Meatless Monday Meal: Chipotle Corn Chili

It's been a blustery few days here in Southern California. We have swapped our warm, sunny weather for rain, wind, and just down right cold temperatures. As much as I love to eat raw, when it's this chilly my thoughts turn to, well, chili (sorry I couldn't help myself, it was just right there). It's also Monday, so that means many of you readers are looking for a Meatless Monday meal to make. With the two big meat stories of last week, you might find yourself looking for a way to: 1. Make a meal with no "pink slime" meat, 2. Make a meal that can help lower your risk of degenerative diseases (Harvard Nurses Study), and 3. Make a non- meat meal that won't break the bank.

Well, great news! This recipe delivers on all three. For less than the price of a value meal at a fast food restaurant, you can feed you and your family with something hearty and healthy! I give you Chipotle Corn Chili, taken from Poor Girl Eats Well:

4 c cooked brown rice
2 can dark red kidney beans, undrained
1 can sweet corn
1 can diced tomatoes, undrained
1 yellow onion, diced
2 T olive oil
1 T chili powder
1 t cumin
1/2 t salt
1/2 t granulated garlic
1 chipotle pepper and its adobo, finely chopped (add additional for more heat and smoky flavor)
Small handful of cilantro (optional)

Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and sautee for about 2 minutes, until they begin to soften. Add the beans, tomatoes, chipotle pepper and all the spices, and stir together. Cook over medium heat for a couple of miuntes then reduce heat to medium low and simmer for about 10 minutes.

Serve over brown rice or on its own. Garnish with chopped cilantro to cool the heat of the chipotle a bit. If you are making this recipe for little kids, always start with minimal amount of peppers and add more if your kids are like my 6 year old nephew who eats Tapatio hot sauce like its Ketchup.

The great part about this dish is that it can be thrown together very quickly or can be thrown into a crockpot to cook if you are gone all day. Very versatile and very tasty. Now, off to find out why my kid is being so quiet!! Enjoy :)

Zucchini Muffins

So first of all, I have to apologize about the lack of awesome recipes of late. I have been so busy with life, that I realize that I have been horribly slacking in the blog writing department. I had a great group of ladies over today - good wine and great company. Every ladies brunch comes with a ton of great food, trust me i am stuffed! Today's new recipe comes from happy healthy mama. These are as filling as they are amazing. I ate one of these before my nine mile run this morning and I didn't think about food once(which if you have ever run with me that's pretty much all I talk about)! I know it's kind of a miracle, but I digress. So, without further adieu I give you super healthy, super tasty Zucchini Muffins....




vegan zucchini muffins

Makes 12 muffins
2 cups whole wheat pastry flour
1/2 cup flax meal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon ground ginger
1/2 cup coconut oil, melted
3/4 cup agave nectar
3/4 cup almond milk
1 tablespoon pure vanilla extract
2 cups shredded zucchini

Preheat the oven to 325 degrees.  Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. 
Add the oil, agave nectar, almond milk, and vanilla to the dry ingredients and stir until the batter is just combined.  Do not over mix.  
Using a plastic spatula, gently fold in the zucchini just until it is evenly distributed throughout the mixture.
Scoop 1/3 of the batter into each prepared cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes, or until a toothpick inserted in the center comes out clean. 
Let the muffins stand  in the tin for 15 minutes before transferring them to a wire rack to cool completely. 

These are great grab and go breakfast food. They will satisfy even the pickiest eaters and keep you full for hours!! Enjoy!

Nutrient Round up:
Flax: good source of Omega 3, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Thiamin and Manganese.
Zucchini: good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Coconut Oil: high content of Vitamin-E and minerals