We had a great time last night hanging out at a pretty cool bar with good friends. I sipped on a seltzer water mixed with a bit of cranberry and lime - it was really tasty. We got back late but I was really hungry so I had some pb on a nanner and called it a night!
We got up around 10:30 this morning and started out on a quest for brunch. We wanted to try some place new (since there are a ton of incredible breakfast places around here) but ended up being met with huge lines and long waits. We finally ended up at a bar called Orleans that serves brunch on weekends. The menu was pretty small with few veggie options (and was pretty pricey), but the food was really good.
We both ordered the "open faced omelette" which had goat cheese, red pepper, onion, spinach, and hash browns. It was quite tasty and a really interesting way to do an omelette - it was almost like an egg pizza. :)
They served us toast and a corn muffin split in half as well. I had the half of corn muffin and instantly remembered how much I like corn bread and muffins. So good!
Once we got back, we sat on the couch for a bit and then Brian went for a long bike ride and I did an hour yoga for athletes session. My hip was really bothering me after my run yesterday and the yoga felt really good - I got some great stretches in.
I wasn't finished until around 3:00 and was starving! I made some kashi instant cinnamon and oat crunch oatmeal and mixed some pb and banana in. Really good. I finished it off with some dried mango pieces (3) for dessert.
Brian and I did some more relaxing during the afternoon - mostly reading and vegging out - and then went to the grocery store to make our Sunday dinner. I really wanted to try making enchilladas and was having a craving for sweet potatoes so I thought black bean and sweet potato enchilladas with spanish rice and salad would be a good choice.
Here's what I got for the enchilladas:
12 pack of small corn tortillas
2 cans of mild enchillada sauce
2 large sweet potatoes
2 cans of black beans
Mexican cheese
Far East Spanish rice (or your favorite Spanish rice)
Here's what I did:
Heat oven to 425. Follow the instructions for the rice (its always good to have this part started and under control so you don't have to think about it). I then peeled the sweet potatoes, forked them, and placed them in the nuker. If we had had more time, I would have boiled them, but one of the sunday dinner crew had to leave early. I nuked them until they were completely cooked (about 9-10 minutes?). While they were heating up, I placed the black beans in a sauce pan and added chili powder, cumin, and red pepper flake and left on low heat.
Once the sweet potatoes were finished, I used a masher to mash them (you could use a food processor as well). Once smooth, add cumin and chili powder. Then, place the tortillas on a plate between moist paper towels and heat for 30 seconds to 1 minute (until pliable). I then sprayed a deep baking dish with pam and poured a little of the enchillada sauce down.
Fill the tortillas with a bit of sweet potato and black beans and roll. Place folded side down in baking dish. Once all enchilladas are filled and in baking dish, pour the rest of the enchillada sauce on top of the tortillas, saturating them. Top with the mexican cheese and place in oven.
They were really, really tasty. I'm quite happy with my creation! :) Let me know if you guys try it.
While we were cooking, I had some whole wheat pita chips with spicy hummus.
And here's my portion:
2 enchilladas with a side of rice and extra black beans and tomato and some salad with tomato, red pepper, and Newman's light vinaigrette.
Yum!Brian's roommate brought home some dark chocolate covered pomegranite - they are just as good as they sound! I had about 10 pieces. :)
Now onto more relaxing before the start of a new week! Hope you guys have a relaxing evening.
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