green bell pepper

10

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

Meal Planning Week of 4-9-17

The name of the game this week is to not fuss over food too much. I feel like that has been the trend lately anyway, but since I’m leaving Friday morning I want to make sure I only make a perfect amount of food so I’m not wasteful and leaving stuff in the fridge.

Breakfast: I’m doing some eggs and veggie sausages. I picked swiss chard out as a green because it just looks so, so pretty. I have some deli-made bruschetta again as I really love topping my eggs with it. I think the fresh note will be great with the sausages and sweated greens, too!

Lunches: I’m pretty sure you’re sick of it, but ha–just going to do my tofu salad sandwiches. There is absolutely zero reason for me to experiment and rock the boat this week so I’m just making this once again. I know I’ll happily eat it. I really never tire of it! Had to pick up tofu, avocados (had a coupon, YAS), pickles, and deli mustard. I already have the wine vinegar, salt, pepper, and oregano at home.

I’m serving that with spinach-mint soup. This soup is always really good to me, and ridiculously good for me! I had to pick up spinach, onion, garlic, mint, coconut milk, and stock. At home, I already have celery, olive oil, salt, and pepper.

Dinner: The piece de resistance for this week is turkey taco bowls with cauliflower rice and salsa. The salsa is pretty quick and easy. I usually do this with fresh tomatoes in summer, but store tomatoes are still depression this time of year so I picked up diced tomatoes. I also picked up garlic, cilantro, red onion, and jalapenos. At home, I already have salt, limes, and lemons.

The taco part of the bowl will use ground turkey, which I already have at home in the freezer. The package in the cart is for my fiance’s turkey burgers we make for his packed lunches. He’s weird about using the frozen Costco turkey. I won’t fight him on that. It’s not like I’m short on my own neuroticisms!

I had to pick up carrot, red onion, red + green bell pepper, jalapenos, and chili powder. At home, I already have cumin, paprika, cayenne, salt, pepper, apple cider vinegar, and cornstarch. Then I’m just going to take that head of cauliflower and rice it.

Snacks: Strawberries, bananas, chia seed pudding, protein shakes. Once again, just have to grab the fruit!

After coupons and bottle returns, the cart was $54. Very pleased!

Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement

  • 1 ½ - 2 lbs of ground turkey
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 1 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 1 32 oz carton of chicken stock (no salt added)
  • 2 TBSP tomato paste
  • 1 15 oz can of red kidney beans (no salt added)
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance. 

Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil. 

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.

your faves are problematic: the vancouver crew edition

ryang

  • regularly beatboxes ‘drop it like it’s hot’ by snoop dogg in its entirety even though he would be perfectly capable at doing other songs
  • got a job at the local ice cream shop just to be able to ‘sample’ every single flavor every single day but somehow hasn’t gained any weight
  • still counts on his fingers for simple everyday math problems
  • owns more pairs of shoes than most people do t-shirts and has an entire cubby shelf storage system in his closet for them
  • is naturally talented at cooking but is usually too lazy to actually make the effort and mostly depends on top ramen and dried fruit from trader joe’s for his nutrition

lee-squared

  • has eaten a whole pizza by himself on more than one occasion, and not just cheese, either - he prefers either loaded supreme or meat-lovers
  • kills every plant he has ever attempted to own, including several different species of succulents and cacti
  • quotes and references outdated memes that only he remembers
  • couldn’t decide which teenage mutant ninja turtle to name his pet tortoise after so he combined them all and named it leoraphdonangelo (which cheng2 thinks sounds like a species of dinosaur)
  • won the spelling bee five years in a row in middle school and has impeccable grammar yet types his text messages and blog posts like a shitty dumb frat boy on tindr looking for a hookup

sicksteve

  • inherited a huge collection of vinyl records from his older brother and owns a record player but primarily listens to spotify through his awful laptop speakers
  • buys his hard-to-find specialized hair products online even though the shipping costs are ridiculous
  • refuses to get snapchat because it’s ‘stupid and pointless’ but often sabotages cheng2′s dog filter and flower crown selfies
  • has perfect eyesight but wears glasses anyway purely for the aesthetic
  • took up guitar in seventh grade and is a natural, learned classical and jazz techniques but insists on playing mainly post-punk acoustic jams (with whiny vocals happily provided by lee-squared)

