Well, I went to the doctor not too long ago. I was sitting in her cold, tiny office, and she was looking at me strange and asked how old I was. I told her I was 23. She asked "so why do you have high cholesterol?"
Um, I didn't know that.
Then she proceeded to tell me I have high cholesterol.
That seemed out of order slightly.
It runs in my family (thanks dad!) so now I have to be very very careful about what I eat.
You all know what that means.
Goodbye french food! My absolute favorite thing to cook. All in it's savory, buttery, fancy deliciousness. Julia Child, what have you done to me? I thought we were friends!
I like to eat healthy, I do. But nothing really compares to Beouf Bourguignon, Coq Au Vin, Tatins, or Crêpes, right!? Nothing. So much butter. And if you asked Paula Deen, we all know that butter equals happiness. And if you ask all my friends, they will tell you I put butter in almost everything.
What I am trying to say is you're going to be seeing a lot more healthy recipes on here from now on.
I was looking for a meat free chili recently, and I came across an idea for a quinoa chili. I figured I had enough random things lying around to throw something together, and when I did, I can honestly say it was magical. Im serious, this came out really, really good.
And it's packed full of healthy things like beans, grains, and vegetables. It has a nice hint of spice, but not overly so. It has a lovely southwestern flavor and filled with eye pleasing colors of red, green, yellow.
1 cup quinoa
2 cups water
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1 tablespoon taco seasoning
1 green bell pepper
1 red bell pepper
4 green chilies
1 can crushed tomatoes
1 can black beans
1 cup corn
Begin by taking 1 cup of quinoa and adding it to the pan with 2 cups of water. Heat on medium heat while stirring every so often until all water is absorbed, and set aside.
Dice up onion, and both pepper and add to pan with olive oil.
Sautee on medium heat until soft, and add spices as well as salt to taste.
Add can of crushed tomatoes and can of black beans to pan, as well as the reserved quinoa.
Add diced green chills and corn.
Let simmer for 15 minutes, until the liquid has mostly combined, and serve.