Audra's Hit Vegetarian Chili

Just got back from a wonderful trip to Tucson visiting my family. My nephew was turning one, so we drove down to spend the special day with him, my brother and his wife, and my sister who flew out from Maine. On Saturday night my sister Audra put together a fabulous dinner for all of us. It was a delicious vegetarian chili served over cornbread. Both Audra and her boyfriend are vegetarians and they love beans and sweet potatoes. Two things I love as well! This chili was a hit with everyone. We appeased the meat eaters in the group by adding cooked ground beef to their bowls. Here's her recipe.

1 can drained chickpeas
1 can drained black beans
1 can drained kidney beans
1 can diced tomatoes with basil
1 can diced tomatoes with garlic
1 very large sweet potato chopped
1 large red pepper
1/2 sweet onion
2 tbs Arizona Dreaming Spices (Penzeys)
1 avocado

Place all in ingredients except the avocado in a crockpot and cook on low for 10 hours. Serve in bowl with avocado on top (this is how I ate it). You may add cheese and sour cream if you desire. If you don't have Penzeys Arizona Dreaming you can substitute with chili spice. Arizona Dreaming is my favorite spice though, so I suggest at least trying it. Go visit your local Penzeys spice store or order it online, it's the most amazing salt free spice you'll ever use! Delicious!

Sweet Potato Gnocchi

Ok, so these don't look the prettiest of all gnocchi but they sure taste good. And even my taste tester couldn't stop raving about them! Ingredients: 1 Extra Large Sweet Potato. 1.25 cups oat flour (you can make oat flour by putting your dry oats in a blender). 1 egg. Oregano, basil and salt to taste. Place sweet potato in oven at 400F for about 45 minutes, or until the center is soft (another option is to cook in the microwave). Remove from oven and let cool. Remove skin from the sweet potato and mash the flesh in a large bowl. Add oat flour, whole egg, and seasonings. Mix until just incorporated. Roll dough into long tubes then using a fork (or knife) cut into one inch tubes. Bring a pot of water to boiling and add 5-10 gnocchi at a time allowing to cook for 3-5 minutes, or until they begin to float. Fish them out and place onto plate to cool. I served them with a sprinkling of Parmesan Cheese.

The dough.

My taste tester couldn't get enough of them!

No shirt, no advice, and a clean colon

So as you remember from my previous post I'm an official member of the Blood & Guts Club. Along with my bragging rights and my name displayed on the board, I also get an exclusive shirt. I was told I could pick it up Thursday. But Thursday I showed up and no shirt was to be mine, then I was told to come back Monday and pick it up. Yesterday I arrived and they informed me they don't know where my shirt is, and to come back next week. Huh?! No way, no fair. So I leave you all in suspense until I finally get the shirt and post the picture. Onto other news in the gym. I absolutely hate it when a man approaches me during my workout to try to correct my form and/or give me "helpful" advice. So dudes, take note, I do not need your help/advice. I know why you're doing it, and I'm not interested in your ego trip. 99% of the time I know more about training and nutrition than you do and all you're doing is slowing down my workout and pissing me off. Off my soap box now... I made Whole Foods Detox Salad that I found on Pinterest. It is actually pretty tasty. I changed it up a bit since I'm in the cutting stage of my diet so I have less dried fruit and no maple syrup. But I kept all the vegetables. I expect to be pooping like crazy for the next couple days. Here's the link if you're interested. http://ohsheglows.com/2011/09/27/detox-salad/

Chili Cheese Muffins (vegetarian)

1 can drained black beans. 1 can drained kidney beans. 1 can drained fire roasted tomatoes. 1 cup shredded reduced fat cheddar cheese. 1 whole egg. 2 egg whites. 1 cup dry oats. In a blender or food processor, blend together oats, 1/2 can of the drained black beans, 1/2 can drained kidney beans and 1/2 can fire roasted tomatoes. Transfer to large bowl then add remaining beans, the egg and egg whites, remaining tomatoes, and 1/2 of the cheese. Evenly distribute into Pam sprayed muffin tin and bake at 375F for 30 minutes. Remove and sprinkle remaining cheese on each chili cheese muffin. Let cool for 5-8 minutes then remove and serve.