Tag Archives: chili

What I Ate Wednesday 4-2-14

Well, I’ve joined the club.

I drive a van. I’ve got a kid in baseball. I’m busy.  I’m running around like crazy. I’m a “soccer mom” y’all!

McCall & Me

Of course that brings challenges to our lifestyle….normally I begin our 4-5 dinner meal plans around 3 pm each day…..Well now, I’m rushing around trying to get everything together to be at the ball field by 5:00 or so, and home after 7:30, with no dinners cooked.

It’s definitely been trying, but I’m slowly adjusting. I realized I couldn’t do it all without going crazy, so the nights where my husband is working, I’m paying our amazing babysitter to work on dinners while I’m gone.  Then all I have to do when I get home is help them eat, bathe them, and get them tucked up….Then figure out what I’m eating!!! Craziness 🙂

In case you are new and wondering why we have that many meal plans or why it’s necessary for me to have help, please read our About Us page.

These days, my goal is to stick to my personal eating plan as best as possible. You can check out our Food Philosophy if you are wondering what that is.

It’s been harder to get as many greens & veggies in while on the go, so I’m trying to drink about 2 shakes each day (usually one for breakfast and one for an afternoon snack) to get more in!

This particular day, though, I ran out of greens and frozen fruit, so all I got was one….No worries, though…It’s all about balance 🙂

For breakfast, I made something out of what was left….and that made a TASTY smoothie!  This is frozen mango, frozen strawberries, spinach, water, and apple juice.

Mango Strawberry Smoothie

See, it’s not even green 😉

I had about 2 hours worth of errands to run, so I ate my favorite Cashew Cookie Larabar mid-morning.  These are one of the only “granola bar” type processed foods I eat because they are non-GMO and have a very small ingredient list….This one has TWO ingredients:  Cashews & dates.

Larabar

If you are looking to make some at home, try our recipe!

For lunch, I had this Dill & Chickpea Salad with Rice Crackers.  I wasn’t extremely hungry, so this was all I needed (Now, I stop eating when I’m full), and it satisfied the sweet & salty for me!

Chickpea salad

I used this recipe from Oh She Glows, but tweaked it some.  I omitted the celery because I LOATHE celery (for now).  I also added Dijon mustard & Vegenaise so it had a “sauce.”  I used 1/2 teaspoon of dried dill and chopped pecans on top!  It keeps very well in the fridge, and is even better the second day!

If this salad isn’t your thing, try our Quinoa Cranberry Salad!

I haven’t had time to make many desserts lately (such a crime!!), but I know myself & know I MUST have chocolate.  So–while I’m busy, I’m snacking on various products that I approve of, but this one was for today!  If you haven’t tried these, DO IT!

Peanut Butter Cups

I only ate one (I know–it’s a miracle) and saved the other one for my sweet hubby 😉

For dinner, I was on a mission to create an awesome Chili “Cheese Fries” recipe for our dairy free/vegan friends.  I used various recipes and combined them to make this!

Chili Cheese Fries

Yes it was as awesome as it looks!  It’s potato wedges topped with chili and dairy free sour cream & semi-spicy nacho cheese!

This recipe will be coming soon.  This was our “meal” but it would make an incredible appetizer for a group or a gameday/potluck selection!

Since I shared my last peanut butter cup with my BFF, I topped the night off with a handful of Enjoy Life chocolate chips.

I really prefer to eat more veggies in the day, BUT it’s difficult these days to get it ALL done.  I do what I can 🙂

How do you manage busy days AND healthy eating?


Meatless Monday Chili

Allergen Information:  Free of the top 8 allergens

Meatless Monday Chili Final

A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives.  Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.

What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen.  No partially hydrogenated oil or other bad things.  Just real food.

I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this.  I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.

It’s traditional, but has a kick.  It’s meatless–in case you are a vegetarian or just looking for more meatless options.

You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!

I like to serve these with our Honey Jalapeno Corn Muffins for a complete meal.

This pot serves about 3-4 people, so if you’re looking for that big ole pot of chili, I would definitely double this recipe.  Next time I will 😉

Meatless Monday Chili
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ red bell pepper, chopped
  • 1 jalapeno, de-seeded and chopped
  • 1.5 T chili powder
  • 1.5 t cumin
  • 1 t smoked paprika
  • ¾ t sea salt
  • ⅛ t cayenne pepper
  • 1 15 oz can tomatoes, undrained (organic best!)
  • 1 15 oz can dark kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 2 T tomato paste
Instructions
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onion, bell pepper, and jalapeno and saute for 4-5 minutes until tender.
  3. Add garlic and saute for one minute more.
  4. Add all spices and stir for 1-2 minutes until well combined.
  5. Add tomatoes, beans, vegetable broth, and tomato paste and stir.
  6. Bring to a boil, stirring constantly.
  7. Turn heat to low/medium and simmer for 15 minutes, stirring occasionally.
  8. Top with some organic sour cream & chives & enjoy!

 


Savory Southwest Chili

Allergen Info: Free of top 8 Allergens

Special Equipment: Crockpot

Chili Final

This soup has the feel of chili but with a twist, and it perfectly satisfied my need for a “feel good” soup on our first (and only?) winter snow here in SC.  I made two batches in case we were “snowed in” (which doesn’t take too much down here)! It lasted less than 24 hours—wait, the snow or the soup?? I’ll let YOU guess 🙂

I love how the flavors in this soup blend together, but still emit a slight hint of jalapeno, fresh cilantro, and lime.

It doesn’t take too much work to put this soup together–and if you can get up a little bit earlier, you could let it simmer all day in the crockpot while at work….Dinner made easy!

Before you make the soup, you’ll need to roast the red pepper.  I suppose you could leave this step out (or throw them in with the onion when you saute), but I just love the flavor the roasted pepper gives the soup!

Roast a Red Pepper

The steps are simple.

How to Roast a Red Pepper:

  • Preheat the oven to 400 degrees
  • Cut the pepper into fourths and de-seed
  • Place on parchment lined cookie sheet and roast for 25-28 minutes.  It won’t matter if the tops of your peppers get black because you’ll be peeling the skin off anyways.  (If you are stretched for time, try roasting at a higher temperature or even broil!)
  • Place peppers in a brown paper bag and roll down a few times
  • Let steam for about 10-15 minutes
  • Take the peppers out and peel back the skin and remove

This recipe would be great with our Honey Jalapeno Corn Muffins or Tortilla Chips!

5.0 from 1 reviews
Savory Southwest Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes, undrained
  • ½ large onion, sauteed
  • ½ roasted red pepper (use the whole thing if you love it!)
  • 1 jalapeno, de-seeded and chopped
  • 1 cup frozen corn (ORGANIC is a must here!)
  • 2.5 cups vegetable broth
  • 1 t salt
  • 1 lime, zest & juice
  • 5-7 sprigs fresh cilantro, leaves chopped
Instructions
  1. While roasting the red pepper, chop and saute the onion.
  2. Add all ingredients except the lime and cilantro in a crockpot.
  3. Cook on low for 6-8 hours.
  4. Fifteen minutes before serving, add the cilantro, lime juice, and zest.
  5. Serve hot with sliced avocado and tortilla chips!