(1) Saturday

Laughter is the best medicine... especially when your body is throbbing in pain from a FANTASTIC workout!

There is a group of women at the gym that are amazing. They support each other in every way of their lives. After my strength class yesterday I was invited to coffee with them and I have to say that it was an awesome workout for my face muscles. Lots of laughs! Thanks girls... I hope I can push you to reach your goal as much as you will push me to reach mine!!!

Yesterdays food was on track. I hit 1260 calories and was done. I am supposed to be hitting 1800 calories a day... but it just didn't happen. This is new for me. Usually I would be eating until my head hit the pillow, but today I only ate when I was hungry or when I felt my blood sugar dropping. Food did not consume my every thought of the day. It was a new discovery for me and I hope I can keep it going.

Today is a cardio day and I am going to spare my knees and hop on the elliptical for an hour.

I'm going to leave you with a Chili recipe that I discovered last night.  You can keep it all veggie or add ground beef to thicken it up. Enjoy!

Winter Chili


2 tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves
1 red bell pepper , diced
2 cups finely chopped cabbage (I bought the pre shredded  coleslaw mix)
1 tbsp unsweetened cocoa powder
1 tsp chipotle chili powder
1 lb butternut squash, peeled and but into squares
1/4 cup tomato paste
2 cups vegetable broth
1 can (15 oz) kidney beans
1 can (15 oz) chickpeas
1 1/2 tsp coarse salt
1 1/2 cups frozen corn kernels, thawed
avocado
tomato
jalapeño
1 lb ground beef (optional)


1. In a 5 qt pot, heat the oil on medium. Add the onion, garlic, and bell pepper and cook, stirring frequently, until the onion is golden brown and tender, about 10 minutes. 


2. Stir in the cabbage and cook, stirring frequently, until its wilted, about 5 minutes. Add the cocoa powder and chili powder; cook 1 minute Add the squash and tomato paste and cook 1 minute. 


3. Add the broth, beans, chickpeas, and salt and bring to a boil. Reduce to a simmer, cover, and cook until  the squash is tender, about 30 minutes. Stir in the corn and heat through, about 3 minutes longer. Serve topped with avocado, tomato, and jalapeños.