Super Bowl “junk food” and Weight Loss

Part A: food

So I wandered around the library again and checked out 6 books; four of them were on food and cooking. So I made chili. I made this recipe because it has cocoa as an ingredient and I thought that was interesting. I read the recipe, jumped up from the sofa and went into the kitchen to cook. I had all the ingredients in the pantry. I rarely make chili the same way twice. I vary up the beans, or meat, and who ever heard of measuring spices!

  • Meat, one pound ground beef, browned in a skillet
  • One onion, chopped, sauté in large skillet with some oil
  • Add 3 cloves garlic, minced, along with the following
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 ½ teaspoon allspice
  • 1 teaspoon ground cinnamon and stir for about 30 seconds
  • Now add 28-ounce can of crushed tomatoes with the juice
  • 2 cups pinto beans, drained
  • 2 ½ cups broth
  • 1 cup frozen corn
  • 1 Tablespoon cocoa powder

Cover the pot, simmer over low heat for 30-40 minutes, stirring occasionally.  This is adapted from the book Easy Soups from Scratch with Quick Breads to Match by Ivy Manning (2017).

This freezes well and we also served this for our Super Bowl Junk Food Meal as a dip for tortilla chips. There it is in the bowl in the middle. We also made two kind of wings, a yogurt dip and veggie sticks.

Part B: thoughts on Weight Loss Journey Month One

I made a lot of changes to my routine in January. So the 2 pounds lost cannot be attributed to just one factor. I’m hoping month two will keep the momentum going. At times I had lost 2 ½ pounds but one cannot trust the ½ pound. It was not consistent.

Two pounds in a month’s time seems like paltry results to me. It is not enough to be a natural motivator. If it had been five…maybe. February adds the addition of more mental effort to keep going. I must remind myself it is not just weight loss but health I seek. Here are the things added/deleted last month that are all factors in the two pound loss:

  • Circuit training twice a week: 20-30 minutes
  • One vegetarian/vegan main dish for dinner each week
  • 45-60 minute hikes each weekend outdoors with Hubby
  • Counting calories daily
  • Taking an Apple Cider Vinegar capsule and a Turmeric capsule daily
  • Weighing self-several times per week, if not daily
  • Dry January eliminating all alcohol

Going forward into February what might change? Depending on the weather hikes may not always be feasible. I will add back a drink or two occasionally. I’m not ready to give up yet, but would like not to feel so restricted in what I plan for meals and snacks. Baking seems entirely out of the question. There is a birthday in February. though; I might bake a cake!

May blessings to all of you.

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Chili a la Aldi: on how to assemble a meal

Aldi is one of my discount grocery stores that I like to shop. Their prices are fantastic and I find their brands to be good. But like all groceries with prepared/processed foods one must look at labels to avoid ingredients like high fructose corn syrup and the like. I did find HFCS in their pickle relish! I do stock my pantry with the canned goods and have not been too disappointed by their produce. In fact that was where we bought the absolute best tasting honeydew melon this summer. And the cantaloupe was fabulous too. I don’t know where they get them. Could be USA, could be somewhere else. I admit I do not always pay attention.

It is autumn and the weather is cooling down. Chili is a good meal to prepare early in the week as its flavors get better with the leftovers. October is apparently National Chili Month. Who knew? Check out the following website for daily food holidays: http://foodimentary.com/

One can make chili any number of ways. I use ground turkey and beans. In my pantry I have chili flavored beans, regular pinto beans, canned tomatoes with chili, canned corn with red and green bell peppers, and chili powder.

chili 001You could  just put the content of the cans in a pot to simmer and have a quick chili. This might come in handy for camping or road trips or if the power is out and you need to cook your dinner on the grill or camp stove.

First dice the onion. I do not cut onion in a professional manner. Julia Child would be appalled! But I get the job done. Then dice the green pepper. While this is sautéing in the bit of cooking oil, I just then remember to put in a garlic clove. I watched a TV show in which Jacques Pepin diced a garlic clove. For a while I could do that just like him but now I have forgotten how. So I just do my best and throw that in the pan too.

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When hubby watches me cut up vegetables he yells  at me to “curl your fingers”!  I find this the most awkward way to hold the vegetable but I do try.

I read somewhere that fat enhances flavors so I put the chili powder in at this time. I then brown the turkey in this mixture before adding all the canned ingredients. I need a lot of practice to be a recipe blogger because I forget to take step by step pictures. But here are a few:

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Not having any cheddar cheese we serve this in bowls with a slice of American Cheese on top. I toast up some ends of leftover sourdough bread on the griddle and serve these toastettes along side.

Dinner is served.