I’m over winter.
I’ve had quite enough of freezing temperatures interspersed with miserably cold and rainy days. I’m ready for spring! I’m craving longer and warmer days, the feeling of sunshine on my face (with sunscreen, of course), the riot of color from all the blooming trees and flowers…basically, everything but the pollen. And at this point, I’m even willing to contend with the pollen, just so winter can be over.
However, I’m pretty stoked by the fact that it’s Wednesday. And not just any Wednesday, but the last Wednesday in February. March — and, therefore, spring — is around the corner, people! And so is the weekend! REJOYCE!
The fact that it’s Wednesday also means that it’s time for What I ate Wednesday (WIAW), hosted by the lovely Jenn over at Peas & Crayons. Aaaaaand, check out her big news – mazal tov, Jenn! This week’s WIAW offerings feature a heavy dose of produce, because daaaaaay-um, I do love me some fruits and veggies.
Per the usual, I had coffee and a piece of toast before hitting the gym.
Lunch + snacks? Leftover Thai food (chicken with brown rice, broccoli, and peanut sauce), an apple, cocoa-roasted almonds, low-fat string cheese, blueberries with GF granola, and some cantaloupe (I forgot to take out of the fridge for the photoshoot – doh!).
1 pound ground turkey, cooked (if you’d prefer a vegetarian chili, leave the turkey out and use a second can of black beans instead)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
1 small sweet potato, diced
1 can Muir Glen fire-roasted tomatoes
1 can black beans, drained and rinsed
2 cans Bush’s Chili Beans (I used one can mild and one medium)
2 packages McCormick taco seasoning mix
1 cup chicken or vegetable stock
Cilantro and guacamole for garnish
The process for this is absurdly easy: basically, you throw everything — except the guac and cilantro — into the crock pot and cook ‘er up. I let it cook while we were both at work; since it was going to be simmering for 9 hours, I set it on low heat. When you’re ready to serve it, garnish with shredded cheese, cilantro, avocado, guacamole…whatever strikes your fancy, really.