Apparently long weekends leave me a few days behind on catching up! We had an awesome long weekend playing with family at Shanty Creek Resorts. If you recall, we were there a few years ago when Mary just started crawling and we basically had the place to ourselves. A year before that, we got married there in the summer.
Things have changed just a little bit!
This time, these non-skiers enjoyed a winter weekend playing in the snow. Well Mary and Rock played in the snow and I sat at the Lakeview Restaurant and watched them tube down the runs. They had a blast. Lucy and I chowed down and had fun too.
We finished the weekend off by enjoying a delicious meal and flight of beers at Short’s Brewing Company. I didn’t get any pics because I was fresh off of an 8 mile run and was both ravenous and seriously into my tasting of five delicious IPA’s.
Between our trip to humid Mexico, some dry and stuffy aired flights, and a chilly return to reality, my throat has been soar for a few days. My tonsils are swollen and I am trying to remedy things with sweaty workouts, lots of hot and cold hydration, and some warm soothing meals. While I have enjoyed a few meals that involved meat, I’ve stuck to my plant based eating most of the time. It has been surprisingly easy.
I scoured a few websites to look at various planted based recipes and then decided to try my hand at making my own slow cooker meals. Last night I made this Slow Cooker Lentil and Quinoa Chili. I wasn’t certain how this would turn out, but I was pleasantly surprised. This meal cost around $10 to make and as the lentils and quinoa cooked up, the slow cooker was filled to the brim. This will last us for several meals. There’s no browning of meat or veggies. Just dump the ingredients in and turn your crockpot on.
I missed the last episode of “This Is Us” when it aired after the Super Bowl. So I don’t know how things ended up, but I did see the episode when the fire started and I do cringe a bit each time I turn my slow cooker on. But give this one a try. I don’t think you will be disappointed.
Slow Cooker Lentil and Quinoa Chili:
1 onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 cans diced tomatoes
1 can pinto beans (drained)
1 can black beans (drained)
1 can chili beans (drained)
1 can tomato sauce
4 cups vegetable broth
1/2 cup water
1 1/2 cups lentils
1/2 cup quinoa
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons oregano
1 teaspoon paprika
3 cloves minced garlic
Salt to taste
Pour all ingredients in slow cooker. Cook on low for 8 hours. Top with your favorite fixings. Enjoy!
Check out my other chili recipes!