I originally blogged about this Skinny Bitch chili recipe HEREand thought I would re-post the recipe since it is an awesomeFAST and EASY one to make for the Super Bowl.
This chili tastes great over polenta, brown rice, with a side of cornbread or on its own.
DEB’S CHILI – Yields 6 servings
2 Tbs grapeseed oil (I omitted this)
1 medium onion, finely diced
1 (4-ounce) can green chilis, diced
1 envelope taco seasoning
1 (28-ounce) can tomatoes, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/2 cup salsa
2/3 cup vegan cheddar cheese, shredded (I omitted this)
1/4 cup vegan sour cream (I omitted this)
In a large saucepan, heat the oil over medium heat and sauté the onions until soft, about 5 minutes (I water sautéed mine). Stir in the chilis, taco seasoning, tomatoes, kidney beans, and black beans. Let the mixture simmer for about 15 to 20 minutes (after water sautéing the onions I threw all of the ingredients in the slow cooker around lunchtime and kept it on low until dinner).
I have been making this well-loved tofu dish for years, however due to my hypothyroid issues (click HERE for more details) I have avoided soy for a while now. If it weren’t for my thyroid issues, I would include tofu, tempeh, and edamame in my diet…I don’t think there is any harm (actually there are benefits) to including unprocessed soy items in your diet rotation. Having said that, I would avoid the processed soy foods that are über plentiful in the market today.
The creator of the EZ Tofu Press ($26.99) recently contacted me and offered to send me a free sample of his product to test and review. I own the TofuXpress which retails for $39.95 now, but I paid nearly $50 for it when I purchased it…ouch!!!
I was curious to see how the two tofu presses compared. While I like the fact that the TofuXpress I already own and use is a completely self-contained unit, it takes a hours for the tofu to drain completely which is a drag and means that you absolutely have to plan ahead. The new EZ Tofu Press seriously drained completely within 7 minutes! I put the tofu in the press, prepared the rest of the ingredients for my meal, and the tofu was ready to go. Major bonus.
The EZ Tofu Press was also easy to clean…all I needed to do was rinse it off. Make sure you go to the bottom of the post and learn how you can enter to win your very own EZ Tofu Press.
The traditional way to prepare this tofu dish is to fry it in a bit of oil. I thought I would try “frying” the tofu in a dry pan (I used my ceramic pan) and I was happy with the results.
The sauce I always served this dish with is Black Bean Garlic Sauce, which is NOT gluten-free. If you would like to serve the tofu with a gluten-free sauce, SAN J has some really tasty ones (their Szechuan sauce rocks). Keep in mind that you want the sauce to be a bit overflavored, oversalty, etc. since you are serving it with absolutely plain tofu.
block of tofu, pressed
1 Tbs. black bean garlic sauce (or sauce of your choosing)
1 tsp. fresh ginger, finely minced
chilies, finely minced (optional)
green onions, minced
Slice the tofu into 1/4″ thick slices. Now slice the slices into thirds (See image above).
If using black bean garlic sauce, mix the sauce, the ginger, chilies if using, and 1-2 Tbs. water (depending on your personal taste) to a bowl and mix to incorporate.
Heat your pan on HI. Place the tofu slices in the pan and dry-fry them for 2-3 minutes per side until browned. If you insist on using oil, use it sparingly.
Serve immediately topped with a drizzle of sauce and garnished with the minced green onions.
I don’t know about your kids, but my kiddos like to do as much for themselves as possible…pouring their own drinks, saucing their own food, etc. (of course that doesn’t always apply to cleaning and chores).
Low sodium tamari (we use that since it is a gluten-free soy-sauce substitute) makes an appearance at our dinner table quite often and for the longest time that meant over-poured tamari aka tamari rice soup.
I wished I could remember for sure where I heard this tip (I think it was at the Healthy Lifestyle Expolast year). Put the tamari / soy-sauce in a spray bottle.
It works like a charm. There are no tamari spills anymore and you tend to use MUCH less in general since the tamari is evenly distributed on the top of your rice. That is good news. Even better news is the fact that using a spray bottle for your tamari results in putting less sodium in your body.
Do you have any fun food tips? Any tricks your family uses?
I subscribe to Dr. Fuhrman’s DiseaseProof newsletter and was impressed with one of their most recent posts. It is so powerful to watch a teen take their health into their own hands…what an amazing guy!
David is your typical, 14-year-old teenager that was severely addicted to the standard American diet. In fact, he was resistant to have anything to do with eating for health, even though his parents and siblings had embraced nutritarian eating and radically improved their health and quality of life because of it. However, on Father’s Day weekend this past summer David had a wake-up call; a frightening experience with dangerously high blood pressure and the telltale symptom of a TIA (transient ischemic attack); aka mini stroke. Today, six months later and 27 lbs lighter, he’s a changed person as a result of eating high-nutrient foods. Welcome to Disease Proof, David.
What was your life like before Father’s Day weekend?
My parents and siblings were nutritarians so there was always plenty of healthy food to eat, but I refused to eat it. At every chance I could get away from home I ate whatever junk food I could find, and without my mom knowing it I bought donuts, candy, and other stuff. Because I wouldn’t eat “Fuhrman food’ as I called it, my mom didn’t force me to eat it because my dad didn’t think she should; after all, I wasn’t a little kid anymore. My mom wouldn’t prepare junk food so I learned to cook my own meals. I ate frozen pizzas and lasagna, macaroni and cheese, pot pies, and all kids of frozen processed meals. Even with that, there were many foods that she wouldn’t buy for me like processed cereals, milk, cheese, and butter.
How did you feel?
I didn’t feel well most of the time. It was hard for me to move around because I was tired and would get out of breath easily, so I didn’t exercise. I was always thirsty, and I couldn’t breathe through my nose; it was always stuffy. Plus, because I was tired a lot I just slept whenever I could.
