Life Tasks

April 4, 2011

Having school on both Saturday and Sunday from 8:30a-5p makes me realize that I am seriously in need of rescheduling my life tasks. By life tasks I mean laundry, cleaning the house, grocery shopping, Yoga, taking the dog on walks, making sure the cat  isn’t trying to escape the house, making dinners, lunches, breakfasts, BLOG, etc.

Travis and I usually take care of these things on the weekends, but I need to start making week days our laundry days and shopping for groceries mid week. Running in the mornings with Harper has been beneficial to all of us, minus last week with the storms, but this week we’ll get back on track.

This year is going to be filled with so many amazing things and I’m so looking forward to them. I have decided that I will make a new topic on Tuesdays about what I learned in class that will benefit everyone. I’m choosing Tuesdays because I have class from Saturday – Monday and I can wrap up all the different fun facts. I will only add fun facts and nothing that could potentially bore you, like cytology(study of cells), sanitation vs, sterilization, etc. Only fun things!

Since my life has been super hectic I didn’t have a chance to grocery shop and Travis went fishing this weekend so we are out of breakfast food(all food really). This is a MAJOR no no in my book of life to not eat breakfast, but I had no choice since I didn’t want to buy a Pop Tart from the office market.

Lunch made up for may lack of morning nutrition with my vegan bean chili. I added pepperjack cheese which added a nice kick, but also taking away the vegan part.

Monday's Lunch

 And had the last slice of cornbread on the side.

Goes perfect with Bean chili

This is the last of the bean chili which makes me happy because though I love chili, I have had it for at least one of my meals everyday for the last week. Time for a change.

Vegan Bean Chili:

1 yellow onion chopped

1 green pepper chopped

2 cloves of garlic minced

1 can diced tomatoes

1 can red kidney beans

1 can dark red kidney beans

1 can black beans

1 can navy beans

1 can pinto beans

2 cups dried and rinsed black-eyed peas

3 cups vegetable broth

2 T chili powder

2 T cumin

salt and pepper to taste

In a skillet saute the onion, pepper, and garlic until onion is translucent. Drain the canned beans and put in crock pot with rest of ingredients. Put crock pot on high for about 4 hours or on low for 6.

I like my chili on the thicker side but if you like yours thinner add more broth or don’t drain beans.

Now to finish the work day on a full, happy tummy!

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