Blue Skies Smiling at Me


I’m am very happy and excited to announce that tomorrow I will be posting my first ever Happy Heart, Happy Mind giveaway!  Tell your friends and check back tomorrow for your chance to win.

Today was the first sunny, semi-warm (51 degrees) day we have had in a loooooong while.  So, after a 45 minute cardio circuit workout indoors, I leashed up the dogs and took them for a nice, long walk outdoors.

Here’s the thing about walking a gi-normous 75 pound Old English Bulldog and an itty, bitty (though somewhat overweight) 12 pound min pin: It does not always go very smoothly…  especially when you go it alone! 

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Lucy likes to stop and sniff EVERYTHING, and Dallas likes to lift his leg on EVERTHING!!!  Lucy almost got a tinkle sprinkled on her several times today.

It sure did feel awesome to be outside with the sun shinning on my face.  Only one more month ‘till spring!  Yippee!!!!

After my walk, I peeled and sliced a mango.  I only intended to eat half of it, and was going to save the other half for Larry, but it was so delicious I just couldn’t stop!  I ate the WHOLE thing.  It was really very, very tasty.  I couldn’t help but smile while I munched 🙂

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Dinner has been slowly cooking all day in our crock pot.  I tried my hand (and was quite successful if I do say so myself) at making Black Bean Soup.

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Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion
  • 1 green bell pepper
  • 7 cloves of garlic
  • 1 pound dry black beans
  • 5 cups water
  • 3 cup vegetable broth
  • 1 – 7 oz can diced green chiles
  • 1 tablespoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • for garnish:
  • 1/3 cup sour cream
  • 1/2 red bell pepper, diced

Directions:

Add olive oil to the crock pot and turn on highest setting. Chop yellow onion and stir into the olive oil. Cover and let cook while you chop the green bell pepper into 1 inch chunks. Stir in green bell pepper. Using a garlic press, crush garlic cloves directly into the crock pot. Stir and cover. Rinse black beans in a colander. Add to crock pot along with water, broth, chilies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high for at least 8 hours. Before serving, partially puree soup with a hand mixer (or submersible hand held blender if you are so lucky to have one!). Mix until thick, but still with chunks of beans, onions and peppers visible. Ladle into 6 soup bowls. Top off each bowl of soup with a dollop of sour cream (about 1 tablespoon), 1 teaspoon and diced red bell pepper.

Number of Servings: 6

I was worried that Larry wouldn’t like it because it was completely meatless, but he liked it so much he had two bowls!

We were going to go see Percy Jackson tonight, but the only movie we could make starts too late.  Has anyone seen it???  What’d you think???

Remember, check back tomorrow for my first ever Happy Heart, Happy Mind giveaway!!!!     

 

~Jen

magnolia Remember, Be Happy, Be Healthy, Be You!!!

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Filed under exercise, recipes, vegetarian

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