Did you have a fantastic weekend? Did you do anything fun?
If you follow me on Instagram or Twitter, you probably know I had a decent weekend. 🙂
There was definitely not enough sleeping this weekend. 🙂
Although, honestly, I made up for it yesterday by sitting on my couch and watching CrossFit Regionals all day long. Like, literally, All. Day.
Plugged my sailor’s phone into the TV (mine, for some reason, does not have an HDMI out slot) and watched the live streaming action on the big screen.
It was awesome!
Two words – Julie. Foucher.
Anywho, we also ate pretty well this weekend. I promise there was more than just ice cream – um, hello, MOOSE TRACKS! – and coffee.
Thing 1 gave me the best gift ever for Mother’s Day – the Runner’s World Cookbook!
You know I was bookmarking recipes in there!
First up – spinach, bacon, and sweet potato salad.
Oh. Em. Gee.
I sauteed some shrimp in garlic and olive oil as an accompaniment. So delicious!
As you can tell by more than just spinach leaves in that picture, I changed up the recipe a little (hey, I can’t help it! It’s what I do.).
But honestly, it doesn’t really need it. There’s not really anything more perfect than sweet potatoes and bacon and this recipe has them BOTH!
Spinach, Bacon, and Sweet Potato Salad
makes 4 servings
2 sweet potatoes, peeled and cut into bite-sized pieces
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 slices thick-cut bacon (or 3-4 slices regular bacon)
1 red bell pepper, cored and chopped
1 small red onion, halved and thinly sliced
1 tablespoon peeled and minced fresh ginger
1 teaspoon ground cumin
Juice from 1 orange (or about 1/4-1/3 cup OJ)
1 pound fresh spinach (or use a spinach blend, if you prefer, which is what I did)
1. Preheat the oven to 400 degrees. Put the taters on a baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast, turning occasionally, for 25 minutes, or until crisp and brown on the outside and tender inside. Remove from oven and keep on the pan until ready to use.
2. While the taters are roasting, place the bacon in a skillet (cast iron, if you got it!) over medium heat. Cook for 5-7 minutes or until crisp. Drain on paper towels. **Now, the recipe says to pour off the fat but I chose to keep it for the veggies. Do what you want.** When bacon is cooled, break into pieces.
3. Return the pan to medium heat and, if not using bacon fat, add remaining 2 tablespoons oil (I added a couple of teaspoons because there was only about a tablespoon of bacon fat). When it’s hot, add the bell pepper, onion, and ginger. Cook, stirring occasionally, for 5 minutes or until just softened.
Stir in the cumin and the orange juice and turn off the heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)
4. Put the spinach in a bowl large enough so you can toss the ingredients together without them ending up all over the counter or floor (although, 5 second rule on the bacon!). Add the sweet taters, bacon, and the warm dressing. Toss to combine. Try to remember that it makes 4 servings and you should share.
Nutrition per serving (according to the exact recipe):
262 calories, 22g carbs, 6g fiber, 8g protein, 18g total fat, 3g saturated fat, 409mg sodium
Talk to me: Did you watch any of the CrossFit Regionals this weekend? Were you lucky enough to actually BE there? Do you know anyone who’s never had a sweet potato?