Recipe Alert: Lentil Chili

Good Morning!

Boy, I woke up to a bit of a chill this morning. I checked the weather and saw this:

59 degrees!!! Are you kidding me?!?! It's June!! Anywho, as I was getting ready for work, I was thinking about what to make for dinner and all I can think about is having something warm, filling and of course healthy.  Then I thought about making Lentil Chili. A few weeks ago I modified a Whole Foods recipe for Lentil Chili and it turned out amazing. Yes, a big bowl of chili with a side of warm, crusty bread is certainly delicious!

Yes, this is a vegetarian chili but I promise you, you will not miss the meat. You definitely get more bang for your buck when using lentils. This chili is filled with protein, fiber and flavor.  Go ahead and make this. I guarantee you will not regret it!

Enjoy my recipe (modified from the Whole Foods app), for Lentil Chili!

Ingredients:

1TB Olive Oil

2 quarts vegetable stock

1 Onion, diced

1 Red Bell Pepper, diced

1 jalapeño, diced

3TB Garlic, chopped

2TB Chili Powder

2tsp Smokes Paprika

1 16oz package Brown Lentils

2 15oz cans of diced tomatoes

1 bag Baby Spinach 

Optional: chopped cilantro

Preparation:

Heat the oil in a heavy pot on medium heat. Add onion, bell pepper, garlic and jalapeño. Sauté for 10 minutes or until onions are slightly browned. Add the chili powder and smoked paprika. Stir for another minute. Add the diced tomatoes and stir for a minute. Add the vegetable stock and lentils. Bring this to a boil and simmer for 25 minutes. Add the spinach and cilantro. Once spinach is completely wilted, turn off heat. Chili is ready to serve!

Enjoy with a piece of warm bread and a little shredded cheese sprinkled on top. 

Servings: 8

Calories per serving: 160

Recipe Alert: Coffee Oatmeal

Looking for a new way to get your caffeine fix? Instead of drinking your coffee, why not try eating it! This morning I brewed my french vanilla coffee and was delighted by the sweet smell. So I thought, why not add coffee to my oatmeal instead of water? I do add milk, so this could be quite tasty. I know this sounds a bit odd, but it's a totally different way to have your oatmeal and you just may like it! I LOVED it!! I know the picture does not look to appetizing, but trust me, this does taste good and you should try it.

The deets:

1/2 cup of dry oats

1 cup of brewed coffee of your choice (I used French Vanilla)

1/4cup of whole milk

Add the coffee to the oats and nuke for 30-45 seconds depending on your microwave. Once warm and bubbly, add the milk and stir. Nuke again for 10-15 seconds. Allow oatmeal to sit for a few minutes, so the oats absorb most of the liquid.

Enjoy!!

Calories: 170

Recipe Alert: Spicy Red Bean Chili

When the weather gets colder, we tend to crave hot comfort food. One of my favorite comfort foods is chili. Yes, a bowl of warm, spicy chili and some nice bread and I'm good to go! Enjoy my recipe below for a HEALTHY, antioxidant and fiber filled Spicy Red Bean Chili!

Ingredients: 2 tsp olive oil 1 large onion, diced 3 stalks of celery, chopped 3TB. minced garlic 28 oz canned diced tomatoes 2 15.5oz cans of red kidney beans, rinsed and drained 1/2 bag of frozen spinach 1/2 pound frozen pepper strips and onions 2TB. canned chipotle sauce

2TB. of worcheshire sauce 4TB. taco seasoning, or chili seasoning mix

1c. of water

Preparation:

Add the oil to a large pot and place on medium heat. Once the oil is hot add the onion, celery and minced garlic. Saute this for 10 minutes. Add the remainder of the ingredients. Stir to combine. Allow this to simmer for 30 minutes. Serve with a sprinkling of shredded cheese on top!

Servings: 4

Garlic Balsamic Glazed String Beans

Hello everyone, Here is the super easy recipe for my Garlic Balsamic Glazed String Beans. I hope you make this and enjoy it.


Ingredients: One pound string beans 1 tablespoon of garlic powder 1/2 cup of balsamic vinegar Salt to taste Preparation: Place the string beans in a sauté pan. Place the pan on medium heat and add the vinegar, garlic powder and salt. Cook the string beans for five minutes, constantly tossing them. Turn heat off, and plate string beans. Drizzle with remaining liquid in pan. Enjoy!