Who loves waking up at 6am on a Saturday for boot camp?!? This girl. Psyche! Camp was rough this morning, maybe because it was 6am on a Saturday, maybe because my body is worn out from a week of hard workouts, or maybe its because the workout was just plain hard. My arms were dying, my abs were sore, and then we had to run intervals after our hour long workout. But…I was done working out for the entire weekend by 8am and I felt awesome afterwards!
As much as I love sleeping in, I REALLY love feeling productive. I got home and had a yummy, filling breakfast of egg beaters with mushrooms, spinach, and salsa and a bowl of blackberries-all for only 257 calories!
Once I was fueled up, I showered and got to cooking. I got a delivery this past Tuesday from Fresh Picks and one of the items in my fruit and veggie bounty was a giant head of green cabbage. I considered corned beef and cabbage being its St. Patty’s day weekend and all, but I went with a recipe that I’ve made before from Clean Eating, Country-Style Beef & Green Pepper Soup.
2 ½ tbsp olive oil, divided
12 oz extra-lean ground beef
2 medium green bell peppers, diced
1 cup chopped yellow onion
1 lb fresh tomatoes, chopped
4 oz fresh green beans, trimmed and broken into 1-inch pieces
1 cup frozen whole-kernel corn, thawed and patted dry
2 cups coarsely chopped green cabbage
3 cups low-sodium beef broth
2 tsp dried oregano
2 tbsp balsamic vinegar
1 tsp sea salt
½ tsp ground black pepper
1) Heat 1 tsp oil in a Dutch oven on medium-high. Add beef and cook for 3 minutes or until browned. Drain beef; set aside.
2) Heat 1 tsp oil in Dutch oven on medium-high. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth, and oregano. Bring mixture to a boil over same heat, then reduce heat to simmer; cover and cook for 15 minutes or until beans are tender-crisp.
3) Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
**I had some fresh garlic on hand so I threw a couple minced cloves into the mix, didn’t notice a big difference from the last time I made it but
It looks a lot prettier when you first mix all the veggies together, once they cook the colors aren’t as bright anymore-but it still tastes good!
Along with a bowl of soup, I also had some Goat’s Milk yogurt for lunch. During boot camp we’re not allowed to eat dairy or gluten, but my trainer is ok with Goat’s Milk yogurt and Feta cheese because they’re made with goat’s milk rather than cow’s milk. Here’s an article about the differences/benefits between the two. At first I wasn’t sure about the yogurt, it basically tasted like goat cheese in yogurt form with a strawberry flavor-but after a few bites I decided I liked it!
While I was cooking I put my multi-tasking skills to work and did some laundry, tidied up the house, and watched the 3 season of weeds. Once I started boot camp this week I realized very quickly that I wasn’t going to be able to stick to being vegan for these next few weeks. With the amount of protein I need and the carbs/fat/protein ratio I need it in, I just couldn’t do it without meat. I’m trying to keep it to eggs and ground turkey, with the exception of today’s soup.
Hope everyone is having a great weekend!! Time to finish up Weeds and do some Rosetta Stone 🙂