What I Eat - Day Fifty-Four

Welcome to another 'What I Eat' in which I admit I don't always follow my own advice, take a spur of a moment road trip, and figure out that beets can replace tomatoes...

Lunch - Quinoa Dish

On the spur of the moment, we decided that we were going to take a day trip to Sudbury.  I threw together this lunch last minute.   I took the photo while we were eating lunch in the car.  It was really good!

Ingredients:

-quiona (one cup, mixed with two cups of water, brought to a boil, and then left to simmer until water was absorbed)
-small red onion, chopped
-can of northern beans, drained and rinsed
-red, yellow, and orange bell peppers, chopped and sauteed
-green beans (leftover from a previous meal), chopped and warmed
-apple cider vinegar, a 'glug' I would guess was about two tablespoons
-freshly ground black pepper, to taste

Treat - Cherry Turnover

I picked this up at the Chez Jean-Marc Bakery in Sturgeon Falls on the way to Sudbury.   It was absolutely delicious!   I can't wait to stop there again the next time I'm in town and try something else. 

Dinner - Chili

My boyfriend recently discovered that he has a number of food intolerances, including tomatoes.   He has been very sad about not being able to eat pasta sauce and chili.  I did a bit of research, and figured out how to make a fairly decent tomato-free chili.   It turned out extremely well, though I think I'll leave the mushrooms out next time.

I followed this recipe, altered in the following manner:

Ingredients:

• 1 tbsp avocado oil
• 1-3 cloves garlic, chopped
• 2 bell peppers, chopped
• 1 sweet onion, chopped
• 3 carrots, chopped
• fresh mushrooms, chopped
• 1 tbsp cumin
• 3 tbsp chili powder
• pinch sea salt
• 1/2 tsp. cayenne
• 1 can each: black beans and red kidney beans (rinsed) 
• 2 tsp oregano
• 1 tbsp unsweetened cocoa powder
• 5 small beets, steamed, peeled, and mashed (I did this previously with beets that were one sale for one dollar for five pounds at the end of the season.  I just steamed them, peeled them, and threw them in the freezer). 

Directions: 

In a large pot, add the oil and heat over medium. Add garlic, peppers, onion, mushroom, and carrot and sauté until everything is soft, approximately 5 minutes. Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.