[Gluten-free, dairy-free, and refined-sugar-free (with a slight modification today)!]
As I wrote this title, I realized that these dishes may seem more appropriate in the winter months. This is certainly not the case. Spice is the name of the game and it is certainly going to cool you down in this heat. [See this for info on eating warm foods in warm climates.]
Herbs and spices not only transform the eating experience, they have more disease-fighting antioxidants than most fruits and vegetables, balance blood sugars, and improve circulation and cardiovascular health. So eat up in an oh-so-delicious way!
Here is my thought on this chili recipe: not only does the smell make your mouth water, but it is freezable! With a couple weeks before the bar exam, cooking nutritious meals probably shouldn’t be the highest priority (but sometimes it is just unavoidable). Thus, this protein-filled, satiating, and spicy chili will be this girl’s best friend.
I highly recommend you go on a search for the chipotle pepper in adobo. It is so worth it! (Just don’t use more than one pepper–I’ve heard some horror stories! One pepper will make it plenty spicy.)
- 1 tablespoon olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 14.5-ounce can fire-roasted tomatoes
- 1/2 pound dried black beans, rinsed well
- 1 chipotle chile from canned chipotle chiles in adobo, minced (if you can’t find this, use another 1/2 tsp of chili powder)
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt + more to taste
- 1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
- 1/4 cup quinoa, rinsed and drained
- green onions, chopped, for garnish (optional)
- avocado, cubed, for garnish (optional)
- fresh cilantro, chopped, for garnish (optional)
- Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
- Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 – 4 hours (depending on the age of your beans).
- After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through.
- Add more water if the chili becomes too thick. Season to taste with salt and pepper. Garnish with avocado, green onions, and/or cilantro.
- Freeze a bit and devour the rest.
[adapted from thekitchn.com]
with chai bread for dessert!
The spicy flavors of the ginger and the nutmeg, along with a vibrant chai tea make this bread invigorating. Then you add the creaminess of the dark chocolate… it’s a winner.
The sugar caveat: I searched for refined-sugar free ginger to no avail. I bought the smooth crystallized ginger. Yes–I am eating refined sugar and surviving well. You could make refined-sugar free ginger (find a recipe here), but I decided my mental health trumps the need for refined-sugar free ginger. Do what is best for you.
**Note: You need to soak the fruits in the tea for eight hours. Plan ahead.
- 1 cup / 5.5 oz crystallized ginger, chopped
- 2/3 cup organic seedless red raisins
- 1/2 tsp freshly grated nutmeg
- zest of one large orange
- 6 tbsp coconut palm sugar
- 2/3 cup plus 1 tbsp strong tea (I used a chai yogi tea. Get creative with any spicy, strong black tea you like!)
- 1 large organic egg + 1 egg yolk, at room temperature and beaten extremely well
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 1/2 tsp ground flaxseed, mixed with 1 tbsp of boiling water
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 3.5oz bar 70% dark chocolate, coarsely chopped
- In a medium bowl, combine ginger, raisins, nutmeg, orange zest, coconut palm sugar, and tea. Mix to combine, cover and let sit 8 hours or overnight.
- When ready to bake, preheat oven to 325° and line a 8×4 inch loaf pan with parchment.
- Add beaten eggs to fruit and mix thoroughly.
- Add flour and incorporate completely.
- Stir in dark chocolate.
- Pour into loaf pan and smooth out the top.
- Bake for 80-90 minutes, cool for 30 minutes before carefully removing from pan.
[adapted from thedustybaker.com]
Spice up your culinary experience. Spice up your life!