So unfortunately my cupcake date had to be moved until next week!! Margaret forgot that Bella had ballet after school today so we are just going to reschedule in a few days. I had a chef coat laid out for her and everything!! 🙁 Oh well—cute pictures to come next week then!
With my afternoon suddenly free, I plunged right into my yoga. Today I did a 60 minute advanced power vinyasa flow. It was great—quite powerful though! The whole 60 minutes I was in constant flow motion. I wouldn’t recommend this class to someone new to the practice however though because there were more advanced postures and less instruction. Instead, I advise beginners to try out the Baptiste flow I did yesterday—-I’m telling ya—-my butt and lower legs are SO sore today from it!!!
After yoga, I snacked on a gorgeous and mouth watering starfruit and ran some errands.
Later, I read my daily blogs and sipped on some cabernet….at 4:00—the new cocktail hour! 😉
And, as promised, the chili!!!!!!!
ALL throughout my childhood, my mom would make this healthy delicious chili. She always served it over elbow macaroni because chili over spaghetti is a Midwestern tradition and the way she ate it growing up. I loved it not only because of the noodles, but because I could add tons of yummy cheddar cheese to my bowl, making the chili all gooey and delicious. This is a super old recipe that I’ve made dozens of times as a homesick college student but somehow it always tastes better when my mom makes it! And, it gets sooo much better when you give it time to sit. This is the perfect left-over/frozen food. Sometimes I would make it at school and eat it for lunch and dinner all the next week. I hope yall enjoy it as much as I do!
My Mom’s Midwestern Chili
Serves about 6…or as many meals as you can make from it!
1 lb ground turkey
1 onion, chopped
1 tbsp canola oil
1 1/2 tsp chili powder
1/4 tsp sea salt
1 can (4 oz) diced green chilis
2 cans (28 oz each) whole tomatoes in juice, crushed
2 cans (10 oz each) black beans, rinsed and drained
2 cloves garlic, peeled and crushed
cheddar cheese to top
cooked noodles to serve with
1. In a dutch oven, brown the crumbled turkey and onion in the oil over medium high heat.
2. Add the garlic to the turkey as well as the chili powder, salt, chilies, crushed tomatoes and juice and beans. Stir well.
2. Heat mixture to boiling, stirring often. Reduce heat and simmer for 20 minutes. Serve atop noodles or on its own garnished with cheddar cheese and scallions.
I served myself a rather heaping portion of chili atop wheat elbow macaroni and topped it with some cheddar cheese and organic blue corn chips!
MMMMmmmmm a big steamy bite with the good stuff!
After dinner there was more chamomile tea—
And now its time for bath and bed! Look at how cute my mom is—she put my graduation chef uniform on a wicker mannequin in my room 🙂
That’s all for now folks! See you tomorrow!