So we’re supposed to get 4-7 inches of snow this weekend however I live in Southern Indiana so I’m skeptical, to say the least. It’s been a ridiculously mild winter although I’m not complaining.But 60 degrees in January means that summer might be unbearable. Don’t get me wrong- I actually like snow. It's better than rain in the winter and if it kills all the bugs, I’m all for it snowing bucketfuls this weekend! However, there’s something that always happens when it gets close to us that the forecasted 8” of snow just dissipates into rain almost every time. It’s frustrating for everyone but great for grocery store sales. The “french toast supplies”- bread, milk and eggs, are always the first to go. Not sure what makes people so hungry for french toast when it’s supposed to snow a foot but as for me, I prefer preparing for comfort food to eat by the fire in pjs!
One of my favorite comfort foods in the winter is also one of the most controversial meals; chili. Everyone loves it yet no one agrees on how it should be made. Well, let me get one thing clear right now. I do not put noodles of any kind in my chili. That’s chili mac and that’s not the same thing, nor is it gluten free or paleo or keto necessarily. So if you’re looking for a good recipe for chili with noodles, this is not the place. Glad we can move on!
So the recipe actually is more about the ingredient list than the specific measurements. 'Eat to fuel your body' means this dish can be whatever your body NEEDS- unless your body needs noodles because I’m not going there. It’s important to start with a good base sauce. My mother-in-law actually has a massive garden and lucky for me the tomatoes are plentiful. She often cans a lot of tomato juice that has very little, if any, salt and I know I’m getting a pure tomato juice. Option B is finding tomato juice that has “no salt added” on the label. Now, I like a soupy chili that’s hearty but also not overly thick and chunky. So I add plenty of tomato juice to keep the soupiness.
The next important element is the protein. I like to protein up my chili with a lot of 90/10 lean beef or ground turkey, whatever I have. That’s the flexibility of this dish again. I’ve seen recipes of people putting pork or brisket or roast in your chili and if that’s your thing, go for it. But to keep it as healthy as you can, try to go for the leanest meats you can get! You’ll have options for healthy fats in a bit.
Then comes the debate. To bean or not to bean. Well, I’m in the middle on this. When I tried the keto diet, chili became more complex than comfort, since legumes were out of the question. Same goes for the paleo diet which is also anti-legume. Now I know there are health benefits to some beans and there are repercussions to beans- think back to your childhood days of rhyming the song, “beans, beans, the magical fruit, the more you eat...”. I’ll stop there. I prefer my chili with beans to be honest. I like to use all different kinds of “no salt added” canned beans like red kidney, chili beans, great northern, basically most beans will do. Now my ratio of meat to bean is about 2 pounds of meat and 2-3 cans of beans.
Here’s where it gets good: the vegetables. Yes, in chili. Pre-cook some zucchini and once it’s tender, cut it into 1” bites and add it to the pot! It’s delicious I promise. Then I like to add a lot of peppers, green, red, orange, whatever you have they're great sources of fiber and metabolism boosting nutrients! I also add about 1 whole red onion, chopped using a chopper like this, https://tinyurl.com/y9dvcqy5, which a friend recommended to me and has been a lifesaver in dicing! From there, you can add whatever veggies or added health benefits that you prefer. I'm not big on large chunks of tomatoes but you can certainly add those as well.
When it comes to the spices, keep the salt down. The point of chili isn't to bloat you so you feel miserable as you are trying to relax on the couch. I try to search on amazon and in the stores for salt-free spices. They're easier to find once you start looking for them. I NEVER buy the pre-packaged taco seasonings or chili seasonings because they're loaded with salt. So, for your seasonings you will need to add: chili powder, cumin powder, onion powder, garlic powder, black pepper and just a little bit of pink Himalayan sea salt. That way you're the one controlling how salty your dish is. If you like other spices, add those in there too! And there you have it, your healthy chili recipe has come to life!
