No, I’m not eating raw meat. But, I do have a kicking recipe for Sweet Potato Chili below.
Today was a great day from start to finish. I woke up without the alarm and after 6 solid hours of sleep. However, I didn’t go to bed until midnight so I was up at 6. I bailed on CrossFit. I was sleeping hard and believe me, the best sleep is what I need. I feel some kind of cold coming on, or trying to anyway. I’m taking plenty of Vit. C and inhaling oranges, greens, and stress B complex. I’m not going back to the dark place of Oct-Dec. illness.
I had tremendous energy today, without a coke. Without sugar. Without the crash. It just doesn’t get better than that. I felt like I had enough juice in the tank after work that I got a small run in at home. As much as I complain about a treadmill, it’s nice to have one handy. I felt like I was flying and again, I didn’t crash on the couch after.
Breakfast was a piece of breakfast casserole and an orange.
Lunch was Chicken soup, some cucumbers, and a lot of water. I am still extremely thirsty.
Afternoon snack: almonds with turkey
Dinner was FANTASTIC. I made sweet potato chili.
Sweet Potato Chili
- 1 lb ground beef
- 1 28 oz can of crushed tomatoes
- 1 cup onions
- 1 cup diced bell pepper
- 1 small can of green chilies
- 3 cloves garlic
- 1 Tablespoon chili powder
- 1/2 Tablespoon Cumin or Adobo seasoning
- 1.5 cups diced sweet potato
- 4 cups beef broth
- salt/pepper to taste
- cilantro for garnish
Brown beef with onions, garlic, peppers.
Add chilies, tomatoes, broth, spices/seasoning, and sweet potatoes.
Bring to a low simmer and cook for 45 minutes until sweet potatoes are very tender.
Serve and garnish with cilantro.
One of the things I like best about the Whole 30 is that I spend more time in the kitchen cooking. And yes, that is a good thing. I know what I’m making, I know what I’m eating, and my family is feeling much better. Fast food has NOTHING on a home-cooked meal. This chili was great for leftovers for both of us.