I outdid myself with this one.
My weekend was pretty packed with awesome things: hosted a PlateShare video conference, went to the farmer’s market, watched Silver Linings Play Book (yeah weird love!), spent time daydreaming in Bryant Park (the Charlotte one, not the Chicago one), presented a nutrition lecture at Flywheel Charlotte, watched my Elephant Journal article move to the popular page (wee!), POPPED MY LEFT HIP THANK GOD, ate a Sunday feast prepared by Adam, etc. So when I say that this Saturday brunch was perhaps the highlight, rest assured it is a true winner (winner chickpea dinner).
So in addition to making this sweet potato hash, here is your weekly to-do list:
If you’re in Charlotte… Bryant Park is definitely one of the best views of Charlotte from my hood and I’ve never felt a need to drop by. I popped in yesterday and will post up here daily once the weather creeps above 60 degrees (which right now feels like it will never happen). I think someone could have the coolest wedding ever up there and I’d be lying if I said I didn’t Google it and it no one has so… Dibs.
Moxy Madness at Midnight
For Charlotte locals… Adam and I are teaming up with the ladies of Moga Yoga, the Fight Gone Mad crew and Moxy Events for a four-hour yoga rave on Saturday, March 9. Two words: glow sticks. Sign up here: igotmoxy.com
Also if you’re in Charlotte… I’ve avoided this restaurant forever because I just have this idea of crepes being super heavy and cheesy and not vegetarian-friendly. I was wrong. I had a PlateShare meeting there and couldn’t even focus beyond the seriously killer meal that accompanied it: roasted brussels sprouts with pesto, spinach goat cheese crepe and a date arugula salad with FRIED MANCHEGO.
If you’re in the yoga world, odds are you read Elephant. Last week I wrote a piece on the intersection of yoga and disordered eating for National Eating Disorder Awareness Week. You can read it here: Beyond the Body.
Another thing I’ve avoided and kind of wish I hadn’t (this appears to be a habit): Tone It Up workouts. To be honest, I kind of hate the names of the workouts (ex. Itty Bitty Bikini) and the overall excessive girly-ness of it all. I also think their website is poorly organized making the workouts a hassle to track down. However, I finally started doing their workouts last week and I’m a believer. I don’t subscribe to their nutrition plan but from what I can see they promote a whole-food/real-food approach, which I can appreciate. Check ‘em out. (I’ve saved a lot of their workouts to one easy-to-find public Google doc folder.)
- 1 sweet potato, diced
- 1 tablespoons oil
- 1 cup baby kale
- 1 tablespoon maple syrup
- 1 can chickpeas, rinsed
- salt to taste
- Toss diced sweet potato in 1 tablespoon oil (I used olive)
- Arrange sweet potato on a greased cookie sheet and bake at 425 degrees for about 10-12 minutes until golden brown
- Meanwhile, warm 3 tablespoons oil in a large skillet over med-high heat
- Add rinsed and dried chickpeas to the oil and let cook until crispy and brown, stirring frequently (about 10-12 minutes)
- Remove the sweet potatoes from the oven, toss in maple syrup
- Pour the chickpeas onto a paper towel to soak up extra oil and add the sweet potatoes into the now empty skillet
- To the sweet potatoes add the baby kale and cook just a couple minutes until it’s wilted
- Mix in chickpeas and add salt to taste
- Served with walnut honey goat cheese toast, fried egg and a side salad