Inspired both by Brianne and Dreena, I set out to make ED&BV’s recipe for Sweet Potato and Lentil Chili tonight! It was really really good~much different than the standard “americanized” chili that’s full of meat and topped with tons of cheese~this chili had soul. The flavors of cinnamon, nutmeg, chili powder, lime and cumin all came together to form a perfect harmony in this red lentil and sweet potato thickened stew. I would have never thought all the flavors would go together so perfectly–but they did and it was excellent. I topped mine with about 1/4th of a ripe Hass avocado and enjoyed every single bite. Mmmmmmm…..
Of course, what’s chili without………cornbread?! No chili of mine is ever deplete of this necessary sidekick, so this afternoon, after the chili was done I threw together some cornbread fast. I researched a little online and found a really healthy, vegan recipe here. I added some cinnamon and it turned out great! I was especially excited because I got to make it in my new cast iron skillet–my first “skillet cornbread”! How’s that for seasoning?! I enjoyed a hearty slice with a smear of Earth Balance. Good thing I have plenty of slices to freeze so when I defrost the rest of this amazing chili in a few weeks, I can recreate this meal in minutes!
I didn’t need a snack today, as lunch was so large and filling! I had a good leg workout at the gym, doing lunges, squats, calve raises and a few machines and finishing up with some ab work. My workouts are never very long, unless I’m out for a long run. Today was a typical 30 minute workout. I find I can get everything in that I need to in 30 minutes and its more of an intense circuit that way. I could never be one to spend hours at the gym!
For my snack later on, I decided to “chocolatefy” my homemade trail mix. I added about 10 semi-sweet chocolate chips to it for a sweet mid-bake treat!