Nutritious and Delicious

i'm brie. i will be the world's best housewife one day. i'm a little bit batshit crazy. i live in france at the moment, but i'll be back to texas soon because there's no place like it.

i mostly post stupid pictures, rants, cool shit, and a hell of a lot of food. i hope you enjoy my blog (:

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    befitnotskinny: Healthy Sweet Potato Skins Ingredients •               2 medium or large sweet potatoes •               1 1/2 tablespoons butter •               1 shallot, minced •               1 bag fresh baby spinach •               1/4 cup light sour cream •               2 ounces light cream cheese •               1 cup chickpeas •               1/4 cup shredded mozzarella cheese •               salt and pepper to taste   Instructions   1.            Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender. 2.            Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside. 3.            Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper. 4.            Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. 5.            Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. 6.            Bake again for 10-15 minutes, or until cheese is melted and filling is heated through. these aren’t actually all that healthy, BUT they will be good for my cheat days (:

    befitnotskinny:

    Healthy Sweet Potato Skins

    Ingredients

    •               2 medium or large sweet potatoes

    •               1 1/2 tablespoons butter

    •               1 shallot, minced

    •               1 bag fresh baby spinach

    •               1/4 cup light sour cream

    •               2 ounces light cream cheese

    •               1 cup chickpeas

    •               1/4 cup shredded mozzarella cheese

    •               salt and pepper to taste

     

    Instructions

     

    1.            Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.

    2.            Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.

    3.            Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.

    4.            Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside.

    5.            Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese.

    6.            Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

    these aren’t actually all that healthy, BUT they will be good for my cheat days (:

    (via alexercisefitness)

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      These sound absolutely amazing!

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