Sunday Food Prep – what went down in my kitchen (12)

Hello!

Happy (dreary) Monday!

Are you in an area that got slammed with ice and sleet last night and this morning? Ugh. All we have here is rain. Rain, rain, and more rain. It’s a little disgusting.

But, it’s not freezing so … it could be so much worse. I’m not complaining.

Since I’ve been feeling better, I’ve gotten my motivation back.

Boy, did it really tank last week!

That’s why there was no Weekly Workout post on Saturday. I only went to CrossFit twice and I wasn’t really thrilled about either time. That’s so not me. You know I love CrossFit. It was just way more fun to come home and drink bourbon. 🙂

Okay, seriously, I only drank a little bourbon last week.  I had too much school work to do. Lots and lots of reading!! And, unfortunately, passing out into a book or my computer certainly wouldn’t help me get As in all my classes (see 2015 goals).

But, this week, I’m raring and ready to go and I totally got my food prep on yesterday.

In case you’re new and/or wonder where I found my inspiration to start food prepping on the weekend, you should totally check out Lindsay’s blog over at the Lean Green Bean. She food preps like a mad woman – it’s really pretty impressive all that she gets accomplished!  She’s even shared tips here on how to get started, foods that freeze well, and how to eat healthy during the week. Just imagine how much money you could save without all those trips out to lunch or to the snack machine during the week! Plus, if you’re eating food you’ve made, chances are it’s going to be much better for you than anything you could get at a fast food joint so you’ll definitely be doing your body a favor, too. 🙂

All it takes is just getting started. Make a plan and start small. See what works for you and your family. You can do it!

Okay, so here’s what happened in my house yesterday.

I made some of Lindsay’s Quinoa Breakfast Bars.  Seriously, I cannot get enough of them. I didn’t make them last week because I didn’t food prep and boy, was I bummed during the week! So delicious!

I also made 2 Overnight Quinoa and Blueberry Oatmeals (ugh, that’s a strange word) for grab-n-go breakfasts/mid-morning snacks.

I haven’t done overnight oats in a while (and I LOVE them) and when I saw that recipe (on Pinterest, of course!) that included quinoa, I figured since I was cooking quinoa for the breakfast bars, I would give them a shot. So, that’s what in those 2 mason jars.

I had one today as my post-spin class meal and, well, the jury is still out.  It’s pretty good but I think I need to tweak it some. Like, maybe add some almond butter or something. I’m not sure. It needs something. I added roasted almonds and blueberries to the jar when I was ready to eat. Still needs something.

I picked up an organic whole cut-up chicken at Harris Teeter and cooked it in my crockpot. I sliced up some red onion and put that in the crockpot first. Then, I seasoned the chicken with salt, pepper, smoked paprika, and garlic powder and into the crockpot it went. Cook on high for 5 hours and, ta-da! Beautifully cooked chicken to be used in sandwiches, in salads, eaten whole, etc!

Finally, I made a huge batch of chili!  It served as dinner last night and will provide some nice leftovers during the week. For an extra protein punch (because 2 pounds of meat and 2 cans of beans doesn’t give enough – #sarcasm), I tossed in the remaining cup of cooked quinoa I had. Shh….don’t tell. 🙂

Not pictured are the veggies I chopped/sliced/etc – red bell peppers, cucumbers, and carrots.

That should get us through the week. Now, if I could just get my sailor to remember to actually TAKE the lunch that’s been made for him. *sigh*

Talk to me: Do you have a family member that forgets to take his lunch? What’s your favorite way to use a mason jar?

– jennifer

Injury update and some stuff is in the works…. :)

Hello, hello!

Happy New Year!

Yes, I know I’m late to the party. I was sick with the plague. #dontjudgeme

BUT, I’m better now and I’m ready to kick start my 2015!

(In case you missed it, here are my goals for this year.) 🙂

So, I finally had my follow-up with the orthopedist about my foot.

My x-rays showed “significant periosteal and endosteal new bone formation is
noted at the distal shaft of the third metatarsal, compatible with healing
fracture.”

YAY!

In normal people speak, that means NO MORE BOOT!

She told me to use my best judgement with returning to activity – obviously, she meant running and jumping because that boot certainly hadn’t stop me from working out. 🙂

photo credit: Spike’s Consulting, LLC

It was really nice to CrossFit in 2 shoes last night. Even though the WOD made me want to hurl. Oof. #itsthesimplethings

To keep my healing on the right track, I’ll limit the jumping (as in, probably not do any just yet) and I’ll ease back into running next month.

I can’t wait until then! 🙂

So, I made a new chili this past weekend.

Holy. Yum.

And, in other news, there are some big, BIG changes in my blog’s future! Stay tuned – I’ll be getting a new look and errrthing.

I’m moving up in the world. 🙂

Now, if I could just remember to take more pictures. That aren’t of my cats.

Talk to me: Did you get the flu? Did you get your flu shot? Are you stuck in the snow?

Honestly, I haven’t had a flu shot since 1999. I tend to avoid them. And, technically, I didn’t test positive so ….  while I thought I was going to die, it wasn’t of the flu. 🙂

– jennifer

smoky beef and black bean chili

Hi there!

It’s time again for Tasty Tuesday!

To find out what Tasty Tuesday’s all about, head over to Lena’s to check it out – just click the hyperlink! She started the whole thing and each week, bloggers link up with their best recipes and other posts about food goodies. It’s pretty fabulous and who knows – maybe you’ll find that new favorite recipe you’ve been waiting for! 🙂

This week, I’m bringing you a new crockpot recipe to try – smoky beef and black bean chili!

Chili is such a versatile dish and SO perfect when the weather turns cooler and you want something to warm you up from the inside out.

And, using your crockpot makes the whole process so much easier! Just a little bit of prep work, toss everything in, turn it on, and walk away.

When you come home – from work, from building snowmen, from shoveling, from raking leaves, from the gym, etc! – a healthy and hearty dinner is waiting for you to customize and enjoy.

Smoky Beef and Black Bean Chili
serves 4-6
(doubles easily to serve 8-10)

1 tablespoon fat (bacon fat, olive oil, etc)
1 small yellow onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced (remove seeds if you prefer)
6 garlic cloves, minced
3 tablespoons chili powder
1-2 teaspoons ground cumin
1 pound ground beef or bison
2-3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotles
Salt, as needed
1 (14.5 ounce) can fire-roasted diced tomatoes (I use Muir Glen)
1 (8 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained (substitute beans if desired)
Desired toppings: cheese, avocado, sour cream, green onions, tortilla strips, Fritos®, etc

1. Heat fat in large skillet over medium until shimmering. Add onion and peppers (bell and jalapeno), season with salt, and cook, stirring occasionally, until softened, about 6-8 minutes.

2. Add the garlic, chili powder, and cumin; stir to coat and cook until fragrant, about 1 minute. And ground beef, season with about 1 teaspoon of salt, and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes. When beef is nearly cooked, add the chopped chipotle peppers and the tablespoon adobo sauce and continue to cook.

3. Transfer mixture to a crockpot, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook 8 hours on LOW or 5-6 hours on HIGH.

4. Taste and season with salt, if necessary. Spoon out into bowls, top as desired, and enjoy! 🙂

Talk to me: Do you prefer Fritos®, cornbread, or tortilla chips with your chili? What’s your favorite chili topping? Beans or no beans?

– jennifer