I’m slowly transitioning back into reality. I’ve been MIA the past few days because we took a short vacation back to Cabo San Lucas. Same resort, same wonderful experience. Except this time, I wore sunscreen and I’m not coming back a bright red, painful mess. I learned my lesson once — the hard way, the very hard way. Michigan sun is not the same as the Mexican sun. I mean it is, but not really…you know what I mean.
Mr. Prevention snapped me back to reality as we were heading to the airport to head home when he said, “Yep, we’re leaving 85 and sunny for 5 months of frigid cold and snow.” I must remember to remind myself that Michigan summers are worth enduring the winters for.
I’m trying to think of the best thing I ate this week, but it’s tough. There’s nothing that passed my lips this week that I didn’t like. Herein lies a problem – I’m such a foodie. I do think that fish tacos, banana ice cream, and real quesadillas and refried beans top the list, however.
But honestly, there’s nothing better than a strawberry margarita, a great book, a stunning view, and the sun warming you from the inside out. It’s probably not surprising to share that I blew the resort a kiss from our oceanview room as I stood oh-so-sad reminiscing over the short stay before heading to the lobby to checkout. I had a moment.
I did workout — 2 of the 3 days we were vacationing and not traveling. I’ll call that a victory.
It never fails, though. As good as vacation is — and as glorious as it is to just enjoy the finer things of life…in slight excess for a few days — I’m always anxious to return to healthy cooking. And my bed. And Lily. Of course, Lily.
Whether you’re reintroducing lots of veggies and fiber into your diet after a vacation like me, or you’re looking for a super healthy, vegan chili recipe…this one is for you. It tops the charts when it comes to good-for-you food. Just what I need!
- 1 Tbsp olive oil
- 1 onion, diced
- 2 large sweet potatoes, peeled and diced
- 4 garlic cloves, minced
- 1 Tbsp chili powder
- ¾ Tbsp cumin
- 1 tsp smoked paprika
- 3 cups low-sodium veggie stock
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can no salt added diced tomatoes
- 1 cup fresh or frozen corn
- ¼ tsp black pepper
- ¼ tsp salt
- Heat olive oil in a large stock pot over medium-high heat. Add the onion and saute 2-3 minutes or until softened slightly. Add potatoes and cook an additional 6-8 minutes.
- Add garlic and saute until fragrant, about 30 seconds. Add chili powder, cumin, and smoked paprika; saute an additional 30 seconds. Add the veggie stock and all the beans and tomatoes; cook 5-10 minutes. Add corn, pepper, and salt, and cook an additional 20-30 minutes.
Weekly Menu: November 10th – 14th
- Sunday: Roasted Butternut Squash and Rice with a tossed salad
- Monday: Buffalo Ranch Panko Baked Chicken Tenders with salad
- Tuesday: Crock Pot French Dips with Parmesan Baked Potato Halves
- Wednesday: Wet Chicken Burritos with Crock Pot “Refried” Beans
- Thursday: leftovers
Back to reality. 🙁