I’m so weird about this hat that I won’t even wash it in case the wash messes up how it fits. I did, however, wear it on a swim in the ocean last week, that counts as washing, right?
This hat has seen me through 8 marathons, countless bootcamp sessions and many early morning trips to Starbucks.
If you see me wearing it then you know that either a) I’m about to start or just finished a workout or b) haven’t combed my hair.
I guess you know you’re getting older when you choose comfort over style…and don’t even get me started on my brown housecoat that I occasionally drop the kids off at school in
1 tablespoon olive oil
1 Butternut Squash, peeled, seeded and chopped
1 yellow onion, chopped
2 plantains, peeled and chopped
4 cloves Garlic, minced
½ teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon Ground Cloves
1 tablespoon Chipotle chile, canned in adobo sauce
4 cups roasted beef or pork (leftover r roast works great!)
1 can (28oz) diced tomatoes
2 cups chicken broth (or beef broth)
1 can (13.66oz) coconut milk, full fat
dash of sea salt and black pepper
In a large skillet, place the olive oil over medium high heat. Add the chopped butternut squash and onion. Cook for 5-8 minutes, until softened.
Transfer the squash and onion to a slow cooker. Add the remaining ingredients. Cook on low for 10 hours. Enjoy!
Calories: 335
Fat: 8g
Carbohydrates: 19g
Sodium: 611mg
Fiber: 6g
Protein: 32g
Sugar: 12g