Good morning! If you’re reading this on your computer, what do you think of my new layout? I’m just trying out something different. Thoughts?
This morning’s CrossFit workout was, as Gil put it, short and to the point. Uh, yeah. Point taken. This WOD is tough!
I mean, seriously. It’s called King Kong, for crying out loud! And this girl hasn’t done muscle-ups or handstand pushups before. Yikes! But, I wouldn’t go if I didn’t want to improve so, to this workout I said, “yes, please.” And, *pats self on back*, I survived! I managed jumping muscle-ups (once you figure out the mechanics of keeping your elbows in tight to your body, they become doable – still HARD but doable) and I survived the banded handstand pushups! Those are
really tough freakin’ ridiculous and require complete confidence in your equipment and a belief in yourself and your ability to push your head back up off the floor. Holy. Cow. I also learned that I can deadlift 120 pounds and that I canNOT deadlift 135 pounds. So, new goal. I will work towards that weight. I’m not disappointed that I couldn’t – hell, I’m still so new that practically everything is a PR! – but, it gives me something to work towards. 🙂
I subscribe to a variety of food/cooking magazines. I can’t help it. I love them. I’m always searching for new recipes to try and new things to serve my family. We don’t want to get stuck in a rut and eat the same things over and over. I’m sort of a vegetarian in that I. Love. Vegetables. Except Brussels sprouts and mushrooms. I don’t love those. At all. And, I’m only in like with peas and lima beans. So, anyway, when I came across this recipe, I just knew I had to make it. And, I’m so glad I did! Delicious, fresh veggies hanging out with a flavorful tomato “soup” all day? Om nom nom!
Succotash Veggie Chili
1 can (28 ounce) whole peeled tomatoes, with juices
1 can (6 ounce) tomato paste
1/4 cup fresh lime juice
Salt and pepper
1 teaspoon ground cumin
2 cans (15 ounces) cannellini beans, rinsed
2 zucchini, cut into small dice
3 large red, yellow or green bell peppers, cut into small dice
1 large red onion, finely onion
1 jalapeno chile, minced (no seeds or membranes)
2 tablespoons minced garlic
1 pound frozen corn, thawed
1 pound frozen baby limas, thawed
1. In a large bowl, mash together the tomatoes with their juices, tomato paste, lime juice, 1 1/2-teaspoons salt, 1/4 teaspoon pepper, and the cumin.
2. In a large slow cooker, stir together the beans, zucchini, bell peppers, onion, jalapeno, and garlic. Pour the tomato mixture on top. Cover and cook on low heat until the vegetables are tender but still retain their color and shape, 4 to 6 hours (four if you prefer your vegetables more al dente; six if you like them more cooked through).
3. Stir the corn and lima beans into the chili and let sit for a couple of minutes to warm them up. Serve the chili with all the toppings (sour cream, shredded monterey jack, shredded cheddar, diced avocado, lime wedges, and chopped cilantro, if desired).