I appologize for being absent and not posting much lately, but it’s a long and complicated story I’d rather not re-live. Life has been good and busy. I’m enjoying my new job and all the learning that has been taking place, AND I love bein a part of an HR team. They have even allowed me to show them Forks Over Knives and listened to my story of how I went plant based (and why).
I’ve struggled with my chocolate and sugar addiction a bit over the past few months, but I’m armed with some good resources to overcome this once and for all. I’ve also enrolled in Dr. Pam Popper’s Wellness Health Forum certification courses. I’m anxious to continue to share the plant based message with others.
We’ve also enjoyed some fun time with our grandkids this fall. Our granddaughter had her first sleepover at our house in October and we all had a blast (I didn’t get much sleep, but it was such fun). We also got to hand out candy at their house for Halloween…Elsa dressed up as Queen Elsa and I dressed up as Ana…we had so much fun that night. Grandkids are the BEST!
Thanksgiving was quiet as it was just my husband and I, but we enjoy the time together. This year, much to my surprise, my husband announced he did not want turkey; he just wanted all of my yummy plant based dishes I made last year. WOW..was I pleasantly surprised! I made a repeat of last year: LOL loaf (Engine 2 diet), Stuffing with celery and onions (used veggie stock and no butter or oil), roasted root veggies, Fat Free Vegan’s green bean casserole, mashed potatoes (made with soy milk and butter extract), Mommy’s Mushroom Gravy (Engine 2 diet) and my favorite Zinfandel spice cranberries. It was AMAZING! Hubby even declared he did NOT miss the turkey! WIN for plant based eating at my house! I made Libby’s pumpkin pie for him, and Happy Herbivore’s Crustless pumpkin pie for myself. Thank goodness it’s out of the house now! We have plenty of yummy leftovers with my favorites being the stuffing and cranberries! I also made my yummy plant based cinnamon rolls for breakfast (not my recipe). I adapted the recipe to take out the Smart Balance and substitute it with cashew butter. They are sooo yummy!
Here’s the recipe…it might be good with some added brown rice, but I forgot to add it!
Tex Mex Chowder
Ingredients (I didn’t really measure, these are estimates)
Chopped garlic (3-4 cloves)
diced jalpeno pepper
diced red/green/yellow/orange (or whatever you have) peppers
2 cans (14 oz) diced no salt tomatoes
1-2 medium yukon potatoes cubed
1/2 cup roasted corn
1 can no or low sodium pinto beans, drained and rinsed
2-TBS Taco Seasoning or chili powder (I make my own homemade taco seasoning)
1 tsp cumin
1/2 cup nutritional yeast
- Dry saute the onions over medium heat until they start to soften. Add garlic and jalapeno and stir to warm the garlic (no more than a minute as you don’t want the garlic to burn). I added a touch of veggie stock (or water) to keep things from sticking…but you don’t want to add a lot because it will cause the veggies to steam.
- Add oregano and 1 TBSP of the taco seasoning and blend with onion mixture. Add the bell peppers and let the peppers start to soften (1-2 minutes), then add the pinto beans and the rest of the taco mix.
- Add the tomatoes and enough water/veggie stock to just cover the mixture. Bring the mixture to a gentle boil.
- Add the potatoes and corn and cook about 20 minutes, or until veggies are just done.
- Add nutritional yeast and turn off heat. Stir to blend and adjust seasonings to your liking.
Serve with fresh lime squeezed over the bowl of soup. You could also add cilantro, I was out!
I also made a holiday themed breakfast bowl for the week. I combined cooked oats, quinoa, mashed sweet potatoes (Trader Joe’s sells just plain mashed sweet potatoes), pumpkin pie spice and some of my spiced cranberries…it is YUMMY! Can’t wait to dig into it this week: