I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I spent the weekend at home, trying to stay off my knee. Trying being the operative word.

So, this weekend I managed to do a bit of yard work, listed my rental property back in Conshohocken, went to Longmont to see Frantz (a film that’s part of the Boulder International Film Festival) with my mom & sister, and spent a lot of time hobbling around the kitchen. For Sunday Funday, I decided to make two dishes to prep for the week: Spicy Thai Sweet Potato Stuffed Peppers and Smoky Mushroom & Caramelized Onion Tacos.

 

Spicy Thai Sweet Potato Stuffed Peppers

Stuffed Peppers Ingredients
2 peppers, cut in half & de-seeded (I used green)
2 sweet potatoes cubed
1 cup of cooked brown rice

1. Put cubed sweet potatoes in a bowl with a cup of water. Microwave on high for 5-8 minutes (until sweet potatoes are soft).
2. Put halved peppers in a oven-safe dish.
3. Mix rice & sweet potatoes together & pile into pepper halves.

 

Thai Sauce
2 tablespoons of coconut oil
2 garlic gloves
2 green onions, chopped
1/4 cup of water
1 tablespoon apple cider vinegar
3 tablespoons amino acid
1/4 cup of full fat coconut milk
1 tablespoon of corn starch mixed with 2 tablespoons of water
1 tablespoon of red pepper flakes
1 tablespoon of chili paste
1 tablespoon sriracha

1. Melt coconut oil in a sauce pan. Add garlic and onions. Saute on medium-low for 2 minutes.
2. Add pepper flakes & chili paste. Saute another 2 minutes.
3. Add apple cider vinegar, water & amino acids. Stir for 2 minutes.
4. Add in the coconut milk, sriracha and corn starch mix. Stir well and turn down heat. Let simmer for 2-4 minutes.
5. Sauce will thicken with time, so continue to stir until it’s almost gravy like. Turn off heat
6. Pour sauce on top of the peppers.
7. When ready, heat over to 375 and cook for 20 minutes.

Smoky Mushroom & Caramelized Onion Tacos

Ingredients
10 button mushrooms, sliced
1 1/2 cup of spinach
1 onion, sliced into slivers
2 cloves of garlic
1 tablespoon of coconut oil
6 tortilla wrappers or corn tortilla (You can also use lettuce to cut the carbs)
1/2 cup of cilantro for garnish

Marinade Ingredients
1/4 cup of water
3 tablespoons of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of paprika
2 cloves of garlic, minced

1. Combine all marinade ingredients in a plastic bag. Add the sliced mushrooms into the bag. Set in the fridge for 15 minutes.
2. Melt the coconut oil in a pan. Add the two cloves of garlic and onions. Cover with a lid for 6-10 minutes, stirring every few, so they brown, not burn.
3.  Once the onions are browned, add the mushrooms, with the marinade, to the saute pan. Saute mixture for another few minutes.
4. Add spinach to mixture and turn off heat, stirring until the mixture is covered with the marinade.
5. Scoop the mixture into the tortillas.
6. Wrap them up and put into a baking dish & top with cilantro. When ready to eat, heat over to 350 and cook for 15 minute.