I hope your Thursday is going well. Mine is pretty swell so far.
I’ve been battling strange stomach pains lately. It’s happened a few times in the past week just after I eat breakfast. It happened really bad last Wednesday to the point where I really couldn’t do much all day. Well, yesterday it happened again but not quite as bad. I have to assume it’s something I’m eating but my breakfasts haven’t included anything new or abnormal.
Today I was really in the mood for a classic breakfast: eggs, toast, and turkey bacon.
On the days I’ve gotten sick, I’ve had egg whites topped with cheese, and a piece of peanut butter and banana toast. I’m nervous that it’s my peanut butter that has been making my stomach hurt, since that’s the main thing I omitted today. But peanut butter is supposed to help soothe upset stomachs so I’m all kinds of confused.
I hope these strange unpredictable pains don’t turn up anymore, but enough about my illnesses. I’m feeling fine today and am excited to complete the second day of a workout plan I started yesterday.
I found this plan on bodybuilding.com, which is usually my go-to when I’m looking for workout plan inspiration. I know how to build my own plan, but sometimes it’s more fun to find something new and exciting. I like that it balances weights with cardio pretty well, but I will most likely tweak some things to add some HIIT cardio here and there.
Today is a legs day which I always dread since I know I won’t be able to walk for the next day or two. Woo!
In other news…Mike and I carved pumpkins this weekend.
Yes, my pumpkin has the call letters of the TV station I work at. Good thing I like my job, right? Last year I did the NBC peacock which was a little cooler if you ask me.
It’s a little toasty for mid-October in Sioux Falls right now, but I’m still embracing the fall spirit and making one of my favorite Crockpot fall meals this evening: Crockpot Cream Cheese Chili
Alright, I’m off to the gym!
As my attempt at the PBFingers Crockpot Challenge continues, I have another recipe to share with you! I found the original version of the recipe on Pinterest a few weeks ago from Skinnytaste.com. I love pretty much all the recipes I’ve tried from skinny taste, but that doesn’t mean I didn’t feel the need to tweak this one to make it my own!
Crockpot Italian Sloppy Joes
Makes 5-6 servings
- 1 1.25 lb package of italian seasoned ground turkey
- 1/2 cup chopped yellow onion
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 1/3 cups petite diced tomatoes
- 1/2 6 oz can tomato paste
- 1/2 tsp dried rosemary
- salt & pepper to taste
- provolone cheese for topping
- spinach for topping
- Brown ground turkey in a skillet
- Combine turkey with remaining ingredients in crockpot
- Cook on high for 4-5 hours
- Top with sliced provolone, spinach, or a whole wheat bun!
I scooped about a cup of the meat mixture onto a bed of fresh spinach, and topped with with a slice of provolone cheese! Delicious! I’m sure the addition of a whole wheat bun would make this even tastier. Unfortunately, I did not have any on hand.
I really want to try some crockpot oatmeal for my next crockpot adventure, but I’ve heard some horror stories from people who have made the attempt. I might have to peruse pinterest for some ideas! Stay tuned!
Good morning! Actually, I should say good freezing cold morning. We’ve got a current temperature of 1 whopping degree in Chicago right now. But I can’t really complain since it’s well below zero in my hometown of Minneapolis. ROUGH! With these bitter cold temps, what could be better than a big pot of comforting chicken soup with a kick?
Yesterday I adapted a recipe that I stumbled upon for spicy Crockpot chicken soup from Kristen at swankydietitian.com. I kept the recipe the same for the most part, with some slight alterations.
Spicy Crockpot Chicken Soup
Makes 6 servings
Nutrition facts: 1 serving= 227 cals, 24g carbs, 2g fat, 30g protein (without cheese)
- 3-4 boneless skinless chicken breasts (about 1 1/4 lbs)
- 1 can black beans, drained
- 1, 8 oz can corn, rinsed and drained
- 1 can Rotel
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cans reduced sodium chicken broth, 28 oz total
- 1 tbs garlic powder
- 1 tbs cumin
- 1/2 tbs chili powder
- Combine diced onion and bell peppers in Crockpot
- Top with chicken breasts
- Add Rotel, corn and beans over chicken breasts
- Top with chicken broth and remaining spices
- Cook on low for 7 hours
- Remove chicken from Crockpot, shred, and return to soup
- Serve and top with cheddar cheese
I’m normally not a big soup person, but this was so hearty and chunky I just absolutely loved it! The leftovers will definitely last me the rest of the week, which is always a plus. I did add a little extra chili powder to my bowl, so if you like a little extra kick you may want to add more chili powder to the recipe. You may also try serving this soup with a dollop of plain greek yogurt or light sour cream!
I’m off to kick today’s lower body workout’s butt! This week is the start of my heavier weight phase in my current workout plan with no more than 3 sets of 6-8 reps per exercise. Look out legs, it’s going to get tough!
