It is officially summer here in Boston! And to kick it off, we’ve had a crazy heat wave the past couple of days. It was tempting to spend the day inside yesterday, watching trashy tv and relishing in the air conditioning, but I forced myself towards some kind of productivity. I packed up my laptop, went to Starbucks, and started working on some new things for this blog. It’s a work in progress, but I’m slowly trying to add more features to this site to transition into more of a “lifestyle” blog. There will be recipes, of course. Oh there will be recipes.
However, today it was too hot to cook anything. Breakfast consisted of a tried-and-true staple in our kitchen: greek yogurt & fruit.
My favorite Chobani flavor is apple- it tastes like apple pie! Boyfriend prefers pineapple. One of my favorite things about greek yogurt is that it can be used in so many recipes to save calories and fat, and it adds protein to boot! Check this out:
Honestly, this stuff is a godsend.
So far, summer has consisted of holding auditions for the show I am directing, lougin’ poolside, and…
…our very first New England Revolution game! Boyfriend and I drove down to Foxboro on a spur-of-the-moment date night last weekend. This is technically not my first pro soccer rodeo; growing up, my brother was a hardcore soccer player so I was dragged to many games, tournaments, etc. Going to a sports game is a lot more fun when you are in your 20′s and are with your significant other. Not to mention the fact that Patriot Place has a ton of shopping and cute restaurants. Having drinks and dinner on a rooftop bar before heading over to the game? Pretty awesome.
Another thing that this summer has consisted of is…shopping. That said, I’ve put myself on a shopping hiatus because I’ve run out of room to store things in our closet. I am not allowing myself to purchase any more items of clothing – or jewelry – until I donate some clothes and re-organize.
But I did need a last hurrah…
I was torn between these two dresses the other day. I probably should have purchased both, but I ended up with the one on the right. But now I am done. Fin. Finis. Finito. My side of the closet is going to be spotless before I shop again. I swear.
At any rate, before the heat wave, there was vegetarian chili. Every once in a while, when it’s time to go grocery shopping, I like to make an everything-but-the-kitchen-sink chili. It’s a great way to use up produce that is on the verge of spoiling. My secret ingredient for chili = dark chocolate. That may sound weird, but hear me out. There’s something about the combination of all that heat from the chili powder and cayenne plus the bitter-sweet taste of dark chocolate. Plus, dark chocolate is a great way to thicken your chili if it’s a bit too watery. Just don’t go overboard, or else you may end up with a dessert.
Veggie “Everything but the kitchen sink” Chili
Serves 2, with leftovers
You will need…
- olive oil
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1 sweet potato, peeled, and diced
- 1 can black beans, rinsed & drained
- 1 can pinto beans, rinsed & drained
- 1 can diced tomatoes, rinsed & drained
- 1 – 2 tbsp chopped dark chocolate
- 2 tbsp tomato paste
- 1/2 cup veggie broth/stock
- 1/2 cup frozen corn
- salt, pepper
- 2 tsp garlic powder
- 2 tbsp chili powder
- 1 – 2 tsp cumin
- 1/2 tsp cayenne pepper
- pinch red pepper flakes
- In a large pot, heat olive oil over med heat. Add onion, pepper, sweet potato, and cook for approx 5 minutes, stirring frequently.
- Add beans, tomatoes, and tomato paste. Stir to combine ingredients. Add dark chocolate, veggie broth, corn, and spices. Stir to mix.
- Raise heat to high and bring to a boil. Reduce to a simmer and cover. Cook approx 30 – 45 minutes, stirring every once in a while. (Note- the longer this cooks, the better it tastes.)
- Taste, and adjust spices as need be. Top with shredded cheese or sour cream, if desired. Enjoy!
Coming up…a fun little craft project for a hot summer day!