Last night I made a large pot of veggie chili. I used a new recipe that I found at recipes.com. Normally, when I make chili, we all eat several bowls, until we are stuffed. This batch was definitely lacking something. We still have not figured out what. It was okay, but not great. I want every meal to be great. I even made homemade corn bread out of corn flour, no box! That was great! A little too good. We only left two pieces.
Yesterday, I ended the day under 1500 high nutrient calories, I worked out and walked over 5000 steps. I would have liked to double the steps, but I had a lot of office work to catch up on. Other than that, I felt pretty good. I am doing well today also. I will give you the totals tomorrow.
I was planning lunch today, and I opened the fridge to see the huge cast iron dutch oven filled with chili. Chili that was, just okay. I could not make a pot of soup knowing that I had a whole pot of chili in the fridge. So, I heated up a small pot, doctored it up a little, and served it over salad, as a sort of awesome taco salad. I made a bed of chopped romaine, then over a cup of spring mix, chopped tomatoes, chopped sweet onions, avocado chunks, and a drizzle of creamy Italian dressing. I crunched up a few organic baked tortilla chips, and then place my chili on top with a garnish of vegan sour cream. No cheese. I am really trying to keep my calories down, and nutrients up. The chili was so much better this way. We ate every bite. Although, I think I am going to freeze the rest of it, so when I am feeling inspired I can defrost it and remake it., GREAT.