How’s the day going?
I was home again today and felt so much better but didn’t want to spread any bugs (strep is going around like crazy!) so got a bunch of work-work and house-work done around here. I planned out all 24-workouts for this session of boot camp…that alone took me most of the day!
This morning I whipped up one egg + one egg white alongside a pear (d’anjou) and a slice of toast with a little earth balance spread. It was delicious and seriously kept me full for hours.
I forgot how nice it is to have a kitchen right near by so you don’t have to think about what to pack for lunch/snacks. It was so nice to get to whip up whatever it is I felt like, whenever I got hungry!
Mid-morning I broke for a long walk with the dog. She missed out on our usual walk yesterday and you could tell…she was acting pretty needy and ornery. We set out for a 4+ mile walk, which took us about an hour, in the warm sunshine. It felt so good to be outside.
I got cleaned up and did a few more things, then was ready for lunch. We had a big container of greens that needed to be used up (they were starting to get that distinct “slimy” smell), so I sauteed ‘em up in a little olive oil with a diced shallot. When completely wilted, I topped with a serving of canned garbanzo beans and some leftover roasted butternut squash.
I couldn’t decide if I wanted to drizzle with a balsamic vinaigrette, tamari or what, and finally decided on ketchup. Sounds random, but tasted SO good.
This evening I ran a few errands then headed to CorePower for one of the more relaxing yoga classes. My body felt stiff and I knew it would feel good to stretch and move. One of my favorite instructors was teaching at a new (to me) studio, so I headed over there. I definitely didn’t like the studio as much as I like the two that I frequent, but her class was fantastic.
Dinner tonight was re-heated veggie chili. I forgot to take a picture today in natural light, so this one is just going to have to do! If you are looking for an easy and delicious chili recipe, this is the one. It has a unique flavor and richness that comes from the spices, and is filling and satisfying.
Three Bean Vegetarian Chili
makes six 1.5 cup servings
•1 large red or yellow bell pepper
•2 large Anaheim peppers
•2 large jalapeno peppers
•2 large habenero peppers
•1 large onion
•5 cloves garlic
•1 can diced tomatoes
•1 8-oz. can tomato sauce
•1 tbsp. tomato paste
•1 can black beans
•1 can kidney beans
•1 can pinto beans
•3 tbsp. chili powder
•2 tbsp. cumin
•1 tbsp. cinnamon
•1 tbsp. cocoa powder
•1 tbsp. worcestershire sauce
•2 tsp. cayenne pepper (optional)
•2 tsp. salt
•2 tsp. olive oil
Chop onions and peppers into bite sized pieces. Heat oil in a large stock pot over medium-high. Add vegetables and cook until tender, 7-10 minutes, stirring occasionally. Mince garlic and add to pot, stirring to combine. Add spices and cook 1-2 minutes, until well incorporated and fragrant. Add tomato paste and cook for 1 minute. Add diced tomatoes (un-drained), tomato sauce, beans, and worcestershire sauce. Stir to combine. Bring to a boil, reduce to a simmer and cook 45-minutes or until vegetables are soft.
The picture above is taken after some saltine crackers and a sprinkling of cheese are stirred in (my favorite chili toppings). This recipe is adapted from my father-in-law’s which includes like three different types of meat (beef, chorizo, and turkey), but I think it’s just as delicious meatless!
With that, I’m ready to call it a day. I got a Kindle for Christmas from Colin’s family and love it! I’m halfway through a novel that I started on Saturday which is a record for me…it usually takes me like 3-months to finish a book
Have a great evening!
Purchase organic ketchup! Most regular ketchup is made with high fructose corn syrup and while organic ketchup isn’t necessarily good for you, it uses sugar as opposed to HFCS as its sweetener, which is easier to process in the body.