glance. My son got an upper repiratory/ear infection a few days later and then me.
Nekko-I did go to ASU for a while. Needless to say, I didn't graduate from there. LOL
Here are my recipes:
Senegalese Sweet Potato and Spinach Stew
Ingredients
1 spray(s) cooking spray
2 medium uncooked onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) uncooked sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium uncooked carrot(s), peeled and thinly sliced
2 clove(s) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) fresh spinach, leaves, stemmed, packed, chopped
Instructions
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Here is the other recipe, Sweet Potato and Black Bean Chili:
A Year of Slow Cooking: Sweet Potato Chili (vegan!) Slow Cooker Recipe
