Go Pats! I Love Football

I am a Patriots fan. I'll be watching in just over a week as they play again for a Super Bowl title. The consequences of watching the game is a late night. I am usually like a toddler when it comes to bedtime- 8:00pm and lights out. But it's hard not to watch the Big Game - there is a high amount of energy as the whole house loves football. So I'm not going to bed early, I'll be up late watching the game! 

So what? Here's What. You asked for it, you got it!

Turns out I'm not the only Patriots fan around here (who knew?) 🙂 There are plenty of us at the 5:00am and 6:15am training that are fans of the game. Good News! The post game celebrations won't need to be shortened this year because of an early morning training schedule. 

Here's how we are going to celebrate the Super Bowl.

On Monday February 4th we will not be opening until the ladies class at 9:00am. The crew at 4:00 and 6:00pm will train just like normal. We're going to push the 5:00am and the 6:15am that day to 5:00am and 6:15 on Wednesday, February 6th. 

Here's the deal for that time; the training on Wednesday morning will be the same training as everyone else will have already enjoyed on Monday. (So try to keep the training a surprise, don't tell them how much FUN they will have). Remember; It's ONLY the first two training hours that will be affected on Monday. Everyone else has the same schedule the whole week. 

Yeah, I am the coolest coach ever. 🙂

Since you aren't going to be stressing about staying up late, you'll have more time to prepare some awesome food for the Big Game. Here's is on of my family's absolute favorites. These take a while to make but are delicious. I’m excited to have them as a special treat while watching the Patriots win the Super Bowl this year.

Avocado Chorizo Sweet Potato Skins

Ingredients:

  • 1lb chorizo
  • 3 sweet potatoes
  • ½ red onion, diced
  • 2 ripe avocados, halved and seeds removed
  • ½ lime, juiced
  • ½ lemon, juiced
  • 1 teaspoon cumin
  • 2 tablespoons Coconut Oil
  • salt and pepper, to taste
  • 1 tablespoon almond flour

Directions:

Preheat oven to 425 degrees.

Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)

While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.

When chorizo is halfway done cooking, add your onions to sweat it out.

When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.

Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.

Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.

Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.

When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.

Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.

Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.

 Top off with your leftover avocado mixture, and enjoy!


Happy Super Bowl Watching- Go Pats!

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