Raising the roof


My friend Sue sent me this photo of me at the finish line in New Orleans. Raising the roof. Elated to be finish, because any finish is worth a celebration.

It kind of all went down hill after that. Too much good food on Bourbon Street, a late night, then being cramped in an airplane coming back to Montana. I got off the plane and felt like I had been hit by a Mack truck.

The good news is, my hamstring pain has been eliminated. At a price. It has now been replaced with calf muscles that you can’t come within a 1 inch radius of. I think New Orleans was much tougher than many of the athletes perceived: hot, humid, windy. I ended up suffering some serious cramps in my calf muscles in the middle of Jackson Square.

I took a few extra days recovery and had a spare afternoon to whip up some power chili. What makes it so powerful?

1. Black beans are a great source of fiber. When combined with quinoa, they are a great protein source.

2. Sweet potatoes are high in vitamins A and C and antioxidants

3. Quinoa is a grain that is a relative of spinach. It is a great source of protein, iron and potassium.

I have been getting some requests for the recipe, so here goes:

Once again, follow the rules of cooking with Linsey - no measuring cups or spoons, and use whatever you have in the cupboard.

Power Chili: Black bean, sweet potato and quinoa chili

Cook 1 cup of rinsed quinoa in 2 cups water: Bring to a boil, and let simmer until all the water is absorbed - about 20 minutes.

Saute 1 onion in some olive oil

Add 1 seeded and chopped jalapeno pepper

Add 1 chopped sweet potato

Add 1 handful of chopped carrots

Add a dash of each: cumin, oregano, cayenne, salt and pepper

Let cook 10 minutes or so

Add 1 chopped red and green bell pepper

Add 1 chopped zuchinni

Add 1 handful of chopped mushrooms

Add 1 - 28oz can of crushed tomatoes

Add 1 can of diced tomatoes

Add 1 - 25oz can of rinsed black beans

Add 1 - 15oz can of rinsed pinto beans

Add lime juice (I used 2 limes)

Let simmer 30 (or more if you have time) minutes

15 minutes before serving stir in quinoa, 1 cup of frozen corn, and a handful of chopped cilantro


Chris says it tastes better the next day, so make sure you save some for leftovers . Enjoy!