koh

  • only ever joined the aglionby soccer team because he thought the goalie was cute (and just happened to actually be pretty okay at soccer)
  • still wears heelie sneakers out in public
  • is afraid of piranhas to the point of having nightmares about them even though he has never been in any waters where they are naturally found
  • exclusively drinks super fruity cocktails (mainly tequila sunrises and malibu bay breezes) even though they give him terrible hangovers; often vows to ‘never drink again’ but never holds to it
  • plans and budgets entire trips to europe and asia almost monthly but closes every tab without actually buying any tickets or booking hotels because he hates flying and is waiting for teleportation to be invented

henry broadway/cheng2

  • prefers eggo waffles over ryang’s homemade belgian waffles and eats them straight out of the box (still frozen). also does this with frozen blueberries and then complains when he gets brain freeze
  • regularly gets too stoned to do his homework and has to copy off of henry cheng’s in the mornings before class
  • has read the whole harry potter book series seven times and has watched all of the films even more than that and still cries every time dumbledore dies
  • names 99.9% of his possessions even though he usually forgets what he names them and then has to rename them
  • has spent a shocking amount of time on his playstation4 building an incredibly accurate minecraft replica of the litchfield house

rutherford

  • is very academically gifted but puts in minimal effort whenever he can and often scrolls through reddit instead of paying attention in class
  • joined the aglionby lacrosse team on a dare from ryang even though he’d never played lacrosse in his entire life (he was terrible)
  • learned american sign language with his younger brother just so the two of them could complain about their parents’ strict rules without their parents knowing
  • has seen every true crime documentary on netflix at least once
  • can’t tolerate spicy food at all. at ALL. he thinks uncooked and unseasoned green bell peppers are spicy

It’s been awhile since I’ve had a quality salad so that was on the menu for lunch today 👍 I made it with spinach, chicken, red onion, green bell pepper, broccoli, carrot, chickpeas, feta cheese, avocado, and a homemade dressing of 1 Tbsp @chosenfoods avocado oil, 1 Tbsp balsamic vinegar, 1 tsp garlic and 1 tsp Dijon mustard 😋

Instagram - goodhealthgoodvibes

Forgot to post my meal prep this week! I sautéed onion, red & green bell pepper, & broccoli. Then added some scrambled egg, brown rice, chicken, & taco seasoning! Turned out sooo yummy 😋

10

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

5

What I ate today post !!! Very much requested so here ya’ll go!! ☺️

Breakfast - apple pie larabar & a banana

Lunch - taco season chicken, green bell pepper, onion, brown rice, & two clementines 🍊

Afternoon snack - ¾ cup of garden vegetable cottage cheese (so yummy!!!) with whole wheat crackers

Dinner - scrambled eggs & salsa on a whole wheat tortilla with a coffee ☕️

Evening snack - 100 calorie bag of popcorn w an apple 🍎

“California” Tofu “Taco Bowls.” I’m not sure you can call it taco at this point, but here’s a vegan dish that takes inspiration from the fresh and bright flavors of the West Coast. There are four main components–

Green Quinoa: You can do this with any grain you like. I planned to do this with brown rice but I was out of rice. It’s super simple. Cook 2 cups of quinoa in water or vegetable stock. Now, I like to play a game called, “what can I put the spinach in?” Once cooked, add a blended mixture of spinach, cilantro, lime juice, salt, and garlic. See, green! 

“California” Cabbage Coleslaw: I posted a full recipe earlier but the components are green cabbage, radishes, yellow bell pepper, poblano peppers, cilantro, lime juice, lime zest, salt, molasses, grapeseed oil, black pepper, and cayenne. 

Pan-Seared Tofu: Press and drain your tofu, marinate it overnight in wine vinegar, minced garlic, salt, pepper, cumin, ground coriander, and oregano. Cook it on a very high heat for about 3-5 minutes to get a crust before flipping and cooking through. 

Avocado Crema: This came out seriously fluffy and whipped. I was surprised at how amazing this was. I mean, it wasn’t gonna suck. But, WHAT? In a blender, take the meat of a large avocado, a container of coconut milk yogurt, a jalapeno, a few tablespoons of cilantro, lime juice, and salt. Blend until smooth.

CAN ANYONE SEE I HAVE AN OBSESSION WITH LIME?

If anyone would like a full recipe for any of the items featured on my Tumblr, just ask and your wish will be granted!

