Veggilicious Fall Chili

I'm getting ready to leave for Washington DC for the long weekend and want to leave B with food so he doesn't try to survive on granola and taqueria tacos (not that he would mind).

Last week, I doubled an enchilada recipe and stuck half in the freezer, so all he has to do is let it defrost, then smother it with salsa and cheese and stick it in the oven (are you listening, honey?). Tonight, I made a huge pot of chili - perfect for this blustery fall weather!

Veggilicious Fall Chili
Ingredients

• 1T olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1T chili powder
• 1T cumin
• 1 1/2t oregano
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 28oz can crushed or diced tomatoes
• 1T chipotle peppers*
• 13oz can black beans
• 13oz can pinto beans
• 1 cup frozen corn
• 1 large handful chard, chopped
• Sour cream & cilantro, for garnish

Method

1. Heat olive oil in a nonstick skillet. Add onion and garlic, cook until soft.
2. Add chili powder, cumin, and oregano. Cook for 1 minute.
3. Add bell pepper, zucchini, and yellow squash. Cook for just a few minutes.
4. Add tomatoes, chipotle peppers, beans, corn,  and chard. Stir to combine.
5. Bring to a boil, then reduce heat and simmer 20-30 minutes.
6. Garnish with sour cream and cilantro. Enjoy!

*I buy those cans of chipotle peppers in adobo sauce and run them through my food processor. Then, I freeze them and chip off 1T pieces as I need them (1T equals 1 pepper!). I guess if I were really fancy, I would just freeze them in 1T pieces (maybe in an ice cube tray?), but I'm not that fancy.

I also made my own bread tonight!

I have always been so intimidated by bread, but Jenna's post a week or so ago inspired me.

It was so easy! A lot like making pizza dough, but with more waiting.

I did yoga while the rolls rose.

And after dinner, I cooked up some of those frozen Apricot Espresso Chocolate Chip Cookie dough balls I made a few weeks ago.

Not bad for a Tuesday.

Unwind

As soon as I typed that title, I was reminded of a super-creepy young adult novel I read last year by Neal Shusterman by the same name and now I am totally creeped out remembering how weird it was! I might have nightmares...
 
B and I went running this afternoon. I planned to do 4 miles, but around 2.5 my knee started hurting (I forgot my brace again, I am a dummy). I managed to finish 3.1 miles (5K) in about 27 minutes, then power-walked the rest of the way in.

I was a little disappointed that like two weeks ago I ran a flipping half marathon and today I couldn't even complete 4 miles, so I decided to unwind with a little yoga.

....Unwind was the wrong word to use there. Jillian's Yoga Meltdown is a WORK. OUT. I was shaky and dripping with sweat when I finished. I find Jillian herself pretty obnoxious, but I have to admit, she knows her stuff. The workout combines power yoga poses with repetitions and intervals. My heart rate was up - it is definitely aerobic. I also didn't get bored or distracted, which tends to happen when I practice traditional yoga. However, it did not help me unwind! I took a long, hot shower afterward and felt a little better.

For dinner we just scrambled eggs and ate them in a tortilla with prosciutto, cherry tomatoes, and goat cheese. Sometimes, you just want eggs for dinner!

Last night, though, I made a pretty awesome soup. I recommend you make this soup immediately and then eat it for every subsequent meal for the next week, since that's about how much soup this makes.

[Source]

Mexican Inspired Vegetable Soup
from Shutterbean

Ingredients

• 1 medium yellow onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 3 carrots, chopped
• 1 32 oz. container vegetable stock
• 1 15 oz. can diced tomatoes
• 1 tablespoon ground cumin (a heaping one is just fine)
• 1 bunch kale, chopped
• 1 red pepper, chopped
• 2 medium zucchini, chopped
• 1 medium sweet potato, peeled & chopped
• 2 12 oz. cans black beans, rinsed & drained
• 3 corn tortillas, diced
• 1/2 bunch cilantro, chopped
• hot sauce
• salt & pepper

Method
In a large pot, heat olive oil with onions on medium heat and cook until onions are transparent. Add the carrots, garlic and cumin to the pot and cook for about 3 minutes. Add the vegetable stock and canned tomatoes to the pot, raise the heat to medium high. Add the kale, zucchini, red pepper, sweet potatoes and black beans to the pot and bring to a boil.  Add in your tortillas, half of your chopped cilantro and a few splashes of hot sauce and stir.  Reduce heat and simmer for about 15 minutes.  In that 15 minutes, add the rest of your cilantro and taste the soup every now and then to see if it needs more salt, pepper or hot sauce.


I actually took pictures of this myself, but these are pictures that Tracy took because I'm too lazy to get my butt off the couch and get my camera. Doesn't it look yummy?

[Source]

Do you practice yoga?

Feed the Warrior!

I was scheduled for a 3-mile run yesterday, but took the day off to rest my legs after Sunday's race (Tuesday is normally my rest day). Since I have been a little inconsistent with my training lately, I decided to do 4 miles today instead. I waited a little late to head out and it was getting pretty warm. I also had a hard time finding my breathing rhythm again. Does anyone else have this problem? My legs feel fine, but I just can't seem to get into a comfortable breathing pattern and it just throws off the whole run. I completed the run, but it was not as easy as it normally is. I hate having a frustrating workout. To redeem the morning, I did Polly's Yoga for Runners. Good for the body and the soul!

Here are my run stats:

• Total Mileage: 4mi
• Total Time: 36:01
• Average Pace: 9min/mi

I enjoyed this simple lunch while watching the Spain v. Portugal game:

¡Viva Espanã!

The white bean pasta salad was left over from dinner last night and consisted of: spinach fusili, tuna, cannelini beans, artichoke hearts, capers, red onion, parsley and a red wine vinegar dressing. I had a hard-boiled egg on the side along with a smoothie made with frozen peaches, fresh strawberries, plain yogurt and a little agave nectar. That smoothie was enormous! I saved half in the fridge for later.

Also, how cute is that straw? I found a package of them in drawer and was so excited to see they are reusable! I must have received them with a gift and completely forgotten about them.

For dinner I made Emily's black bean burgers (recipe here):

WOW. These were so flavorful and delicious! The recipe made 6 patties, but I was eating alone tonight, so I cooked half and froze the rest for a quick dinner later on. I can tell that these are going to be a big hit with the husband!

Has anyone else tried these Oroweat Sandwich Thins ? I am completely addicted to them! I don't like sandwich bread/hamburger buns much to begin with (I'm more interested in what's inside!), so these are perfect! I like them toasted in the morning as well. In fact, I'm planning to have one tomorrow morning before my 5 mile run with a little Maple Cinnamon Almond Butter that I whipped up this afternoon and half a banana. Feed the warrior!