The toppings are also up to you. Some prefer a more tex-mex style with chips and salsa or sour cream, chives, and cheese. Others, like my husband, add peanut butter and syrup- no he's not ELF and I have no idea where he learned that those go on chili. Some are cracker people. If you make a healthy chili, do not ruin all your effort here with lathering it with heavily salted chips, full-fat sour cream or cheese. There are healthier options! Fat free cheese IS REAL however it is very difficult to find. Read your labels! Opt for mozzarella cheese instead of cheddar if you really need the cheese and maybe only put 1/2 of what you'd normal put on at first and see if you even notice the other 1/2 missing. You're going to think I'm nuts but unflavored Oikos ZERO greek yogurt is a perfect substitute for sour cream. It's incredibly healthier and you will not notice a difference. As far as the peanut butter and syrup people, I don't understand you so I can't help you. Syrup should not go on chili but if it's a must for you, at least try sugar free syrup and maybe even try to sub in some almond butter or sunbutter for your overly americanized, sugar-loaded peanut butter. Cracker folks, try to use crackers sparingly before you grab half of a sleeve and just crush them on top. Portion control is important when you're eating to fuel, not eating just to fill.
Now if you're like me and my incredible sweet tooth, you're going to want a dessert or something sweet after this. I do not mind experimenting with new recipes in the kitchen that seem...out of the ordinary for some people. I also really love bringing these recipes to parties with friends and not telling anyone what's really in them until after they try them. Mean? Nah, just my fun way of getting people to think outside of the box when it comes to ingredients that they are surprised really taste amazing! I've made chickpea brownies a lot for friends and they LOVED them!! People who wouldn't even probably buy a can of chickpeas at the store, were now tricked, or I mean, given the chance to try, brownies made from chickpeas that were SO much healthier than regular brownies. And, they preferred them and asked me to make them again and give them the recipe! I dare you to try them before you judge.
CHICKPEA BLONDIE BROWNIES -recipe from toneitup.com
Ingredients Cooking Spray 1 can (15 oz) chickpeas, rinsed and drained 1/2 cup all natural almond butter or peanut butter 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan) 2 teaspoons vanilla 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup vegan (or regular) chocolate chips (*I prefer dark chocolate chips and the Enjoy Life brand)
Instructions Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own! Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out! Cool pan for 20 minutes on wire rack.
But I've made those enough and everyone is now the wiser when I say I'm bringing brownies to the party. So, this weekend I'll be trying out a new recipe for avocado brownies! I love avocados and the creamy texture sounds downright dreamy in a brownie. This recipe is the one I'm going to use because it has no added sugar:
FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING- recipe from https://www.frugalmomeh.com/2016/04/avocado-brownies.html
Ingredients:
300 g dark chocolate (chopped or chips) 2 tbsp Coconut oil 2-4 hass avocados, pitted and peeled 1/2 cup honey or maple syrup 1 tsp vanilla extract 3 eggs, at room temperature 1/2 cup unsweetened cocoa powder 1/2 cup less 1 Tbsp. coconut flour
For the Avocado Frosting:
One medium sized hass avocado, pitted and peeled 3 Tbsp unsweetened cocoa powder 3 Tbsp maple syrup
Directions:
Preheat the oven to 400 degrees F. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water. Melt the chocolate, stirring until smooth then remove from heat and set aside. Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree. Stir the avocado, honey and vanilla extract into the cooled chocolate. Next, add the eggs, one at a time, making sure each is well mixed before adding the next. Stir in the coconut flour and cocoa powder until the batter is smooth. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top. Bake for 12-15 minutes or until the top is firm to the touch. Remove from oven and cool completely in the pan before lifting the brownie from the pan.
For the Avocado Frosting:
Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup. Process/Blend, scraping down the sides as needed until very smooth. Add more cocoa powder or maple syrup if needed to taste. Spread over completely cooled brownies. Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
So if I get the luck of being snowed in this weekend, at least I'll have my comfort food ready! I hope you'll venture out of your comfort zone and try these recipes and explore new foods that could lead you to recipes you love! More recipes to come in the future so stay tuned. Thanks for reading.
XOXO
Ashley
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