First up, heat up about a tablespoon of oil in a big soup pot over medium high heat. Then roughly chop your frozen peppers. I used these because they are SO convenient. And organic peppers were $4.99/lb and this one pound bag was like $2.69 or something. Money, time, and fingers saved not having to chop.
Head over to Denise’s blog to read about her interview with me. Denise is a local wellness coach, actor, and oh so witty. I had so much fun sitting down and talking with her last Tuesday.
Yesterday after work, despite the weather, I headed to ACAC for weekly Pump Challenge with the Monday night crew. Pump Challenge is based off BodyPUMP, but Chris [the instructor] makes it harder with zero breaks and a whole lotta planks. Get it right get it tight.
It was cold and rainy outside last night and all I wanted when I got home was chili, cornbread, and the couch. Ask and you shall receive.
Vegetarian chili and pumpkin cornbread [recipes at the end!] and steamed carrots with butter and honey [so old school] on the side. I also watched the voice, ate a banana with chocolate PB and promptly crashed into bed.
Sirens were blaring and the wind was blowing and whistling so hard I was certain Sandy was standing on my doorstep. But we survived the night! No windows cracked, roof is attached, trees still standing. It’s all good.
I had set my alarm for both 5:30 and 6:30. Note: never set two alarms and expect to make it to the gym. Two means you have a choice. My alarm went off at 5:30, I heard rain and wind and rolled back over for another hour. At 6:20 I woke up naturally [early to bed early to rise] with coffee on my mind. Hazelnut creamer this week. Oh so good.
Since I didn’t shower this morning
or last night I had some extra time for she reads truth and making a hot bowl of pumpkin banana oatmeal. Are you sick of seeing this yet? I’m not. Please look at that glorious cascade of PB.
I threw on the warmest clothes possible today. Momma Coale bought this scarf for me at the the Influence Conference a few weeks ago and I love it! It’s handmade by Jessi Cross who owns the Suzie Studios Etsy shop. Go check out her stuff, it’s super cute and Jessi is such a sweetheart!
I was suppose to get a cavity filled at one oclock today, but with Sandy all the appointments were rescheduled. Wahooo. Work was rather slow with cancellations, but I did see the most precious older lady who has multiple sclerosis. She has such a positive attitude and is a joy to be around. A little after noon I headed home starving. Even with a mid morning snack [celery with hummus today] I am always famished by 12:30. I assembled a hugejass salad, ate some crackers with more hummus and an apple. But who cares about all that when this is coming out of your oven.
It’s Dr. B’s birthday tomorrow so we are having a clinic lunch of DIY chipotle burrito bowls and I was asked to do dessert. Why yes, I would love to bake something. These are chocolate peanut butter pillows from the Post Punk Kitchen. Straight from the oven to my mouth after lunch. Oh my my.
With my dentist appointment and Girls on the Run practice cancelled I had a free afternoon to catch up on some reading for work and just chill out. It felt so good to not have to be a bajillion places. Since sleep trumped working out this morning, Whit called and we decided to sign up for the 6pm cycle class. I am such a morning worker outer [is that a word?] that going in the evening requires lots of motivation. A friend + group class is the golden ticket to an evening workout. There were lots of hills and sprints but I took it a little easier today because of sore legs. I still got off the bike a sweaty mess and feeling much better.
Plan for the rest of the night is to eat dinner, watch the voice, and get in bed early! As promised, I will leave you with two recipes that are great to cook up on a Sunday and then you have dinner ready all week. Leftovers of the muffins and chili freeze perfectly! Enjoy!
Four Bean Vegetarian Chili adapted from this recipe
1 16 oz. bag of frozen onions and peppers
1 can of black beans
1 can of red kidney beans
1 can of pinto beans
1 can of cannellini beans
1 28 oz. can of fire roasted tomatoes
2 cups of vegetable stock
2 tablespoon of chipotle chili powder [can use regular]
2 teaspoons garlic powder
1 teaspoon cinnamon
1 teaspoon sea salt
Now add your peppers and onions to the pan. They will give off quite a bit of water but don’t worry about it, we’ll add stock later.
Now open up all your beans and drain and rinse all the goo off. We don’t want that.
Add in all your beans to the pot. This does not get much easier folks.
Now pour in tomatoes, 2 cups [half a box] of vegetable stock, your spices and stir. I found chipotle chili powder in the bulk spices at Whole Foods but if you can’t find it regular chili powder will work just fine. Reduce the heat to low and let it simmer for 20 minutes or up to an hour. The longer it sits the more flavorful it gets.
Store in the fridge for up to a week and then freeze in individual tupperware for quick dinners!
Now, you can’t have chili without cornbread just like you can’t have dinner without dessert.
Pumpkin Cornbread Muffins adapted from this recipe
1/2 cup whole wheat pastry flour
1/2 cup corn meal
1 cup of corn flour
2 tablespoons ground flax
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup of pumpkin puree
6 tablespoons of honey
1 cup of unsweetened almond milk
2 tablespoons of canola oil
Sift the first six ingredients together. If you can’t find corn flour, use 1 cup of cornmeal and 1 cup of whole wheat pastry flour.
Then mix the bottom four [all the wet] ingredients together.
Combine the wet with the dry and stir until just combined. Do not over mix! You will end up with hockey pucks.
Pour into greased muffin tin. This recipe makes 10 bigger or 12 smaller muffins. Go big or go home.
Bake at 350 for 15-18 minutes or until golden brown and a toothpick comes out clean.
Smear with butter and honey. Polish off dinner with one of these.