WIAW: Glass Half-Full

When the middle of the week approaches, I like to try and look at the glass half-full, or so they say.  I could sadly announce that “We only have two work days finished and now it’s only Wednesday….sigh” or I could instead happily cheer “We’ve finished two work days and it’s now Wednesday, half way through the work week already!”

Now, truth be told, I don’t always think positively, even though I wish I did.  This week has been especially crazy at work and it has taken all I have to breathe and keep pushing through.  However, I am trying to remind myself that today is the only October 17th, 2012 I am ever going to get, so I better make it count.  I have my health, my family and friends, what more could I ask for?  Sometimes I just need a reminder!

Today’s WIAW is from this past Sunday, which I was fortunate enough to spend at home with Tim and Tebow.  We were able to get a lot done around the house and outside.  Having the laundry finished, folded and put away, the carpet and floors vacuumed, and the lawn cut and the leaves raked before the week starts definitely makes going back to work Monday easier.

For breakfast I decided to stick with custard oats again, but instead of my Apple-Cinnamon Harvest Oatmeal, I borrowed a recipe from someone else.  I have seen Courtney’s Pumpkin Custard Oats many times on her blog and after my first custard oats success, I wanted to give it a go with my favorite fall ingredient: pumpkin!

I topped my hot bowl of pumpkin oats with a sprinkle of pumpkin pie spice and about a tablespoon of walnuts.

I served the bowl alongside a steaming cup of coffee.

Lunch featured another apple from my anniversary weekend, this time diced up and placed on top of a bed of mixed greens.

Along with the apple, which added great crunch and sweetness, toppings included:

• yellow cherry tomatoes
• 1/2 a grilled chicken breast
• walnuts (Can you tell I am on a walnut kick?)
• sea salt and cracked black pepper
• Tessemae’s All Natural Italian Dressing (I found this healthy option at Whole Foods and for being oil free, it has a ton of flavor.)

My snack was a Green Smoothie that included:

• almond milk
• vanilla protein powder
• spinach
• banana
• peanut butter

The smoothie went in the Kenny/Tim Concert cup again!  I think I always pick it because it’s the only cup big enough to hold my massive smoothies!

I guess after a cold smoothie snack, I was craving something hot and spicy for dinner because I decided to whip up a big batch of piping hot chili.

3-Bean Turkey Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, diced
• 1 pound ground turkey or ground turkey breast
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 3 tablespoons chili powder
• 12 oz chicken broth
• 8 oz water

Directions

In a large pot over medium heat, add olive oil to the bottom of the pot.  Saute onions 5 minutes until translucent, then add turkey.  Continue cooking until fully heated through.

 

Add black beans, pinto beans, kidney beans, and tomatoes.  Stir everything together and cook 5 minutes.

 

Add chili powder, chicken broth and water.  Bring the chili to a boil, and then simmer on low 10-15 minutes.  (The longer it simmers, the better the flavors)!

On the side I whipped up a batch of classic Jiffy cornbread.

I served my chili with a dollop of sour cream and a good sprinkle of parsley, along with a piece of buttered corn bread.

Today I encourage you to look at the glass as half-full!  Make it a point to make it the best Wednesday that you can.

Questions:

• Do you look at the glass half-full, or half-empty?
• How do you encourage yourself when a week is tough and tiring?
• Who has had pumpkin oats this fall season?  Any favorite recipes?
• Are you a fan of sweet salad toppings?  What is your favorite additions to a bed of greens?

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