Today was another sweltering hot humid day. I did a few errands and managed to get some good fitness steps. My back continues to improve but still feeI some stiffness and occasional twinges around my SI joint. I walked for 2 hours but took breaks and thankfully it was mostly in air conditioned environments and I was able to do it at my own pace. We had a quick storm blow through at one point but it wasn’t bad and was over quickly. I saw some pretty scenery while on my errands.
As I’ve said before, part of this 100 day journey is me working on improving my health, my fitness, my body, AND my lifestyle… my eating and exercise habits. Today I experimented with 2 new recipes and tweaked them to my own tastes - Mexican Chili Pasta AND Faux Chocolate Ice Cream.
Warning: I am LIBERAL with seasonings – I don’t often measure them, preferring to sprinkle them out until they cover most of what I’m cooking. :) I would advise that you add seasonings to your own taste and tolerance.
MEXICAN CHILI PASTA
1 box farfalle or other pasta shape (enriched or whole grain), cooked to directions
1 pound lean ground beef
1 medium onion, chopped
3/4 teaspoon salt (regular or sea salt)
1 (15-ounce) can no salt added diced tomatoes
1 (15-ounce) can no salt added black beans, drained and rinsed
Salsa (I like ChiChi’s Medium Hot Salsa)
2 cups shredded or grated cheddar cheese (regular or reduced fat)
1. In a large pot, cook pasta al dente according to package directions.
While water is on to boil for the pasta:
2. Add 1-2 tablespoons olive oil to large skillet, and heat on medium-high.
3. Add beef, onion, salt and black pepper, and cook, breaking up beef with a spoon until no longer pink, (about 7–10 minutes or longer, I like my meat WELL-DONE).
4. Stir in tomatoes, beans, chili powder, onion powder, cumin, garlic powder. Bring to a simmer and cook, stirring occasionally, until well mixed and heated through.
5. When pasta is done, drain and return to pot. Stir in beef mixture. Serve in desired bowl or plate.
6. Top with 1-2 spoons of Salsa (to preference) and mix in pasta. Sprinkle with shredded cheddar cheese according to preference and allow to melt (or pop in microwave for 30 seconds).
Note: the Salsa REALLY pulls the flavors together.
FAUX CHOCOLATE ICE CREAM
My "ice cream" here looks a little melted but that's because I let it sit for a few minutes in the heat before taking a picture.
1 tablespoon 1% milk
1/2 teaspoon vanilla
2 cups sliced banana, frozen
1/4 cup cocoa (I used Hershey’s cocoa powder)
If desired, add 1-2 Tablespoons sugar.
Prepare bananas by slicing them thinly and spread on a parchment-lined sheet pan. Pop in freezer for 2-3 hours until solid. (DON’T SKIP THE PARCHMENT PAPER; otherwise the bananas will freeze to the sheet pan.)
In a high powered blender or food processor (I used my Cuisinart):
Add frozen banana slices to blender along with the milk, vanilla, and cocoa (and sugar if using).
Blend until smooth.
If needed, stop periodically to spread out the frozen mixture with a spoon and continue to blend until smooth but NOT liquid-y. I did this in my processor, and used the pulse lever to gradually blend it to the desired consistency.
When the mixture is smooth, serve immediately or transfer to a storage tub and freeze up to two days. Makes 2 servings, 1 cup each.
I hope you all had a nice day and I wish you a fantastic Wednesday!
1. Ate healthy. Tried new healthy recipes.
2. Got 2 hours of walking.
3. Enjoyed the day!
You can read the start of this 100 Days Round 2 blog series here: