I’m back with the second installment of Weeknight Winner Wednesdays! This edition features a high-fiber, flavourful meatless chili that you can have on the table in about two shakes (that’s twenty minutes) with one simple make-ahead ingredient. No sweating over a simmering pot for hours. And with high-fiber beans stealing the show, no one will miss the meat in this vegetarian, low-fat chili. YOU control the heat, so you can make this just as hot (or not) as you like. This is another nutritious and delicious dish you (and your family) are sure to love.
Craving Indian food but don’t have time to cook? Wait – don’t pick up that phone! You can get all the great taste of Indian takeout without the guilt with this super-fast, easy (& healthy!) recipe. Serve it on its own as a light lunch or dinner or pair it with your favourite Indian dishes as part of a family feast. This vegan dish still packs a punch of protein from the chickpeas and brown rice and is a great source of fiber. It’s gluten-free, too! You can throw all of the ingredients in this single serving recipe into a to-go container for an easy on-the-go meal (just heat and eat) OR multiply the recipe to feed the whole family.
Ah, guacamole. If I’m eating guacamole, I’m eating some version of Mexican food or Tex-Mex and that means I am a happy girl. Sadly, South Korea is a little bit lacking in the Mexican food department (I know, I know – you don’t come to Korea for the Mexican food), although I hear that there are a few notable exceptions for Mexican food restaurants in the foodie districts in Seoul. At least avocados are readily available at my local Costco. So, I decided to make my own guacamole at home. When I realized how easily you can make this healthy dip with only a handful of ingredients, I just had to share this recipe with you!
I’m always impressed by a bowl of warm and creamy roasted squash soup. This soup is no different: the rich, earthy, subtly sweet flavour of the roasted squash is enhanced by a just-right blend of spices. Adding apple adds an unexpected yet complementary flavour and touch of sweetness to the dish. No matter what time of year you make it, the taste will make you think of fall with its brilliant-hued leaves and crisp weather. Savouring a bowl of this soup is just like snuggling into your favourite cozy knitted sweater.
Not only am I impressed by this kind of soup, I’ve also been intimidated by the idea of preparing such a soup. Not anymore! I promise that this recipe will show you how easily you can prepare this sophisticated yet comforting dish.
I don’t know about you, but it seems like avocado-based puddings are EVERYWHERE these days (and by everywhere, I mean all over Pinterest). I love me some avocado (sliced and sprinkled with sea salt, in guacamole, on my burgers, in my salads, etc.) and I also love chocolate, so it wasn’t too much of a stretch to get me believing in the avocado-chocolate combination. I fiddled around with a few recipes, making my own adjustments here and there until I had absolutely nailed the creamy, cool texture of a traditional dairy-based chocolate pudding. And then, to justify it as a gym-friendly snack, I threw in some protein powder. Naturally. You’ll see that I do that with a lot of recipes. There are only so many egg whites, chicken breasts, cans of tuna, and Quest Bars (yes, there is even a limit to those, sadly) a girl can eat before she needs to get creative with her protein choices.
But, add MINT to the equation (an idea I first got from these ridiculously good No Bake Andes Mint Bars) and it was like the heavens opened with an angel chorus and I was bathed in a warm white light: Hallelujah! Mint Chocolate Avocado ECSTASY!
I’ll show you what I mean!