Last night brought me back to high school. It’s homecoming week at DePaul, since our homecoming revolves around basketball instead of football. Last night my friends and I took a trip down memory lane and attended the DePaul homecoming dance. In my four years of college I have never attended the dance until now. I have to say, I had a good time!
The night started out at my friend Tessa’s apartment. Since I have not attended a homecoming-type dance since high school, this was the first time I could actually, legally enjoy a few drinks beforehand! While there were no awkward date photos, limo rides, or family style dinners before the dance, it really did feel like high school once we got there. Around 10:00 we were bussed to Soldier Field, where the event was being held. The experience was complete with a dance circle, wild dancing, and girls finding the perfect place to hide their heels and purses. We were only at the dance for an hour, but it was more than enough for this girl. I just can’t do it like high school anymore!
I was brave enough to make an appearance in the dance circle. Unfortunately, my friend Kelly caught the whole thing on camera. Let’s just say it’s a good thing I wore shorts under that dress! Alright, onto more important things like food. I am planning on participating in the Peanut Butter Fingers Crockpot Challenge. The rules of the challenge are pretty simple: Try 10 new Crockpot recipes by the end of February! I can’t promise I’ll make it to 10, but I’ll sure try! I’m definitely open to any suggestions.
Meal number one is already planned for this week. Some type of a spicy chicken stew will be in the works shortly, so stay tuned!
Good morning and happy weekend! I decided to not set my alarm this morning and see how long my body wanted to sleep naturally. Sure enough I popped up right at 7:30! This internal clock stuff sort of stinks.
A couple days ago I decided to try a crock pot recipe I’ve been eyeing for a looong time now. Stephanie’s Autumn Sausage Casserole. As usual, I made a good amount of changes to my own rendition.
Into my 5 qt crock pot I added:
- 1 lb smoked andouille chicken sausage
- 8 slices canadian bacon
- 1 1/2 chopped apple
- 1 cup sliced carrots
- 1/2 cup cooked brown rice
- 1/4 cup raisins
- 1 yellow onion, chopped
- 1/3 cup water
- 1 tbls light brown sugar
- 1 tsp cinnamon
- 1/2 tsp black pepper
Toss all ingredients into your crock pot, and cook on high for 3-4 hours, or low for 5-7. This recipe makes about 4 servings.
This casserole was to die for! The combination of the spicy sausage with the sweet apples and raisins was scrumptious. Perfect for the last week of September before we jump into the real fall that is October. I can’t wait!
Let’s switch gears so I can talk about something fitness-related that I’m super excited about. This November I will be running in the Hot Chocolate 15K! This will officially be my first 15K. I must admit the finisher’s cup kind of sold me when I saw it.
Despite the motivation of chocolaty goodness awaiting me at the finish line, I am a bit nervous. I recently broke my mile time by running a 6:37 mile! Some of you avid runners may be laughing at this meek accomplishment. But hey, I was pretty proud! Although I run regularly during the week, it’s usually only for about 3 miles. Nine miles is really sounding like a lot to me and I’m getting a little anxious.
In order to prepare for the event, I’m running three “short” runs per week, and one “long” run. My short runs are 3 miles long, and I can usually bust them out in no more than 25 minutes. Since this was my first week training, my long run was a mere 5 miles. Slowly but surely, right?
The race is still 5 weeks away, so my plan is to increase my long run by one mile each week. I’m not shooting for the stars with this 15k. My goal is to finish in an hour and a half, which would be a 9:40 pace/mile. Just thinking about accomplishing that makes me feel awesome. My friend Tessa is going to be running the 15k , also.
Hopefully we’ll be able to keep each other’s spirits going. Too bad Tessa’s a beast and ran a half marathon last year! Yowza!
I can’ believe I made it to 8:30 without breakfast or coffee. I think today calls for some of my pumpkin protein pancakes.
Yes, my dreams are coming true. Fall has arrived! Even though it doesn’t technically begin until Saturday, today in Chicago the high is a perfect 62 degrees. I can say in all seriousness that this is my favorite weather. I even busted out a sweater and boots for the occasion!
In honor this fall-esque weather, I decided to try Six Sister’s Stuff Slow Cooker Cream Cheese Chili.
I came across the recipe on Pinterest a few weeks back and have been dying to try it out. As usual, I tweaked my own version a bit by omitting the corn, using fat-free cream cheese, and adding two whole chicken breasts in stead of the halves. What can I say? I need my meat! The original recipe directions say to cook on low for 6-8 hours. However, I waited until 8:30 this morning to throw everything in, and I knew I wanted it for lunch. I simply cooked it on high for 4.5 hours and it was perfect!
I’m a cheese lover, but I think next time I might use a little less cream cheese than the recipe calls for. It was almost a little too much, even for me! Still, hats off to the Six Sisters. I definitely recommend this recipe.
Also, this week I am making a different type of Protein Pancake every morning. At the end of the week I’m going to post five (hopefully) different recipes for protein pancakes! Here’s a little sneak peek at my Chocolate Peanut Butter Banana Protein Pancakes
Healthy and delicious!