What was your wake-up call?
During a family crisis my mom requested no junk food be brought to our house. However, some thought nutritarian eating was extreme and felt sorry for me so they asked me for a list of my favorite foods anyway. It was great! I loved it because I could eat anything I wanted. A week later, in the middle of the night, the entire right side of my body, including my leg, arm, and jaw was numb and tingly, and I was very scared. I woke my parents up, and my mom took my blood pressure and it was 158 / 108. The next day she contacted Dr. Fuhrman, and according to my symptoms he said that I had experienced a TIA (transient ischemic attack) or mini stroke that happens before a major stroke*. Immediately, on Father’s Day, I became a nutritarian. Within a week my blood pressure came down to a healthy range, but for several weeks I was scared to fall asleep at night, because I was afraid of having a stroke during the night.
How do you feel now?
I have a lot more energy. I’ve lost 27 lbs so far and my blood pressures are consistently around 113 / 72. I no longer have numbness or tingly feelings, and the best thing is I’m not afraid of falling asleep and having a stroke in the middle of the night. I’m no longer thirsty all the time, tired, or have shortness of breath, and because of that I like to run, workout at the Y, and lift weights. Plus, I can now breathe through my nose for the first time that I can ever remember; I always had a stuffy nose. According to a blood test in June I was pre-diabetic, and now with nutritarian eating I won’t have to worry about getting diabetes. I just feel better all over, and my mom says that I’m happier and not grumpy anymore.
What would you tell kids who love junk food and hate even the thought of eating healthy?
Try nutritarian eating all the way for just one week. Do it cold turkey, 100%; no cheating. After that week is over then re-assess your opinion and see if it changes. I gutted it out mentally for one week, and it was hard, but I knew it would be worth it to feel better and be healthier. Now I’m glad I did.
I still sometimes like eating junk food when I’m away from home, but I know nutritarian eating is healthier for me, and I always feel better when I stick to it.
What are your favorite foods now?
My favorite foods are tomatoes, cucumbers, Honey Crisp apples, green peppers, snap peas, sautéed onions, hummus, and my mom’s Oatmeal/Almond Bars.
Easy Oatmeal/Almond Bars
5-6 ripe bananas
4 cups old fashioned rolled oats
2 cups raisins
2 cups unsweetened shredded coconut
2 cups unsalted sunflower seeds
2 cups chopped raw almonds
1 T. cinnamon
Preheat oven to 350 degrees and line a 9×13 pan with parchment paper. In a mixing bowl mash the bananas and then stir in remaining ingredients. Press mixture into the baking pan and bake for 40 min. Let cool. Cut into bars.
Congratulations David and keep up the great job!
Click HERE to read the original post on Diseaseproof.com
When the weather turns cold I CRAVE hearty soups and stews. I thought I would do a quick round-up of the soup / stew recipes on Veggie Grettie in case any of you were in need of winter dinner inspiration.
After putting this recipe round-up together I can’t wait to revisit some old favorites.
My family and I had a wonderful holiday and I hope you did as well. We were able to have a laid-back Christmas at home and then left the next day to visit my sister and her family in the mountains for a white post-Christmas and New Years celebration. Good people, good times.
I was motivated to not stray from healthy eating by the fact that I had a Swimspot.com2013 swimsuit trendsvideo shoot on January 8th (at a gorgeous private home on the water side of PCH in Laguna Beach…spectacular view!). Let’s just say that cookies and candies don’t look as appealing when you know you will be on display wearing a slew of swimsuits shortly after the holidays.
In preparation for the shoot I ate my fill of fruits and veggies and stayed away from processed foods, grains, and legumes. I ate a ton of roasted mushrooms because quickly add substance and heft to meals. It was my habit to make a huge batch at the beginning of the week and it usually lasted me 5 days or so.
One of my favorite meals lately has been a water saute of onions and cabbage over roasted kabocha squash topped with roasted mushrooms and low sodium tamari or a spicy Asian sauce…yum!
2 24oz packs mushrooms (I bought mine at Coscto and used one pack of baby bellas & one pack of criminis)
1/2 cup red wine
1/2 cup reduced sodium tamari
Wash mushrooms to remove dirt and shake off excess water
Place the washed mushrooms in a bag along with the red wine and reduced sodium tamari
Marinate in the fridge for 2-4 hours
Preheat the overn to 350 degrees
Place the drained marinated mushrooms on a baking sheet and bake for 45-50 minutes (stirring a few times along the way) until all of the liquid has baked off (be careful not to burn).
I really enjoy the beginning of a new year and how it naturally encourages me reflect upon the previous year while at the same time considering of how I hope the new year will unfold.
I have made it a habit to begin the year with a cleanse. I posted about my cleanse last year and am in the midst of a cleanse which follows the same principals as that one…fruits and vegetables. Plain and simple.
My family and I were driving home on January 1st from visiting my sister and her family (a long car ride to be sure, but we made record time), so I didn’t begin preparations for the cleanse until January 2nd. Luckily I had enough fruit on hand that day to begin the cleanse before I had a chance to grocery shop.
January 2nd was spent grocery shopping, steaming corn, water-sauteing shredded cabbage with onions, baking quartered mushrooms, roasting squash on my Silpats instead of using oil, and chopping fruits and vegetables.
I just completed day 3 of the cleanse and plan on continuing through next Friday at the earliest (which would make 10 days), but may do the cleanse for 14 days…we will see how I feel after 10 days.
I truly love how eating this way makes me feel. Sure, there can be cravings to deal with, but when I crave something sweet I have a banana or some dates.
The net effect is so worth it.
If you are interested in learning more about the cleanse I follow, click the links below:
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. Please consult a doctor with any questions or concerns you might have.