Thursday, March 10, 2011

Gym Day & Vegan Habanero Chili Kind of Night

Gym Day
Today is Day 2 of Week 1 of my 12-week total body rotation. I did a warm up of 10 minutes on the elliptical. The following exercises are done as 3 sets of 8 reps (straight sets).

Arnold press
Alternating dumbbell curls
Flat bench dumbbell press
Single-arm row
Cross-body curls
Lying dumbbell triceps extension
Calf raises (skipped these today as calves still pretty tight)
Rear-leg elevated lunges
Squats
Alternating plie squats

I did some ab exercises then headed back to the elliptical for about 10 minutes. It was a pretty good workout overall. Though, I was really more than ready to be done with it about 45 minutes in. I honestly wasn't feeling just super motivated today to begin with.

Spice Anyone?
Speaking of not motivated, I wasn't really highly motivated to make anything special for dinner. I had a few ideas, but in the end, Jason is making a Habanero 2-Bean Tempeh Chili.

Habanero 2-Bean Tempeh Chili
Ingredients:
1/2 yellow onion, diced (or whole if small)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tbsp minced garlic
1 1/2 cups red kidney beans
1 1/2 cups black beans
1 can no-salt diced tomatoes
1-2 tbsp tomato paste
1 habanero, seeded, de-veined, minced (please wear gloves) or jalapeno peppers
No-salt vegetable broth to consistency
Spices to taste: sea salt, black pepper, red pepper, cumin, chili powder
1 package tempeh, crumbled and browned

Directions:
In large pot, saute onions, bell peppers, and garlic until they begin to soften (approximately 5 minutes). Add in tomatoes, broth, beans, habanero, tempeh, and spices. Let simmer over low heat approximately 30 minutes. Stir paste, let chili continue to simmer and thicken approximately 30 minutes. The longer it cooks, the more the flavors will meld.
 
If you like spice, you'll like this one ;-)