Challenge!

Today is going to be a challenge. My one-year-old was up all night with a fever. Usually when I'm up all night with a kid, I think, "aw, the heck with it, I'm eating chocolate," and I search out every last chocolate chip in the house. But not today! I must be strong!!!

Also my sister and I are doing this "couch to 5K" thing. We're going to run a race on October 30. So today's workout is to run for 25 minutes without stopping! Eeeek!!!

But in yummy food news, below is last night's dinner, which was tasty. My 6-year-old said it was too spicy but ate it all anyway. My 8-year-old picked out all the zucchini, and my four-year-old spent dinner time crying in his room because I wouldn't make him something different!
But don't take their word for it! My husband said it was the best vegetable chili he ever had (and me standing over him with a rolling pin in striking position had nothing to do with it)!


Slow Cooker Vegetable Chili

28-oz can diced tomatoes
8-oz can tomato sauce
15-oz can pinto beans
1 green pepper, chopped
1 medium zucchini, chopped
1 cup chopped carrots
3 stalks celery, chopped
1 cup frozen corn
1 shallot bulb, diced
1/2 tbsp chipolte pepper in adobo sauce
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
1 tsp smoked paprika
1/4 tsp freshly ground black pepper

Throw everything into the slow cooker & cook on low 6-8 hours or high 3-4 hours.

I'll check in later to report on the gym experience!

Go Phillies!!!!