2 Bean Vegan Chili

{2 Bean Vegan Chili}

What You’ll Need:

  • Carrots/White Onions/ Celery
  • Olive Oil
  • 1 Can Diced Tomato (No salt added)
  • Zucchini
  • Cilantro
  • Cumin/Coriander/Salt/Pepper/Cayenne Pepper/Dried Oregano
  • Lime
  • Jalapeno/ Sliced and Diced
  • Black + Kidney Beans

Saute carrots, celery, onion w/ extra virgin olive oil (can use coconut oil as substitute.) Add water, zucchini, diced tomato, jalapeno, beans into pot.  Add salt, pepper, cumin, coriander, cayenne pepper and dried oregano (to taste). I added fresh cilantro into the pot as well. I am not big on measurments, but don’t go too crazy before the chili has had a chance to simmer-  the flavors will taste better after it is done cooking- and remember you can always add. After you add everything into a large pot let the chili simmer for about 15-20 min. Add fresh cilantro and lime for garnish. If desired you can always add cheese/meat. Let me tell you, it was delish w/o any dairy or meat product!

Enjoy!

Health Benefits

*CUMIN:  Cumin is extremely good for digestion and related problems. The very smell (aroma) of it, which comes from an aromatic organic compound called Cuminaldehyde, the main component of its essential oil, activates our salivary glands in our mouth (the mouth watering flavor), facilitating the primary digestion of the food.

*CORIANDER: The health benefits of coriander include treatment of swellings, high cholesterol levels, diarrhea, Mouth ulcers, anemia, digestion, menstrual disorders, small pox, eye care, conjunctivitis, skin disorders, blood sugar disorders, etc.

Tis’ The Season…Butternut Squash Soup.

{Take seeds out}

{Remove Skin}

{Freshly Made Vegetable Stalk}

{Butternut Squash Soup}

I finally got around to making this soup from scratch. If your not a big fan of cooking- I think soups are probably easier than whipping up anything in the kitchen…especially this one. Fall means everything squash is in season, so why not make some delicious Butternut Squash Soup. This is very affordable (Squash was $1 I think @ Famers Market.)

What you will need:

  • 1 Butternut sqaush (Makes enough for about 5 people)
  • Veggie or Chicken Stalk  ( I made my own veggie stalk)
  •  Cinnamon (1 teaspoon)
  • Nutmeg (1 teaspoon)
  • Honey/Agave (1.5 tablesppon)
  • Heavy Whipping Cream (Optional)
  • Salt ( To taste)
  • Parsley (Garnish)

Cut squash in half/ take seeds out. Drizzle with olive oil, salt and pepper. Start by baking the squash at 400 degrees on cookie sheet for about 1 hour (or until squash is soft.) Once squash is soft, you can either scoop out of the skin, or cut skin off. Place squash in blender or food processor  w/about 3 cups of veggie or chicken stalk to get a pureed consitancy. Take out of blender and place in pot on med/high heat (you want a small boil.) If consitancy is too thick you can slowly add more stalk. Add salt, agave or honey, nutmeg, cinnamon and heavy cream (optional- I used only 1/2 cup bc my tummy doesn’t like cream based soups). If the soup is too sweet you can always add a few red pepper flakes to add a kick.

*I am not a fan of store bought veggie stalk so I made my own. I baked the squash for about 30 minutes to get soft, so when I cut the skin off it wouldn’t be so hard. I then placed sqaush in a large pot with water, carrots,celary, garlic, white onion, zuchini and let boil until veggies can’t cook any longer. From this I took the squash out of broth- while draining the broth and throwing the boiled veggies out. If you don’t use all of it, just throw in the freezer in a plastic bag and you can use at a later date.

