Well first off, I want to say how impressed I am no one chewed my head off for counting calories again! Everyone understood my personal need to “check-in” on how I’m doing with maintaining my weight loss. That’s why I love you all :) For the record, it’s not entirely to track the number of calories I’m eating, as I’m pretty sure I’ve done a decent job at keeping that steady. But I want to take a look at how much sugar I’m having, and how I’m doing with protein. Plus, I’m a nerd and get a kick out of seeing the numbers sometimes :P
Moving on! I have a ton of food photos so I’m going to skip over the morning food.I did however make it to my favourite step class. I don’t know what was up today, but I was feeling kinda “meh” about it. I got that vibe from the whole class. I just wasn’t in the mood for jumping over a bench for an hour. Too bad I didn’t figure that out until I started! Oh well.
I made up for it with a noon-hour yoga class. Yes, I like to spend my days off doing exercise classes :P It was a 45-minute BodyFlow class and it was juuuust right. I’m really happy I committed to doing yoga three days a week this month. I love it so much more when I do it often!
I must share my lunch, as it featured my version of a “crack wrap.”
Crack pita ;) Sabra red pepper hummus, swiss cheese on a whole wheat pita toated in a frying pan. And yes, it is so good, it’s just like crack.
On the side I had my leftover roasted tofu and veggies on top of spinach and tomatoes. I’m a volume eater, so the spinach made my plate look more full :)
Aalllll together now!
Yum! Such a treat to eat a hot lunch. I can only have cold ones when I’m at work.
Work lunches don’t often include dessert either.
80% chocolate seems to be juuuust right for me. 90% is too intense, and 70% is too bland. The best thing about the dark stuff is you don’t even need a whole square to satisfy that sweet tooth.
My afternoon was then spent in the kitchen!
First up: Pumpkin Spice Roasted Chickpeas.
I’ve been hearing amaaaazing things about these all around the blogosphere. I don’t know what I was expecting, but these just tasted like chickpeas to me (duh). Clearly I need to quadruple the cinnamon in every recipe :P
I haven’t tried these yet, but I’m a little wary. I never screw with baking recipes, because I don’t really know the first thing about baking. But I subbed out the sugar and cocoa in this recipe for chocolate protein powder, left out the applesauce and added 1 tbsp ground flax. I also accidentally overcooked them because I was busy snacking and forgot about them. I’ll let you know how they turned out tomorrow!
Oh, but what was I snacking on? A persimmon!
Kinda looks like a tomato, but it’s actually a sweet fruit. I’ve been seeing a lot of these on blogs lately as well. I believe it’s because they’re in season, also why they were on sale at the grocery store (Sobey’s).
I had no idea what to expect when I cut into it, or how to eat it. So I just sliced it up and ate the whole thing!
I would say it’s like a firmer, milder peach. Apparently you’re not supposed to eat the skin, but I thought it tasted good! It was a little tough, like a mango’s (but I’ll eat mango skins too). I think this one was just slightly under ripe, as it was quite crispy like an apple in the center, and then really soft like a peach towards the outside. Overall, downright delicious!! I hope they’re still on sale – I want more! :)
Then it was back to the kitchen for my third and final dish of the day – chili!! Probably one of my favourite meals ever, and my first batch of the season. I eat a lot of chilis, soups, stews, etc, in the winter.
Typically, I like to do fun recipes for chili, but I wanted my first batch to be old-school. So I just winged it.
Thick n’ Spicy Moo-Beef Chili
- 1 spanish onion, chopped
- 1 green pepper, chopped
- 1 lb extra-lean ground beef
- 1 jalapeño pepper, minced
- 1 14 oz can red kidney beans
- 1 14 oz can black beans (I used the Eden Organic no-salt kind for both beans)
- 1 28 oz can diced tomatoes (again, organic no-salt kind)
- 1 tsp hot sauce (I used Frank’s)
- 1 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tablespoon dried oregano
- 1/2 tbsp unpacked brown sugar
Sautee the onion and green pepper until slightly soft, then add beef and jalapeño. I did this in my pot because it’s giant and has a wide bottom. Then stir in the rest of the ingredients and let simmer for 45-60 minutes.
This is my first real-beef chili since childhood! (hence the name) It tastes so different, even from turkey. It’s definitely thick and meaty. A “man’s” chili if you will ;)
Well, I know it’s Flashback Friday and all, but I’m going to have to skip this week. My bedtime is quickly approaching (work at 5am tomorrow!) and I still have this to deal with:
Yes, that’s the size of my whole kitchen. Enough counter space for one cutting board. At least it’s less surface to keep sanitized! (and no mops required, floor can be hand-scrubbed in 5 minutes ;) )
Hope you’re all getting a wonderful start to your weekend!!
Question of the Day: Do you prefer cooking or baking? I definitely feel more in my element making meals. Add some flour or sugar to the mix and I get totally lost!