So I mentioned that I felt myself slipping a little bit last week. Saturday, I decided to try the Simply Filling Technique that Weight Watchers offers. I had a lot of success when they had the similar Core program, so I figured, why not! Some of the rules have changed, but it seems like for the better. I have never attempted Simply Filling (or Core) as a vegan, so I wasn’t sure how it was going to go. So far so good!
The first day I was actually shooting with Malarkey Films on their submission for the 48 Hour Film Project in Boston. I wasn’t sure how it would work food wise, and I hadn’t been prepared grocery-wise at home. First I had to teach a Zumba class in the morning and then we ran over to the film location. I just grabbed some fruit on the way and figured I’d figure it out. Luckily, they provided some amazing food including tofu, fruit, and veggies for lunch and vegan chili for dinner. Oh- and if you are wondering, we made a buddy comedy, post apocalyptic musical. I can’t wait to see it on Thursday!
Anyhow- I thought I’d share the recipe I threw together for dinner tonight. I guess it’s a Pumpkin Chili. I’m so sorry that I don’t measure anything…
Onions (I used two medium red and two small yellow)
Green Peppers (one and a half)
1 can of Pinto Beans
1 can of Chick Peas
1 can of Diced Tomatoes
1 can of Pumpkin
|I forgot to take a picture of the chili powder…
I think you’ll be ok, though
|Pumpkin and Tomatoes|
|These are the beans that were in my cabinet|
I started by dicing the onions and sweating them in a large pot with some olive oil and salt. Note- I totally would have started with fresh minced garlic, but I didn’t have any, so I added garlic powder later.
|Just picture this with some brown rice.|