Veggie Chili in a Slow Cooker
Veggie Chili in a Slow Cooker
Veggie Chili in Slow Cooker
This chili is also great for leftovers and is freezer friendly. As always, feel free to add or take away optional veggies in this dish! It’s always fun to experiment with recipes customizing to your favorite taste. The most important thing to remember is keeping the ingredients as whole and unprocessed as possible.
- Slow Cooker
- 1 29oz can tomato sauce
- 1 16oz jar mild salsa (use your favorite kind)
- 1 can diced tomatoes (can substitute 2 chopped fresh tomatoes)
- 1 can dark red kidney beans (rinsed)
- 1 can light red kidney beans (rinsed)
- 1 can black beans (rinsed)
- 1 12oz bag frozen broccoli cuts (can substitute 2 cups chopped broccoli)
- 1 12oz bag frozen carrots (can substitute 2 cups chopped carrots)
- 1 12oz bag frozen organic non-gmo corn (optional)
- 1 cup chopped mushrooms (optional)
- 3/4 cup chopped peppers (any color)
- 1 tbsp chili powder
- 1 package of organic chili seasoning packet mix (I use gluten free)
- Pour sauce in the bottom of slow cooker; add chili powder, chili seasoning mix and mix well. Rinse beans and add to sauce. Add remaining ingredients and mix well.
- Hint: Roast your veggies in the oven then stir them into the chili mixture for a unique, flavorful taste experience!
- I usually slow cook this recipe for 6 hours. If I’m in a hurry and since there is no meat, I have been known to bump up the time and temp in my slow cooker to 4 hours.
- This chili is also great for leftovers and is freezer friendly.
- As always, feel free to add or take away optional veggies in this dish! It’s always fun to experiment with recipes customizing to your favorite taste. The most important thing to remember is keeping the ingredients as whole and unprocessed as possible.
ENJOY AND FEEL THE HEALTH
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Personal Pizza Creations
Personal Pizza Creations
Personal Pizza Creations
As always, feel free to add or take away optional toppings on your pizza creations! It’s always fun to experiment with recipes customizing to your favorite taste. Remember…anyone can make a pizza, but your goal is to keep the ingredients as whole and unprocessed as possible.
- 1 whole grain pizza crust (if you feel adventurous, see my recipe for cauliflower pizza crust, also premade frozen found at Sprouts)
- 8 oz. can of tomato sauce (read your labels and try to get ‘no salt added and keep the total sugar under 3g; a jar of organic pizza sauce with low sugar is great also)
- Oregano
- garlic powder
- onion powder
- parsley
- Italian seasoning
- Chopped spinach (usually 2 large handfuls)
- non-dairy mozzarella cheese (or parmesan shredded cheese)
- Preheat oven according to pizza crust directions.
- Bake for 10-15 minutes and check to see is crust is crunchy and cheese is melted (keep adding a couple minutes longer if needed). Remember, there is no meat involved here, so no need to worry if it’s cooked long enough.
- Spread tomato sauce evenly on top of pizza crust using the back of a spoon.
- Sprinkle oregano, garlic powder, onion powder, and parsley on top of sauce.
- Top with chopped spinach.
Create Your Own Toppings
- Create your own pizza topping using any of the following ingredients (these are just a few)
Colored Peppers, Onions, Black/Green Olives, Broccoli, Mushrooms, Sliced Tomatoes, Cauliflower, Artichokes, Capers, Chopped Asparagus, Pineapple Etc. Top with mozzarella cheese/parmesan cheese if desired. Sprinkle with oregano, parsley and Italian seasoning.
ENJOY AND FEEL THE HEALTH!!
As always, feel free to add or take away optional toppings on your pizza creations! It’s always fun to experiment with recipes customizing to your favorite taste. Remember…anyone can make a pizza, but your goal is to keep the ingredients as whole and unprocessed as possible.
Recent Recipes
Avocado-Chocolate Quencher
Avocado-Chocolate Quencher
Avocado-Chocolate Quencher
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- Vitamix Blender
- 4 Dates (I use Organic Medjool Dates, they are bigger and sweeter.)
- 2 Avocados
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Cup Maple Syrup
- 2 TSP Raw Unfiltered Honey
- 2 TSP Vanilla Extract
- 1/2 Cup Almond Milk
- 1/4 TSP Sea Salt
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Note: If you don’t have a powerful blender such as Vitamix, soak dates in a bowl with warm water to cover and let sit for 15 minutes to soften, and drain.
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Place all ingredients in a high-powered mixer or blender and process on high until smooth and creamy. This pudding will take on a creamy structure due to the avocados.
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Top with fresh fruit and unsweetened coconut if desired.
The most important thing to remember is to keep the ingredients as whole and unprocessed as possible. Debbie Romano 💖
ENJOY AND FEEL THE HEALTH!!!
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Eye Health & the Power of Plants
Improve Your Eye Health with Plants!
The following information regarding eye health is a summary of works which are scientifically backed by sound peer reviewed studies and part of Professor T. Colin Campbell’s ‘China Study’ research. The China Study Was The Most Comprehensive Study of Nutrition Ever Conducted! (T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry Cornell University).
The foods we eat have a direct effect…
…on two common eye diseases, cataracts and macular degeneration… diseases which affect millions of older Americans.
Macular Degeneration is the leading cause of irreversible blindness among people over the age of sixty-five. It involves destruction of the macula, which is the biochemical intersection in the eye – where the energy of the light coming in is transformed into a nerve signal. The macula occupies center stage, so to speak, and it must be functional for sight to occur.
Around the macula there are fatty acids that can react with incoming light to produce a low level of highly reactive free radicals. These free radicals can destroy, or degenerate neighboring tissue including the macula.
Knights in Shining Armor
THANKS TO ANTIOXIDANTS, which I routinely refer to as my Knights in Shining Armor — free radical damage can be repressed!!
Researchers have discovered that a higher intake of total carotenoids has been associated with a lower frequency of macular degeneration.
Carotenoids are a group of antioxidants found in the colored parts of fruits and veggies. Great veggies for eye health are broccoli, carrots, spinach or collard greens, winter squash and sweet potatoes. Spinach or collard greens conferred the most protection.
Here’s the great part…there was 88% less disease for people who ate these greens 5 or more times per week when compared with people who consumed these greens less than once per month.
In contrast, supplements of a few vitamins, including retinal (A), vitamin C and vitamin E showed little or no beneficial effects. Again, we see that while supplements may give great wealth to supplement manufacturers, nothing is better than Mother Nature’s whole foods.
More carotenoids can be found in green leafy veggies, carrots and citrus fruits, and it is much safer to consume these carotenoids in their natural context, as highly colored fruits and vegetables.
In Summary:
My advice to you is this: Make sure to get regular eye exams, and eat more green leafy vegetables, carrots and citrus fruits to help improve your eye health!
- Seddon JM, Ajani UA, Sperduto RD, et al. “Dietary carotenoids, vitamins A, C and E, and advanced age-related macular degeneration.” JAMA 272 (1994): 1413-1420
- Eye Disease Case-Control Study Group. “Antioxidant status and neovascular age-related macular degeneration.” Arch. Ophthalmol. 111(1993): 104-109
- The other food groups were broccoli, carrot, sweet potato, and winter squash, showing disease reductions of 53%, 28%, 33% and 44%, respectively. Each reduction was only approaching or was marginally statistically significant.
- Berman ER. Biochemistry of the eye. (Perspectives in vision research). New York, N.Y.: Plenum Publishing Corporation, 1991.