Greetings! I’ve been so tardy on posts and I have no excuse. I finally had the Morton’s neuroma surgery in November and to be honest, I’ve been in a knitting and reading frenzy since. (I can’t help myself, but I’ve read about 4 books and knitted several washcloths, 3 scarves, a hat and started fingerless gloves and a crochet blanket.) Needless to say I’ve been on a bit of a fitness hiatus due to the surgery, some very modified yoga, weights and a few short stationary sessions but that’s about it. Until a couple weeks ago; I’ve finally been able to get back into a fitness routine. The left foot is still not 100% but it does seem to be improving. I have a run/walk for triathlon base training this weekend and I’m excited, nervous and a smidge anxious. This will be a big test regarding how well the surgery went as well as recovery. Fingers crossed! I miss that runners high, the scenery, fresh air, I don’t need to keep going.
All that being said I’ve still been on the meal plan and prep train. I can’t function without it and I have no idea how people do! 😀. I have been in a bit of a food funk though, no big cravings for anything in particular. I knew I wanted something with minimal prep and cooking (more time to knit, bahaha!). I also wanted something comforting since the cold has finally befallen us this January. It’s a whopping 3°F with a windchill of -5, wait, -5 isn’t as bad as I thought. It’s still freaking cold.
All of those thoughts bring a Sweet Potato Packet to mind with portobello mushrooms, leeks, walnuts and a sprinkle of cheese. I hope you enjoy.
1 sweet potato, peeled and thinly sliced
1 leek, sliced
4-6 mini bellas, wiped clean and sliced
2 Tbl walnuts
Shredded Gruyere cheese
1/2 tsp minced garlic
2 tsp fresh minced basil and oregano (or 1/2 tsp dried)
Sprinkle of red pepper flakes, sea salt & pepper
1Tbl extra virgin olive oil
Preheat oven to 400°F.
Note on leeks (I learned this from Real Simple). To prep, slice off inedible green part and root. Slice leeks and place in a bowl of cold water, swirl. The sand falls to the bottom & your leeks float. How cool is that?! Then just strain, or I fished them out and gently squeezed to remove the water (since I’m only working with 1)
Toast your walnuts for about 3-5 min at 350, be sure not to burn.
Toss the potato, leek, bellas & spices in a bowl with the olive oil. Be sure all of your goodies are evenly coated.
Take a piece of parchment paper approx size of a baking sheet and fold in half. Place your veggies on the paper, top with roasted walnuts and about 2Tbl shred Gruyere.
Fold paper over and fold all the way around.
Bake for about 20-25 minutes, unwrap and enjoy! It’s that simple! The mushrooms are a bit roasted and the potatoes have a lovely sweet and spicy flavor (thanks to the red pepper). This paired well with white tea, carbonated water OR a glass of Sauvignon Blanc 😉
Wonderful additions would include Swiss chard or baby kale.