WIAW: {Healthy} Chili & Cornbread Waffles

Wow, I guess it's been a while since I popped by the ole blog, huh?  It's a whole new year!!  And it's very cold..as evident in my picture above of the frozen lake.

I started a thing that I like to call Project Lean and Clean.  Basically, it's just me wanting to eat better..not so many treats or carbs as I usually eat.  I am posting a little picture collage on my Instagram every weekday in January.  It's going really well, so far.  Of course, we are just 8 days into the whole thing.  Here's my Day 1 to give you a taste of what I'm talking about.  Go to Instagram and look at more!  And pictures of my dog!

So hopefully my pictures are motivating to others.  I know that it is motivating to me to create healthy food that is beautiful and flavorful.  Not just limp baked chicken on an iceberg lettuce salad.  I mean, come on.  Healthy food is not a punishment!  It's an adventure.

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Breakfast: Raisin Bran with Banana

This is not actual Raisin Bran, it's the Aldi brand of the name brand cereal.  But, according to my mom, it's tastier and has better nutritional stats.  I trust her, so I went and got some.  It was really good and filling!  I topped mine with some almond milk and half of a banana.  Coffee on the side!

A.M. Snack: Fruit Shake

I made the ugliest fruit shake today!  Ha ha!  It is way yummier than it looks.  It has 1 cup of frozen cherries, 1/2 of a banana, almond milk, a handful of fresh spinach, a spoonful of peach puree and a half of a Splenda packet.  Yay!

Lunch: Veggie Enchilada Stack on Salad

So, probably the most favorite meal in our house is sweet potato and black bean enchiladas.  I love them sooo much and so does my guy.  But, I made a healthier spin on them using sweet potatoes in place of the tortillas.  I'll share the recipe with you Friday.  It's so good!
We had some leftovers of my veggie enchilada stack on a bed of chopped romaine, chopped assorted peppers and peas.  Topped off with a little fat free sour cream, it was satisfying and full of health!

I enjoyed a nice mug of Kona blend coffee as dessert.

 

And a dark chocolate kiss once I got back to work.

Dinner: Roasted Red Pepper Chili & Waffle Cornbread

For dinner, I made some delicious chili, adapting this recipe.
Then, I made my cornbread recipe much, much healthier by switching the butter to coconut oil and reducing it alot.  I made it quicker and more interesting by cooking the cornbread batter in our waffle maker (a lovely gift we received for Christmas!).

Roasted Red Pepper Chili
Serves 8

1 (24-ounce) jar of roasted red peppers, diced
1/2 cup of assorted peppers, diced
1 diced zucchini
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 pound lean ground beef
2 can reduced-sodium black beans, drained
1 (10-ounce) can diced tomatoes with green chiles (undrained)
2 (8-ounce) cans no-salt-added tomato sauce
salt & pepper to taste

Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil). Add lean ground beef, cooking until the meat begins to crumble and turn brown.  Add peppers, zucchini and seasoning and cook for another 3-4 minutes
Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minutes.
Spoon into bowls, top with desired toppings and enjoy.

Healthy Cornbread Waffles
makes 3 large, round waffles--enough to serve 4-6 people

3/4  cup of all-purpose flour
1 1/4 heaping cup of yellow cornmeal
1 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 tbsp of coconut oil, melted
1 tbsp melted butter
1 1/2 cups of fat free plain Greek yogurt
1/3 cup liquid egg whites
1 cup plain almond milk

Preheat your waffle maker.
Combine wet and dry ingredients separately, then mix them all together.
For our waffle maker, I cook the waffle on each side for 2 minutes, then I place the waffles on a rack in the oven at 200 degrees to keep them warm and crispy while I make the rest.

You can also make this into corn pancakes on a stovetop griddle or bake this in a 9" cake pan for 25 minutes at 400F degrees, if you don't have a waffle maker.

Ok, have a super fun rest of the week!  And stay warm!

