I started my morning by waking up and doing an easy 45 minutes of the elliptical since I did my run last night. I am starting to get back in the habit of morning workouts. I also had my second day of Erica’s Killer Core Plank Challenge. I thought I would join since I’ve been doing more and more planks, and it’s a chance to win a prize.

This morning after the gym, didn’t start off so well. I was petting my cat and I guess he didn’t like that I was towering over him, so he decided to scratch my face. Chris claims you can barely see it (and in this picture you can’t) but it feels like I’ve been punched it stings so bad. Why I’m smiling in the picture I don’t know.

Last night I made my vegetarian chili, which I promised to share yesterday. This is actually a variation of Bethenny’s Naturally Thin Ultra Healthy Mexican Chili  that I used to make. I doubled the vegetables and took out the turkey. I also served it over a cup of white rice. The hubs said it was yummy even without the turkey and went back for seconds, pretty happy!

Ingredients:

• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon EVOO
• 1 tablespoon chili powder
• 1.5 tablespoons cumin
• salt and pepper to taste
• 2 red peppers chopped
• 2 zucchinis chopped
• 1 medium can tomato sauce
• 1 can red kidney beans

1. Chop up the onions. Saute garlic and onions in EVOO
2. Add chili powder, cumin, salt and pepper
3. Add  red peppers and zucchini until vegetables are soft
4. Add tomato sauce, saute for 10 min.
5. Add red kidney beans