So the Dropkick Murphys concert was awesome. It made me realize, though, how much I am going to miss Boston. There is just such a great sense of community and shared city pride here, that I’ve never really felt in New York. It really is like its own little world and every time I run around the Charles, nodding to other runners as we pass, or walk down Newbury Street on the first sunny days of spring, I am struck by how much meaning there is behind the term “Red Sox Nation”. It’s more than just a love for the Red Sox; it’s who Bostonians are and now, irrevocably, it’s who I am as well.

Anyway, enough nostalgia for the city I haven’t even left yet. I have been seriously hungry today. Last night my friends and I went to Pour House which is this ridiculously inexpensive bar/pub that has basically any kind of sandwich/burger/Tex-Mex options you could desire…all for under $8. I got a hot turkey sandwich smothered in gravy and garlic mashed potatoes. Now one would think that was enough calories to last me through the night (see this is the reason I eat healthily all week) but I woke up at 4 in the morning RAVENOUS. I don’t know about anyone else out there, but sometimes I have these moments where I swear I can feel my metabolism working. They usually occur when I eat something right after a workout…I can just feel my body using up all the energy. Well, I coerced myself into falling back to sleep without eating anything but I was really happy for breakfast when I woke up in the morning.

I decided to go to Trader Joe’s before my run today and so I ended up inventing the above sandwich in order to prep me for the upcoming seven miles. I don’t know how much of an invention it was, since I’ve seen so many recipes for Sweet Potato and Black Bean Enchiladas/Burritos/Quesadillas but c’est la vie. It was good.

Sweet Potato and Refried Bean Pitas

Serves 1

1/4 lb sweet potato

1/2 cup vegetarian/fat free refried beans

1 soy pita

Heat up a 1/2 lb sweet potato in the microwave for 2 1/2 minutes, making sure to prick it all over first. Turn it over and microwave for another 2 minutes. Spread the refried beans in the pita. Microwave until warm (about 40 seconds). Cut the sweet potato in half and put half in the pita. Save the other half for tomorrow’s pita. Rejoice at how filling and delicious this is.

I am submitting this to Weekend Herb Blogging, which is being hosted by Astrid of Paulchen’s Foodblog.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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5 Responses to Carb Loading: Sweet Potato and Refried Bean Pitas

  1. This would be a delicious way to kickstart a run or anytime:D

  2. Natashya says:

    Sometimes you just have to have your carbs! Good for you for knowing what your body needs, this looks like an excellent runner’s meal.

  3. Donna-FFW says:

    Perfect for a long run. The carbs should hold you well. It certainly looks delicious!

  4. Rae says:

    I’m going to have to try this. Never would have thought of it myself, so thanks for the idea! I’m trying to learn to like sweet potatoes, but it is not natural for me. I do like everything else though, so that should help. Thanks again for the idea!

  5. Joanne says:

    Bellini Valli – I eat it even on my “off” or cross-training days…so basically every day. It’s an addiction at the moment!

    Natashya – I could eat carbs every day, every meal, all the time.

    Donna-FFW – This is basically the most filling sandwich I have ever had. Ever. It kept me full for HOURS.

    Rae – For non-sweet potato lovers, a really good and easy way to make them is to dice them, sprinkle them with some salt, pepper, olive oil and roast them!

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