Sweet Potato Chili Boats

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Yesterday I was teaching a masterclass inside my membership group about the importance of magnesium when I was reminded of this recipe. Many of the ingredients in this dish (beans, avocados, garlic) are loaded with magnesium, a mineral that well over half of Americans are severely deficient in.

This is in part due to the fact that our soils in which the foods grow are massively depleted of minerals, but also because we are consuming a highly processed, packaged food diet where (unless fortified) are without much needed vitamins and minerals.

There are so many functions and systems in the body that depend on magnesium. For one, it impacts adrenal health and also the pituitary-thyroid communication. If this communication is suppressed then thyroid hormone production is impacted and symptoms will occur.

If you’re curious about other symptoms that can happen with low magnesium, check out my article here.

Until then, enjoy your healthy dose of magnesium with these tasty Sweet Potato Chili Boats!

Sweet Potato Chili Boats

Homemade Taco and Chili Seasoning

Prep Time: 5 minutes Ingredients:

2 tbsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. crushed red pepper flakes

¼ tsp. cayenne pepper (optional)

1 tsp. dried oregano

2 tsp. paprika

6 tbsp. ground cumin

4 tsp. salt

3 tsp. black pepper

Directions: Mix everything in a bowl and then store in an airtight container.

Notes: Use 1.5 tbsp. of seasoning for every 1 pound of meat.

 

Make the sweet potatoes up to 3-4 days ahead of time if desired. First, rinse and poke each potato with a knife or fork to allow steam to escape. Next, wrap each rinsed (but not dried - some moisture is needed for the steam) sweet potato into a square of aluminum foil. Wrap tightly to prevent juice from seeping out then place in a crockpot and cook on high for 4-6 hours. Store in refrigerator until needed.