Keep Your Resolution Goals on Track – Recipe Time!

23 Jan

Can you believe it?  We’re now 4 weeks into our new year and almost into February.  This is generally when the times get rough trying to stick to your health and fitness routines.  The weather is chilly, making us gravitate towards heavier comfort food.  The year begins to get busier with school starting again and upcoming holidays.  For most people (including me), the answer to keeping my healthy lifestyle on track starts and ends with my meals. But who has the time to do major food prep and spend hours on end in the kitchen?  Yeah, me either.  You need recipes that are quick, stress free and that you can rely on.

Here’s a little recipe from my playbook to help you keep on track and moving forward. Creating something that is warm, comforting, filling, and easy doesn’t mean you have to sacrifice flavor or nutrients:



1 tablespoon olive oil
1 medium onion, diced
2 medium cloves garlic, minced
1/2 medium jalapeño pepper, seeded and diced
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
6 cups low sodium vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Additional salt and pepper, to taste


Heat the oil in a sauté pan over medium heat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and cook, stirring occasionally, for 1 minute more. Add the cooked onion to a 3-quart or larger slow cooker.

Add the jalapeño, tomatoes, black beans, corn, broth, chili powder, cumin, coriander, bay leaf, 1?2 teaspoon kosher salt, and 1?2 teaspoon black pepper to the slow cooker. Stir. Cook on low 8–10 hours, or high 4-6 hours. Season with additional salt and pepper to taste.

Serve with tortilla strips, avocado, non-fat greek yogurt, and fresh cilantro and any other toppings you like.


CRISPY TORTILLA STRIPS: Preheat the oven to 400°F. Using a pizza cutter or large chef’s knife, cut 8 corn tortillas into several 1/2-inch-wide by 3-inch-long strips. Spread tortilla strips in a single layer on a cookie sheet and bake, turning once, for 10-12 minutes, just until hard and crunchy. Remove from oven and let cool.

Remember:  YOU CAN DO THIS!!!   Stay on track and reach those goals!  See you at the Studio!

PX Studio

Recipe originally adapted from:
Oh My Veggies (

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