Today I discovered the wonder of almond butter. I packed some fruit for lunch and a brought my new almond butter with me. I only used a tablespoon but seriously… it was DELICIOUS! I am happy to have found a new lunch add-on!
For dinner tonight I broke out the crock pot – for the first time ever!! (I’ve only had the thing 5 years or so! Lol) I made some homemade minestrone and it was actually super tasty!! I am going to officially start using my crock pot on Mondays and Wednesday so dinner is ready when I get home from my later shift.
- 4 cups vegetable broth (or chicken broth) (from 32-oz carton)
- 4 cups tomato juice
- 1 tablespoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- 2 medium carrots, sliced (1 cup)
- 2 medium celery stalks, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, finely chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
- 1 can pinto beans rinsed (you could use regular beans, I used canned because of time1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
This recipe can be found here — http://www.bettycrocker.com/recipes/slow-cooker-vegetable-minestrone/e2d51a25-103b-45d0-9112-2d7addb70c25 — The original called for mushrooms and cheese (which I excluded) and did not call for beans (which I added)
Tomorrow I am going to try making some enchiladas with ground turkey. This week is really the week of experimentation. I really want to try to get better at making actual food; food that doesn’t come from a box but is rather made with real ingredients.
As you heard yesterday I spent a lot of my weekend watching food documentaries. Now I watched another one called Vegucated.
Basically – I have considered going vegetarian before but after watching this documentary and frankly the graphic footage of how farm animals are treated – it really has me thinking very hard about going vegan. I still have food to eat and I plan on eating it as to not be wasteful. But once my animal products are used up, I will have to do some serious thinking and research on deciding if I want to buy anymore.
With my life, my husband is a meat eater and will never give it up. But doesn’t mean that I have to be – He can buy his own products when he wants them and can enjoy dinners with animal products when we eat out. I am really trying to focus in on creating a lower calorie higher nutrition diet. Not only for me, but for him as well – I want us to live long, happy, healthy lives!
What is your take? Do I have any vegan or even just vegetarian readers out there? I would love to hear how the way you eat affects your life.
For fitness today is strength and a ride with my bike trainer. I am dilly dallying around a little bit but as soon as I finish here – those are my next two activities before my head hits the pillow.
Any tips on how to stay strong while on a bike trainer? I LOVE riding… outside! The bike trainer just seems like torture. Any tips to distract your mind or stay positive would be appreciated! This is my first winter using a bike trainer and I don’t know if it is just physically harder… or mentally harder! Lol
The final news for the day is – I finally created a Facebook page for this blog. I am not sure how many fans I’ll get, but if you want to receive updates via Facebook you can click the like button on the menu to the right or visit me at http://facebook.com/morgangetsfit
Time for me to check out! I have an important date with a bike trainer! 🙂