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A full life in moderation.

Archive for July, 2013

Black Bean Chili

Great weeknight meal. It is healthy, quick and filling. Enjoy.

Ingredients:

I bag (16 oz) dried black beans, rinsed

2 Cups crushed tomatoes

1 Large Onion, chopped

1/2 bell pepper (any color), chopped

2 cloves garlic, minced

1/4 Cup Olive Oil

1 Tablespoon Cumin

1 Tablespoon Oregano

3/4 Tablespoon Paprika

1/4 teaspoon Cayenne Pepper

1 teaspoon sea salt

*Optional chopped fresh jalapeno

Directions:

Boil beans in large pot with plenty of water for 1.5 hours (check on them to ensure there is enough water during the boiling process as it evaporates). Drain beans, reserving 1/2 cup liquid. Saute onion, pepper, garlic and jalapeno in olive oil until just soft. Add everything else except beans and cook on low for 20 minutes. Add beans, stir and serve!  I serve with either cornbread or pan-fried Polenta.

Clean Living Pancakes

I am a parent that makes breakfast for their kids every morning. We don’t do a lot of cereal – we do omelets, pancakes, waffles, french toast. We tried crepes, they hated them. What has been interesting about this daily event in our kitchen; I have chosen a culinary life where I do not eat 99% of what the rest of the family consumes. In an effort to enjoy a Sunday morning breakfast, not smoothie, I went in search of a clean “pancake”. I found one, tweaked it, and now LOVE it. Enjoy.

Ingredients:

1 whole egg

2 egg whites

1/4 c uncooked rolled oats (if you used old-fashioned oats, soak them in the above egg mixture for 15 minutes before you cook)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 small ripe banana, mashed into a paste

1 teaspoon coconut oil

2 teaspoons organic pure maple syrup

Directions:

Combine egg, egg whites, oats, vanilla, cinnamon, bananas in a bowl and mix well. Melt coconut oil in non-stick pan, pour in egg/oat mixture. Cook on medium heat until pancake is able to be flipped (moves easily in pan as one unit). Serve with the syrup!

Amazing Amy’s Banana Bread

While not dairy free, this bread is worth making an exception for. Thank you for sharing, Amy!

Ingredients

1 C packed brown sugar

1/2 C Coconut Oil

2 large egg whites

1 large egg

1 1/3 C mashed ripe banana (about 2 large)

1 C regular oats

1/2 C Milk

1 C gluten-free flour (I found a great one at Trader Joes)

1 T baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 C corn flakes

1 C dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees
  2. Combine brown sugar, coconut oil, egg whites and egg in a large bowl; beat well at medium speed of a mixer. Combine banana, oats and milk; add to sugar mixture, beating well. Combine flour, baking powder, baking soda, salt and cinnamon; stir with a whisk. Add to sugar mixture; beat until just moist. Add corn flakes and chocolate, stir with a spoon until just blended. Spoon batter into a 9×5-inch loaf pan coated with cooking spray.
  3. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on the wire rack.