Thursday already? This week is flying by!
Recently (and by recently I mean yesterday), I came to a big conclusion. I am a small fry.
What brought this revelation about, you ask? Well, these last 2 days I have been a part of some pretty big meetings at work. I would sit there all prim and proper listening to those around me discussing quarter objectives and ACVs and wondering how the heck I managed to get asked to participate in these meetings! I mean seriously! I must have been the youngest person in the room by at least 10 years (with 2 exceptions). The breadth of knowledge and experience of everyone was down right intimidating and more than a little inspiring. Long story short…. I came to the realization that I am completely content in the position that I am in, for the time being. I need to focus and pay attention to what is going on around me. I need to be challenged to learn and grow by my peers.
For now, I am a small fry. BUT, soon I will grow to be a medium fry, and eventually to a pretty sizable fry. I’m only 27. I’ve got all the time in the world. I’m okay with that…. for now! 😉
Now, the food!
Today’s recipe is a quick, week night supper that uses pre-made salsa and BBQ sauce for a cheaters version of baked beans. I may love to cook, but not after crazy long work day. I have my limits!
BBQ White Bean & Kale Sweet Potato Pocket
(Gluten Free, Dairy Free, Vegan)
- 3 Sweet Potatoes
- 1/4 tsp Coconut Oil
- 1/2 Yellow Onion, chopped
- 1 large clove Garlic, minced
- 1/4 cup Crimini Mushrooms, sliced
- 1 bunch Green Curly Kale, chopped
- 1/2 cup Cannelini Beans, drained & rinsed
- 1/3 cup Salsa
- 3 Tbsp BBQ Sauce
- Salt & Pepper, to taste
- Preheat oven to 400 degrees F.
- Wrap sweet potatoes in foil and bake in oven about 1 hour, until soft.
- When potatoes are almost done begin making the stuffing.
- Heat coconut oil in a large skillet over medium-high heat until melted and skillet is hot.
- Saute onions about 5 minutes, until translucent.
- Add mushrooms and continue to cook 3-5 minutes until the mushrooms begin to “sweat”. (Watch the heat. You may need to reduce it to medium.)
- Add the garlic and cook 1 minute before adding the kale in 3 batches, sauteing until wilted before adding another. If needed, add 1-2 Tbsp water to help the kale cook.
- Add remaining ingredients cooking until heated through.
- Unwrap cooked sweet potatoes and slice lengthwise down the center.
- Stuff kale and white bean filling in each sweet potato.
- Top with sliced avocado to serve, optional.