Let me introduce you to the best omelet I’ve ever made in my life:
Best omelet ever: 2 eggs, sliced grape tomatoes, feta, 1/4 an avocado mixed with garlic powder, onion, tomato, and lime juice. Yum! Make it!
And that’s all there really is to say about it. Just make it. I promise you won’t be disappointed. (Unless you hate eggs, avocado, feta, or tomato. In which case, you will be disappointed. So, don’t make it)
Along with my omelet, I tried Kombucha for the first time.
Pretty delicious, if you ask me. I know some people think it tastes disgusting. That’s precisely what inspired me to try one. I’m adventurous. What can I say?
All together now:
I had a very productive day yesterday. I woke up early, motivated to get things done. I love that feeling. After working out, writing a blog post, and eating breakfast, I spent an hour and a half reading half of one of the resume books I got from the library on Saturday. I’m a pretty slow reader, so that’s quite the accomplishment.
I took a short break at around 1 to make a lunch of champions. I had a theme going on.
A big ol’ salad was calling my name. It contained:
- Spring mix
- 1/2 of an apple, chopped
- 4 baby carrots, chopped
- 5 grape tomatoes, sliced
- Raw shelled sunflower seeds
- Sliced Almonds
- Chopped Walnuts
- Annie’s Raspberry Vinaigrette
It was beautiful.
After eating lunch, and reading some more, I cleaned up the apartment a bit.
Then, it was time to make this:
I made this chili once before, and it was a hit. I knew it would be the perfect dinner for a cold night.
Please ignore the drying dishes in the background. 🙂
One thing you need to know about this recipe is that it takes a lot of prep. If I were smart, I would have made the wheat berries yesterday morning. But I wasn’t. Wheat berries take about an hour to cook, so make sure to keep that in mind before making this chili.
Another thing I must tell you about this chili is that it makes A LOT. This is a great recipe to make on a weekend, and then eat all week (which is what we plan to do. Jeff took some for lunch today).
I followed the recipe almost exactly, except that I poured in half a bag of frozen corn when I added the wheat berries, and I left out the cilantro (I hate cilantro).
Check out this picture Jeff took of me mixing the chili in my baggy sweats:
A few things:
- There’s absolutely no reason to include this picture in this post.
- My hair is crazy.
- That round, blue glow to the left of my head is definitely an alien. You think I’m kidding.
I garnished our bowls of chili with sliced avocado, like the recipe told me to. It’s that easy. I’d eat avocado on anything.
I used another Eating Well recipe to make cornbread to go with the chili.
Not the best shot. After snapping this photo, I promptly shoved the piece of cornbread into my bowl of chili.
Now that’s a better picture. 🙂
I love this chili because it has so much flavor, and the texture is awesome. Wheat berries are nutty and chewy once cooked. It’s a great vegetarian chili because one serving has 14 grams of protein. It’s also very filling, so you don’t need a lot of it to feel satisfied.
Here are the nutrition facts from Eating Well’s Website:
Per serving: 386 calories; 11 g fat (1 g sat, 7 g mono); 61 g carbohydrates; 14 g protein; 15 g fiber; 703 mg sodium; 311 mg potassium.
Nutrition Bonus: Vitamin C (130% daily value), Fiber (72% dv), Folate (48% dv), Iron & Vitamin A (25% dv).
Can’t wait to devour some leftovers for lunch today!
What’s your favorite cold-weather recipe?
Have you tried Kombucha? Thoughts?
Have a great Monday! <3