My Favorite Vegan Recipe

As you may or may not know, Deb and I adopted a rabidly vegan nutrition philosophy from 2015 through early-2017 when we transitioned back to a more vegetarian diet with some fish and seafood thrown in occasionally. Today, we do eat beef and chicken in small amounts as long as the meat/poultry/eggs/cheese, etc. are organic and from pastured animals. I would guess that we still eat around 90% plant-based.

I found very favorite vegan recipe on Pinterest a couple of years ago and it has had a prominent place in our meal rotation ever since. This Lentil Chili from Katya at the blog, Little Broken, is simply AMAZING!  Rich and hearty, you’ll never miss the meat! I love to serve it over brown rice or cauliflower rice or in baked russet potatoes or baked sweet potatoes – and of course with ample sliced avocado.

If you’re not so concerned about keeping things vegan, you could add shredded cheese and sour cream too.

I hope you enjoy it as much as my family does!

Photo from www.littlebroken.com. All rights reserved.

Lentil Chili

Ingredients

2 Tbsp. olive oil or avocado oil (my choice)
1 medium yellow onion, chopped
1 large red or yellow bell pepper, chopped
5 cloves garlic, minced
1 T chili powder
1 lb bag of brown lentils
1 28 oz cans no-salt diced tomatoes (I like Muir Glen Fire Roasted Diced Tomatoes)
1 bay leaf
2 (32 oz.) cartons vegetable stock
⅓ cup fresh chopped cilantro
sea salt and fresh ground black pepper

Instructions

1. Heat oil in a large pot. Add onion and red bell pepper and saute until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook until fragrant.
3. Add lentils, tomatoes, bay leaf, and stock. Season with salt and ground black pepper, to taste. Bring to a
boil, lower the heat to medium-low and simmer, partially covered, for 30 minutes or until lentils are
tender. Remove from the heat and discard the bay leaf.
4. Transfer 3 cups of the chili into a food processor or a blender and process until pureed; add the pureed chili back
into the remaining chili and stir to combine. Taste for salt and pepper.
5. Stir in cilantro and serve.

Makes 8 servings

Add-in suggestions:

  • spinach or kale
  • black beans

First Breakfast…

One of my commitments this year has been to wake up at 3:30 am and use the early morning hours to create: to write, to plan, to meditate… to do all those things that tend to get lost in the shuffle once the craziness of the normal day sets in. It’s required several things to change.  First, I’ve shifted my workouts to the evening. That’s been a TOUGH adjustment. I’m most definitely a morning girl and I really prefer to do my training before anyone wakes up (not after everyone has gone to sleep), but it’s a shift I was willing to make as Deb and I negotiated how to fit in my health coach training program course work. Second, it means I have to add a meal to my day. I really believe strongly in eating every 4-ish hours. So, when I’m getting up at 3:30 am, I need an extra breakfast to carry me through to smoothie time (~8 am).

This is my new favorite first breakfast (not to be confused with my favorite breakfast quinoa bowl that I still eat nearly ever day around 11:30 🙂 ). I absolutely LOVE avocados, but honestly, smooshing one up on a piece of toast never really occurred to me. Then one day, about 2 months ago, I saw a picture on Instagram and thought, “Wow, that’s a great idea!” Yeah, I know, I’m way behind on trending uses for the avocado. It is the BEST thing EVER!  Not too heavy, full of brain fueling good fats, and just enough to keep me filled up until the next meal.

And, my dear son, who has taken to ditching his morning cereal at home in favor of whatever nasty breakfast they are serving at school (don’t think I’m not onto you, Josh Flynn!), has started asking for avocado toast for his breakfast! I’m going to call that a #momwin.

I posted a picture of my first piece of avocado toast on Facebook and got so many comments about how to spiff up my eats. People said I should add tomato slices, or a squirt of lime, or an egg, etc. And I’ve tried every single one of their suggestions… and they are all good!  But, this is my favorite by far… Toast, avocado, sea salt, and freshly cracked black pepper… Perfection!

Perfect avocado toast with hot green tea! Mmmmm…