Author: Lindsay Ingalls

Fire Breathing

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This chili is spicy but so good! Enjoy!

Spicy Roasted Chilis Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium sweet onion, small dice
  • 1 green bell pepper, small dice
  • 4 garlic, minced
  • 1/2 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon sweet paprika
  • a mixture of 6-8 chilis (poblano, serrano, jalapeno, ect)
  • 1-15oz can of black beans, drained and rinsed
  • 1-15oz can of kidney beans, drained and rinsed
  • 1-150z can fire roasted tomatoes with green chilis
  • 1/2 cup of water
  • 8-oz tomato paste
Preheat the oven to 350F.  Place the chili peppers on a baking sheet and roast for 30-40 minutes until the peppers start to lightly brown/blacken. Remove from the oven and place in a big bowl and cover with plastic wrap.  Let the peppers sit for 10 minutes and then remove the skins from the peppers.  De-stem and place all of the peppers in a food processor and process until broken down. Set to the side.
Heat the olive oil in a large high sided skillet over medium-high heat.  Add the onion and green bell pepper and saute for 4-5 minutes until they soften.  Stir in the garlic and cook for one minute. Stir in the spices and ground chili peppers and cook for a minute.  If the mixture is looking dry add a tablespoon or two of water. Stir in the beans, tomatoes, tomato paste and water.  Bring the chili up to a simmer and cook for 10-15 minutes on medium, stirring ocassionally.
Serve with fresh lime wedges, sour supreme and diced fresh tomatoes.

Fitness Friday: Power Plate

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This week (well since my last post) workouts have been going really well. Today is a cross train day and tomorrow is a run. Today also marks the start of the Hotter than Hades Virtual Half-Marathon

This week I tried a new machine at the gym the Power Plate. So what exactly is the power plate?

“Power Plate equipment is the premium vibration device powering a new dimension in wellness solutions for all ages, lifestyles and physical abilities. It uses the principles of Acceleration Training™ to stimulate the body’s natural response to vibration. These vibrations transmit waves of energy throughout the body, activating muscle contractions between 25 and 50 times per second, enhancing overall performance in sessions as short as 15 minutes a day, 3 times a week.

Acceleration Training™ on Power Plate equipment offers a host of benefits, ranging from an immediate improvement in blood circulation, to a variety of other measurable outcomes: such as increased muscle strength and flexibility, improved range of motion, decreased cellulite, increased bone mineral density, reduced pain and soreness and faster recovery. Our three-dimensional vibration technology continues to lead the industry, and its benefits are grounded in extensive academic and independent scientific medical research.” (source)

The Power Plate that we have at the gym has settings and instructions for strength & stretch workouts, massages and relaxation. After our weights workout I decided to give the massage setting a try and did a massage for the lower back, right and left abductor, calves and upper body. It felt so great! I can’t wait to use this machine more.

Have you ever tried a Power Plate?

Hotter Than Hades Virtual Half-Marathon

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In addition to doing the Thrive in 30 over the next 30 days I am also participating in:

The Hotter Than Hades Virtual Half-Marathon…

It’s not just a 13.1 mile race, it is an adventure!

This is a free event!! Join us and other athletes from all over the world to embrace our crazy, wild side to run a virtual half marathon during the hottest part of the summer?!?

Event Dates

July 15th thru August 15th (you have the whole month to complete 13.1 miles, there is no need to complete it all in 1 run)

Event Distance

Half-Marathon (13.1 miles)

This is the first virtual race I have ever participated in and the Hubz is going to participate as well.  I actually had never even heard of a virtual race before a few weeks ago during a #fitblog twitter chat.  I am really excited to participate and I think it is a perfect fit with my Thrive in 30 plan.

Thrive in 30

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I was recently contacted by Vega regarding their new wellness program. Starting Monday, July 18th I will embark on a 30-day wellness journey, called Thrive in 30, to begin reaching new levels of health, strength and vitality. I will be blogging about my experience along the way, providing you with updates throughout the week.

What is Thrive in 30? Thrive in 30 is a series of 12 video lessons over the course of 30 days, with vegan Ironman triathlete, Vega formulator and best-selling author, Brendan Brazier. Brendan reveals the commonly held myths about plant-based nutrition, and offers tools to harness plant-based whole foods toward total body health.

It’s Your Turn to Thrive! from Vega on Vimeo.

You can learn more about Thrive in 30 here: http://thrivein30.com/sign-up-now/?cid=BLOG

CSA Week 4

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Before I reveal what is in our CSA this week lets recap last weeks share:

Last Week’s CSA:


When it comes to beets and mesclun mix I always have a hard time using them up because I’m honestly not a huge fan. What do you like to use them for? Any good salads recipes? Or beet recipes?
This weeks CSA:
  • Bag of Mesclun Greens
  • Bunch of Basil
  • Bunch of Oregano
  • Bunch of Celery
  • Zucchini
  • Green Pepper
  • Cabbage
  • Shelling Peas
  • Bunch of Onions
  • Tomatoes
Do you have a CSA?

Guest Appearance

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Hope you all are enjoying the new July Newsletter that went out this morning! If you didn’t receive it and would like to check out the sidebar where it says “Subscribe To My Newsletter” and submit your preferred email.

Also today I have a great guest post about Healthy Traveling up on Eating Bird Food so go check it out.

Zucchini Pesto Quinoa Pie

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Ingredients:

  • 1 medium zucchini, thinly sliced (mandolin is best for this)
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Salt & Pepper

Toss together and marinate while your preparer quinoa and pesto.

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.

Quinoa– cook according to the directions.

Topping:

  • 1/2 cup panko
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano

Mix together.

Method:
Preheat oven to 350F.
Place one layer of zucchini in the bottom of a pie pan. Top with the quinoa. Top the quinoa with the 1/2 cup of pesto and then top the pesto with the remaining zucchini. Top the zucchini with a layer of the panko topping and drizzle with a little olive oil. Bake for 20-25 minutes until browned.