What I Eat - Day Eighty-Five

Welcome to another week of 'What I Eat!'  I've got lots of produce from locals fairs and markets in this post.   I also have an abundance of avocado, I was trying to make it through a bag of them before they went bad.  I hope everyone else is enjoying the beautiful local vegetables that are available now!  

Breakfast - Fried Potatoes

I had an unusual craving for lettuce for breakfast, which almost never happens. If I'm craving something healthy, I always try to honour the craving.  I put fried potatoes (from Powassan) and diced avocado on a bed of lettuce.   I would be lying if I didn't admit that I added some ketchup to this dish.   It seemed a bit strange with the lettuce, but it was still very good. 

Lunch - Chicken Salad

I picked up some delicious golden beets at a local farmers' market.  I steamed them the night before, which made it easy to rub the skins off the next morning when they had cooled.   I added diced avocado and cold chicken.   This salad was so flavourful, I only added salt, pepper, and olive oil.  

Dinner - Chili

I have an intolerance of kidney beans, as do many of my patients when I test their antibody levels, so this chili was made with different kinds of beans (no one noticed).   I have to admit, I threw this chili together at a friend's, and then thought to take a picture of it later (and try to remember all the quantities).   It was really yummy! 

Ingredients:
-ground beef
-three yellow onions, peeled and chopped
-six large cloves of garlic, peeled and chopped
-two medium-sized zucchini, diced
-one cup of red or yellow bell pepper, chopped
-one can of black beans, drained and rinsed
-one can of white navy beans, drained and rinsed
-two cans of pureed tomato
(I meant to add chopped celery, but I forgot)
-approximately one tbsp. ancho chile pepper 
-approximately two tbsp. ground cumin
-approximately two tbsp. apple cider vinegar
-sea salt to taste
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Instructions:
-In a large pot, brown the onions and garlic at a medium-high heat in a bit of oil, adding the ground beef partway through
-once the meat is done, add the tomato, pepper, and zucchini, and cook, covered, at a medium heat
-once the vegetables are soft, add the beans and spices and keep warm until ready to serve

Seasonal Eating

I got these carrots from at a local fair.   I thought the different colours were beautiful.  I boiled them, seasoned them, and then froze the extra.  I haven't frozen carrots before, I'll let you know how they turn out.