Getting My Butt in Shape -- Sweet Potato Kale Quesadillas

As much as I loved sharing my Iceland Adventures with you all, I know that this is what you REALLY come here for--THE FOOD! So without further ado, here is an awesome recipe that I am making almost weekly these days:

Sweet potato and kale quesadilla.

You see, I, like 90% of all New Year's Resolution Makers, made the resolution to drop some weight. Thankfully, I have some friends invested in this endeavor with me (including my roommate, which is a HUGE help!), and here we are on the first of a new month and still going! Take THAT, Resolution-nay-sayers who assumed my gym-goings would last all of one week. SO THERE!

Sadly, I am not dropping the poundage as I'd hoped, but it takes more than a month to kick bad habits and do lose weight in a healthy way it does take time--so I'm trying very hard not to get discouraged.

Reheating for lunch on Day 2--still delicious!

I'm trying to follow the advice of my bloggy idol, Andie at Can You Stay for Dinner: don't deprive yourself.  I'm a foodie. I love food. I'm always going to love food. So eating a diet comprised entirely of canned tuna and cottage cheese just won't work for me.  Instead, I'm making a real effort to incorporate more fresh fruits and veggies into my diet, more whole grains, and make from scratch things that I normally would buy mass-produced. For example, I even made my own mayo this week! Score!

Anyways. I saw this recipe over at Pioneer Woman Cooks, but didn't have the butternut. I did, however, have sweet potato, which is a similar flavor profile. The verdict? Topped with some plain Greek yogurt, these little guys are a filling and delicious meal. And, according to a recipe calculator I found, about 300 calories per whole quesadilla. How awesome is that?

Sweet Potato and Kale Quesadilla
(Adapted from Pioneer Woman)

• 8 Tortillas
• 1 large or 2 small sweet potatoes, peeled and cubed (for less carbs you can sub this for butternut squash--ALSO AMAZING)
• 1 large handful kale, cut to bite-sized
• 1 clove garlic, minced
• 2 handfuls shredded cheese (I used swiss)
• 1 pinch cayenne pepper
• salt and pepper
• 1 pat butter or olive oil

Over high heat, roast sweet potato in a large pan or skillet. Sprinkle with cayenne pepper and salt and pepper, to taste. Cook until brown on all sides and tender. Remove from pan and cook kale until wilted.

Heat butter or oil in pan and add one tortilla--I did each side and cooked each until crispy, but you can skip this if you'd like--and cover with a thin layer of cheese. Add some potatoes and kale, a bit more cheese, and cover with second tortilla. After a minute, flip and cook until cheese is melty. Repeat for each.

Serve with a dollop of Greek yogurt and salsa for dipping.