Today was a rainy, dreary day. Now, it has turned into a lovely, sunshine-filled afternoon. Once again, this fall weather has me perplexed. It is however the beginning of my rest days as I prepare for my half marathon this Sunday. I admit, I’m not a fan of “rest” days as I get very antsy and prefer to keep myself active either running or at the gym but for now – I’m taking it a bit easier, hydrating and eating lots of protein in preparation.
If you’ve been a follower of my blog, you know that about seven months ago I opted to change my diet and focus on becoming more vegetarian based foods. To my chagrin, I haven’t missed the meat at all. Actually, I’ve felt better without it. Now my family however, are quite the carnivores. My kids especially. They swim a lot and I realize that the best option for protein (as they don’t consume the amount of beans/veggies I do) is lean meats (organic). I do have one caveat and that is that a few times a week, everyone eats vegetarian or vegan. No one seems to mind or really even miss the meat as I make hearty options that are super filling. Plus the homemade cornbread is always a hit/distraction.
This recipe is very versatile using up whatever veggies you have on hand or like in your chili. Adjust the spices to your taste as well.
— Knead to Cook