Another Week Done. It’s amazing how fast the days of the Daniel Fast are going by. Today is Your day to Relax, Refresh and Renew. You have to take time to Recharge Your Batteries at least once a week. Your body needs a chance to heal and restore itself so that you can be ready for what comes next.
As the old saying goes, too much of anything can be a bad thing, and that includes too much exercise. Exercise, particularly resistance or strength training, builds muscle. Unless bodybuilding competition is in your plans, exercising too much can develop more muscle than you need or, weaken the muscle you have. Excess exercise can cause health problems, as well, especially if the diet is lacking in proper nutrition. Overtraining can signal the body to start burning muscle for fuel and store more fat, resulting in some weight gain. Now with that being said most of us don’t have this problem but for some of you who are trying to loose weight fast this is something you need to be aware of. Instead of your usual workout replace it with Yoga, Stretching, or Pilates or go for a walk etc. Something that will give your muscles a chance to heal.
3 tablespoons olive oil
1 medium onion, diced
2 red bell peppers, cored and diced
4 cloves garlic
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 15 oz. can kidney beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
3 15 oz. cans diced tomatoes
1 cup frozen corn
Salt Fresh ground pepper
Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
*Note: If you don’t have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!
What to Do:
In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
Mix in beans, diced tomatoes, and corn.
Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)
Once Again and I just can’t say it enough LISTEN TO YOUR BODY!!! I know for a fact that I need a rest day today, so in spite of everything that has to be done, and inspite of the thousand and one reasons my mind is screaming at me as to why I can’t afford to relax, I’m gonna take my own advice and drink some herbal tea, do some stretching and maybe try out a new vegan recipe. You need to do the same. KEEP GOING!!! Be Well.