What I Ate Wednesday

What I Ate (last) Wednesday…and what I’m eating this Wednesday

Happy hump day! In the food blog world, that can only mean one thing…our bash, hosted by Peas & Crayons!

These eats came from last Wednesday…but if you scroll down, you’ll get to the star of today’s eats — some leftover sweet potato vegetable chili that I teased you with last weekend.

But, first up, my WIAW…

Morning: Oatmeal, of course! In the mix: 1/2 c. oats, 1/2 Tbsp. chia seeds, unsweetened vanilla almond milk, blueberries, and a big scoop ‘o peanut butter. Mmm.

Morning snack: A Pink Lady apple

Lunchtime: I enjoyed some leftover  (made with no butter or ranch mix…and still delicious!) that I defrosted from the freezer over celery sticks with some carrots on the side. An awesome, very filling, gluten-free meal!

Afternoon snack: Pomegranate CHO topped with some puffed wheat and almonds — it’s my go-to afternoon snack; I just can’t get enough!

Dinner: I’m not sure why this dinner appears so anemic looking, because it was actually delicious! I enjoyed some Trader Joe’s spinach tortellini with roasted cauliflower and a side salad. (Times my veggie intake x2!)

Bedtime snack: It looks gross, but tastes amazing! A melted banana, topped with a few dark chocolate chips and oats.

And now, an awesome slow-cooker recipe for you that I’ve been enjoying this week!

Slow-Cooker Sweet Potato Vegetable Chili
Adapted from

  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium red onion, chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can fire roasted tomatoes
  • 1 can petite diced tomatoes
  • 1/4 c. lentils
  • 1 1/2 c. water
  • 1/4 c. chili powder
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tsp. salt (I used seasoned salt.)
  • 2 tsp. cocoa powder
  • 1/2 tsp. cinnamon
  1. In a 4 to 6- quart slower cooker, combine all of the above ingredients, adding the spices last. Stir well. 
  2. Set crockpot to high for 4-5 hours or low for 7-8 hours, stirring occasionally until sweet potatoes are soft and chili is heated through.
  3. Enjoy!

How to “level up” this recipe:

  • For an added lean protein, add 1 lb. cooked ground turkey. 

How to “level down” this recipe:

  • You can easily leave out the peppers. 
  • For added flavor, serve with cheddar cheese, light sour cream (or plain greek yogurt), and/or crushed tortilla chips.

One thought on “What I Ate (last) Wednesday…and what I’m eating this Wednesday

  1. says:

    Oh wow, your chili recipe sounds and looks fabulous!! Loving the colors.

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