learning to eat, cook, and live healthier one day at a time.

Tag Archives: Chili


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.

Image 1

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

creamcheese chiliOhhhh yes. Rick and creamy.

Alright, I’m off to the gym!



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.

CrockPot Cream Cheese Chicken 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!

mmmm cheesy

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

Yummy time

Healthy and delicious!

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