Happy Friday and Happy Valentine’s Day, my friends! The sun is shining but we still have snow all over the place – weather this frigid calls for chili, don’t you think?
On Wednesday night, I was craving something warm and cozy and decided to throw together a variation of my old favorite Turkey, Veggie & Barley Chili (<—click for recipe).
I left out the barley since I didn’t have any, so I started by sautéing some olive oil, onions, and garlic in the chili pot for a few minutes before adding in ground beef. Once the beef was fully cooked, I added in all the other ingredients and simmered until the veggies were softened and some of the liquid had boiled off.
It came out delicious! I just enjoyed some of the leftovers again for lunch. It was a bit soupy because I didn’t measure my liquid add-ins but we were hungry and didn’t want to wait for it to simmer any longer. 🙂 Tasted great either way!
As for lunch yesterday, I whipped up some tuna salad sandwiches for myself and Matt since we were both working at home for the snow day.
I made the tuna salad by mixing plain Stonyfield Greek yogurt and dijon mustard (about 2:1 ratio yogurt:mustard). I then topped it with some avocado, broccoli slaw for crunch, and baby kale. All in whole wheat pitas. On the side: clementines + carrots!
The other thing we’ve been snacking on this week is my 5 Minute No Bake Peanut Butter Granola Bars (<—recipe)! I made a big double batch of a variation of them earlier this week.
Once they set in the fridge for awhile, I cut them into various sized bars and wrapped them in foil for easy grabbing and going. I put half in the fridge and half in the freezer for later!
On the workout front, here is a recap of this week’s workouts:
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I left out the barley since I didn’t have any, so I started by sautéing some olive oil, onions, and garlic in the chili pot for a few minutes before adding in ground beef. Once the beef was fully cooked, I added in all the other ingredients and simmered until the veggies were softened and some of the liquid had boiled off.
It came out delicious! I just enjoyed some of the leftovers again for lunch. It was a bit soupy because I didn’t measure my liquid add-ins but we were hungry and didn’t want to wait for it to simmer any longer. 🙂 Tasted great either way!
As for lunch yesterday, I whipped up some tuna salad sandwiches for myself and Matt since we were both working at home for the snow day.
I made the tuna salad by mixing plain Stonyfield Greek yogurt and dijon mustard (about 2:1 ratio yogurt:mustard). I then topped it with some avocado, broccoli slaw for crunch, and baby kale. All in whole wheat pitas. On the side: clementines + carrots!
The other thing we’ve been snacking on this week is my 5 Minute No Bake Peanut Butter Granola Bars (<—recipe)! I made a big double batch of a variation of them earlier this week.
Once they set in the fridge for awhile, I cut them into various sized bars and wrapped them in foil for easy grabbing and going. I put half in the fridge and half in the freezer for later!
On the workout front, here is a recap of this week’s workouts:
- Saturday: 16 mile LA Marathon training run
- Sunday: 9 a.m. Yoga 1 class @ Edge Yoga – felt sooo nice to stretch it out
- Monday: 35 minute swim
- Tuesday: much needed rest day
- Wednesday: 7 mile run (+ 10 random minutes of November Project)
- Thursday: Was booked to go to a CrossFit strength & conditioning class @ NOVA MMA, but a snow day = apartment gym workout instead! Did the Week 3 Winter Shape Up workout video (it was awesome!) + a 30 minute Nike Training Club app strength & cardio workout with Matt
- Friday: gross snowy sidewalks = apartment gym again. 4 mile treadmill run + 1 mile on the elliptical while I waited for the treadmill!
