This past weekend has full of many fun things! It was a combination of really busy and relaxation. Saturday morning I went on a 10 mile run, it was sunny and the temperature was perfect (slightly crisp) while Cathrine went to work for a few hours. Then we met at the barn and went riding, showered quickly at the house and headed to the Pantages Theater to see The Book of Mormon (hilarious!). Afterwards we inched our way back home (thanks to LA traffic) and continued our night with dinner out at a nearby favorite and watching The Heat which I may or may not have fallen asleep during. Luckily, I had already seen it. The past couple of weeks, we’ve been on a roll with watching our DVD’s from Netflix where we used to hold on to them for five months, now we’ve been watching one disc almost weekly. It’s been kind of fun! Sometimes it’s the simple things.
Sunday was a rest day. Literally. I made a simple breakfast, meal planned and went grocery shopping, saw Armani (our mini), and did some food prep. It was a much needed quiet day. Lately, we’ve been going going going. Breakfast was an egg fried in coconut oil, steamed kale, and Cholula on either an english muffin or whole wheat Ezekiel bread with a splash of carrot juice on the side. Cathrine also had one slice of black forest bacon and one of coffee bacon from Whole Foods. It’s her Sunday treat and she talks about it all week.
For dinner, I made tostadas. We really enjoyed them and couldn’t not share the recipe with you. They have protein from multiple sources, a variety of vegetables, and tons of flavor.
2 corn tortillas
1 sweet potato
1/2 cup chopped broccoli
7 1/2 ounces black beans (half of a 15 ounce can)
2 chard leaves
8-10 shrimp (thawed and shelled)
2 garlic cloves
spices: cumin and chipotle
Preheat oven to 400 degrees. Spray olive oil in bottom on glass baking dish. Peel and cut sweet potato into 1/2 inch pieces and place in baking dish. Sprinkle with cumin and chipotle (to taste). Roast in oven for about 40 minutes. Stir occasionally.
Cut broccoli into bite size pieces and set aside. After the sweet potato has been roasting for 40 minutes, add broccoli to pan and roast an additional 10-12 minutes.
While the sweet potato and broccoli are roasting, dice garlic and add to saute pan along with some coconut oil (to prevent sticking). Turn the stove on medium to allow coconut oil to melt. Add shrimp and saute until the shrimp are about half cooked. Add torn pieces of chard leaves. Cover and cook until the shrimp are done and the chard is wilted (stir occasionally).
Meanwhile, place two corn tortillas on a baking sheet. Once the sweet potatoes and broccoli are done, divide them between the two tortillas then evenly distribute the black beans. Place in oven and let bake for about 10 minutes (until beans are warm and broccoli is fully roasted) at 400 degrees. Check periodically.
Then top each tostada with cooked shrimp and chard, sprinkle with Cholula if you like some heat, and enjoy.