Homemade Black Bean Soup

It’s still almost 90 degrees right now, but I’ve got fall on my mind!  I’m hot all the time (thanks, pregnancy), so I am dreaming about cooler temperatures.  I remember with my first pregnancy that I didn’t even need to wear a jacket outside during the winter–I was so comfortable!  Sweating it out during the summer is not my jam.

With fall on my mind, I’ve been craving cool weather comfort foods, especially soups.  I’ve been looking for some soups I can make that are going to be filling, give me some veggies, and have nutrition that I need for my growing human, and this black bean soup takes the cake!

Beans especially are a pregnancy staple for me because of the fiber.  I had some awful digestion/constipation issues with my first pregnancy that were the WORST, so anything I can do this time to avoid that is something I’m going to try!  Even if you’re not pregnant, beans are a great source of fiber and protein!  I paired this with some cottage cheese for extra protein.

This was much easier to make than I had imagined, and it is very flavorful for being so simple.  The only tweak I’ll make the next time I make a batch is to add some spice–some red pepper flakes, chili powder, or even some hot sauce would put this over the top.  I recommend adding some spice in from the get-go, but if you’re not into spicy foods, make it as written first.  You can always add some heat in later!

One quick tip–if you use an immersion blender to puree the soup, make sure you get the onion and pepper!  Those veggies sunk to the bottom of my pot and I didn’t realize that my immersion blender wasn’t picking them up.  It was fine and tasted great, but wasn’t the consistency I was looking for.

This is going to be a winter staple for me during this pregnancy and beyond!  I topped mine with cilantro and some cheddar cheese, but you could do some plain greek yogurt or sour cream as well.

Enjoy!

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Homemade Black Bean Soup (from Fixate)

2 tsp. olive oil

½ cup chopped bell pepper (approx. 2⁄3 medium)

½ cup chopped onion (approx. 2⁄3 medium)

3 cloves garlic, finely chopped

2 cups canned black beans, drained, rinsed

½ tsp. ground cumin ½ tsp. ground smoked paprika

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 cups low-sodium organic vegetable broth

2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make a slurry)

1 tsp. apple cider vinegar

2 tsp. chopped fresh cilantro (for garnish; optional)

 

Heat oil in large saucepan over medium heat until fragrant. Add bell pepper and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute. Add beans, cumin, paprika, salt, pepper, and broth. Bring to a boil, stirring occasionally. Reduce heat to medium-low.

Add cornstarch mixture. Bring to a gentle boil; gently boil, stirring occasionally, for 1 minute, or until sauce has thickened. Remove from heat.

Add vinegar. Puree using an immersion blender until you reach desired consistency.

Divide evenly between four serving bowls. Top each with ½ tsp. cilantro and cheese or sour cream, whatever floats your boat!

For my container people, 1 cup of this soup equals 1/2 green, 1 yellow, and 1/2 a tsp.  Makes about 4 servings.

Pregnancy = A Long Hiatus + My Healthy Pregnancy Plan

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Well, after a loooong break from blogging, I’m feeling ready to get back into it!

I’m officially in my second trimester now, which means that I’m feeling mostly like myself again, other than needing to pee about every 10 seconds and bumping my growing belly into people on accident.  #oops

The first trimester was a whole new experience for me.  This is my second pregnancy, so while you’d think I’d know exactly what to expect, I really don’t!  Not only has it been 5 YEARS since I was last pregnant, but this pregnancy has been completely different than my first time around.  5 years ago, I didn’t have any kids at home and didn’t work from home at all, and I spent all of my first trimester at home alone on summer break from my teaching job.  It was AMAZING.  This time, I am home full time with my 4 year old and my work-from-home jobs.  I was lucky to not be super sick, but the tiredness was beyond anything I remember from the first time around.  I mean, SO TIRED.  Like, I need to lay down all freaking day and sleep for a million hours tired.  Luckily, that has passed and I’m feeling much better.  I’ve also been getting really dizzy, which I didn’t have at all with my first pregnancy, and while it’s getting better, it’s really forced me to change my normal routine even more than the fatigue.

I wasn’t able to work out at all during my first tri because the dizziness was so severe–and I really miss it!!!  I gave myself a complete “health pass” for my first tri because I really just needed to survive.  I couldn’t deal with the mental energy to meal plan and meal prep like I normally do, so I just gave myself a pass.  Now that I’m in my second tri, I am getting back into my prenatal workouts and eating healthy.

