Wednesday, January 22, 2014

What We Ate Wednesday

Miles today: yoga
Miles in 2014: 70.61 miles

Tonight went like this: yoga, kale salad, chocolate cake. Delightful. So delightful I was too busy stuffing my face to take a pic. Lucy is cuter than a salad anyway. 
A ton of fitness blogs document everything they eat or do a WIAW (What I ate Wednesday). This is a version of that except it is what we ate last night and I am going to tell you about it today. Get excited.

Larry has been making nachos with chips and cheese every day for the past 2 weeks, which got me thinking about a healthier, heartier version for dinner. It came to fruition last night and hot damn, was it good. It was pretty much like loaded hot potato skins and loaded nachos mated....on acid. (At least in my warped mind anyway) We ate until we were beyond stuffed and then stashed the leftovers for lunch today. And we didn't even feel guilty. I think this may become a staple for dinner...
snacks... entertaining... watching tv.....

Loaded Baked Potato Nachos

1 Russet potato, thinly sliced
1 Sweet potato, peeled and thinly sliced
1-2 c chopped greens
1 c diced tomatoes
1 jalapeno, thinly sliced
1 can black beans, rinsed
1 c frozen corn
3/4 c shredded cheddar cheese
1/4 c fresh cilantro, chopped
1 tsp onion powder
3/4 tsp garlic powder
1/4 tsp chipotle chili powder
cayenne pepper (optional)
salt and pepper
1/4-1/2 c fat free greek yogurt

  • Preheat oven to 400 degrees. Line a cookie sheet (or 2) with tin foil. Lightly spray with cooking spray. Layer the slices of potato in a single layer and sprinkle with sliced jalapeƱos, chili powder, salt, and pepper. Cook for 20 minutes, or until crisp.
  • Heat beans and corn over medium heat. Stir in garlic powder, onion powder, and cayenne pepper. 
  • Remove potatoes from oven and top with beans and corn. Top with cheese and return to oven for 10 minutes.
  • Remove from oven and sprinkle nachos with tomatoes, greens, and cilantro. Top with yogurt and enjoy.


Best when served with margaritas. Obviously.
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