Food Babe's White Bean Chili

        Have you read The Food Babe Way by Vani Hari?  For those who are not familiar with Vani, she is the creator of the highly successful blog called Food Babe. With a mission to expose the unhealthy ingredients in common, well loved brands such as Subway and Kraft, this passionate health advocate is both loved and highly criticized by the industry.

      I came across Vani's blog early last year while I was doing some research regarding the hidden toxins found it food.  At that time, she just exposed one of the ingredients found in Subway's bread.  Though my children were not eating from the chain restaurant anymore due to their food allergies, I was still appalled to learn that even brands that market themselves as healthy are still using unnecessarily additives on their products.  For someone who's been really keen about what my family eats, I'm glad that there's someone who's willing to take the time to tackle this enlightening as well as controversial issue.

      The food allergy community I am in has mixed feelings towards The Food Babe. In one of her articles for instance, she advised her readers to "tell their food servers that they have food allergies to make sure that their order will come out as what they liked".  For someone with two children who are high risk for anaphylaxis and yes, a real pain in the butt when we eat at restaurants, that type of statement has a big impact on me.   What if the a food server read that and didn't take my food requests seriously? 

         Aside from that incident, I have to say, I still visit her blog once in a while.  After all, she does provide topics that are interesting and practical tips.  So, when I was contacted to preview her new book, I grabbed the opportunity.   

         If you are into healthy eating, I suggest you'll take the time to read The Food Babe Way .  The first part of the book contains a list of ingredients that are may cause harmful effects to the body.  For a label reader and food allergy mom such as myself, this is really handy to have on hand.

         The second part contains her tips on losing weight and having more energy.  This includes a day by day guide on forming healthier habits.  She also included some easy to make recipes such as the White Bean Chili below.  This gluten, dairy, nut, egg and soy free recipe is not only safe for my kids to eat, they actually liked it.          
           

           

      To sum up, I actually enjoyed reading the The Food Babe Way.  Even though she's not a scientist, she gave very interesting information that we can check out ourselves.  It was written in such a way that will make us think and pay more attention to our food before we eat.

      Personally, I would like to try her 21 days step by step program.  I'm still in working on losing that extra 25 pounds. If you would like to join me, you can grab a copy of her book, The Food Babe Way.   Let me know if you do so that I can start writing about it too.

        In the meantime, you can enjoy her recipe below.  It's great for this cold blasts.

        Happy Saturday!

- Roz   

(Note: I received a free copy of the book for this review.  This however didn't affect my thoughts and opinions about it.  Please see my full disclosure here.)

Food Babe's White Bean Chili Recipe

Ingredients:

2 Tbs. olive oil
1 medium onion, diced
1 red bell pepper, diced
1 medium carrot, diced
5 cloves garlic, minced
1 tsp. smoked paprika
dash of cayenne pepper
1/2 tsp. cinnamon
1 tsp. cumin
1 tsp. turmeric
8 large tomatoes, diced or 14-18 oz can diced tomatoes
2 15 oz. cans chick peas, rinsed and drained
4 cups vegetable broth
sea salt and freshly ground pepper
1 medium zucchini, diced

1. Heat the olive oil over medium heat in a large soup pot.
2. Add the onion, bell pepper, carrot, and garlic and saute until the vegetables are tender.
3. Add the spices and cook for one minute.
4. Add the tomatoes, chick peas and vegetable broth and bring to a boil.
    Season with sea salt and pepper.
5. Turn down the heat to a simmer and cook for about 20 minutes.  Add a little water if more liquid is needed.
6. Add the zucchini and cook for about 2-3 minutes more.  Serve hot; store leftovers in the refrigerator for up to 3 days.

Today's Freebies: Healthy Living Ebooks

      It's never to late to start having a healthy lifestyle.  I'm sharing with you three ebooks filled with tips and yes, healthy recipes to try.  The best part is that they are all free to download today. 

       Enjoy your day!

-  Roz





       

Asian Style Stir Fried Green Beans

        I can't believe how the past two weeks of November flew. With the Bake Sale for the Philippines, parent teacher conferences, kids' increased homework and sudden influx of laundry brought about by the crazy Jersey weather, everything seemed to be in the Urgent list.  Then came yesterday's Thanksgiving Feast for Child #3.  Yes, it's already Thanksgiving week people! 

      For those who are still wondering what dishes to make for the big feast, I have this very easy, unique and of course delicious recipe for string beans.  Since this is not the traditional one that is loaded with cream, bread crumbs and fats, you and your guests will be happy to have extra room for dessert.  Who doesn't like that? 

       The shrimp paste needed for this recipe is readily available at any Asian store.  A jar is usually less than $3.  If this is the first time you will use it, don't get scared with the smell. Straight out the the bottle, this ingredient is really pungent and salty.  Once it hits the oil though, it will bring out a nice earthy flavor.  Watch out!  It is really concentrated so a little goes a long way. 