WIAW: In a Bowl is How I Roll {Roasted Red Pepper Chili}

Well, hey there, strangers!
I am back after a long holiday week.  I hope everyone had a lovely Thanksgiving.  Mine was fantastic.
So, yeah, getting back on track after holiday eating and lazing around is always a challenge.
My biggest challenge is getting back to those fruits and veggies and making myself exercise.
I'm just one of those people who has to force themselves to work out...I feel better after, but the "doing it" is the hardest part.
You feel what I'm laying down?

Ok, on to the food things!

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Breakfast: FMW

Breakfast was a quick and easy bowl of Frosted Mini Wheats with half a banana on top (and almond milk).  Coffee on the side.
Fruit & Veg count thus far=1

A.M. Snack: Cheese & Crackers

I smeared a few crackers (leftover from a holiday cheese tray) with a 35 calorie cheese wedge.

Lunch: Turkey, Veggie & White Bean Soup

Before eating this yummy food, we took a 15 minute walk with the dogs (pic at the top of the post).

For lunch, we enjoyed some leftover soup that I made over the weekend.  I also had half a light English muffin with cheese, on the side.
I roughly followed THIS recipe, but used turkey and made my own turkey stock.
 Well, I'll just tell you how I made it.

Turkey, Veggie & White Bean Soup
serves 8

olive oil
3 large carrots, peeled and chopped
3 celery stalks, chopped
1/2 onion, diced
2 cloves garlic, minced
turkey carcass with a bunch of meat still on the bone (you could also use chicken)
water (about 4-5 cups)
1 cup frozen spinach
2 cans of white beans
salt & pepper to taste
1/2 cup lite sour cream

Cook the carrots, onions and celery in the olive oil for about 5 minutes on medium heat,  add the garlic and cook for an additional few minutes.
Throw the turkey in, add water and bring to a boil.
Boil until the water looks more like a broth (maybe 15 min?).  Then remove the turkey, cut the meat off the bone and add back into the pan. (discard the bones)
Add the spinach, beans and seasoning and simmer until everything is done. Stir in the sour cream.

Yum!

Fruit & Veggie Count Thus Far=3 (I'm counting the soup as 2)

After lunch, I split this magnificent looking cupcake with my boyfriend (it was his dad's birthday & we brought him some cupcakes).

It's half the calories if you split it!  That's my motto in life!

besides, I totally got the small half

P.M. Snack: Applesauce

Fruit & Veggie Count Thus Far=4

At this point in my day, it was time for fitness!
That exclamation point was false enthusiasm.
I went to my evening bootcamp session after missing a week and it whooped my butt.

Dinner: Roasted Red Pepper Chili with Zucchini

I tried this recipe a week or two ago, and it was so good I had to repeat it.  The red peppers give the chili a lovely flavor.  I also added zucchini for an extra veggie!

Fruit & Veggie Count Total=5 (not too shabby)

Roasted Red Pepper Chili
Serves 8

1 (24-ounce) jar of roasted red peppers, diced
1 frozen bag of diced onions and green peppers
1 frozen bag of diced zucchini
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 pound lean ground beef
2 can reduced-sodium black beans, drained
1 can pinto beans, drained
1 (10-ounce) can diced tomatoes with green chiles (undrained)
2 (8-ounce) cans no-salt-added tomato sauce
salt & pepper to taste

Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil) and place red peppers through garlic power in the pot. Cook for 3 – 4 minutes, until the onions are tender.
Add lean ground beef, cooking for an additional 6 minutes, allowing the meat to crumble and turn brown.
Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minutes.
Spoon into bowls, top with desired toppings and enjoy.

recipe adapted from Peanut Butter Fingers

I promise, this is a perfect chili.  You will get rave reviews.

After dinner, I had some cookies & cream frozen yogurt in a cone.  I love cookies and cream flavor; can you tell?

And that about does it for me!  Have a lovely week!

In case you missed it...

