Hello there, I cannot believe it’s Wednesday already!
I’m not back in my blogging and picture taking groove yet but I have returned with some snapshots and a recipe from earlier on in the week, as promised.
Since Monday I’ve just been plugging away at my dissertation and slowly unpacking. Exercise just hasn’t happened. I’m stuck- I haven’t been for a run for almost 2 weeks and I just feel exhausted. Yet I don’t know whether to listen to my body and give it the down time, or to just get out there for a run with the hope that it will energise me. Any thoughts? How do you know when to listen to your body or when to harness some will power and just get your butt in gear and on the road/treadmill/etc?
Anyways, food snapshots from this week thus far include…
As you can see, it’s just been the usual diet mainstays. I have also consumed my body weight in chocolate, and PB on rice cakes; I constantly amaze myself at my capacity to keep going when chocolate and PB are concerned.
Anyways, the recipe…
Black Bean & Veggie Chilli (slightly adapted from Appetite for Reduction)
1 tsp EVOO
1 small onion, diced
1/2 green pepper
1/2 red pepper
3 cloves of garlic, crushed
1 pound of courgettes (I used yellow ones, they have a more mellow flavour. Loving them)
1 small tin of sweetcorn
2 small carrots, diced
1 1/2 cups vegetable stock
3 tbsp chilli powder
2 tsps freshly ground cumin
1 tsp mixed italian herbs
1/2 tsp salt
1 tin of good quality chopped tomatoes
1 tbsp tomatoe ketchup
1 tin of black beans
1 (generous) tsp maple syrup
juice of half a lime
Don’t be put off by the long ingredient list- most of it is stuff you’re likely to have hanging around in your kitchen, and this dish really is a cinch to make.
Heat the oil in a large, lidded saucepan. Saute the onions and peppers until softened (approx 8 mins). Add the garlic and briefly saute, being careful not to burn the garlic (v.important).
Next add the carrot, sweetcorn and courgette. Mix it all together before adding the veg stock, chilli powder, cumin, herbs and salt. Don’t worry if the stock doesn’t completely cover the veg, it’s ok for them to be peaking out of the stocky ocean.
Place the lid on the pan and simmer for approx 10 mins, until the carrots are almost done and the courgettes are soft. Stir in the tinned tomatoes, ketchup, and black beans. Put the lid back on and simmer for another 10 mins. Mix in the lime juice and maple syrup before serving. Oh, and taste a bit before dishing up so that you can adjust the seasoning accordingly!
We had this with brown rice and for leftovers the next day.
It was flippin’ awesome. And super healthy, get in!
Well, that’s me done for the night. I shall return again soon; I’m not quite sure when as I fear blogging may have to take a backseat as I try to get my head down and back into the dissertation zone.
Hope you’re having a good week so far. Not long til the weekend! xxx