Chilly, Chilli and Chilling

I have not had a good week of eating.  To get me back on track I agreed with myself today that I can eat what I like but it has to be healthy i.e. no sugar, cakes, biscuits, crisps etc.  So no weighing, measuring or counting but eat plenty of nutritious foods.

I felt thirsty when I woke up and am aware I have not drunk enough fluid in the past couple of days so I rectified that with a very long smoothie made with coconut water, berries and banana.

berries, banana and coconut water

I added some extra nutrients with 1 tbsp each of Lucuma, hemp protein and Maca powder.3 tbsp

It was very thirst quenching and tasted of vanilla and berries but was not too sweet which was a good thing.red smoothie and dyw packets

I have missed my kitchen this week so was kean to cook but I am also very tired.  So lunch was simple; roasted tomato sauce and pasta.

I had lots of tomatoes left over from last weekend to use up so I cut them in half, laid them on a baking tray and drizzled with minced garlic, salt, pepper and olive oil.  I baked them in the oven for about an hour on 180 ° C.tomaotes on tray

I decided to not faff about removing skins so I slid the lot in to the blender with a large sprig of fresh basil.roasted tomatoes

basil 1

I whizzed the tomatoes with the basil until smooth and stirred it in to the pasta.  I cooked spaghetti, a mixture of wholewheat and white.  I would have preferred only wholewheat but did not have enough.  It was simple and full of flavour from roasting the tomatoes.  I had cheese on top, of course.spaghetti with tomato sauce

For supper I made a recipe from Hugh Fearnley-Whittingstall’s marvellous book, Veg Every Day.  If you like chilli, then try this wonderful vegetarian version.

The summer version of the recipe uses peppers and courgette but I made the winter alternative which used mushrooms and squash.  I used a Coquina Squash which is like a Butternut.

cubed squash and mushrooms

 

Pinto Bean Chilli

 

Ingredients (serves 4 – 6)

 

  • 2 tbsp olive oil
  • 3 onions, chopped
  • 2 garlic cloves, minced
  • 1 – 3 fresh chillies, according to taste, deseeded and finely chopped
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp allspice
  • Approx 12 large mushrooms, sliced
  • 1/2 a squash, cubed
  • 2 tbsp tomato puree
  • 400g tin tomatoes
  • 400 g tin pinto beans, rinsed and drained
  • 100 ml red wine
  • Handful of parsley, chopped
  • Handful of coriander, chopped
  • 1/2 tsp oregano
  • salt and pepper

Method

  1. Heat the oil in a large saucepan and fry the onions until soft.
  2. Add the chillies, garlic, cumin, cayenne and allspice and cook for about a minute.
  3. Add the mushrooms and squash and stir to coat in the spices.
  4. Add the tomato puree, tinned tomatoes, pinto beans, red wine, parsley, coriander and oregano.
  5. Pour over 200 ml water and season to taste.
  6. Cover and simmer gently 25-30 minutes.
  7. Taste and adjust seasoning if necessary.

making pinto bean chilli

Hugh F-W suggests serving this with guacamole, shredded lettuce, soured cream and cheese plus rice or flatbreads.  We had ours with brown basmati rice and some soured cream.  It was delicious and I am glad there is plenty left to have during the week.Pinto bean chilli

So the weather outside was chilly, we feasted on chilli and as soon as I have posted this I will be chilling en famille.  Lovely.

About Lose Weight and Gain Health

Hi! My name is Zoe and I live in Hastings, East Sussex, with my son Harvey and dog, Milton. I have been fighting the fat for years but this time I am serious. I want to lose weight and gain health. This blog is about how I am changing my lifestyle so I can lose weight but not by just "being on a diet" but by making small changes to our lives so that as I lose weight, I gain health. I want my family to be healthy too and never have to struggle with their weight like I have. In common with many large people, I have gained and lost weight many times over the years. This time, I want to lose it and maintain a healthy low weight. I am interested in eating food that is nutrient dense and delicious and that appeals to children and adults. I do not eat animal products so follow a vegan diet. I try to use locally produced food supplemented with what I can grow myself. I support and try to use local farmers markets and farm shops. Another objective is to add more exercise to our days. It sounds so simple when I write it down :-)
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