I am Leonka and a Healthy Messenger. My sports are Floor Hockey, Athletics, and Bocce and I am in my 20th year with Special Olympics Calgary.
On days when the weather isn’t great, I use my resistance band and/or pedal on our Cubii, but on the nice days, I love going on long walks.
One of my favourite healthy recipes is Pumpkin Chili. When we make it, it makes a huge batch and so we freeze the leftovers to enjoy later. We always have some in the freezer. I like it because it can be enjoyed many ways, just as it is in a bowl with a bun or slice of garlic toast, as a dip with tortilla chips, as a topping on a hot dog to make it a Chili dog, a topping on a baked potato or my favourite Taco Salad.
Taco Salad (individual serving)
- 1-2 cups tossed salad
- 3/4 cup broken up tortilla chips
- 1 cup of pumpkin chili
- 1/4 cup shredded cheese (I use lactose-free)
- 2 tbsp Salsa (or to taste)
- (optional) 1 tbsp (dollop) of sour cream (I use lactose-free)
You can find a copy of my Pumpkin Chili Recipe here
