Hi guys! I hope your week is going well so far. We started our morning out by going by the AT&T Wireless store to see about trading in our ‘antique’ BlackBerries for Iphones. No, not the new Iphone 5. The Iphone 4. You see, now that the 5 is out, they dropped the price of the 4 down to 99 cents. Yay! Finally, I will be able to get on Instagram. Unfortunately, I will have wait one more week because the 4 is now on backorder due to the drop in price. 🙁 We won’t be the ‘hippest’ people around when we get them, but we will at least be caught up to the 21st century. 🙂
In other news (I know, can it get any more exciting than that?), well as a matter of fact, it can. I took the plunge and registered for my first half-marathon last night. The price (which was already not cheap) was supposed to go up again at midnight last night, and I registered at 10:30 pm. Nothing like waiting till the last minute. Anyway, on October 13th, I plan to run in the The Showdown Half Marathon over in Fairview. Yikes! I sure hope I’m ready. This will be the first half to be held there in Fairview, and the race swag is pretty cool.
- A finisher medal
- A finisher running hat
- A technical running shirt (gender specific!)
- A personalized race bib (if registered by September 1st)
- A well-organized and fun race!
Anyway on to the recipe of the day. This was my second time to make a frittata with sweet potato, and I have to say that I am a HUGE fan. This time, I decided to add some mushrooms and spinach to pack in even more nutrition. I had some leftover nitrate free turkey deli meat, so I diced that up and threw it in to bump up the protein even more. Since we are eating lower carb and mostly grain-free meals, and I am training for a half-marathon, I really had to find other food sources that would be able to provide me with the energy to run longer distances.
Runners World magazine listed sweet potatoes as one of the best foods for runners. They are rich in Vitamin A, are good sources of potassium, and the trace minerals manganese and copper. These two trace minerals are absolutely necessary for healthy muscle function.
Chipotles and sweet potatoes are a match made in heaven. The smokey, spicy flavor of the chipotle paired with the sweetness of the potato is amazing! One of my favorite side dishes now is chipotle mashed sweet potatoes.
You could certainly serve this by itself….
…but a little fresh avocado served alongside makes this dish even better.
Hope you enjoy!
Are you running any races this Fall/Winter? If so, which ones? Did you get the new Iphone 5 or are you still behind the times like us?
Chipotle Sweet Potato Mushroom Frittata
Ingredients
- 1 tbsp virgin coconut oil (or oil of your choice)
- 1 small sweet potato , finely diced
- 1/2 cup diced red onion
- 1 cup sliced mushrooms
- 2 cups loosely packed fresh baby spinach
- 6 eggs , beaten
- 3/4 cup shredded mexican cheese
- 3/4 tsp ground chipotle chili powder
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- In an oven-proof skillet, heat 1 tbsp coconut oil over medium high heat. Add the diced sweet potatoes and saute until they have softened and begin to brown, about 12-15 minutes. About five or six minutes in, add the diced onion. Add the mushrooms and saute for about five more minutes. While that is working, beat six eggs, add the seasonings in with the eggs. Turn off the heat, add the baby spinach and toss until slightly wilted. Add the eggs and cheese to the pan and mix together. Place into a 375° oven and bake for about 10-12 minutes or until eggs are fully set. Let cool for about 5 minutes before cutting.