My eats today were full of natural, vibrant colors… I guess I owe that to our Farmer’s Market shop yesterday and the fact that I had the day off and time to prepare lunch and dinner.
I went to a 12:30 Intermediate Yoga class at the YMCA today. It was exactly what I needed to get my body moving, stretching, balancing, and strengthening- without doing the elliptical… AGAIN. I needed something different!
I have to say, though, I find it sooo odd that, with all that we know about Yoga injuries, there are still teachers like the one I had today who don’t ask about injuries in the room, who don’t recommend modification for postures that are really hard on the neck, back, and knees. I was the ONLY person in class modifying my poses (for my neck and my knees) and I know that in a class of 20 people, young and old, there are at least 5 other people who need to be making modifications. I hate it when yoga teachers create an environment where people don’t feel they can go at their own pace. That is was real yoga is all about. I got a lot out of the class because I know, after 8 years of doing yoga and 2 years of physical therapy for different injuries, what I need to do. But I worry about people who don’t…. Sorry for the rant!
When I got back around 2, I was reeeeally hungry and craving a warm lunch with lots of veggies. It is cold out there all of a sudden! So, I made a Grilled Sammie with Applegate Farms Turkey Bologna, 1 slice of Applegate Farms Cheddar, sliced tomato, and yellow mustard on Quinoa Bread. I don’t have a Panini press (need to get one!) so I just made it on the stove.
While the sandwich got hot and toasty, I cut up and peeled some veggies: carrots from the farmer’s market, half a yellow pepper, and the rest of the tomato. I also had a big pickle and a few jalapeno stuffed olives on the side. I dipped my veggies into some creamy humus.
This sandwich was perfection on a cold fall day.
I was also very impressed with this Applegate Farms Medium Cheddar. Often, when I only use 1 slice of cheese, I can’t really taste it; this stuff had a great sharp taste that really came through.
The veggies in humus was a great way to round of the meal, and made the eating experience last much longer, with so many goodies to munch on.
After lunch, I showered, grabbed my computer, and headed to Starbucks to do so more work. Sometimes I just need to get out of the house to get things done. As I worked, I sipped on a Skim Awake Tea Latte with one pump of Pumpkin Spice Syrup. I looked up the nutritional facts on the syrup and was happy to see that one pump has only 20 calories; it has lots of flavor, though!
When I got home around 5:30, I needed a snack. I had 1 serving of Food Should Taste Good Buffalo Chips with 1 Light Baby Bell Cheese melted on top (in the microwave). I enjoyed this snack with the last of my salsa. It was awesome!
Because it’s chilly outside and in (and the heats not running yet), I was in the mood for chili (haha), but I didn’t have what I needed to make it. What I had was this:
Kidney beans, tomatoes, sweet potatoes, and golden potatoes. I decided to try my hand at making a stew- no recipe- just using what I had. I’ve never done this before, so I wasn’t sure how it would turn out…
I first chopped half an onion and cooked it through with some olive oil. Next, I added 2 chopped sweet potatoes to let them cook for about 5 minutes, when I added 2 chopped regular potatoes to the mix. After about 5 more minutes, I added bean juice, water, chopped carrots, and chopped tomatoes. Finally, I added the beans (I ended up using 2 cans to get it nice and thick).
To season the stew, I added 3 small bay leaves, a splash of red wine, a splash of BBQ sauce, some tomato paste, a splash of tomato sauce, and a heavy sprinkle of salt, black pepper, paprika, cayenne, red chili flakes.
I let the whole mixture sit, covered, for about an hour over a low flame.
Here is how it looked when it first went in:
After an hour, I uncovered the pot and let it thicken for about 20 more minutes. Here is how it looked before we dug in:
I made some brown rice to go along with. For once, I actually cooked it well. I ALWAYS mess up on brown rice, but not today!
Loren had the brilliant idea of adding avocado. We both sliced 1/4 to go on top. I love the contrast of the creamy avocado with the hearty, spicy stew.
This was so hearty and wonderful. And I think it will be even better as leftovers once all of the flavors sit together for a night.
I’m off to relax with my boyfriend, my TV, and our furry children (kitties). Goodnight!