Lighter Post Holiday Meals

Raise your hand if you are trying to eat a bit…well…lighter since Turkey Day. I’ve definitely had it on my mind. I think after the holidays and all that rich, heavy (although very good tasting) food, I am ready to get back on track with healthier foods.

I thought this was the perfect time to experiment with an idea I got when I was traveling in Ireland this past summer. Many of my lunches consisted of stopping by a Marks & Spencer (love that store!) and picking up a wrap and drink, then heading down to the water to eat. Such a bad dining atmosphere, I know.

I did this because it was less expensive; I could choose a healthier meal and after so much traveling around by yourself during the day asking for a table for one can get a bit old.

There was one particular wrap that was delicious – Mexican 3 Bean Wrap. It was lettuce, tomato, black bean salsa, cheese and chunks of sweet potato wrapped in a tortilla. The combination was surprisingly good.

I’ve been wanting to recreate it and finally decided to do so with my need for a lighter meal and left over sweet potatoes. After the potato, casserole and pie overload I’m limiting carbs a bit (at least until the Christmas cookies start coming around) so instead of eating it as a wrap, I turned it into a salad. I just added enough ingredients to make an individual meal.

Black Bean Sweet Potato Salad

Mixed greens
Black beans
Sweet potato, cubed and cooked (I like to boil them a bit to start the cooking process and then sauté to brown and caramelize the cubes)
Shredded cheese, I used an Italian blend
Salsa

So there you have it – veggies, protein, fiber and extra vitamins and minerals all in one tasty salad. Try it as a wrap too. It makes such a great lunch.