Vegetarian Chili

If you’re a vegetarian and miss chili, have no fear. One taste of this recipe and I promise you’ll never want chili with meat again. It has kind of a Southwestern feel to it, with eggplant being one of the stars of this dish, in part due to it’s hearty, almost meat like texture. I serve this topped with sour cream and shredded cheese, and sometimes cornbread (although honestly, this is filling enough that you really don’t need it, trust me). It makes great leftovers and even tastes a little better the next day. Don’t be wary of the chocolate in this dish, it really brings all the flavors together and is a secret to making this dish spectacular.

Did you know: Corn, while often called a vegetable is actually a grain. It is America’s most grown crop and is in virtually every processed food we eat in some form or another whether that be flour, starch or even corn syrup.  Although not really bad for us, it is high in sugar and starch, so if you’re watching carbs, you’ll have to limit yourself.

Ingredients:

3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)

3 tbsp extra virgin olive oil, divided

1 medium eggplant, peeled and diced (about 3 cups)

4 garlic cloves, finely chopped

1 medium white onion, peeled and chopped

1/2 jalapeño pepper, minced, more or less to taste

1 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp ground coriander

1 tsp smoked or regular paprika

1/2 tsp chili powder

Sea salt and black pepper

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices

1 cup gluten-free vegetable broth

1 tsp fresh limejuice

2 tbsp dairy-free semi-sweet chocolate chips

Directions:

In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tbsp of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside. 
In a large saucepan, heat remaining tsp of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and limejuice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.

Jamaican Black Bean Coconut Cornbread Casserole

This is a healthy, high fiber meal that can be served as an entrée  or even a side. I like to top it with some shredded Monterey jack cheese and sour cream; cilantro and avocado works well too, just remember those things all add calories.

Jerk seasoning is easy to find in the spice section of your supermarket, or a specialty spice store. Use as much or as little as you like, the recipe is only a guide here.

Did you know: Beans are one of the most nutritious foods you can eat, and a great source of protein for vegetarians. While cooking them yourself instead of buying canned is a little more work; you’ll digest them better. Cooking also will give you a better texture and flavor, and less sodium. No matter which you choose, beans are a great addition to your diet.

Ingredients:

2 Tbsp. olive oil, plus more for greasing pa

2 15-oz. cans black beans, rinsed and drained

1 14.5-oz. can diced tomatoes with mild green chilies, juices included

1 1/2 cups frozen yellow corn, thawed

1/2 tsp. jerk seasoning, or more to taste

1/2 tsp. salt, divided

1/8 tsp. ground black pepper

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 Tbsp. sugar

1 1/4 tsp. baking powder

2/3 cup light coconut milk

Directions:

Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.

Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbsp. oil, and stir until just combined—do not over mix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.

Healthy Eggplant Parmesan

This is a healthy take on traditional eggplant parmesan which is typically greasy and served over pasta. This alternative is healthy, fresh and filling, and you’ll never go back to the regular variety again.

Did you know: When purchasing (or eating) pine nuts, beware of those that are unusually tiny and have an unknown origin, as they can cause what is only known as “Pine Nut Mouth”. It doesn’t affect everyone, but those who are susceptible will have a bitter, chemical taste in their mouth every time they eat for approximately 2 weeks after eating said pine nuts. They suspect nuts generally come from China, but rarely do you ever see that listed on the package. When purchasing pine nuts, try to get those that are imported from Italy. They’re more expensive, but worth the extra cost.

Ingredients:

Olive oil cooking spray

3 large egg whites, lightly beaten

3/4 cup whole-wheat panko or bread crumbs

6 tsp low-fat Parmesan cheese, grated

1 1/2 tsp dried oregano

1 tsp garlic powder

1/4 tsp sea salt

2 globe eggplants (about 2 1/4 pounds total)

1 1/3 cup low sodium veggie broth

1 cup bulgur (or couscous)

2 medium tomatoes (about 14 ounces), cut into large chunks

1 tsp no-salt-added tomato paste

2 cloves garlic

12 large basil leaves, divided

1 cup part-skim, low-moisture mozzarella cheese, shredded

2 tsp pine nuts, toasted

Directions:

Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking  spray. Set aside.

