Finding passion and purpose in healthy eating
This Saturday evening, MT Living Health Coach Melinda Turner joins us once again at Big Sky Resort for "The Art of Eating for Energy." Not only is eating for energy vital to a community that thrives on snowsports and non-stop summer fun, but healthy eating (and drinking) does not always go hand-in-hand with such communities. It's easy for me to find an event where I can grab a beer and watch Dummy's jump or enjoy a margarita while listening to an awesome band at Whiskey Jack's, but I'm looking forward to more events at Big Sky Resort that involve a female expert on healthy eating and living as this is something I strive to improve in my own life.
Big Sky local Melinda Turner is the founder of MT Holistic Living, and helps so many of us in this small town find passion and purpose with our health. Turner's Pinterest page is the inspiration for today's Living Big post. Here are is my favorite recipe repined by Turner, and a great workout pin from Turner's Clean Eating Pinterest Board and Keep Moving Board.
Roasted Veggie and Black Bean Burritos:
• 2 whole Sweet Potatoes, Peeled And Cubed Small
• 2 whole Jalapenos Diced
• 1 whole Red Pepper, Diced Small
• 1 whole Red Onion, Diced Small
• 2 teaspoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 pinch Salt And Pepper
• 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
• ½ cups Fresh Cilantro, Chopped
• 2 teaspoons Fresh Lime Juice
• 2 cups Shredded Cheddar
• 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Beginner Kettlebell Tips:
1) Two-handed kettlebell swing targets
2) One-handed kettlebell swing targets
3) Two-arm kettlebell row targets
4) Kettlebell figure-8
5) Kettlebell Russian Twists