3 Ingredient Potato Broccoli Soup (You'll be surprised at how awesome 3 ingredients can be)

Cheddar Jalapeno Cornbread (would be perfect with chili...just sayin')

My Favorite Soups & Chilis

We turned on the heat last week.  It seems like most people try and hold off on turning on the heat, but I was kind of stoked.  Turning on the heat means it's officially soup weather!  My favorite!
I make at least a soup or chili once a week during the fall/winter months.  Here are a few of my most recommended soups/chilis!

This first one is my absolute favorite.  Can't get enough of it.  So decadent tasting, but hearty and wholesome at the same time.

Creamy Veggie & Bean Soup

I love any kind of tortilla soup, so this rocks my socks, as well.  Topped with avocado and tortilla strips, it will convert a soup hater to a soup lover.

Slow Cooker White Bean Chicken Tortilla Soup

I think we all know that I am obsessed with buffalo flavors.  This soup gives me that slightly spicy buffalo flavor with veggies and shredded chicken.

Crockpot Buffalo Chicken Soup

This one was based on an old Weight Watcher taco soup recipe and is by far my most pinned recipe of all times.  With good reason...because it's soooo yummy!

Crockpot Chicken Taco Soup

This soup is a little different with a lovely creamy texture and a slight kick.  Sweet crab meat on the top just takes you to tastebud Nirvana.  It's a place.

Cajun Corn Chowder with Crab

This is an old favorite of mine.  Just regular healthy chili with some zucchini thrown in.  An easy weeknight meal that is so very tasty!

Zucchini Chili

Other favorite soups I haven't really shared the recipe for:

How Sweet It Is Smokey White Bean Chicken Chili

Shutterbean's Spinach Tortellini Soup

Skinnytaste's Stuffed Pepper Soup

I loved each of these so very much!  I've made the chicken chili 2 or 3 times.  It is always a winner.  The other two are new favorites that will likely repeat themselves eleventy bajillion times in the next few months.

Ok, well I hope you find a soup to make from my little soup round-up.  I kind of want them all right now!

See ya for What I Ate Wednesday ;)

WIAW: Brown Sugar Turkey Chili

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Ok, all this fair/festival food (not to mention dollar beer night) is making my jeans tighter.  I am not a fan.  So, my Fall habits that I'm focusing on this week are more fruits & veggies and less starchy carbs.  Let's see how I did today (actually Tuesday).

Breakfast Part I: Nutri-Grain bar

Ate a quick Nutri-Grain bar before 5 a.m. boot camp.  You gotta have some carb/sugars before a workout like that.  It's chilly out, so I wore pants as you may notice from the pic above.

Breakfast Part II: Scramble

This protein packed breakfast was a winner.  I had 1/2 cup of Egg Beaters scrambled with some frozen spinach and smoked salmon.

Of course, I also had some coffee ;)

Hey, Baby the Cat

Morning Snack: Apple

I am loving apple season!  Had a lovely, delicious gala apple for snack.  Snagged some honey crisps at the store today, so I can't wait to consume them.

Lunch: Bento Box of Goodness

Bringing back the bento lunchbox!  I had some butter lettuce topped with some leftover roasted chicken and sliced avocado.  I enjoyed some baby carrots & strawberries on the side.

As a dressing to my mini "salad," I used a scoop of this hummus.

Afternoon Snack: Trail Mix

Dangit, starchy carbs.  You plague me.  Eh, it was probably a better choice than most, though.  140 cals and possibly whole grains?  Whatever.

Dinner: Brown Sugar Turkey Chili

full of the magical fruit ;) 

My mom made this chili on Monday and shared it with me (sweetest, most awesome-ist mom ever).  It was yummy!  You should make it.

Brown Sugar Turkey Chili

serves 6

1 cup diced onions

2 tbsp mustard

2 tsp chili powder or to taste

1/2 c brown sugar

16 oz tomato sauce

2-15 oz cans of pinto beans

1 lb turkey 93% lean (cook with a little olive oil)

cook the turkey and onion til done, add chili powder, stir in mustard and brown sugar,

add tomato sauce and beans, either put in crock pot for 2-3 hrs on low or simmer for 30 min

and serve.

