Butternut Squash and Black Bean Enchilada Skillet: A healthy vegetarian Mexican-inspired dinner: butternut squash and black bean enchilada skillet. Ready in less than 30 minutes with 13g fiber & 16g protein.
Welcome to 2020! I hope you had a blast ringing in the New Year. I know I did!
Now that it’s January, I realize that most of us are now on some fitness or health mission. I really haven’t made any resolutions, other than to never let myself miss out on an experience that I find interesting or challenging. However, I do think that it’s finally time for me to get back into the swing of things health-wise.
Today I finally made it to yoga after being sick for the past week; it felt wonderful to just be there. I’m also making an effort to get rid of all of the junk I ate last month — ugh, like enough with the cookies already! Yep, I just said that.
Even if I’m eating healthier, I just can’t find a reason why I would give up eating Mexican food. Why torture myself? We all know how that would end up — me with a plateful of nachos, a giant margarita, and a whole lot of guilt. Who gives up the things they love the most? Not this girl.
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