With the colder temperatures come the cravings. I could just live and breathe comfort food all day, everyday. It doesn't matter if it's take-out, treats from my kids Halloween stash (yes, I still have leftover Halloween candy lingering), or home cooking straight from the crock pot. I want it all. Can you blame me?
One of my all-time favourite comfort dishes is chili. Over the years, I've made many variations. In fact I'm known to make chili different every time I whip up a batch. The one thing that remains constant is that I always use the same key ingredients.
This chili recipe is sure to stir up a fiesta in your mouth, and what makes it even better is that your kids will be too busy enjoying a bowl to realize it is jam-packed with veggies and protein!
Large onion, diced
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp paprika
1/2 tsp oregano
a pinch of red pepper flakes
1 lb extra lean ground beef
1 red & yellow bell pepper, diced
2 ribs celery, chopped
2 tbsp all-purpose flour
1 cup milk
796ml can diced tomatoes, drained
1/4 cup tomato paste
4oz can diced green chilies
19oz can red kidney beans, drained
In a large skillet cook, brown ground beef and cook onions and garlic until fragrant. Add chili powder, paprika, oregano, and chili flakes. Drain off excess fat (if any).
Stir in red pepper, green pepper, celery and flour. Cook 2 to 3 minutes.
Stir in milk. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
Add tomatoes. Stir in tomato paste, beans and green chilies. Cook 10 minutes or until chili thickens.
Serve on it's own or over rice. Garnish with cheese (optional).
Mornings are my least favourite time of day. There; I said it. It’s not that I am not a morning person. I am – most days – just don’t talk to me until after I am well caffeinated. I am just not one for the hustle and bustle that comes with the morning. It’s always a struggle trying to nurse the baby while whipping up breakfast for the munchkins before rounding up the troops to send them off on their merry way to school. Our structure in the morning is that of a much unorganized circus act; quite literally.
Most mornings I have a habit of skipping breakfast all together. However, with a new year comes changes. I am making a pact with myself to aim to eat healthier. I owe it to myself.
In a quest to add breakfast back into my daily morning routine, I have found myself whipping up Overnight No-Cook Oatmeal. I prepare my breakfast the night before as I am preparing the kids school lunches and dinner. Store it in an air-tight container in the refrigerator. The oatmeal sets overnight; ready to be devoured by morning.
My favourite part about the Overnight No-Cook Oatmeal? It offers approximately 6-8 grams of fiber in one serving. It's a meal that will leaving you feeling fuller longer, and aids in keeping those pesky sugar cravings at bay.
Did you know that many people don’t consume enough dietary fiber each day? The average adult should consume at minimum 21 grams of fiber each day. However most only consume 15 grams of fiber, if that. Kicking each morning off by enjoying a bowl of this oatmeal is one way to ensure you will be well on your way to meeting your daily requirements.
¼ cup Old-Fashioned Oats
¼ cup raspberries
¼ cup blueberries
½ cup 2% milk (you could substitute with almond or soy milk)
100 g Greek French Vanilla Yogurt
1 tbsp chia seeds
1 tbsp maple syrup
In a mason jar or container, add old-fashioned oats, chia seeds, Greek yogurt, maple syrup, milk and berries. Stir gently. Seal container and place in fridge overnight.
In the morning give the container or mason jar a good stir or shake before eating.
Top the oatmeal with more berries and a bit of granola, and enjoy.