I was planning meals last week and thought the  kale and cannellini-stuffed sweet potato  meal I'd made before sounded good, but then I remembered a friend's recent Instagram post that showed a pan full of sweet potato "noodles," and I was reminded that I wanted to try that out. I'd had some  success  making "zoodles," or zucchini noodles, and I wanted to experiment more with alternative forms of pasta. So I basically decided to deconstruct the stuffed sweet potato meal and switch out kale for spinach. Ingredients 2 medium-to-large sweet potatoes 2 bags baby spinach 1 BPA-free box cannellini beans 2 cloves garlic, chopped olive oil salt, pepper, cumin, cayenne I used the same piece of equipment--a mandolin--as I used for the zoodles. I had a little more difficulty with the raw sweet potatoes, as they're much firmer than zucchini, so I had to press the potato across the blade with more force, which made me more likely to also slice a finger ...

Last week I made a meal I'd created before but never written up, so here goes. For some people, lettuce wraps are a great way to cut the carbs from their diet. But for me, because I love those healthy carbs, it's just a way to add more veggies to a meal.  Choosing the lettuce is the biggest obstacle in making lettuce wraps. You want something sturdy, but not too tough and bitter. I've used Romaine before, but it's not as flat a I'd like; it can break easily when you try to wrap it around the stuffing. The butter lettuce worked pretty well, I think. I almost went with lacinato kale, but I think it would have been to tough to digest raw. These wraps have a taco-inspired mix inside, consisting of quinoa, black beans, corn, tomatoes, green peppers, and onions. It's seasoned with chili powder, cumin, salt, and pepper. Because I almost never measure anything, I'm going to guess at the amounts that went into this meal: 2 c. cooked quinoa 1 can bl...