I loved this taco seasoned chicken recipe so much last week that I made it again for this week’s lunch meal prep! ☺️🍴

How to make:
• cut green bell peppers (and any other color of your choice) and red onion into 1 inch cubes. Toss with olive oil, salt, & pepper. Lay them out on a lined baking sheet & bake at 425F for 30 min, stirring every 10 min
• dice up boneless skinless raw chicken breasts, toss in olive oil & taco seasoning, lay out on a lined baking sheet & bake at 425F for 15-20 min
• instant rice - bring 1 & ¾ cup of water to a boil, add 2 cups of instant rice, stir, return to a boil, then cover & simmer for 5 min. Take off of the heat and let sit for 5-10 min or until all water is absorbed. Then stir in some fajita seasoning & lime juice for flavor

Add everything together & voila! You’ve got this perfect, easy, 20 min meal prep!

Today’s breakfast was more eggs!! I can’t get enough of this– today I mixed eggs (1 full, 1 just the white) with spinach, kale, red bell pepper, green bell pepper, and white onion for a delicious combo that’ll get me through my busy busy day! Protein packed and pretty to top!!

Soba Buddha Bowls (vegan)

A super easy vegan dish that I’ve been loving lately! Something about laying out a “Buddha bowl” is so therapeutic. This is also pretty cost efficient, since Soba is fairly cheap. You could also swap our some of these veggies for frozen edamame or canned chick peas to make it extra efficient for your budget.

Ingredients:
- Soba (the T&T brand one comes divided as four servings. I made two servings, one for me and one for Momo)
- Veggies of your choice! I used Diced cucumber, halved cherry tomatoes, chopped green onion, sliced bell pepper, and torn kale massaged with sesame oil and a sprinkle of salt. 
- Per serving: 1 tbsp rice vinegar, 1 tsp sesame oil, salt and pepper to taste
- Extra sauce: 2 tbsp sesame oil, 3 tbsp rice vinegar, 3 tbsp soy sauce

Instructions:
1) Prepare the soba as instructed on the packaging. Drain and since well with cold water. Transfer into a large bowl (if making more than one serving) and drizzle with 1 tbsp rice vinegar and 1 tsp sesame oil (per serving). Sprinkle a pinch of salt and pepper. Use tongs or your hands to toss the noodles.
2) Prepare all your veggies and set aside.
3) To prepare the Buddha bowls: Add your noodles to the centre, and arrange your veggies around. You can get creative with this!
4) I liked to prepare an extra sauce to drizzle on top as a dressing. In a squeeze bottle, I just combined 2 tbsp sesame oil, 3 tsp rice vinegar, and 3 tbsp soy sauce. I gave it a good shake, and just brought the squeeze bottle to the table with the Buddha bowls. That way everyone can use as much or as little dressing as they want.
5) ENJOY!

Lunch should be our biggest meal of the day but not so big that we feel stuffed. Like all meals, lunch should include a little protein, a little fat and some carbs. I find that when I balance these three nutritional elements I feel my best and when I don’t I begin having weird cravings or eating in between meals. How about you? Is there something that triggers unhealthy eating/cravings?
Today we’re having toasted sourdough with tofu mushroom scramble, salsa + avo. Delicious.

Tofu Mushroom & Spinach Scramble

¼ cup plus extra vegetable broth (for cooking)
½ yellow onion, chopped
1 green or red bell pepper, chopped
1 jalapeño, diced
8 button or shiitake mushrooms, sliced
2 handfuls spinach
1 block extra firm tofu, drained and crumbled
½ tsp. cumin
½ tsp. coriander
1½ tsp. turmeric
½ tsp. salt
½ tsp. pepper

Drain tofu and wrap it in a kitchen towel. Place the tofu on a plate and top it with something heavy like a cutting board. (I use my marble pastry board since it is very heavy thus squeezing out as much of the water from the tofu.) Allow at least 15 minutes. Once drained, place tofu in a mixing bowl and using the back of a fork crumble the tofu until broken up into pieces. Set aside. (I love using Wildwood Super Firm Tofu because I don’t need to drain it.)

Heat a large pot for a minute then add vegetable broth (broth should sizzle). Add onion, bell peppers and jalapeño and sauté for a few minutes or until most of the vegetable broth has cooked off (about 4 minutes). Add mushrooms and cook until softened, about 2 minutes. If pot begins to look and sound dry add a bit more broth but just enough to keep the vegetables from sticking to the pot. Add spices (except turmeric) and give the vegetables a quick mix then add spinach and cook just until leaves begin to wilt. Finally, add tofu and turmeric and mix until incorporated.