        Expecting a big crowd?  Just double the recipe and the result is still awesome.  Since this side dish is fine at room temperature, you can easily make it ahead of time as well.

          I'm sure most of us are grocery rushing already, I will not be keeping you.  Happy Thanksgiving Tuesday my friends.

- Roz                    

Ingredients:

2 24 oz bags green beans (about 2 lbs)
8 big cloves of garlic sliced
1/2 cup sliced red onions
2 tsp. shrimp paste
1/2 tsp. ground black pepper
2 tsp. canola or corn oil (you can also use bacon grease for extra flavor)
1 tsp. chili flakes
2 Tbs. lemon juice
2 Tbs. water or broth

1. In a big pan or wok if you have it, preheat the oil until it is almost smoking.
2. Saute garlic, red onions and shrimp paste for about 1 minute.
3. Add the green beans, black pepper, chili flakes and water.
4. Stir fry until the green beans are tender.  Depending on the freshness of the green beans, it will be about 7- 10 minutes.  Make sure to keep on stirring for even cooking.  Make sure not to over cook.
5. Once the beans reached your preferred tenderness. Turn off heat and drizzle the lemon juice.
6. Serve warm or at room temperature.

Friday Freebies: Vegetarian Recipes Ebooks

         It's time for the Friday Freebies. Can you believe how fast and tiring this week had been?  It's only 10 am EST and I can't wait to get my second mug of coffee.  Oh, did I ever mentioned that I just realized that my beloved coffee mug hold 2 1/2 cups? Yikes!

 

          Anyway, if you had one of those toxic weeks, isn't it time to detox?  I'm not referring about those "magic" drinks or a few days of deprivation.  Who needs that after a tiring week right? 

 

          I'm firm believer of food balance.  If I want to indulge, I make sure I have a healthy side dish to go along with it.  Since I am not a big raw salad fan, in fact, I don't find any comfort eating it, I looked around for healthy vegetable recipes. 

         

          Good news!  I found some amazing e-books filled with vegetarian recipes that you can download for free today.  From dips, appetizers, main course and even desserts, I'm sure you will find a something that will make your taste buds and body happy.    

 

         Have a relaxing and recharging weekend my friends!

- Roz

Butternut Squash & String Beans in Coconut Curry Sauce

      It's the First day of Spring!  To celebrate, I am sharing with you a vegan dish that my whole family loves.  Even before we eliminated wheat, egg, dairy, soy, nuts and peanuts in our diet due to my children's multiple food allergies, this vegetable dish has already been a staple in our monthly menu.  

 

      This hearty dish is very easy to prepare but loaded with flavor and different textures.  Since our family is not really vegetarians, I serve this with either fried meat spring rolls (lumpiang shanghai) or grilled pork/chicken skewers (Filipino BBQ) and rice.  The creamy sauce with a hint of sweetness from the squash works quite well with any grilled protein. Am I making you hungry already?

 

       Anyway, I hope you'll give this humble dish a try. 

 

      Have a great Spring!

 

- Rozelyn 

Ingredients:

3 Tbs. olive oil

1 tsp. garlic minced

1/2 cup white onions sliced in half moon shape

1 pint grape tomatoes cut in half

2 tsp. garam masala

2 tsp. ground ginger (powder form)

1 14 0z can coconut milk

1 cup broth (you can use chicken or vegetable broth)

1 1/2 lbs. string beans cleaned

1 1/2 lbs. butternut squash skin and seeds removed and cut into 1 inch cubes

3 Tbs. sea salt

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper

1 tsp. curry powder

1. In a big pan, heat olive oil. 

2. Saute the garlic, onions and tomatoes until the onions are translucent and the tomatoes are almost turned to a paste.

3. Add the garam masala, curry powder and ginger powder.  Mix well and cook for about 3 minutes.

4.  Stir in the coconut milk and broth.  Bring to slow boil. 

5.  Once the sauce starts to boil, add the string beans.  Cover the pan and let cook for 5-7 minutes or until the green beans are half cooked.

6. Add the butternut squash and season with 2 Tbs. salt, black pepper and cayenne pepper. Cover the pan and simmer until the squash and beans are cooked about 10 to 15 minutes.  Do not over cook. 

7. Taste and see if you need to add the remaining 1 Tbs. of salt.  I have used a salt free homemade stock that's why I need the additional salt.  Just remember that ready made broth has additional salt so taste before you add more. 

8.  Turn of heat and serve warm over rice, noodles or as a side dish.

Tip:

     Removing the skin and cutting the butternut squash can be a challenge.  To make the preparation easier, place the gourd on a microwaveable plate and heat it on high for 2 -3  minutes. Let it cool a bit before opening. This will soften the squash making it easier to cut.