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Plant-Based Eating :: Volume II Day 6

Day 6 Volume II

Yesterday I talked about making healthy, plant-based food choices a priority. My other priority is working out. I have to say that my standard Wednesday workout that I usually “sleep run” through – was the HARDEST run I’ve had in a long, long time this morning. I really need a temperature gauge that tells me the humidity too. It straight up lied to me this morning when it said 84°F. I thought I was heading into a Neverland of easy, breezy running. NOPE. Sweat fest instead. Ok, so it wasn’t JUST the weather’s fault, it could have been the lack of sleep and killer workout I got yesterday too. Everything that jiggles when you run, hurt this morning. Not only was I hurting from yesterday’s plyometrics workout, I was also hurting from Monday’s chest, tris and shoulders workout. Oi. Anyway, I got it done, I pushed through and I survived, because talking myself out of it wasn’t an option. In the past, as soon as I mentally gave myself that out, I would almost always take it. If I tell myself, “This is what you are doing.” I get it done. (Is that a bib of drool, or sweat? Sheesh. I am not used to 50% humidity! It is typically 15% here in AZ.IMG_2883

day 6 run

I made a “small” smoothie of water, a banana, frozen cherries, frozen pineapple, fresh spinach, fresh blueberries, maca powder and juice from one lemon. (247 calories, 62 carbs, 0 fat, 5 g protein)IMG_2890

I added ACUTE to my vitamins today, to help with inflammation in my muscles. The cherry and pineapple in the smoothie also help with that as well. IMG_2891

The other portion of my breakfast was an egg white omelette with onion, garlic, tomato, and spinach topped with tomatillo salsa and some leftover cashew cream from Day 4‘s raw zucchini dinner. (211 calories, 15 carbs, 3 g fat, 30 g protein)
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Pre-packaged and delicious salad from Trader Joe’s! (240 calories, 25 carbs, 14 g fat, 3 g protein)IMG_2910Some almonds before my chiropractic appointment. (68 calories, 2 carbs, 6 g fat, 3 g protein)

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This was an amazing snack! It tasted like a healthier version of a caramel apple with nuts! The only sugar was from the apple and it was high in protein! All the fats in this were good fats too, with the exception of the peanut butter which has saturated fat. But I’d eat this over a store bought sugar fest apple any day!  Peanut butter, pepitas, sunflower seeds, sesame seeds and an apple. (457 calories, 29 carbs, 31 g fat, 17 g protein)IMG_2915Before heading out the door to ceramics, I ate a peanut butter chocolate bar by EnviroKids. 😉 (120 calories, 18 carbs, 5 g fat, 2 g protein)

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I also had the rest of my Synergy from Day 5… there are two servings in a jar… fyi. 😉 Here is a good reminder to check the serving size on foods and drinks, because many times, there is more than one serving! (75 calories, 8 carbs, 3 g fat, 2 g protein)IMG_2918

It has become tradition that on my way to ceramics class – my *me* time – I stop by Dutch Brothers and get a tasty coffee beverage. My latest favorite is a half caff iced latte with coconut milk. SO GOOD. I’m GUESSING on this info… (160 calories, 20 carbs, 9 g fat, 0 protein)IMG_2919Tonight’s class was a good one, because I had some pieces from both the glaze firing and the bisque firing. I was also able to throw 4 small vases/pots. If you live in the Valley of the Sun and you are interested in taking a ceramics class, I highly recommend Mesa Arts Center. They have a wide variety of classes! I’m always eyeing the glass blowing class next door to the ceramics studio, but then I think I don’t want to get burnt by 13,456,345° glass! o_O

IMG_2939I always need to have a small dinner when I get home, since class is right when I would normally eat dinner (which also explains all the snacks beforehand!) I microwaved a potato, added some more zucchini cashew alfredo from two days ago (see Day 4) and topped it with some salsa. It was really good AND quick. (439 calories, 34 carbs, 6 g fat, 6 g protein) I’m stuffed!!! Which is a good thing, I need to fuel those muscles to help them heal from all the wear and tear from the last 24 hours.

