Sweet Potato Tostadas
So we have been living in Costa Rica for about 3 months now and one of the hardest things for me has been figuring out how to eat healthy. I know you may be thinking that is crazy, you live in a place where fresh fruits and vegetables grow abundantly all year. While this is true it is different. It is also something that I wasn't expecting to have to overcome. Before we moved I was exercising daily and eating super clean. I had everything dialed in and was feeling amazing. When we moved I thought how could I ever fall out of this routine? It will be so easy to just pick up where I left off. Right? Well I was wrong. This happens at times in our fitness journey. The biggest thing is to realize that is has happened then to figure out what your goals are. Ask yourself the question "What is it going to take to reach them?" and set a reasonable time frame. For me, I moved down here with the intentions of teaching fitness classes and from there to slowly move towards health coaching. But how was I going to do that only working out a few days per week and eating like crap? First I had to be patient with myself, and let me tell you being patient isn't my strong suit! I then had to figure out what vegetables were available to me that might be similar to what I was eating at home. That was my biggest obstacle. Things are different here. So instead of trying new things or just buying the darn "not orange sweet potatoes". I chose tortillas, banana bread, sweets, fried chicken, and whatever else the kids wanted. These things are fine as treats or for cheat days. I am a big fan of cheat days BTW. But for daily consumption I do not recommend. So I bought the camote (Yellowish Sweet potatoes), found kale, the odd colored squash and started to make these things fit my old eating habits and cooking style. The other great thing I did was bring an Instant pot back from the States when I visited in October. This has been great for making beans, and shredded meats that I can have on hand in the fridge at all times. Making healthy meals fast and accessible. I also prep cabbage slaw and kale weekly so that I have healthy salad options on hand as well. The second thing I had to tackle was fitness. I just kept putting off starting to teach for whatever reasons presented. Finally I went on a women's retreat with our local church here and offered to teach yoga the 2 mornings we were there. That was It I just needed to START and COMMIT. Weird how that works! I then was motivated to make a schedule and just started showing up. We are now 1 month in and growing weekly! I feel way better and am more motivated daily. I am sure their will be more hiccups, there always are but I am glad it only took me 2 months to get back on track instead of 6 or 12 like it has in the past. Never give up and always have a goal! We all start somewhere or even start over somewhere. YOU GOT THIS! Lets do it together!!!!
Ingredients-
Meat-
2 pounds chuck roast
3 tablespoons extra virgin olive oil
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon red chili flakes
1/2 teaspoon garlic powder
1 tablespoon salt
1 teaspoon pepper
18 oz of canned tomatoes
1 onion chopped
2 cloves garlic minced
Cabbage Slaw-
1 head purple cabbage
1 carrot
3 green onion stalks
2 tablespoons chopped cilantro
1 lime
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Sweet potatoes
1 small sweet potato per person
1/4 cup coconut oil
1 teaspoon salt
1/2 teaspoon pepper
Pickled Onions
1 large red onion
2 cups white vinegar
2 teaspoons salt
1 teaspoon black pepper
Extras
1 avocado
queso fresco
cilantro
black beans
Instructions-
Meat-
Combine all the spices and Extra virgin olive oil in the instant pot or crock pot.
Cut the meat into roughly into 3inX3in cubes. Next put the meat into the spice mixture. Add the tomatoes onions and garlic. Make sure it is all mixed together. close the instant pot and and turn the vent to sealing. Cook on manual for 45 minutes. then use quick release, release method. If using a crock pot cook on high for 4-6 hours or on low for 6-8 hours. Shred the meat with a fork.
Cabbage Slaw-
to a large bowl add 1/2 a head of chopped cabbage, 1 large carrot shredded, chopped green onions, cilantro, the juice of 1 lime, extra virgin olive oil, salt, and pepper. Toss together and set aside until ready to serve.
Sweet Potatoes-
Cut the potatoes in half then slice into 1/4 inch thick slices. Lay them in a single layer on a baking sheet. Sprinkle with salt, pepper, garlic powder, and extra virgin olive oil. put in a 500 degree oven for 10-15 minutes or until your desired crispiness.
Pickled onions-
Place thinly sliced onions into a container with vinegar, salt, and pepper. Let the onions pickle for at least 1 hour before using them. Will stay good in the refrigerator for up to 2 weeks.
To assemble-
Start with putting the crispy sweet potato on the bottom. Then the beans, meat, cabbage slaw, avocado, and queso fresco. Enjoy!