I hid some spinach under mine.  For the win!

All in all, not too bad.  Definitely going to try and stick to my healthy Fall habits from now on!

Baby & Boscoe say "hi!"

See y'all next time :)

WIAW: Fall Veggie Chili

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Well, howdy folks!  Hope everyone is having a great Wednesday.

Let's talk about some food stuff, okay?

Breakfast, Part 1: Kind Bar

Before 5 a.m. boot camp, I enjoyed a lovely bar.  I saw this new (to me, anyways) Kind bar at Kroger this week and had to get it.  I love the flavor combo of cinnamon, chocolate and pecans.  Definitely a winner.

Breakfast, Part 2: Scone, Fruit Smoothie, Iced Latte

A little later on, I made a fruity protein smoothie (made with frozen mixed berries, a frozen banana, some frozen peach slices, a scoop of protein powder an some almond milk) and ate a leftover cinnamon stuffed scone from a brunch on Sunday.  I used this recipe, but used butterscotch chips in place of chocolate chips.  They were pretty killer.  Here's an up close view.

For my iced latte, I brewed some super strong coffee, added my pumpkin spice syrup, sweetener and almond milk & poured it over ice--yum!

Morning Snack: Carrots & Hummus

This morning's snack was pretty good.  I think red pepper hummus is my favorite flavor.

A short time after, I had a 10 calorie lemonade energy drink while I caught up on some very important work stuff ;)

Lunch: Wrap & Veg

Before eating lunch, I went on a run in the neighborhood around work.  I just had to take advantage of the cooler weather.  You know what I decided is my favorite thing about running?  I love how I think I can't do it...and then I totally do it.  That is a cool feeling.

Anywho, for lunch I made a wrap using a low carb wrap, a little dijon mustard, 1 slice of pastrami, 2 slices of turkey and 2 slices of light provolone.  Then I had a double serving of roasted zucchini on the side.  So filling!

Afternoon Snack: Fruit!

 

I snacked on a bit of this fruit salad that I made for the same brunch I mentioned above.  I brought the rest to work and have been snacking on it here and there.  The mix includes fresh pineapple, strawberries, red grapes and canned mandarin oranges.  I would have thrown blueberries in the mix, but boy has the price gone up on those suckers!

Dinner: Veggie Chili

I finally satisfied my chili craving with some impromptu chili!
Here's how I made it:

Veggie Chili
serves 4-6

1 lb lean ground meat
olive oil to coat pan
1/3 cup tomato paste
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp chili powder
1 can white beans
3 carrots, peeled and chopped
1 large zucchini, chopped
1 cup chopped mushrooms
1/2 small onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
salt & pepper

Brown the meat in a little oil (I also add a little water when it starts to stick), season with a bit of seasoning.  Remove from pot.  Add chopped onion and green pepper and sautee for about 5 minutes.  Add minced garlic and carrots and cook for another 5 minutes.  Add some liquid from the meat if it starts to stick.  Throw in the rest of the seasoning.  Add zucchini and cook for about 2 minutes before adding mushrooms.  Cook for an additional 2 minutes and then dump the meat back in there.  Add the can of beans and tomato paste.  Fill up the can from the beans with water & put that in there, too.

That's about it.  Adjust seasoning to taste.
I served mine with a piece of bread I toasted in an oiled pan.  That black junk is fresh garlic and oregano.

While I cooked, Baby the Cat sat on the Target bags I had just unpacked.  What can I say?  That girl loves her some Target!

And Boscoe lounged on his favorite chair!  (That's not a grumpy face at all..)

You're welcome, for giving you an update on my cats' evening, also ;)

Ok, have a good week, all!

Be sure to check out my indulgent treat on a stick over at Endless Simmer!