Holy Vegetabley!

Today I was needing vegetables big time. I did try to squeeze some into my weekend, but for the most part it was eating out, and indulgence.  Here’s a summary of my weekend.  Friday night out to Outback Steakhouse:

A Bloomin Onion and wings (their wings are really good).

After a few wings and a handful of onions,I only had a couple bites of this steak and some fries, and I was uncomfortably full.

Saturday I set up for a wedding and a graduation from electrical school party.  Had a PB&J on the way:

I don’t usually get to see the cake.  I’m gone before the wedding.  But  I came back and stayed for the wedding:

I was able to have a piece too.  But that and the dinner from La Septima escaped my camera.  It was roast pork, black beans and yellow rice and a salad.  Very good.  Cake was white cake with chocolate chips from Alessi’s Bakery in Tampa.

Cross Creek Ranch has 2 event venues.  The Carriage House Stable where the wedding was, and the French Country Inn Bed and Breakfast where the graduation party was.  The venues are far enough apart that they were going on at the same time without a clue to the other:

I didn’t get to try this cute cake.

I got home late and crawled into bed.  I woke up refreshed and ready to enjoy a day off.  It is rare that the man and I both have a weekend day off together.  We made the most of it by starting out with a bike ride around our quaint little Plant City, Florida.  We went to Publix and picked up some kitty food and an apple.  Then stopped at Subway for a very early lunch:

I got a kid’s size turkey sub on wheat.  It’s just enough for me and only $2.49!  After lunch we peddled to CVS to pick up a prescription.  My basket was getting full at that point, so we headed home to unload.  Then back to downtown.  Downtown Plant City is very cute and quaint with antique shops, restaurants like The Whistle Stop Cafe, McCall Park which would be a perfect place for a Saturday Market, (anyone know how I could go about creating this?) and my favorite Corner Store.  Unfortunately, most everything is closed on Sunday’s, so I will definitely do this adventure again on a Saturday.

After our adventure, we came home, showered and headed to Tampa to see the fam.  On the way, I snacked on this:

A honey crisp apple and Justin’s peanut butter.  Hung out at my sister’s for a while then went out to eat at Bahama Breeze.  We all shared some appetizers:

Habanero wings rock!

Giant onion rings.

Firecracker shrimp.

And for my dinner I got a much needed salad:

I also had a little of the man’s chicken dish:

Stuffed to the gills again.

So here it is Monday, and while I enjoyed the weekend’s fare, I do not enjoy how it makes me feel.  Too much fried food!  I started my day off with a small Cliff Bar (I was still not hungry).  Then I went to the gym, bank, grocery store, Halloween store, and came home and got to cookin.

I only want veggies right now, so I got to choppin up a plethora for a hearty veggie chili:

In the saute pan with a little olive oil salt and pepper goes:

-2 carrots diced.

-2 stalks celery diced,

-1 yellow pepper diced

-1 green pepper diced,

-1/2 red onion diced

-1/2 yellow onion diced

-3 cloves chopped garlic

Season it up with 2 T of chili powder, 1 T cumin, a pinch of cayenne, a pinch of red pepper flakes.

In the meantime, boil a box of chicken broth with 2 dried red chilis.  When tender, take it for a spin in the blender.  Add can of green chilis, can of diced tomatoes with juices, can of kidney beans (rinsed), one chili in adobo,1 roasted sweet dumpling squash,  and sautéed veggies.  I also added about a cup of “Harvest Soup” I got from Amish country.  Basically It has red, green, and yellow lentils, and wild rice in it.  I also added about 3 cups of kale.  Add water as needed, I used about 3 cups.  This baby is loaded with nutrients.

Also on the domestic front:  A pan of pumpkin baked oatmeal.  This is probably the best baked thing I’ve ever made.  It tastes like pumpkin pie (not quite as sweet) with a cobbler topping.

It is soooooo good! I can’t wait to eat it for breakfast all week. I used Katie’s recipe as my inspiration but instead of the bananas and apple on the bottom, I used a mock pumpkin pie.  I modified the recipe on the can of Libby’s by only using a third of the sugar, and instead of evaporated milk, I filled the pumpkin can half full of milk and added Greek yogurt.

A great day to start the week!

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