Thursday, October 31, 2013

It'll still be chili....


Wednesday Recap:

8:00am:  Coffee with creamer

9:30am:  Breakfast- Protein Pancakes with peanut butter & maple syrup
Oh, and in discussing "allowing myself to have pancakes" last week, I should have mentioned that these are definitely pancake-LIKE, but I usually count these as more of an oatmeal/protein item.  They taste more like french toast anyway, but definitely a good swap in the 'cake department!  

10:30-11:45am:  Power Yoga
My favorite Wednesday morning teacher came back from his 2 week hiatus vacationing in Hawaii refreshed and ready to "torture" us yesterdayJ hahahahahaha...  It was tough, but I was SO happy he was back!  He teaches the best, random combosJ

I was FREEEEEEZING yesterday afternoon for no I ate this soup with the heat on, wrapped in a hoodie & blanket...mmmmmmmmmmmJ  

2:30pm:  Snack?- Coffee with creamer
Yep....still cold!  And after this, I spent the rest of the right H-O-TJ  Can't winJ

6:00pm:  Dinner- Veggie chili over cornbread waffles (with cheese & nonfat greek yogurt)

We were out of ground turkey in the house last night and since I didn't feel like serving red meat two times this week (also out of turkey when making the burgers), I decided to check the fridge and threw together whatever we had on hand to make chili!  Including a peeled & diced eggplant...

2 diced orange peppers...

1/2 a large onion and 3 diced garlic cloves.

Then I mixed the rest of the ingredients, tossing in a little PUMPKIN (recipe inspired from here) for an extra Halloween kick!
  • 2 cans diced tomatoes
  • 1 can rinsed & drained black beans
  • 1 can rinsed & drained kidney beans
  • 1 cup pumpkin
  • 1 cup chicken broth
  • 1 small can tomato sauce
  • 1 small can tomato paste
  • 2 teaspoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons chili powder
  • 1/4 teaspoon chipotle chile powder
Tossed it all in a crockpot & cook on low for 6 hours (or high for 4)...

And what better way to make dinner MORE fun??  Serve it over cornbread waffles!J

I mixed ready made cornbread mix with enough egg, milk & canola oil (and a little shredded cheddar) to create a waffle batter, poured it into a waffle iron and cooked the waffles until they were brown and crispy!

The waffles were nice & crisp and made a perfect "shelf" to shove chili in your faceJ  And I've said it before and I'll say it again:  As long as you 'spice' chili with the right seasonings, you can pretty much throw ANYTHING in there and it'll STILL BE CHILI aka-sneak as many veggies as you can in there!

And to keep with our tradition of chili on Halloween (or pre-Halloween, in this year's case!)  we had it while watching our annual Roseanne Halloween DVDJ

7:00-8:20pm:  Kundalini Yoga
I'd be lying if I didn't say I had EXTRA motivation for getting out of the house and fitting in this extra workout last night.  I'll let this e-card do the talking for meJ

9:00pm:  Dessert- Chocolate pudding

Well...I better get out of here and get this holiday show on the road!  HAVE A GREAT HALLOWEEEEEEEEEEEEEEN!J

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