My first pregnancy was extremely unhealthy–think no working out at all and eating multiple milkshakes per week–and not only did I gain an unhealthy amount of weight, but I also just felt terrible the whole time.  During this pregnancy, I am so thankful and excited that I have gained the resources and skills over the past 3 years to know exactly how to have a healthy pregnancy, and I plan on doing just that!

So, my plan is to focus on my choices and my behaviors; I want to focus on how I feel rather than what I way.  If I’m staying active, eating healthy, and feeling good, I’m not going to worry about what the scale says.  If I’m feeling bad and making poor choices, I’ll know that I need to adjust–not because of what the scale says, but because of how I feel.

I will say that one pleasant surprise so far this pregnancy is that my depression and anxiety haven’t been as severe as I had feared.  The hormonal shift of pregnancy the first time around was very difficult on my mental health, although I didn’t realize that’s what was happening at the time.  This time around has been much better so far, thanks to the winning combination of a different pregnancy, regular therapy, and medication.  #winning

I’m excited to share this journey with you and continue to share my favorite recipes and health tips!

Mexico 2018, aka My Earned Vacation

I posted a few weeks ago about my trip to Mexico and how it even came about, and I wanted to share some overall thoughts and pictures from our trip.

It was SO MUCH FUN.  We really needed that time away to just be together for a couple of days and it was a blast!  We enjoyed the food, the gorgeous ocean views, a couples massage, an excursion to Tulum to see the Mayan Ruins, and just hanging out with absolutely nothing on the agenda.  And, of course, some awesome live workouts with my favorite trainers! 😉

Robbie actually came to one of the live workouts with me which was a lot of fun.  He is very competitive, so I knew that even if he struggled through the workout that he wouldn’t let me last longer.  We were both struggling!

It was really so awesome to be on this trip with so many other coaches, knowing that we had all worked to help people change their lives to earn this trip.  I loved having Robbie be able to experience this company and what we do for people–and what they have done for us!  He has always been supportive of my business, but it’s different when you can experience it for yourself.

My favorite parts of the trip, besides just being there, was finding one of my FAVORITE trainers at the pool and him letting me take a picture with him.  So cool!!!! I fangirled hardcore and definitely was a weirdo.  The other favorite part was having Robbie tell me that he was thankful for me earning the trip for us and that next time we would have more people from our team there.  OUR team.  Love that!

I’ll be working hard to change even more lives this year to earn a spot on the 2020 trip–will you be there with me?  Fill out the “Join My Team” application link above and let’s work together to change lives!

My 80 Day Obsession Results!

I might be a little tardy to the party with sharing my overall results, but I am still THRILLED with this program and what it has done for me!

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When I started this program back in January 2018, I was stuck at an unhealthy weight and in unhealthy habits.  I knew the steps I needed to take to get out of my rut, but I was really struggling with actually making it happen.  This program is exactly what I needed!  The challenge of both the longer, more intense workouts PLUS the different meal plan was perfect for me.  I needed the variety of having a different workout every day.  I needed the challenge of new and different equipment.  I needed the structure of a meal plan that is so laid out that it took out a lot of the guesswork I normally have to do.

Even though I was afraid of this program, I knew that the results would be incredible if I only just stuck with it.  So that’s what I did!  It definitely wasn’t easy–during the 13 weeks I completed this program, I had 6 family birthdays, multiple holidays, a ton of family get-togethers, several church events, and countless times that I ate out with my family.  It would have been so easy to have some sweet tea, or to order something I knew wasn’t on my plan, or to allow myself a treat 6 weeks in.  But I was committed to doing the program full out–exactly as it was written.  And I did it!

This program wasn’t really about weight loss for me, although I needed that and I feel awesome.  It was really about finding my confidence again, finding my discipline again, and proving to myself that I could do hard things.  That I am capable of amazing results.  That I could prove myself wrong and show just how strong I really am.  And that is exactly what happened!

I have really been working hard at sticking to this way of living since finishing the program.  It means a lot to me to have completed it successfully, but I am determined to not have that healthy way of life be something that I did for three months in 2018–this is who I want to be, and I’m working every day at making good choices and figuring out how to make this my lifestyle without being 100% rigid on my eating all the time.  I haven’t eaten perfectly since finishing the program, but I have been eating mindfully and sticking to my workouts.  There have been days where I have eaten way too much white bread or sugar, and the next day I’ve really focused on my nutrition instead of letting it all go by the wayside.  I want to not just maintain the results I’ve gotten, but get even more results–I want to keep getting fitter and stronger and more confident!  Honestly, I know that if I can do this program full out for 13 weeks, I can do pretty much anything.

