Change is Upon Us


It’s the end of summer and the beginning of fall, with this comes many changes in our daily activities including what we’re going to do for exercise and what we’re going to eat. During the summer, a significant amount of our exercise came from being permanent fixtures at the beach. Now that the summer heat is gone, and the chilly fall days have crept up on us, our exercise routine has had to change as well. To prevent becoming stagnant we have tried to incorporate a variety of cardio activities. We have continued to longboard regularly, Elsie just purchased her first longboard this week which has been exciting.


It’s a nice activity to do at the park, around the neighborhood, or down at the boardwalk. We continue to go to the gym, but between limited hours of operation and a need for spontaneity, we try to break up the gym routine by doing other activities like longboarding or walking the dogs at the park. Fall also means its back to school for us. The school year is the busiest and most stressful time of the year for us. Between full time college courses, work, homework, exercise and maintaining this blog, we have very limited time. I’m sure most of you can relate to this. Time management is one of the most important factors of living a healthy lifestyle. In the past, we would fall back on take out if we had limited time. Frustrated, we began brainstorming until we came up with some ideas for how to eat healthy, delicious food on limited time. Today we did our grocery shopping, keeping in mind that we have little time. We prepared veggie snack bags with cups of ranch ( You can find our ranch recipe here and multigrain tortilla chips with cups of a corn and black bean salsa. We keep the house stocked with fresh fruit, vegetables, and nuts which are easy to grab and go. Elsie also made a killer vegetarian chili (we are semi vegetarians) that we wanted to share with all of you.


           Vegetarian Chili

  • 1 tsp granulated garlic
  • 1 tbsp Mrs, Dash
  • 3 tsp Spanish Smoked Paprika
  • 2 tsp chili powder
  • 1 tsp oregano
  • 2 stevia packets (2 tsp)
  • 1/2 tsp cumin
  • 3 tsp vegetable bullion
  • 1/2 tsp cracked black pepper
  • 15.5 oz can of pinto beans, drained and rinsed
  • 14.5 oz diced tomatoes
  • 10 oz can of hot rotel (drain for less heat)
  • 15.5 oz dark red kidney beans, drained and rinsed
  • 29 oz tomato sauce
  • 4 mini bell peppers or 1 standard bell pepper, chopped
  • 1 yellow onion, chopped
  • 1/2 package of morning star ground beef
  • Brown the beef substitute.
  • Sautée the onions.
  • Add all other ingredients.
  • Simmer for an hour on low heat.


After reviewing the meal I realized how high in sodium it was. My suggestion would be to either soak and cook your own beans, or buy reduced sodium. Other than that I think it was a fairly successful attempt at a fall classic of mine. ❤ Elsie

It has also been a week of realizations. We attended the Neptune Festival at the Virginia Beach oceanfront yesterday and as we walked around we realized that big events like this, often don’t have many healthy options available food or drink wise. The healthiest option available (as far as we could tell) was Chobani Greek yogurt, which is one of our favorites. They were giving away free samples, which was awesome to see. At most food vendors you could either buy a $2 soda or pay $3 for water. The cheapest options are rarely the best options. As poor college students it is hard to eat healthy on a limited budget and on a limited amount of time. If you have to go somewhere where healthy options aren’t available or are out of your price range, try eating before you go out preferably something high in fiber which gives you the full feeling, or bring healthy snacks with you in a purse or backpack. Eating healthy is a lifestyle change. Make every day count, and don’t forget to discover today!


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