Have you ever noticed how my titles keep getting longer and longer? Is that fancy or just annoying?
Anyway, I have decided it’s time to go back to the gym. Obviously. Don’t worry, I’m keeping exercise to the light-to-moderate range. According to my boyfriend, “light cardio” means an hour of spin class, so he would probably categorize my intensity as “extra light.”
Regardless, have you ever heard of Jacob’s Ladder? Like, the exercise machine? That thing is insane! There was some man on it next to the giant stair climber, on which I was drowning in sweat, and I was trying to discreetly watch him to figure out what the heck it is.
Right. Back to food. So, this is spicy. If you like spicy, you’ll like this. If you don’t like spicy, you might want to add some sour cream or plain Greek yogurt to take it down a notch, or just leave out the jalapeño altogether. Something about stuffed sweet potatoes just seems fancy. Fancyshmancy.
Spicy Balsamic Vegetable Stuffed Sweet Potato
1 sweet potato
1 tsp olive oil
1 garlic clove, minced
1/3 onion, chopped
1/2 bell pepper, chopped
1 tbsp jalapeño, finely chopped
1 tbsp pomegranate balsamic vinegar (or regular)
1 tbsp lime juice
1 tbsp feta
1. Cook paper towel-wrapped sweet potato in microwave, with fork holes stabbed in it, 6-8 minutes, or until soft and done.
2. Saute garlic in olive oil over medium heat in a saute pan. Saute onions for 1-2 minutes, then add bell pepper and jalapeño.
3. Add balsamic vinegar and saute another couple minutes.
4. Turn off burner and add lime juice. Allow to cook over the already hot burner about a minute, then spoon onto opened sweet potato.
5. Sprinkle feta on top.
6. Any leftover sauteed vegetables can be added to a salad or eaten on the side.