Hi my friends....we all know that we want to be fit, healthy and well...and be happy in our own skin. That is a no brainer. We also know that we always tell ourselves that this is the year that we are going to do it...we all know that as well. We also know that we start out good for a week, maybe a couple of weeks and then it falls by the wayside, and we say next week, or next month or next year.
Why do we do this? Why do we put our health, and our goals and our dreams on the back burner, even though we know that it is the most important thing in our lives. Food and hunger are the two strongest things for anyone. We need food to survive, and our hunger tells us when we need to eat. In a perfect world that would work, but in our world, with all the fast food, and super sizing, and sugary drinks, and desserts, and salty snacks...it doesn't work anymore.
We go on a diet, and we get hungry because we are not eating enough food. Especially if it is your own concoction, where you drink coffee in the morning, have a few carrots for lunch and by dinner you are so hungry you eat for 3 hours straight. I don't want you to ever go on a diet again. I want you to start to live a new life...for a new healthier you.
This plate of food would make anyone full...and that is just breakfast. It is amazing the amount of food you can eat if it is the right kind. It is also amazing what having a support team will do when it comes to problems with eating....like out of boredom, or loneliness, or depression, or anger or a million different reasons why we binge.
If you want to really end all of this dieting, and really want to start living, Message Me and let's get talking about the new you!! I am ready...are you?
Hi my friends....I know you are all chili recipes to death...but this one has quinoa and black beans...talk about a protein punch. It also is smokier with chipotle and adobo.
Smoky Chipotle Black Bean Quinoa Chili
3 cloves garlic
Two 15 oz. cans black beans
28 oz. can crushed tomatoes
1 bell pepper diced
2 1/2 cups vegetable broth
1/2 cup white quinoa, uncooked
1-2 chipotle chiles in adobo sauce...1 if you don't like too much spice.
2 1/2 tsp. chili powder
2 tsp. cumin
Salt to taste
Optional toppings: avocado, green onion, cilantro,
Dice onion, and mince garlic.
In a stockpot over med-high heat, saute onion in 3 Tbsp. water/broth for about 8 minutes or until translucent.
Meanwhile, finely chop the chipotle: handling the chile carefully, gently scrape the seeds with your knife to remove them and mince the chile.
Add garlic, chili powder, cumin. Stir, and cook 1 minute.
Add tomatoes with juice, 2 1/2 cups vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding seeds).
Rinse and drain black beans and quinoa and add to pot.
Bring to a light boil. Then cover, lower heat to med-low, and simmer for about 20 minutes or until quinoa is cooked.
Salt to taste. Serve hot garnished with desired toppings.
(It thickens as it sits, as the quinoa continues to soak up more liquid...so you can cook the quinoa separately) *Garden Grader Blog*
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