Check out how to make Vegan Chili in one minute!
It’s been awhile! There’s been a new book (here’s a link on Amazon)…the plan is okay but I have done the dark chocolate pulse pudding cleanse many times. My husband and I call it “the bean pudding diet”. I also tried a few recipes that I liked. I’ve been busy with moving and real estate and haven’t had time to update this blog. You can check out what I’ve been up to at my youtube channel Here
I have found the perfect homemade salad dressing container where you can shake and pour and it’s so easy to clean up!
I got this on Amazon here and after reading the reviews I clicked order right away. It has a wide opening to add ingredients and a wide spout for chunkier herbs and onions to get through. Also, dishwasher safe!
Here are my ingredients I added for my Mexican vinaigrette salad dressing. Olive oil, lime juice, shallots, cilantro, garlic, oregano, roasted ground cumin, a little bit of salsa verde and some chipotle hot sauce. Added all of the ingredients gave it a shake and it was ready!
I made a black bean tostada salad similar to this one here and used this as the dressing.
Yes, her body is sick and yes I stole this picture from Perez Hilton on my phone at 10:54 am. But this is all about kale not Jen’s stripper body. I’ve been hearing so much about kale lately especially people juicing with it (Yuck, no thank you). I realized that I had never tried it and I had it in the back of my mind that one of these days I will venture into a kale recipe. Then I saw this video. Click here.
It’s the girls from the tone it up show on bravo. All these tips in their videos are great for snacks but this one stood out because I had been wanting to try this amazing nutrient dense food. They pointed out it is a great lunch to take to work because kale is so hearty it won’t wilt with dressing on it. So, I went out the next day and bought some prewashed kale from Trader Joes and made a kale salad! My husband and I had it for lunch on our first day of our recent cleanse. See here. His was thrown together in a Ziploc with strawberries, goat cheese, sliced almonds and homemade dressing.
Then I decided to make a white bean soup with kale the next week. I seriously love white beans and white bean soups are my favorite because they are so creamy. I googled white bean kale soup and got ideas for recipes from many sources and came up with this yummy delight.
For my husband I added Chicken sausage to my vegetarian soup. We had grilled cheese sandwiches for a meal during one of our many snow storms here in the suburbs of Philly this winter.
Here’s the breakdown with no measurements because I just threw it together. I used kale, carrots, shallots, onion, vegetable broth and white beans. I admittedly
go overboard am a snob about beans and refuse to use canned beans. So these I lovingly soaked for 8 hours and then cooked for an hour like I always do.
I sautéed the carrots, shallots & onions with olive oil until soft then added the kale for a couple of minutes.
I mashed up some beans with a fork in some vegetable broth to add to the soup to help make the soup creamy.
This is a little blurry but I threw the sautéed veggies and kale along with the mashed up beans and then some more non mashed up beans in my crockpot. I added rosemary, oregano, basil and some roasted garlic and voila delish! The kale holds up great in soups and provides an interesting texture combined with the creamy beans. I ate this soup for a week!
Back to Jennifer Aniston for a moment. Apparently to get that toned stripper ready body for We’re the Millers she ate veggies, greens, lean proteins and kale. (Sounds like my soup!) Also, she did yoga. And when she wanted to cheat she ate kale chips. Huh? Is that a typo eonline? My cheat is chocolate cupcakes or chocolate chip cookies or even chocolate chips not kale chips. But one cannot help looking at that picture and not be inspired. I’m going to add kale chips to my next Trader Joes or Whole Foods shopping list.
It’s a little late but here was my amazing Veggie Superbowl Chili:
Sautéed zucchini, poblano pepper, carrots and shallots in olive oil.
After about 10 minutes I added a little garlic then added half of a Dos Equis (I drank the other half), oregano, cayenne pepper, roasted ground cumin (YUM) & a touch of dill.
Added canned tomatoes.
Frozen black, red and pinto beans (Beans that I soaked and cooked and then froze)
Bring to a boil, then turn down to simmer and add 2 bay leafs. Wait at least 20 minutes (we waited 8 hours and yes that means I had a half a Dos Equis before noon) and top with hot sauce, cheddar cheese, cilantro and enjoy!
I found this beauty at Whole Foods.
This was our pre superbowl game spread. It was just the 2 of us. I put the Buffalo Three cheese spread in celery. Great vegetarian snack.
And then the game was so boring I started googling and somehow I ended up begging my husband if we could buy miniature horses and cows. Look how cute!
Although, I did do a good amount of looking up from my googling to see if Eric Decker had any close up shots for the big game. I mean, come on!
The next day I made tacos with the leftover chili and used these delicious corn shells that I warmed up.