An Easter-themed WOD and (better than Bush’s) Baked Beans

I got a sneak peek last night of this morning’s CrossFit WOD – the workouts are usually posted on the box’s blog around 5pm the night before. I’ll admit, I was a bit intimidated but I was game! So, of course, I had to rock an awesome headband to help put me in the right frame of mind. Who let the dogs out?!


And, then, this morning, the WOD was on the whiteboard. Oof.


In honor of Easter, Gil went with the biblical reference. Golgotha was the site outside Jerusalem’s walls where Jesus was crucified. It was a place of great suffering and each move in this WOD was symbolic of the crucifixion. And, while our suffering was minor compared to that day, suffer we did this morning. Through 14 rounds. What’s a TGU? That’s a fun thing called a “Turkish Get-Up.” Looks like this. Thank goodness we only did that for 3 out of the 14 rounds! Anyway, I finished it in 53:07. Worked my butt off and have matching “battle scars” on my thumbs to show for it. 🙂

Food time!

So, I made the best baked beans for dinner last night. Seriously. Better. Than. Bush’s. Not kidding. This shall be my go-to baked bean recipe – especially for potlucks. I promise, if you make these and take to a potluck, bbq, party, or whatever, you absolutely, positively will NOT be bringing any leftovers home.


Carla’s Baked Beans
Makes 10 servings

1/2 pound ground beef (I used 93/7)
1/2 pound bacon, chopped (I used center cut)
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
16-ounce can red kidney beans, drained and rinsed
16-ounce can pork and beans, drained
15-ounce can butter, or green lima, beans
1/3 cup brown sugar
1/4 cup sugar
1/4 cup barbecue sauce
1/4 cup ketchup
1 tablespoon prepared mustard
2 tablespoons molasses

1. Brown meats and onion in skillet; drain.

2. Add salt, pepper, and beans. Stir in remaining ingredients. Mix well. Pour into slow cooker.

3. Cook on high 4-5 hours or low 8-10 hours.

Here’s the nutritional breakdown according to myfitnesspal:
Calories 232; Fat 3.1g; Cholesterol 14.5mg; Sodium 618mg; Carbs 41.2g (fiber 3.4g, sugar 20.6g); Protein 13.4g


Spicy Garden Chili

Ah, chili – one of the best dishes for a cool evening’s meal. It was 35 degrees when I woke up this morning (um, I live in Florida!  Okay, I live in northwest Florida so it’s not as warm as, say, Miami, but still!). I had 11 miles on my calendar for today and all I could think about was chili for dinner. You know, thinking about food while running isn’t the best thing to do. Thoughts of food tend to make people hungry and you should definitely not be hungry during a run – really makes things difficult. Thankfully,  I fueled before I ran so I survived without any issues.  🙂

Anyway….chili! There are so many types, varieties and methods of cooking. I found a great recipe for a vegetarian chili and decided to go with that. Meatless, packed with veggies, hearty because it’s thickened with bulgur and just the right amount of spice – yum! Of course, you can adjust the seasonings to your preference if you want it spicier or less spicy. All that’s left to do is whip up some cornbread and break out the bowls and ladle up some deliciousness. Enjoy!

Spicy Garden Chili
Recipe courtesy of Cooking Light
Serves 9

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeno pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5 ounce) cans diced tomatoes, undrained
1 (10 3/4 ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16 ounce) can cannellini beans, drained
1 (16 ounce) can red beans, drained
9 tablespoons shredded Monterey Jack cheese with jalapeno peppers
9 tablespoons shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (through cumin); saute 3 minutes.

Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil.

Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans (I added half a can of black beans for more color and yumminess!); cook for 5 minutes.

Ladle chili into bowls; top with cheeses and sour cream, if desired.

Calories 267 (29% from fat); Fat 8.6g (sat 3.7g, mono 3g, poly 1.2g); Protein 13.4g; Carb 38.2g; Fiber 7g; Cholesterol 16mg; Iron 3.9mg; Sodium 520mg; Calcium 206mg

Creole Shrimp and Sausage Stew

By now, everyone is probably REALLY tired of eating Thanksgiving leftovers….except for pumpkin pie, of course. Who would get tired of eating pumpkin pie? Definitely not this girl! 🙂

Anyway, everyone’s tired of leftovers, tired from all that crazy Black Friday shopping, and just plain tired. So, why not give your family and yourself a break with this easy, quick, and light stew that’s just perfect for a chilly weeknight meal? You probably have most everything in your pantry already…and your family will definitely thank you. Besides, a meal this quick allows you more time to stock up on all those Cyber Monday deals. 🙂 Now, that’s a win win situation in my book!


Creole Shrimp and Sausage Stew
Recipe adapted from Cooking Light, September 2009

2 teaspoons Olive oil
1 cup chopped green bell peppers
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon minced garlic
3/4 cup fat-free, lower-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell peppers, sausage, and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley. Serve over rice or with crusty bread and pass the hot sauce!