It was already a good week starting Sunday, which I got to spend with some of my favorite boys (big and small). But then came Monday, and since I'm a
my happiness quadrupled! You see, the Saints/49ers was a big game out here in the Bay . . . it was not only the 49ers' home opener, but they played against the
defending Superbowl champs (aka my favorite team). And what a freakin' game it was! 22-22 in the last five seconds . . . but the Saints managed a win at the end, even without Reggie Bush. I can't believe he's gonna be out for up to six weeks! Speaking of Reggie, I have become mesmerized with this picture of him and his ex, Kim Kardashian, that I recently stumbled upon:
hotttttt x 2
Also:
1. Lots of travel coming up! More deets later, but it's looking like 4 trips in the next two months (including one to my beloved New Orleans)!
2. I made veggie black bean chili & jalapeno cheddar bread for din last night, and it was a-mazing. I suddenly remembered that my friend & former roommate, Brenna, used to make this delicious chili from her South Beach cookbook, so I went on the hunt for the recipe. Posted below!
3. I got a very out-of-the-blue message from an old friend (read: exboyfriend) Sunday night announcing that he was on a road trip across the country and happened to be sitting in a bar in San Francisco. WILD, right? We met for lunch the next day at
Luna Park, and it was fun/spontaneous/nostalgic catching up.
(Also, felt very mature to talk and laugh with an ex without being emotional or dramatic).4. Strangely, my 2nd period hellions have been on their best behavior! I don't know what's in the water they're drinkin but I'm lovin it.
5. I've finally been working out again which always makes me feel better.
Hope your week has been just as good as mine, and if not, then make this chili (but word to the wise: double the black beans and add fresh corn):
Serves 6
Ingredients
Avocado salsa:
1 medium California avocado, peeled, pitted, and finely chopped
1 small tomato, finely chopped
1/4 red onion, finely chopped
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
Juice of 1 large lime
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
Vegetarian chili:
2 teaspoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
3/4 can (14 to 19 ounces) black beans, rinsed and drained
3/4 can (14 1/2 ounces) diced tomatoes (with juice)
3/4 can (14 ounces) vegetable broth
1 can (4 ounces) green chili peppers, chopped
2 teaspoons chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup fat-free sour cream
1 lime, quartered
2 tablespoons chopped fresh cilantro
12 whole-wheat pita crisps (Phase 2 or 3)
Instructions
To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
To make the vegetarian chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes (with juice), broth, chili peppers, chili powder, garlic, cumin, and oregano. Simmer for 20 minutes. Serve with the avocado salsa, sour cream, and lime wedges. Sprinkle with the cilantro. Serve the pita crisps on the side, if using.
Nutritional information
Per serving:
181 calories
17 g fat (1 g sat)
25 g carbohydrate
7 g protein
15 g dietary fiber
665 mg sodium
0 mg cholesterol