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Grand totals for today were:

Calories – 2,017

Carbs – 213

Fat – 75 g (a little high – darn you peanut butter, why do you taste so good?!)

Protein – 67 g

Sugar – 105 g (highest culprits today? banana, apple, coconut milk and the DRESSING from Trader Joe’s salad!)

Vegan Chili

Can you believe how fast time flies? It was 4 years ago — almost to the day — that I was rubbing elbows with Joey Fatone, cooking my vegan chili for the TV show My Family Recipe Rocks! I’ve been cooking this recipe for almost 17 years now! Back in 2000, a good friend of mine made it especially for me, knowing I was a vegetarian. (SO KIND!) I was ecstatic to be able to eat chili again!

Sure, nowadays being vegetarian or vegan isn’t so difficult; but back in 2000 or the late 90’s?

Yikes. SLIM pickin’s! There was ONE brand of soy crumbles and most people curled their nose at the mention of “vegetarian chili”. That is… until they tried it.

Over the years, I’ve converted my friends’ recipe a bit, modifying it to my changing tastes and using various protein choices – since there are now so many! This recipe is really easy to make your OWN. You can change the spice level, you can use your favorite meatless protein source and it will always turn out amazing.

my family recipe rocks vegan chili

Its even won “Best Vegetarian Chili” twice at work events! Even the hearty meat eaters, who swear by meat-based chili enjoy my meat-free, vegan chili. (The word “vegan” tends to scare some people off, so I sometimes say vegetarian instead. LOL)

vegan chili my family recipe rocks

Vegan Chili
Rate this recipe
Average:4.5/5
6ratings

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 15 minutes

Yield: 16 cups (8 Servings)

Serving Size: 2 cups

Vegan Chili

Ingredients

Prepare spices first in a small dish and set aside.

1 TBSP. chili powder (or less if you want it less spicy)

1 TBSP. dried basil

1 TBSP. dried oregano

1 TBSP. ground cumin

1 tsp. black pepper

1/2 tsp. cayenne pepper

1/2 tsp. Real salt

Main ingredients

2.5 cups homemade seitan

(or other protein; I sometimes add cooked quinoa, Soyrizo is great too)

2 medium onions, chopped

3 cloves garlic, pressed

3 - 26.46 oz. containers of chopped Pomi tomatoes*

1 - 7 oz. can tomato paste

1-2 yellow and/or sweet bell peppers, seeds removed and chopped

2 - 15 oz. cans dark red kidney beans drained**

*I avoid using canned tomato products due to BPA lining. You can also use fresh tomatoes - 12 romas and 6 large beefsteak, diced with seeds removed, add 1 c. water to pot.

**I like to buy these BPA free or in paper containers too.

Instructions

    1. In a large stock pot on medium heat add chopped onions and a couple tablespoons of water. Stir well and let cook for 2-3 minutes.

    2. Add pressed garlic, stir well and cook until the onions start to become transparent.

    3. Add desired protein (seitan, soyrizo, soy crumbles - whatever you prefer) and stir well.

    4. Add all of the spices and stir well until combined.

    5. Add chopped tomatoes and stir. Add tomato paste and stir well until combined.

    6. Keep on low to medium heat while you prepare the remaining ingredients. Remember to stop and stir the chili once or twice to avoid scorching or overheating on the bottom.

    7. Drain and rinse kidney beans, add to pot and stir.

    8. Prepare sweet peppers by removing seeds and chopping into small pieces, then add to pot and stir.

    9. Let simmer for at least one hour, on low heat, stirring every 20 minutes. I set a timer after each stir, so I don't forget!

    10. It freezes great and tastes even better when reheated.This is GREAT with cornbread or tortilla chips, we've topped it with everything from vegenaise, to cashew cream to Daiya Jalapeño Havarti.

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https://www.zucchinirunner.com/2013/05/16/best-chili-ever/

Have you made this chili recipe yet? If so, comment below or rate it above! Thank you!

vegan chili my family recipe rocks

Looking for my other recipes featured on My Family Recipe Rocks?

raw vegan brownie my family recipe rocks