Today was really a wonderful day. It’s great getting back into the swing of things after being in Texas for 11 days. I started off the day with a big old glass of carrot, orange, apple, and ginger juice.
In my Breville Juicer I juiced 3 carrots, 3 oranges, 2 apples, and an inch of ginger. This recipes yielded 3 medium sized mason jars worth of juice. I enjoyed 2 of them this morning, aka 1 large mason jar of juice.
After breakfast, Neal and I headed to the Apple store to make a BIG purchase!
A while back Neal and I decided to buy an iMac computer and today was the day.
We purchased the 21.5 inch iMac with a few extra bells and whistles.
We’re incredibly excited about this computer and the projects we are planning to accomplish with it.
After lunch (a Lightlife veggie burger and a side salad) I packed up the Christmas decorations, did some laundry, unpacked, and headed to the gym for a workout. I tackled 15 minutes on the rowing machine and 30 minutes on the Arc Trainer.
With NFL playoffs starting today, I decided chili was in order for dinner.
3 Bean Chili
- 1 pound of ground beef (I used 93/7)
- 1 large can of diced tomatoes
- 1 can dark kidney beans
- 1 can red kidney beans
- 1 can pink beans
- 1 can Rotel sauce
- McCormick Chili seasoning
To start, brown the ground beef in a large pot.
To the cooked beef add one packet of McCormick’s Slow Cooker Chili seasoning.
Next, add all three cans of beans and stir to combine.
Lastly, add can of tomatoes and can of Rotel sauce to complete the chili.
Cook the chili on medium heat for at least 30 minutes. You want to cook the beans through and allow all of the flavors to marry together. I cooked mine on medium-low heat for 45 minutes tonight.
Tonight I’m watching football, catching up on e-mails, and doing some prep for the week ahead (football pre-season starts Monday!).