“What’s cooking?” Get it? It’s a pun!
As a general rule, I don’t cook. I don’t cook unless I’m preparing a meal for someone or someone else is cooking and I’m watching (usually drinking wine!). In fact, me cooking is such an anomaly that when I do cook, my roommates are genuinely surprised.
When your roommate comes home and is so shocked to see you cooking she asks you, “why are you cooking?”
— Melissa Lovitz (@MelisLov) October 24, 2017
However, I recently had a breakthrough! I realized that my go-to, everyday foods (read: safe foods) are all cold (i.e., things I don’t have to “cook”). Well, coffee is hot, but that’s an exception. If I could have it my way, I’d eat the same, cold food every day. I don’t like to think about food and I don’t like to deviate from my routine! I’m working on changing that.
My breakthrough was timely because it’s getting cold out and warm food is (apparently) satisfying and seasonally relevant! In fact, in Melissa A. Fabello‘s recent Beauty School newsletter, she reminded us that in the winter our bodies crave heavier, warmer, and calorie dense foods. All this is great, but what did that mean for me?
This week, I set a nutrition goal that was way out of my comfort zone. I set a goal to have chili as a planned dinner meal to rotate in with my usual tuna wrap and veggies.
Easy right? Wrong!
Before I could make chili, there were several things that needed to happen. Primarily, I needed to find a recipe and gather the ingredients. I decided that Using a Crock-Pot seemed like a good idea because once the ingredients are in the slow cooker there’s not much maintenance. I did a Google search for “easy vegetarian Crock-Pot chili” and after a bit of scouring through recipes, I found a recipe that seemed possible for me.