I plan on continuing my training through the pregnancy. So far I haven't scaled the weight or the movements- I just feel myself slowing down. I don't recover as easily and seem to get out or breath quicker. But I am thrilled to keep up some level of something. As exhausted as I am, after a workout I I feel better... for a few hours... then I fall over and want to sleep again. :) I am not a fan of "belly" or "bumpie" pictures so I have decided to do mine as handstands just for a challenge. Already the pregnancy police have told me I shouldn't.... they obviously don't know me very well because telling me I am "not allowed" to do something because one person says its bad for a baby won't stop me. The health of my family and I are always priority... don't be a fun sponge on my handstand parade when I still feel fine doing them.
Food! It is football season and in Michigan when the weather is starting to turn cold chili and soups are all I want. I used a very simple chili recipe- no peppers, one kind of meat, and classic beans. Any of my other chili recipes- Hawaiian Chili or Smoky Steak Chili- would be perfect as well. I love this "sweatshirt" weather and this dish was a perfect fit for it.
Chili and Jalapeno/Cheddar Biscuits
- 1 Small, Sweet Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 lb Lean Ground Beef (if you aren't using beans add 1/2 lb more beef)
- 16-oz Can Kidney Beans, drained and rinsed
- 1 tsp Paprika
- 2 tsp Cumin
- 2 Tbsp Chili Powder
- 6-oz Can Tomato Paste
- 28-oz Can Crushed Tomatoes
- 14.4-oz Can Diced Tomatoes
- 2 tsp Salt... taste and add as need
1. In a large dutch oven over medium heat, add a drizzle of olive oil, the onion and garlic. Sprinkle with salt. Stir and cook until translucent. Add the beef. Break it up as it is cooking. If your beef isn't lean enough, drain the fat before continuing.
2. Add the remaining ingredients, stir and turn the heat to medium high. When the chili is bubbling turn it down to a simmer and let it cook 20 minutes uncovered. Set aside.
Biscuits- 1/2 Cup Yellow Cornmeal
- 2 Cups All-purpose Flour
- 4 tsp Baking Powder
- 4 Tbsp Cold, Unsalted Butter (Kerrygold!)
- 1.5 Cups Sharp Cheddar Cheese
- 1 Cup Milk
- 1 Tbsp Lemon Juice
- 1 Large Jalapeno (optional)
- Pinch of Salt
1. Whisk the cornmeal, flour, salt and baking powder in a large bowl.
2. Cut the butter into small cubes and add it and the cheese to the bowl. Using a pastry cutter, or two knives, cut it into the mixture until its coarse looking.
3. Stir in the milk, lemon juice and jalapeno until just combined.
Putting it together!Preheat the oven to 475 degrees.
- Spray a 9x13 glass dish with olive oil cooking spray. Pour in the chili.
- Roll biscuits into roughly large golf-ball sized balls, flatten them slightly and place them on top of the chili. If the biscuits are not sticking together add a touch more milk.
- Bake 15-20 minutes until the biscuits are golden and the chili is bubbly. Enjoy!