Black Bean, Veggie and Goat Cheese Enchiladas

Greetings, POMAC followers...all 29 of you!  Almost a month has passed since my last post and I'll admit that cooking has not been on the forefront of my activities.  Aside from a delicious Lentil and Sweet Potato Stew that I have yet to write about, I haven't done much cooking.  I've been feeling a bit uninspired and lethargic and have been internalizing the onset of my 29th birthday a bit too much.

Over the past few days, I experienced one of the worst illnesses I can remember.  I was completely wiped out, called out of work and slept for a personal record of 13 hours.  While some of this is unavoidable I believe that my sub-par diet played a huge role in my weakened immune system.  Once I started feeling better, my inspiration returned and I renewed my commitment to healthy eating.

My starting point?  These delicious vegetarian enchiladas.  Filled with sweet potatoes, carrots, onions and yellow squash, they contain a ton of fresh ingredients to get me back on track.  They're topped off with cilantro and avocado and a homemade tomato-based enchilada sauce.  If you're a fan of leftovers, this recipe makes enough for at least three meals.  Here's to your health!

Creamy Butternut Squash Risotto (without the cream!)

My closet friends know that I am NOT a fan of football but, like most people, I am a fan of food.  So, when my Baltimore Raven's-obsessed friends invited me over for a little game watching and snacks, I wanted to bring a healthy yet satisfying dish.

You'll notice that this butternut squash risotto doesn't contain any cream - the original recipe is actually vegan - yet it is a savory dish that is on par with more traditional risottos.  It also takes much less time than a typical risotto and does not require constant stirring of the dish (and, in some cases, multiple cooks watching the pot).  Just keep in mind that part of the flavoring of the sauce is from crushed cashews so it's probably best to check for food allergies in advance.

I encourage you to make this dish for your next event.  Super Bowl, anyone?