Thanksgiving has come and gone. We hosted at my house this year, and I had so much fun having everyone over! It’s also a great motivator to get things done – the Wednesday before was the day of 1000 little chores. The house looked great, and I’m grateful for all the hard work we did.
I’m also grateful for the long weekend; I had the time to really relax and let my guard down. This lovely morning as I sip coffee, thinking about the work day ahead of me, I feel in control and capable of handling it all.
I’ve felt my resolve slipping the past few weeks. I’ve been eating more processed foods, working out a little less, and forsaking the time to be still and meditate. Funny how things so important to us can be so hard to maintain sometimes! It’s important to to talk about it though – it’s not easy for anyone. Even those who love eating healthy, plant based home cooked food struggle to keep up with it all. Even thin, super fit people struggle to keep up a workout regimen. Even someone who loved to meditate inexplicably avoids it with excuses from time to time.
I’ve talked to so many women you would think have it all together… but are struggling just like the rest of us. So, cut yourself a little slack and embrace it! We’re all having a hard time trying to do what’s best for our bodies and our minds. Enjoy the struggle, honestly evaluate each day, and move forward trying to be better.
This baked sweet potatoes recipe will help bring you back to a healthy plant based diet.
This time of year, I’m craving carbs. In trying as much as possible to avoid pastas, I’ve been eating a lot of squash, potato, and sometimes rice. This dish is so delicious, with filling sweet potato and brown rice, and not to mention simply delicious caramelized mushrooms and my favorite honey mustard sauce (that would also be a great salad dressing!).
You’ll probably want to check out Summer Sweet Potato Noodles & Roasted Poblano Cream, Sweet Potato Tikka Masala & Cauliflower Rice, Asian-Fusion Sweet Potato Apple Noodle Salad or Sweet Potato Oat Pancakes & Blackberry Syrup.
Take a little time today to meditate and to appreciate where you are and how hard your working for yourself and others. You rock!
“If you correct your mind, the rest of your life will fall into place.” -Lao Tzu
Honey Mustard Baked & Loaded Sweet PotatoPrint Recipe
- 2 medium sweet potatoes, about 1 lb each
- 16 oz white button mushrooms
- 1 medium yellow onion (about 1/2 lb)
- 2 tbsp dry red wine
- Pinch crushed red pepper
- 2 cloves garlic
- 5 - 7 sprigs thyme
- 3/4 cup brown rice
- 1 1/2 cups vegetable broth
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Preheat the oven to 375F.
Wash and dry 2 sweet potatoes. Place in heated oven on a baking sheet. Bake for about 1 hour or until easily pierced by a fork.
Place rice and broth in a small pot. Cover and bring to a boil. Lower heat and simmer, still covered, according to package directions. Mine took about 40 minutes. Add more broth as needed. Salt and pepper to taste when done.
Heat a large skillet over medium heat.
Dice the onions. Add a little olive oil to the now hot pan, and then the onions. Salt. Sauté for 7-10 minutes until translucent.
Dice the mushrooms and garlic. Add 1 tbsp more olive oil to the pan and then the mushrooms, garlic and crushed red pepper. Salt. Sauté until mushrooms begin to juice. Add wine and thyme sprigs and bring to a simmer. Summer until all juices have evaporated and then continue to cook until mushrooms and onions crisp up and caramelize. Salt and pepper to taste.
Whisk together mustard, honey and vinegar. Salt and pepper to taste.
When potatoes come out of the oven, cut lengthwise down the potato and pinch so opening enlarges. Use a fork to mash insides of the potato a little bit and make room for the filling. Add rice and caramelized mushrooms and onions. Top with honey mustard sauce and a few sprigs of thyme.