I really wish I was eating some kind of nut butter right now. I don’t have any nuts available though. The problems I deal with daily are immensely frustrating.
My thumbs are starting to look, and feel, like they are going to fall off. The hook grip is beginning to get the best of me. If you don’t know what the hell I’m talking about, it’s totally cool, most people don’t. So imagine this. Put your hands on the steering wheel, wrap your thumbs around it tightly, then wrap your fingers around the steering wheeling AND over your thumb. Now imagine that on a barbell. Got it? Good. So when I’m trying to lift heavy weight in a somewhat gracious movement over my head, my thumbs tend to turn a weird color from the pressure. Like a hint of chocolate color. I usually have some sort of chocolate on my fingers, but not my thumbs, that would just be weird. So it’s definitely from the hook grip. And you know what’s even more weird? I kinda like it. It’s not sexy, but I’m totally into it. Totally.
I figured out something that is very important. It’s something I judge people based on. Their Facebook quotes. Yep, I’m THAT shallow. But seriously, I LOVE reading what kind of quotes people decide are good enough to put on their informational section on facebook. I love all my quotes. That’s why I put them on there. Wanna read some? Of course you do!
- “Great works are performed not by strength but by perseverance.”
- “We are what we repeatedly do. Excellence, therefore, is not an act but a habit.”
- “Be patient, be persistent, be consistent.”
- “Health food may be good for the conscience, but Oreos taste a hell of a lot better.”
- “shake it.”
- “Everything will be ok in the end, if it’s not okay, it’s not the end.”
- “Those who danced were thought to be quite insane by those who could not hear the music.”
- “You can’t do these workouts unless you’re driven by purpose. Purpose is ultimately the well spring of all happiness.”
Do you feel like you know me better now? You can totally figure out a person based off their quotes. Well, not me. I’m complicated as sh*t though. So that should have just confused you more. But my quotes are based on CrossFit, food, and my ass, so really, my quotes explain me to a T. Tee? Tea? I don’t know.
Anywho. Jason LOVED this dish. Seriously, loved it. He called it his ‘pick of the week’. When I think of watching sports, I think of potato skins. Like the ones you get at Chili’s or Ruby Tuesday’s or some other sh*t-for-a-restaurant place. So I made up my own. Better tasting AND better for you.
Oh by the way, I didn’t lie to you. There WILL be one more post today. BUT you have to come back later. Tricked you b*tches. Sorry, that was rude. The b*tches part.
- 1lb chorizo
- 3 sweet potatoes
- 1/2 red onion, diced
- 2 ripe avocados, halved and seeds removed
- 1/2 lime, juiced
- 1/2 lemon, juiced
- 1 teaspoon cumin
- 2 tablespoons Coconut Oil
- salt and pepper, to taste
- 1 tablespoon almond flour
- Preheat oven to 425 degrees.
- Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
- While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
- When chorizo is halfway done cooking, add your onions to sweat it out.
- When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.
- Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.
- Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.
- Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.
- When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
- Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
- Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
- Top off your your leftover avocado mixture. Kinda like a scoop of sour cream on top. Diggin it.
- Finally consume!