I’m 11 days into my second round of this program–join me!  Comment below or email me to chat about snagging a spot in my next group and getting some awesome results of your own.  If I can do it, why not you?

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Clean Eating Spicy Mexican Taco Meat

I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling.  It was one of my favorite meals last week during the final week of my program!

The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper.  I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.

Enjoy!

Mexican Taco Meat (slightly adapted from Fixate)

1 tsp oil (olive or coconut)

1 chopped onion

1 chopped jalapeno

2 cloves garlic, minced

1 lb lean ground turkey

1 cup tomato sauce (no salt or sugar added if you can find it)

2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)

1 tsp chili powder

1 tsp oregano

1/2 tsp sea salt

 

.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.

Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.

Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.

1 serving=1 1/4 cup  (1/2 green, 1 red, 1 tsp)

MEXICO!!!

As of the publication of this post, I’ll be enjoying a relaxing vacation on the beach in Mexico!  I’ll be making a full recap post in a couple of weeks, but I wanted to share the backstory of this trip and why it’s so special!

When Robbie and I got married, we had an awesome honeymoon at an all-inclusive resort and made a plan to go back on our 5th wedding anniversary.  And then we had a kid instead!  So our plan was postponed until our 10th wedding anniversary.  And then I decided to quit teaching and stay home.  So luxurious vacations at all-inclusive resorts were out of the question.

Except that they weren’t.  In my business, we have the opportunity to earn invitations to trips that change every year–some years they are destination trips like to Disney, some years they are cruises, and some years they are beach vacations.  In February of 2017, I found out that I had earned a spot on the 2018 trip–to an all-inclusive resort.  I was SO EXCITED to tell Robbie that I had earned our anniversary vacation just like we had planned–because I help other people change their lives!  The hard work I put into my business (while I was still teaching full time, mind you) had earned me this amazing trip, and a year before our 10th anniversary.  And, my continued work in 2017 earned us deductions on our trip cost!  My income from the work that I do at home has completely covered this entire trip–from earning the invite to paying for the room to paying off the flight!

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I am so so proud of my work and the people that trusted me enough to let me guide them on their journey–without YOU, my awesome #owningitwithwhit crew, this wouldn’t be a reality!

And the best part is that ANYONE who is a part of this business has the opportunity to earn the same invite!  There isn’t anything special about me, other than I work hard.  If I can earn this trip, anyone can!

I’ll be sharing a ton from this trip on my Facebook and Instagram, so make sure you’re following me to see what we get to experience on our trip.

If this sounds awesome to you and it’s piqued your interest, let’s chat about you joining Team Dream Achievers!  There is nothing like it, and the rewards personally and professionally are amazing.  Comment or email me (wweaver0@gmail.com) to chat about joining the team!

Even Simpler Healthy Breakfast

I’ve posted about simple egg breakfasts before, but I don’t think I’ve ever posted anything this simple!  This takes less than 5 minutes for me to make, from start to finish–no prep work, no chopping, or anything!

I’ve been eating a lot of protein+veggie meals with this 80-day program, and this has been one of my go-to meals.  It’s cheap, it’s easy, and I can make it even when my kiddo is home with me.  Win on all counts!

For this recipe, I *highly* recommend using unrefined coconut oil.  This program is the first time I’ve ever eaten unrefined coconut oil simply because there was some that was cheap, so I went for it.  I was afraid to add a coconut flavor to my food, but it really doesn’t add a coconut flavor as much as it adds flavor, if that makes sense.  I don’t like bitter cooked greens, so a little bit of sweetness from the coconut oil makes it taste amazing.  Sprinkle some Himalayan sea salt and garlic powder on there and it’s SO GOOD.

Enjoy!

Super Simple Breakfast

2 eggs, beaten

1 cup baby spinach (a couple of handfuls, really)

1 tsp unrefined coconut oil

Salt and pepper (or other spices) to taste

 

Heat a small non-stick skillet over medium-low heat.  Melt the coconut oil in the skillet.  Add the spinach and stir for about 1 min, until spinach wilts and darkens a bit. Add the salt and spices.  Stir to mix.  Add the eggs and cook, stirring frequently, until completely cooked.  Transfer to a bowl and voila!  You’re done.

I’ve eaten this alone, on a piece of Ezekiel toast, over some leftover roasted sweet potato, and in a corn tortilla.  Every option is great!