I am linking up with the What I Ate Wednesday crew to share with you my food journal from Monday.

It was a healthy & clean day of eating for me!

My day started off with a little coffee and a tall glass of water. For breakfast I whipped together 2 eggs, sauteed spinach with olive oil, and sliced potatoes with sea salt. We baked a few extra potatoes on Sunday so that I could use them with breakfast and I’m so glad we did. It was a filling meal.

After teaching a sweaty group power class, I quickly refueled with a vanilla protein shake, a banana and oatmeal with strawberries & PB2.

For lunch I had a salad with tomatoes, cucumbers, peppers, grilled chicken and balsamic dressing. The cucumbers & peppers aren’t pictured because I added them after the picture, oops. I also had a peach and some cashews.

After a couple hours of coaching work on the computer I opted for a Chocolate Shakeology. It’s something easy to whip up without having to think and I didn’t have much time to think of anything to eat once Ava got up from her long afternoon nap.  I also snacked on a few of Ava’s triscuit crackers that she was eating

Marc and I were looking for something different to eat for dinner. We have been doing so much grilling that I wanted to change things up a bit. I made a big turkey chili with beans & lots of veggies in the crockpot, and man I’m glad I did. I love chili. 1. it’s super easy to make 2. it creates lots of leftovers and 3. it’s so tasty. I served my chili over brown rice and had some avocado as well. There were so many flavors in that one bowl.

Before dinner we took a walk to get Cooper some fresh air. It was lovely and there was a great breeze which felt amazing.

After dinner we hung out, I gave Ava a bath, red her a bedtime story and then she went to bed.

Because I love night snacks, Marc and I each had a couple Chocolate Fudgy Shakeology bites and tons of blueberries. Yum!

What was something you ate this week? 

Do you grill a lot during this summertime? 

The weather around here is supposed to be pretty nice today & tomorrow so I’m excited to be outside and hopefully play with Ava in the pool at her Grandparent’s house! She gets so excited when you say POOL!

We are dog sitting my friend’s dog Barley this weekend. I think I sense doggie love when Cooper is around her. He literally smiles so big and wags his tail for hours & hours. It’s pretty fun to watch them play together.

Ava enjoys giving them treats too!

Besides dog sitting I have a secret party I can’t really talk about. If I gave you details the person might find out!  Maybe I shouldn’t have brought it up!

Anyways, last night before Boot Camp I whipped up a SUPER EASY Chili recipe that took me about 3 minutes to throw together. So any lazy chefs out there, feel free to give this recipe a go because there’s no prep involved and its very healthy!

This chili doesn’t have beans and that’s because I wasn’t in the mood, but feel free to add a can of whatever beans you like it would be delicious.

We served this chili over a little brown rice and I topped it with Avocado. If you are a cheese lover, cheddar cheese goes great and for added spice sliced jalapeños would kick it up a notch.

Easy Peasy Turkey & Veggie Chili Recipe

INGREDIENTS:

• 1lb Ground Turkey
• 1 can Petite Diced Tomatoes
• 1/2 bag of frozen butternut squash chunks
• 1/2 bag of frozen mixed bell pepper strips
• 2 tbsp Chili Powder
• 2 tsp Oregano
• 1/2 tsp Garlic
• 1/2 tsp Onion Powder
• 3/4 cup water
• 1 tbsp Olive Oil
• 1 tsp Sea Salt

DIRECTIONS:

Drizzle oil in a large pot on medium heat, add ground turkey break it up as it cooks. Let cook for 5 minutes until evenly browned. Add in spices & mix. Add in diced tomatoes, squash & peppers plus the water. Mix well. Let cook on medium-low for about 20 minutes. Enjoy with sliced Avocado, Cheese, or salsa over Brown Rice or a corn tortilla!

I usually choose simple meals before boot camp for the pure fact that I am jumping around like a crazy woman instructing and working out. Bland foods are usually preferred but I was really in the mood for chili so I went with it.

About 2 minutes into the warm up I got a big cramp in the side of my stomach but I fought through it and it was totally WORTH IT!! I’m still happy I ate that chili it gave me great energy, but now I know why I usually choose bland foods.

Okay enough rambling over here, it’s time to head to work. I hope you all have a great weekend!

Do you like chili? If so, do you like it spicy?

Are there certain foods you can’t eat before a workout?

I added some frozen butternut squash which added the perfect amount of sweetness! I am a big fan of chili especially with lots of veggies and for those of you who don’t like beans, it’s bean free!

I served my chili with a little cheese and a baked sweet potato on the side.  Believe it or not the chili was quite tasty served over the potato which was not part of my plan!

Ingredients:

1lb ground turkey 93%

1 tablespoon olive oil

1 small onion

1/2 container of sliced baby bella mushrooms

1/3 cup of tomato sauce (I used jarred tomato & basil)

3/4 cup frozen spinach or double if you are using fresh

3/4 cup frozen butternut squash (not pureed, chunked)

2 tsp chili powder

1/2 tsp parika

1/2 tsp garlic powder

1/2 tsp cumin

salt & pepper to taste

Directions

In a large saute pan, brown the turkey meat. Remove from the pan and add in oil then the onions and mushrooms an saute veggies until soft. Add the turkey back to the pan, add in tomato sauce and seasonings and mix well. Add in remaining veggies and mix. Cook on low for 20 minutes or until it’s time to serve!

Optional toppings: sliced jalapenos, cheddar cheese, light sour cream or greek yogurt for some creaminess!

Cooper loves the Fall too.. It is very difficult to keep him away from the leaf piles!