I was fortunate enough to be able to take part in last weeks Eat Fit Not Fat, and witnessed first hand how much effort goes into the preparation and documentation of each weeks post. While Susan was cooking last week she asked me what Ellie and I eat for dinner on a day-to-day basis. I rattled off our standards, all vegetarian, and bean heavy. When I found out she was quite busy this week, I offered to do a post, and give a first hand look into a typical quick dinner at our house. So, without further ado, here is this weeks Eat Fit Not Fat.
What You'll Need
2 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream or plain non-fat greek yogurt
1/4 cup chopped fresh cilantro
Sprinkle of Cinnamon
To start, take the two sweet potatoes and scrub the dirt and other things on them.
Once both sweet potatoes are clean, take a fork and poke several holes along one side.
Pop these bad boys into the microwave for 12 to 15 minutes, until they are cooked through.