"Lucky girl, she must be in heaven," you might think. Not so much. The gluten in the tortillas and in some of the pasteries terrorize my stomach, and some of the richer creme sauces wreak havoc on my hips.
When my joints sometimes began to mimic breakfast cereal (Rice Krispies™) after exercising, I began to think that I should reduce my workouts a bit, and pay a little more attention to my diet.
Just recently, while surfing for healthier options to my comfort food favorites, I came across a recipe for Kale Sweet Potato Tacos and tweaked it for my family's taste preferences.
The recipe is super-simple to prepare, and of course contains kale and sweet potatoes--two of the superfood powerhouses.
Super Simple Sweet Potato-Kale Tacos
3 tablespoons olive oil
1 small sweet potato, peeled, grated
1 medium onion, thinly sliced
2 garlic cloves, finely chopped
4 cups kale, ribs and stems removed, torn into bite-size pieces
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
8 corn tortillas, warmed
cheddar cheese and/or salsa for garnish (if desired)
Heat oil in a medium saucepan over medium heat. Cook sweet potato, onion and garlic, stirring often, until potato is tender and just beginning to brown, about 8 minutes.
Add kale, cumin, lemon juice and cook, tossing often, until kale is wilted and tender, about 6-8 minutes.
Season with salt to taste
Serve sweet potato and kale mixture on tortillas, cheddar cheese and salsa if wanted.