I went into the presentation not knowing what to expect, but somewhat anticipating a less-engaged audience. Thankfully, this was not the case at all. Instead, their enthusiasm was contagious. As I presented each Good Mood Food, the gals began to share stories of the healthy foods they enjoy, offering each other suggestions on how to prepare each food. We talked about how whole grain foods such as whole wheat pasta helping to promote serotonin, a feel-good brain chemical. To my surprise, several of the women had tried and liked whole wheat pasta, and encouraged the women that had not tried it before to try it. We discussed how canned salmon contains protein, omega-3 fatty acids and vitamin D, all which can positively affect one’s mood...and several women began to share how they prepare canned salmon.
Needless to say, I came away from the experience in a really good mood knowing these women were listening, engaged and already taking steps towards life-long health!
2 Tbsp. grape seed oil
1/2 red onion, chopped
3 cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. brown sugar
3 jalapenos, seeded and finely chopped
1 tsp. chipotle chile powder
1 can kidney beans, drained and rinsed
1 container Mann's Sweet Potato Ribbons (or 3 sweet potatoes peeled and diced)
1 jar (28 ounces) enchilada sauce
6 small whole wheat flour tortillas
1 1/2 cups shredded pepper jack cheese
1. Preheat oven to 425 degrees F. In a large saucepan, heat oil, add onion, garlic, cumin, sugar, peppers and chipotle powder and saute until onions soften, about 5 minutes.
2. Add beans, sweet potatoes and 3/4 cup water, bring to boil. Cover, reduce heat to low, and simmer until sweet potatoes are tender, about 7-8 minutes.
3. In the bottom of a 9x13 casserole dish, spread half enchilada sauce. Lay tortillas in sauce, divide potato and bean mixture among each tortilla. Roll up and arrange in casserole dish.
4. Top with remaining sauce and cheese and bake until cheese is bubbly, about 12-15 minutes.