Come Monday mornings, it’s a bit unclear to me what I did all weekend long. The little stuff adds up, I guess.
There’s always grading and lesson planning to get done. This weekend, the lesson planning got done, but the grading…err…not so much. There was some workouts — Friday I ran 3+ miles, Saturday I did a 4 mile elliptical workout, and last night, as always, I had a hockey game. At least I was productive with my sweat sessions.
I made some killer waffles yesterday morning and luckily, I have some leftovers to enjoy this morning. On Monday mornings, it’s the little things…
Friday night, Mr. Prevention and I hung low at the house. It was a long week for both of us. Beer, leftovers, and the couch was just what we needed. Saturday night, we had some friends over to watching the Illini…lose. Again. Sometimes, more often than not, it is painful to be a fan of University of Illinois sports.
Yesterday was typical. Laundry (and too much of it), grocery shopping, getting ready for the week, making a nice meal, and playing hockey.
But always, without fail, Sundays are a bit…depressing. Even if you LOVE your job, you LOVE weekends more. Mr. Prevention loves (and I do mean LOVES) to sleep. Sometimes I check on him just to be sure he’s still breathing, because sleeping 12 hours straight is simply unimaginable for me.
For Mr. Prevention, Mondays bring far too early of wake-up calls. If you’ve ever seen the 5-Hour Energy commercials of the guy walking down the stairs saying, “I don’t wanna get up…I don’t want to go to work…” you’ve seen Mr. Prevention in the mornings.
On those mornings (i.e. every morning, but especially Mondays), I encourage Mr. Prevention to take leftovers to work for lunch. Sometimes, I think he’s under the impression I pack everything in single serving Tupperware containers for fun. He usually tells me leftovers are “too heavy” to eat for lunch. Whatever that means.
This meal was one of them — “too heavy”. But I actually “get” what he means with this meal. It’s super healthy, but it’s also really filling…in a good way. This Vegetarian Thai Quinoa Chili is PACKED with fiber (nearly 12 grams per serving) making it a very filling meal that’s sure to keep you satisfied for hours to come. Plus, it tastes great. I’m officially a convert when it comes to quinoa in chilis and soups – so good!
Vegetarian Thai Quinoa Chili slightly adapted from Back to Her Roots
1 Tbsp chili powder 1 1/2 tsp red curry paste 1 Tbsp cumin 4 cups low-sodium vegetable broth, divided 1 small onion, diced 1 large green bell pepper, diced 2 cloves garlic, minced 1 small sweet potato, peeled and diced 1 Tbsp olive oil 3 cans dark red kidney beans, drained and rinsed 3/4 cup dry quinoa, rinsed (I used red quinoa) 1 cup light coconut milk 1-28 oz can no salt added crushed tomatoes Salt and pepper, to taste 6 green onions, sliced, for serving 8 Tbsp plain, nonfat Greek yogurt, for serving
In a large dutch oven or soup pot, whisk together the chili powder, curry paste, cumin and a few tablespoons of broth over medium-low heat until smooth.
Add in onion, green pepper, garlic, sweet potato, and olive oil and saute for 5-7 minutes or until veggies are tender.
Add in remaining broth, beans, quinoa, coconut milk, tomatoes, salt and pepper and bring to a boil. Reduce to simmer and cook for about 45 minutes, or until flavors are melded and quinoa is cooked.
Serve topped with sliced green onions and plain Greek yogurt. Yield: 8 servings (1 1/2 cups each).
Nutrition Information (per serving): 322 calories; 5.9 g. fat; 0 mg. cholesterol; 573 mg. sodium; 47.4 g. carbohydrate; 11.9 g. fiber; 18.5 g. protein
Result: This is hearty and has great flavor. You can easily add some heat with a chile pepper or red pepper flakes. The beans make this seem more chili-like than soup-like, but either way it is warm and comforting. This is a great one-pot meal that requires very little hands-on time. Enjoy!
Now for my Monday morning coffee fix…mmm!
Have a great week,