Clean Vegetarian Chili

So a few weeks ago I tried a cleanse and had to eat clean for 10 days. It sounded scary at first, but it wasn't too hard and I found some great recipes that kept me full and satisfied. I came across this Clean Vegetarian Chili on the Advocare 24 Day blog and it was shockingly good!

Ok I will admit when I hear something is vegetarian I immediately think it is going to be somewhat bland for some reason. Within the last 9 months or so, I have challenged myself to try and eat more vegetables and who knew I would love squash and zucchini and lots of other veggies I never thought I would ever like, let alone love!

I made this a few weeks ago on a Sunday afternoon for myself and one of my friends. We both didn't have high expectations, but we took a few bites and looked at each other and said..."wow that is really good!" The chunks of butternut squash make it really filling, and you don't really miss the meat. It is very flavorful and was very filling. I didn't get a picture, but I will repost when I do make this again and get a picture.

Clean Vegetarian Chili

Ingredients:

·         2 teaspoons olive oil

·         1 large onion, diced

·         2 stalks celery, diced

·         2 carrots, diced

·         2 cloves garlic, chopped

·         1 bell pepper, diced

·         2 tablespoons dark chili powder

·         2 teaspoons ground cumin

·         1/4 teaspoon red pepper flakes

·         30 ounces of crushed tomatoes (if you use canned, go with low sodium)

·         3 (15.5 oz) cans red kidney or black beans, rinsed and drained

·         12 ounces butternut squash, peeled and diced (about 3 cups)

·         1 cup low sodium vegetable stock

Directions:

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.

Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours. Makes 8 one-cup servings. 

Knock Ya Naked Brownies

This was on The Pioneer Woman's cooking show about a month ago, and I just loved the name. Oh and they looked sinful, so of course we had to try this! I have made 3 batches in about a month...ooops! Ok one for the family, one for a Superbowl party and one for some friends. So far no one has been knocked naked (thank goodness...wouldn't that be kind of weird), but my brother claimed on Facebook that they kind of made him want to go streaking, so just beware...you have been warned!

Just look at those layers of goodness!

A couple of things to note:

1. When adding the top layer to the brownies, don't worry about it being perfect. If there are some small holes, don't worry the batter will puff up and fill in these holes.

2. It really helps to have some kiddos help with unwrapping the caramels, but beware they may eat a few of them.

 Helper #1

Helper #2

Helper #1 also assisted with stiring the brownie mixture

3. These are really gooey when you first make them, so either be prepared for them to look like a hot mess when you first get them out of the pan, or you can put them in the fridge a set the caramel. They are really tastey though when they are still warm and gooey!

4. These are NOT healthy, but who cares!

Knock Ya Naked Brownies

Ingredients:

• 1 box (18.5 Ounce) German Chocolate Cake Mix
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk (get the whole milk, tried 2% version and it was ok, but not as good!)
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar (optional, we did not do this and it was still just as awesome!)

Directions:
Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours (or eat it as an ooey gooey mess like we did!). When ready to serve, generously sift powdered sugar over the surface of the brownies. Enjoy!

P.F. Chang’s Lettuce Wraps

I found this recipe on Iowa Girl Eats and am kind of obsessed with it. So obsessed I have made this for dinner 3 weeks in a row! It's just so easy, you can make it in the time it takes to brown ground meat, and it's healthy...holla!

I changed it up a little by using ground turkey instead of ground chicken breast and I omitted a few ingredients based on my own likings. Simple, easy, delish, and tastes like the real thing...I have had 3 other taste testers confirm and then they ate it all up in like 2 mins...no leftovers for this one!

I get about 12 wraps out of this recipe, so it's serves about 3-4 people for a light dinner (me) or an appetizer.

P.F. Chang’s Lettuce Wraps

Ingredients:

• 1lb ground turkey
• 1/2 medium onion, minced
• salt & pepper, a dash of each
• 2 large cloves garlic, minced
• 1/4 tsp ginger
• 1 Tablespoon sesame oil
• 2 1/2 Tablespoons soy sauce
• 1/2 Tablespoon water
• 1 Tablespoon natural peanut butter
• 1/2 Tablespoon honey
• 1 Tablespoons + 1 teaspoon rice vinegar
• 2 teaspoons chili garlic sauce (or more if you like it hotter)
• dash of fresh pepper
• 1/4 cup peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

Heat a large, non-stick skillet on high. Add ground turkey, onion, salt & pepper, and cook until turkey is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until turkey is no longer pink.

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Sprinkle with chopped peanuts, and serve with cold lettuce leaves. Enjoy!

Sunday Brunch: Bacon & Cheese Quinoa Cups

I came across this recipe a few weeks ago from Iowa Girl Eats for Ham & Cheese Quinoa Cups. I have never cooked with Quinoa before and had been wanting to try it for a while. Quinoa is a grain that is like little seeds that after cooked puff up into a somewhat rice like consistency. It is a great healthy option to pasta or rice because it contains many essential amino acids, calcium, phosphorus, and iron - and it's gluten free!


So back to the recipe. These cups are kind of like little mini frittatas in single serving ramekins. I modified IGE's recipe slightly. I used turkey bacon instead of ham, and I decreased the recipe slightly. I ended up with 4 single servings (she made her's in mini muffin cups for a bite-sized version), although I ended up eating 2 because I was going to be working out in a few hours and didn't want to be hungry. If you are making other items for brunch I think one cup would be enough, but if you are just eating this for breakfast or brunch, you might want two (or find bigger ramekins!).


This was so very tastey and adding the Quinoa to the eggs helped to make it a more fulfilling meal. I think it would be great for breakfast, lunch or dinner...and especially good for brunch!


Bacon & Cheese Quinoa Cups

Ingredients:

• 1 cup cooked quinoa (read package to determine cooking directions
• 1 egg
• 2 egg whites
• 1/2 cup zucchini, shredded
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked turkey bacon
• 2 Tablespoons parmesan cheese
• salt & pepper to taste

Directions:

Preheat oven to 350 degrees.

First make quinoa based on package directions. Then combine all ingredients in a large bowl and mix together. Liberally spray ramekins with non-stick spray and spoon mixture to the top of each cup (they won't puff up too much so you can leave only about 1/4 of an inch at the top). Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes and enjoy!