Productivity + Black Bean & Wheat Berry Chili

Let me introduce you to the best omelet I’ve ever made in my life:

Best omelet ever

This omelet was the result of being ravenous after a sweaty, hour-long Shape workout yesterday morning. It was so good that I had to talk about it on my facebook page immediately after eating it:

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.

Kombucha

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:

Breakfast Breakfast of champions.

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.

Side of Salad

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
  • Feta
  • Annie’s Raspberry Vinaigrette

It was beautiful.

Salad

After eating lunch, and reading some more, I cleaned up the apartment a bit.

Then, it was time to make this:

Pot of Chili

Black Bean and Wheat Berry Chili

I made this chili once before, and it was a hit. I knew it would be the perfect dinner for a cold night.

Tomato-Bean Line up

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.

Pot of Chili (2)

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:

Mixing

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.

Anyway:

Bowl of Chili

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.

Cornbread

Not the best shot. After snapping this photo, I promptly shoved the piece of cornbread into my bowl of chili.

Bowl of Chili 2

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:

Nutrition

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

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How to fall in Love with an Apple Quesadilla

Reason #5,782 that I love Oats In A Jar (OIAJ):

PB Jar

I was running late for class yesterday morning, and knew I wasn’t going to have time to eat the oatmeal cooking on the stove.

Oatmeal

[1 cup vanilla almond milk, 1/2 cup oats, a whole lot of cinnamon.Out of bananas.]

Then, it struck me. I could bring my OIAJ to class!

Oats to go

I’m pretty sure that my classmates thought I was eating peanut butter straight out of the jar. Not that that’s something I wouldn’t do.

I walked around with a empty jar of PB in my bag for the rest of the day. I felt kind of cool. Wouldn’t you?

Along with my oats, I had best mug of coffee ever. Please, please add cinnamon to your coffee grinds before you brew it. You won’t regret it. Promise.

I realized this morning that I have a ton of great meals that I photographed and never blogged about. I won’t write about them all in once, however, because in case you didn’t know, this is a blog post, not a book.

I do feel it’s necessary to show you the epic quesadilla that I made for lunch last week.

Quesadilla

You’re looking at an Apple and Mozzarella Quesadilla. I made Jeff an Apple-Cheddar-Salsa Quesadilla. They were just as good as they sound, and easy to make, too.

Quesadillas

Apple and Mozzarella Quesadilla

  • 1 Fajita size whole wheat tortilla
  • ~3/4 cup chopped apple
  • ~1 1/2 slices of mozzarella, cut into cubes
  • 1 Tbsp of Balsamic (I used Annie’s)

Apple-Cheddar-Salsa Quesadilla

  • 1 Fajita size whole wheat tortilla
  • ~3/4 cup chopped apple
  • ~1/4 cup shredded cheddar
  • 2-3 TBSPs of Salsa (I used Newman’s Own)

Apple-Mozzarella

  1. Spray a large pan with cooking spray, and heat over medium heat
  2. Prepare quesadillas by layering the cheese, apples, and dressing or salsa. For the apple-cheddar quesadilla, add the salsa directly on top of the cheese, then layer the apples on top. For the apple-mozzarella quesadilla, drizzle the dressing on after the cheese and apples.
  3. Fold the tortillas in half over the fillings to make a half circle. Place in heated pan

Quesadillas

Heat 3 minutes on each side, or until cheese is melted. 

Remove from heat and cut into triangles.

Enjoy!

Quesadilla

I can’t decide if these were as good as my mango and goat cheese quesadillas. I think it’s a tie. 🙂

I’m off to the gym!

Have a great Wednesday!! <3

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