This soup is SO good, and I’m not just saying that because I made it! Hope you enjoy…

Quick & Easy Veggie Soup

Can someone say, “Hello Fall?!” The leaves have changed and the rain is here! This is my absolute favorite time of year, scarves, boots, staying indoors and cooking/baking galore. Last night I was feeling crafty so in between a few DIY bedazzled pumpkins I made this DE-LI-CIOUS veggie soup to coincide with the rain that was on it’s way. I had a friend over who tried the soup, and was pleasantly surprised extremely pleased by the results (as if I don’t know how to cook haha). If you are eager for more protien you can always add chicken (organic preferred) to any recipe, or simply leave it as it (I recommend). It was filling and hit the spot just perfectly. This is super easy and is also great as leftovers. Enjoy!

What you’ll need:

  • Carrots, Onions, Celary (diced)
  • Red Potatoes (I prefer over brown)
  • Diced Tomato (can is fine, I use “no salt added” 365 brand from WF)
  • Zuchini
  • Brocoli
  • Extra Virgin Olive Oil

Start by sauteing carrots, onions and celary in pan with olive oil. I do this until the onions turn a little brown. I transfer this into a pot and add the can of diced tomato. From there I add water into pot (amount should be above level of veggies). Some people use veggie stalk- I don’t like the taste so I use water. I use the pan that I cooked the carrots, onion and celary (mirepoix)- add a little more olive oil and throw in potatoes.  You can cook potatoes in pot w/out sauteing first, but will just take longer. I saute the potatoes for about 5-6 minutes on a med heat and then combine with pot of soup. Add salt, pepper, garlic powder, dried oregano, dried parsley and red pepper flakes for a kick (optional). When soup is near done (you can taste a potato to see if cooked) I then put the zuchini and brocoli. (I prefer those two veggies not to be overcooked & because they cook fast- they go in last).

Remember to go easy with the spices (especially salt- you can always add more later). The longer the soup cooks, the more you will be able to taste the flavor. I usually add a dash of everything to begin- and then when the soup has simmered a bit- add what I see fit!

Feta cheese optional for garnish!

Bon Apetit!

What’s Your Healthy Rachel Rhodes?

{When you work out and eat healthy you feel good and look good. I have a pretty weird digestion system and when I eat anything process I usually get  sick. When I stay away from crap I feel good and my tummy is happy. No matter what anyone says exercising really helps one’s self esteem as well, so I think any form of exercise to help one stay active is really important. When you look good you feel confident about yourself, in return you will have happier life.}

4 healthy snacks…

{Apples w/ Peanut Butter}

{Carrot sticks and Cucumber slices}

{Oatmeal with blueberries}

{Blue Print Cleanse (fave: lemon, water, cayenne, agave) }

1 Cheat Snack…

{CHEESE & CHARCUTERIE}

Favorite Recipe…

I love the fall, colors, fashion, and of course soups}

{Hearty Chicken Stew with Butternut Squash & Quinoa}

Ingredients (Serves about 6)

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley

Instructions

  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.

Thank  you, Rachel!

So Ready for Fall.


Happy Monday! I took a mini trip to Sacramento over the weekend and let me just say I am ready for fall to get here. Don’t get me wrong, I love summer but nothing beats flats, boots, skinny jeans, long sleeve shirts and the everyday chambray to keep us stylish. It was a bit windy over the weekend, but not quite cold enough to pop these items out of the closet. These are just a few of my favorite looks and wants for the next couple of weeks.

Are there any items you are wishing for as fall approaches?

JCrew and Stripes, I adore you.

{Major score: $30}

I don’t know about you, but I can’t wait for fall! Don’t get me wrong, I love summer but I especially love when the weather isn’t in the 90+ and you can wear just about anything you want. Shorts, cropped pants, skinny’s, dresses….everything goes and the weather is perfect. I was recently online shopping at JCrew and found some great finds. I love this store because of the classic style that is timeless. Some people might say it’s pricey, which is why I prefer to shop at the JCrew outlet/online instead of the actual store. Who wants to pay full price when it’s going to go on sale anyway? I did pick up a few things over the weekend, including a cute belt, and a couple shirts which I’ll show later in the week! I have been on a severe shopping binge these last two weeks(not good)….After this week, I am done! Back to saving and enjoying the things in my closet! Happy Shopping!