Live Better Personal Training

On these cold winter days (and nights), what's better then a steaming bowl of chili?

WHITE CHILI WITH CHICKEN

2 Tbsp. oil
1 small onion, chopped
1 can green chilies, diced (7 oz.)
3 large cloves garlic, minced
3 chicken breasts, cubed
2 cans white beans (undrained)
1 cup fresh or frozen corn
1 can Mexican stewed tomatoes (chopped and undrained)
2 Tbsp. chili powder (to taste)
1 tsp. ground cumin
¼-1/2 tsp. cayenne pepper
1 bunch cilantro, chopped
Juice of two lemons
Salt and pepper to taste

Brown the chicken in oil. Add onion, garlic, green chilies. Simmer until onions are cooked. Add beans, corn, tomatoes and spices. Simmer one hour. Add cilantro and lemon juice, and water as needed to reach desired consistency. Season with salt and pepper.

Try this bright, sunny, citrusy salad, perfect for a side dish, or add your protein of choice for a light meal!

Avocado and Grapefruit Salad with Citrus Vinaigrette
Serves 2 (with lots of dressing left over-it makes a great marinade)

Dressing-
1 small shallot, about 2 teaspoons minced
juice of 1 medium lemon, about 2 1/2 tablespoons
juice of 1 medium orange, about 5 tablespoons
3/4 cup olive oil
1/4 cup white balsamic vinegar (any light vinegar will work)
1 teaspoon Dijon mustard
1-2 teaspoons honey
freshly ground sea salt and black pepper to taste
Blend all ingredients above in a food processor, allow to chill before serving
Salad-
Mixed salad greens of choice
1 grapefruit, skin and white pith removed, sectioned
1 ripe avocado, peeled and sliced
Arrange salad greens, grapefruit and avocado on serving platter. Drizzle with dressing and serve extra dressing on the side.

COCOA ROASTED ALMONDS
Great holiday gift, or quick and easy snack for those days when ya gotta have chocolate!
Ingredients
• 2 ½-3 c raw almonds
• 1 egg white
• 1/4 c water
• 1 t vanilla extract
• 1/2 c cocoa powder
• 1/2 c powdered sugar
Preheat your oven to 350ºF. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg white, vanilla extract and water.
In a zip-top bag, add the powdered sugar and cocoa powder. Seal the bag and shake it around to get everything incorporated.
Add half of the almonds to the egg whites and use a slotted spoon or fork (or your clean hands) to coat all the almonds. Then using your utensil put all the almonds in the cocoa/sugar zip-top bag. Seal it well and shake it around to coat all the almonds. Remove from the bag and place the almonds on the prepared baking sheet. Repeat with the other half of the almonds. Bake for about 20 minutes, stirring occasionally.
Keep the almonds stored in a glass jar or tightly sealed zip-top bags.