Finally Full!

Although it took a while to get there!  Over the past three weeks I've noticed how hungry I am ALL THE TIME!  My hypothesis is that I'm not getting enough protein, so I need to up the ante in that department.  Tonight, I made Sweet Potato Enchiladas, courtesy of Kristin (www.OneAcreFarmGirl.blogspot.com), courtesy of her friend Lindsey. Well, they were yummy and totally filling!!  I posted the recipe (and pictures) below.  Between the beans, spinach and sweet potatoes I was definitely full.  The quest still continues for a lower carb diet, but I'm definitely doing better.  So, here are the stats:

• # of non-vegetarian meals for the week: 1.5 - the half is for dinner I had at The Mermaid Inn, which is a really good seafood restaurant in the East Village.  Ironically, a place that not only told you where the seafood was from, but had a few sustainable fish options.  I, unfortunately, opted for the seafood stew, hence where the confusion comes in.  No details on where the individual pieces of seafood are from, so I'm giving myself half a point cause here's what was in it and what the list says about each: mussels (if farmed they're good, if not no idea), shrimp (if US & Canada good, if imported bad), clams (if farmed good, if wild so-so), calamari (if longfin US good, if not so-so). Get my point? The other non-veg meal was a turkey sandwich for a late dinner - not worth it, but not many other options at that point.
• Interesting recipe of the week was the Sweet Potato Enchiladas.  I halved the recipe since I was the only one eating them (more about that later), and I still had enough for three meals, so this recipe feeds a lot!

3 large sweet potatoes
2 cans black beans (drained)
1 bag of spinach
1 clove garlic – finely chopped
1 white onion (or yellow), chopped
1 package of tortillas (I used low-carb ones)
1 bag shredded cheese (Mexican or cheddar)
Sour cream (optional - I opted for sliced avocado instead)
1 ½ cans Enchilada sauce

Bake sweet potatoes until tender (1 hr @ 400 degrees), let cool, peel and cut into small cubes.
Sautee onion and garlic in olive oil. Add potatoes to onion mixture and stir/mash all together. In a
large casserole dish (lasagne pan) build the enchiladas rolled in each tortilla.
1. Beans
2. Potato/onion mixture
3. Uncooked spinach

Cover enchiladas with the enchilada sauce and cheese (lots of cheese). Bake at 350 degrees for 20-30 mins or until cheese looks melted. Serve with sour cream. Enjoy!

Makes approx 6-7 enchiladas

• # of fights with Blaine - still zero...however, he didn't eat the enchiladas! Beans and sweet potatoes are on his "do not attempt" list.  Luckily we had leftovers from another night, so he was able to still eat something at home, but it was definitely frustrating.  I'm going to try a black bean burger recipe from Kristin and aim to get home and make it before he can see what goes into it, so hopefully he'll try the unknown.  My family has gotten good at stretching the truth about the real ingredients :-)  Plus, when I tell him that his mom's brisket is made with ketchup he gets really uncomfortable and insists that we stop talking about it. Strange.

Keep the recipes coming!