Roasted Veggie & Chicken Stew

Hello, hello!

Can you believe that Christmas is right around the corner?!

I was out doing some last minute Christmas shopping and I came across this.

I just had to have it!

So, I bought it. 🙂

Hey, surely I’m not the only person in the world who’s done that?

I am?

Oh.  Well. Don’t judge me.

Anywho, it’s been a super busy physical week for me.

Raked 28 bags of leaves on Monday, smashed my fingers for good measure, 5 1/4 mile tempo/hill run on Tuesday, 9 miles on Thursday + a 3 mile walk through the park with Thing 2, and another 3 mile walk in the park with my sailor yesterday.

I was supposed to do 20 miles this morning.

Um, no.

I twisted my foot a little on Thursday and, after yesterday’s walk, there was no way my foot was going to hold up. It’s not swollen but it’s definitely stiff. It’s been healing pretty well since I did whatever to it back a few months ago but I don’t want to take any chances.

So, I’m resting it and I’ll jump back on the mileage on Monday.

I’m feeling more confident about being able to finish the marathon but I certainly can’t go into it with a hurt foot.

I’ve been so hungry this week!

And, really tired. Holy cow, am I getting a ton of sleep!

And totally craving veggies!

So, I made up a dish with some yummy roasted veggies, rotisserie chicken, and black beans.

Om nom nom!

Roasted Veggie & Chicken Stew

1 rotisserie chicken, pulled apart and bones discarded (or, roast your own chicken and shred that bad boy up)
1 sweet potato, cut into wedges
2 red bell peppers, cut into chunks
handful of baby carrots (as many as you want)
1 small red onion, cut into quarters
1 small yellow onion, cut into quarters
5-10 garlic cloves, NOT peeled (I love garlic so I used 10. You may not love garlic as much as me. Fine. Remove the papery coating but don’t peel the cloves)
Olive oil
salt and pepper to taste
1 can black beans, drained and rinsed
1 cup chicken broth
fresh rosemary, thyme and sage (aka the poultry blend)

1. Preheat oven to 400 degrees. Place sweet potato, bell peppers, carrots, onions, and garlic on large, rimmed baking sheet. Toss with olive oil and salt and pepper. Roast for 45 minutes. Let cool slightly.

2. Shred rotisserie chicken into a large Dutch oven and add black beans.

3. Toss with roasted veggies and chopped herbs. Add broth (up to a cup) and heat over medium-high heat for about 15 minutes, until heated through and seasonings mesh. Taste and season with additional salt and pepper, if desired.

4. EAT!

Question: Sweet potatoes – yum or yuck?

King Kong 1.0 and Succotash Veggie Chili

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. 🙂

Dinnertime!

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
Serves 10-12

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).

Recipe from