Simple, Easy, Delicious, Healthy Soup Recipe!

Happy Tuesday!

Last night, I was craving something warm and full of flavor...I decided to make my mom's famous Mexican Soup and home-made cornbread!
It is fiber and protein rich, low in calories, and absolutely delish.

It's incredibly easy, and it only take 15 minutes of preparation. I made a mongo-huge pot of it so that I can take it to work for lunch this week. 

I know, I'm genius. 

Here is what you need (to make a mongo huge pot): 

1 tsp Olive Oil
2 Cans of Whole Corn 
2 Cans of Black Beans
1 Can of Kidney Beans
1 Pound of Fat Free Ground Turkey (or chicken!)
3 Bell Peppers
1 Onion
2 Large Cans of Stewed Tomatoes (with no sodium!)
Dried Red Pepper
Black Pepper
Garlic Powder
Onion Powder (no sodium!)

 Optional (AKA the fattening stuff): 
Sour Cream

For Garnish: 
1 Avocado

What to do: 

1. Chop the onion, and put it in a somewhat large skillet with 1 tsp of olive oil. Mix it around, and let the onion cook for about one minute.

2. Add the ground turkey to the skillet and let it simmer until the meat is cooked through.

3. Meanwhile: Put the two cans of stewed tomatoes into a large pot, along with the beans, corn, and seasonings to taste (don't put the red pepper in yet or you won't be able to eat the soup because it will be way too spicy!). Mix the ingredients together, cover the pot with a lid, and let it simmer at medium heat.

4. Once the meat has browned, add it to the pot. Cover and let it simmer for 30 minutes. 

5. Now, go read a book while the soup simmers and the flavors deepen!

If you want to make the cornbread, this is the time to do it. 

Here is what you need: 

Home-style cornbread: 

2 Cups Cornmeal
1 1/4 Cups Fat Free Milk (almond milk works as well)
1 tsp Baking Powder
1/2 Cup Honey (I use organic raw honey - clover honey is too sweet)
1/2 tsp Salt
1/4 Cup Oil (I use Grape Seed Oil - Vegetable & Canola work as well)

1. Pre-heat oven to 450 degrees F. 

2. Combine dry ingredients, then wet ingredients in a bowl and stir

3. Coat an 8x8 (or 9x9) baking pan with oil

4. Pour batter into pan

5. Put in the oven, and let it bake for 20 min.


6. Back to the soup! Now that the it has simmered for a while, go ahead and add the bell peppers. I don't like to add them too soon, because I like them somewhat crunchy. 

7. Add 1 TSP (not tablespoon!!) of red pepper to the soup, and let it sit for 5 more minutes. 

8. Pour into bowls, top with cheese/avocado/sour cream (I just did cheese) and consume!


Los Angeles Half Marathon Recap!!!

Hola mi amigos!!!

The Los Angeles Rock N Roll Marathon was YESTERDAY, and I must say that I can't believe it came and went so quickly...all of that training leads up to three hours of non-stop excitement (and PAIN) and then it is over (sadface). 


 Danica and I arrived in L.A. around 3:30 pm on Saturday. We rushed to our hotel, checked in, and walked the .8 miles to the expo at the L.A. Convention Center. 

It was pretty standard: 

After getting our bags filled with fun samples of things like peanut butter GU and muscle relief gels, we headed to Yard House to grab some grub. 


(Above: the delicious Ahi Tuna Sandwich on Rye, with good 'ole french fries. Can't go wrong, my friends.)

(Above: This green iced tea is amazing! It is infused with Jasmine. yum.)

We went back to our hotel right after dinner, watched some TMZ, and fell asleep. 

In the wee hours of the morning, I woke to this: 

I did about 30 minutes of yoga to warm up, woke Danica, changed, ate a Cliff Bar, drank some Mamma Chia, and we were off!!!

Pre-race was pretty exciting: 

Lots and lots of people!!!!

(Our shoe trackers)

And at 7:52, we started running! 

 I have to say, one of the best things about this Half Marathon was that it was Halloween themed! I saw some pretty crazy/cute/scary/disturbing costumes. 

One of my favorite: 

I also loved the cute cheerleaders: 

At mile 3, we toured the USC Colosseum : 


Around mile 6, my right knee started to HURT...like burning, awful, crazy hurt, but I pushed through until mile 8 when I couldn't take it anymore. I walked mile 8, and started running again at mile 9. 

If you are injured, and are determined to push through a race no matter how awful it gets, DON'T STOP RUNNING, because when you start to run again, it hurts 10X MORE!!!!!

(This is my "I'm happy cause I'm running but what the blankitee blank did I get myself into!!??" face. )


Mile 9 brought on the dreaded hill: 

And after mile 9, my knees were not only in pain, but my HIPS started to hurt too! 

I cannot tell you how disappointing it was.

Oh, well. 

I walked miles 10 and 11, then ran 12-13. 

That mile marker was such a beautiful thing to behold. Ha. 

I crossed the finish line in 2:46...my goal was 2:15, but I blame that on my walking 3 of the 13.1 miles. 

Overall, it was a fun race, but let's be honest, Los Angeles is not a pretty city, and it was 86 degrees outside, and my knees were on fire for 7 of those miles, so it wasn't exactly as FUN as I had expected/daydreamed about. 

I met up with Danica after I crossed the finish line, and found out that she ran it in 2:10! GOOOOO DANICA!!

We camped out at L.A. Live for about an hour, resting our exhausted knees/shins/hips/feet. 


And then headed over to California Pizza Kitchen for some much needed FOOD!!

(This pear and Gorgonzola pizza hit the spot!)

All I can say, is that I am GLAD IT IS OVER!!!

(here is a lovely, beautiful, sweaty post-race picture for you)

Now, it's time to go to the doctor and RELAX!!! 

<3 Beth


The Beauty of Eggs

It is now 10:23 am, and after three full hours, I am still 100% full from my 3-egg broccoli breakfast.