It's official. I have a mom gut. And while this bothers me, it also doesn't.
After Baby gets here, your jeans don't fit the same. Your stomach doesn't lay flat. And as my friend Jeni noted, "It's like parts of your body just up and move some place else!"
While this can be a great source of consternation, I prefer to think of it as a merit badge. Hey! I have a mom gut! That means I have a baby! And there's no better reason to not fit into your jeans than a sweet, smiley baby.
So I may never fit into my wedding dress again. Who cares? I wore it on the day it matters. So I have to buy a few new pairs of pants. Shopping spree! So I have a big C-section scar. I also have a baby who is learning how to giggle, loves music and has the biggest, sweetest, toothless grin in the whole world...hands down.
The mom gut? Meh. A mere blip on the radar screen.
Admittedly, it's also a good reason to put down the donuts and get on the treadmill. For a few minutes anyway.
Or maybe just to have half a donut. And then work out. And then have the other half.
And it's also cause to use up the last few sweet potatoes from our garden last fall. Mostly we've been eating them as the base for nachos on Friday night. But they're also pretty darn delicious stuffed with quinoa, black beans and corn . . . with a slab of meat.
Because we're dairy farmers and steak is just how we do.
So whether you've got a mom gut or you don't, whether you fit into your jeans or don't give a darn, fire up the grill, simmer that quinoa, and scrub the dirt off your sweet potatoes. Your mood . . . and your waistline . . . will thank you.
PS Or you can just have a donut. Life is too short anyway.
Honey Lime Quinoa Stuffed Sweet Potatoes
- 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork or cut in half and steamed
- 1 cup uncooked quinoa
- 1 3/4 cup chicken or veggie broth
- 1 T olive oil
- 1 cup chopped yellow onion
- 1 clove garlic
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups grilled or frozen corn
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground coriander
- 1/8 tsp caynenne pepper
- 3 1/2 Tbsp fresh lime juice
- 3 1/2 Tbsp honey
- Salt and freshly ground black pepper
- 3 T chopped cilantro, plus more for garnish
- 2 oz shredded Monterey Jack cheese (1/2 cup)
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Or steam in steamer for 30 minutes.
- Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
- Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
- Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture.
- OPTIONAL: Sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.