Fitness Food and You

I usually don’t post recipes that have a very long ingredient list but this recipe is worth it. It’s a delicious curry that can stand alone or be used as a heathy and hearty side dish. The combination of the veggies and spices works spectacularly! A great winter dish!

ingredients

1 large (2 lbs) head of cauliflower, trimmed

¾ lb Yukon gold potatoes

kosher salt

2 tablespoons vegetable oil

3 medium onions, chopped

4 garlic cloves, minced

1-inch piece of fresh ginger, peeled, and finely grated

1 tablespoon ground coriander

1 tablespoon ground cumin

½ teaspoon ground cardamom

pinch of dried red pepper flakes

2 star anise (optional)

1 (28-ounce) can chopped tomatoes

1 (14 to 15 ounce) can chickpeas, drained and rinsed

2 cups vegetable broth (or substitute with water)

1 tablespoon garam masala

¾ cup light coconut milk

large bunch of fresh cilantro, chopped

kosher salt

freshly ground pepper

directions

Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.

Heat the oil in a large, heavy pot Add the onions, garlic, and ginger, and sauté, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.

Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and salt and pepper, and cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the cauliflower and potatoes. Add the vegetable broth (or water, if using)–the broth/water should almost reach the top of the vegetable mixture–and bring to a low simmer. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.

Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Don’t be afraid of salt–this dish needs heavy seasoning!

Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with brown rice.

(Adapted from a recipe found on http://www.abeautifulplate.com)

This is a perfect winter dish! If you want to make this healthier, pull off the skin before cooking. I did this and it was delicious!!

ingredients

½ c. balsamic vinegar

2 tbsp. honey

1 ½ tbsp. whole-grain mustard

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

4 bone-in, skin-on chicken thighs

2 c. baby red potatoes, halved (quartered if large)

2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped

2 tbsp. extra-virgin olive oil, divided

directions

Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.

In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)

(Recipe found on delish.com)

This chili is utterly delicious and it’s the perfect weather to eat this hearty dish.  If you are a meat lover feel free to add some meat– ground turkey, grass fed beef or bison! Great flavors! YUM!

ingredients 
2 tablespoons olive oil

1 medium red onion, chopped

1 large red bell pepper, chopped

2 medium carrots, chopped

2 ribs celery, chopped

½ teaspoon salt, divided

4 cloves garlic, pressed or minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 ½ teaspoons smoked paprika*

1 teaspoon dried oregano

1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

2 cups vegetable broth or water

1 bay leaf

2 tablespoons chopped fresh cilantro, plus more for garnishing

1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

directions

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days. It will also freeze well!

(Recipe found on cookieandkate.com)