Sorry it’s been a while! We went to Mexico last week and it’s been busy catching up with life. For the past couple of years Mitch has been involved with an organization called Kids Christmas Fund. Him and a few friends raise money for a boy’s home in Puebla, Mexico (about 3 hours from Mexico City) called IPODERAC. A few months ago we decided we would go meet the boys and see IPODERAC in person. We went with two other couples and it was such an awesome trip seeing rural, real Mexico. Authentic food, culture and seeing what an awesome place IPODERAC is made for a great trip. It also made me realize how terrible my spanish has gotten:)
Mitch lining up the boys for an epic game of Olympics.
The two cutest, happiest pigs I’ve ever seen. They have an awesome life compared to so many American pigs. Each day the boys clean their pen and let the pigs run around in the fields
This is Oso - the first dog IPODERAC has ever let stay on the grounds. One of so many wild dogs that run around in Mexico. He quickly learned we loved giving him water and snacks.
Popo - an active volcano about an hour away from IPODERAC.
Hiking and exploring around Atlixco - the town closest to IPODERAC. Below is Brigid hanging out at the guest house.
So, last night’s dinner! We made chipotle chicken stuffed sweet potatoes and they were really good. We had people over for dinner and everyone approved. I saw the original recipe on Pinterest and knew I needed to re-create since we love all types of sweet potatoes over here. The only difference between the Pinterest potatoes and these is that I added an onion, left out the cheese and made them paleo. Enjoy:)
- 3 medium sweet potatoes
- 2 chicken breasts
- 1/4 c olive oil
- 2 tbsp fresh lime juice - about 1 lime
- 2 cloves garlic - minced
- 3 chipotle peppers in adobo sauce - minced (see notes)
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp chili powder
- salt and pepper to taste
- 1 tbsp coconut oil
- 3 c baby spinach
- 1 onion - diced
- chopped cilantro - garnish
- Preheat oven to 350F.
- Wash and place sweet potatoes on a baking sheet and poke a couple holes in the potatoes
- Let bake for 1 hour
- Place chicken breasts on a baking sheet and season with salt and pepper
- When the sweet potatoes have 25 minutes left, put your chicken in the oven to bake
- While the chicken bakes, heat coconut oil in a small sauce pan and sautee your onion for 5 minutes
- Add baby spinach and combine with onion until wilted
- When chicken is cooked, allow it to cool and shred with 2 forks
- Cut the sweet potatoes in half and scoop out 3/4 of the sweet potato into a bowl or container (I save this and add butter, salt and pepper for a snack the next day)
- Place sweet potatoes back on baking sheet
- Turn oven to 400F.
- In a small bowl, combine olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder and salt pepper
- Using a basting brush or spoon, brush the sweet potato skins with the chipotle sauce
- Place back in the oven for 5 minutes to allow the skins to crisp up
- While the skins bake, mix the spinach and onions with the sauce and the shredded chicken
- Remove skins from the oven and top with the chicken mixture
- Bake for 5-10 minutes until the potatoes are hot and crisp (they won't get incredibly crispy)
- Serve with chopped cilantro if you wish!
- Chipotle peppers in adobo sauce can be found in the mexican (authentic foods) isle in your grocery store. They will either be canned or in a jar.
- IMPORTANT - These have a lot of kick! If you want to tone down the spice, use 1 or 2 peppers instead of 3 depending on how much you like spice.
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