Place egg whites in a shallow bowl. In another shallow bowl, combine panko, Parmesan, oregano, garlic powder and salt. Trim ends off eggplants and cut each eggplant crosswise into six 3/4-inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 minutes.

Meanwhile, in a medium saucepan over high heat, bring veggie broth to a boil. Stir in bulgur, cover, turn off heat and set aside for 30 minutes. (For couscous: Add couscous to a bowl, pour in boiled veggie broth. Cover with a cloth or large plate, let sit for 10 minutes then fluff with a fork.)

While eggplant is cooking and bulgur is softening, combine tomatoes, tomato paste, garlic and 8 basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small saucepan over medium heat. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8 to 10 minutes.

Remove eggplant from oven and preheat boiler. Arrange an oven rack about 8 inches from heating element.

Spoon tomato sauce over eggplant slices, dividing it evenly. Sprinkle mozzarella over tomato sauce, dividing it evenly. Use a spatula to place 6 eggplant slices on top of 6 others, making six 2-slice stacks on 1 baking sheet. Broil until mozzarella is browning on top and melted in the middle, about 3 minutes.

Baked Apples with Walnuts and Maple Sauce

This is one of the easiest and healthiest desserts I’ve made. I have switched the walnuts for pecans with excellent results, and even used a combination of the two. Be sure to halve the apples, as this cuts your baking time and lets them soak up more of the delicious sauce. Be sure you don’t peel the apples to make this dessert even healthier as the skin is where all the fiber and nutrients are. Just because it’s a dessert doesn’t mean it has to be bad for you.

Did you know: Apples are high in fiber thanks to the pectin in their skins and a medium apple contains only about 80 calorie. You can eat one right out of your hand and they don’t even require refrigeration for periods of time so there really isn’t a better on the go snack. Eat one with peanut or almond butter to add protein and even more fiber, and if you eat one before a meal, it’s said that you can significantly cut calories out of your diet due to the fullness you get from eating them.

Ingredients:

4 large apples, such as Granny Smith or Gala, halved and cored

2 tsp lemon juice

2 tsp light or dark brown sugar

1/4 tsp ground cinnamon

1 cup maple syrup

1/8 tsp salt

1/2 cup chopped and toasted walnuts

Directions:

Preheat oven to 400 ºF. Brush the cut sides of your apples with 1 tsp of the lemon juice. Place the apples cut side up on a baking sheet. Combine brown sugar and cinnamon in small bowl, mix thoroughly and sprinkle apples with the mixture. Pour maple syrup in the bottom of the dish. Cover with foil, bake 10 minutes. Uncover, and bake 15 minutes more until apples are tender. Transfer the apples to a serving platter or to individual plates. Pour the syrup and pan juices into small saucepan, stir in remaining lemon juice and salt, bring to a boil and cook for about 2 minutes or until the sauce is thickened, stirring constantly. Stir in the walnuts. Spoon the sauce over the apples, and serve warm.

Homemade Recipes For All Hair Types

Recipes For Shiny Hair

To give your hair a great shine and help remove soap build up.
Blondes — Add a couple of tablespoons of lemon juice to your rinse water. Brunettes and Redheads — Add a couple of tablespoons of apple cider vinegar to your rinse water.Stir 1 teaspoon honey into 4 cups (1 quart) warm water. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.

Fruit Smoothie Hair Mask

Blend 1/2 a banana, 1/4 cantaloupe, 1/4 avocado, 1 tablespoon wheat germ oil and 1 tablespoon yogurt. For extra conditioning, squeeze in the contents of a vitamin E capsule. Leave in hair for 15 minutes.

Honey; Olive Oil Hair Mask

Mix 1/2 cup honey and 3 tablespoons olive oil. Work a small amount at a time through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Shampoo well and rinse.

Dandruff Treatment

Boil 7 heaping tablespoons dried thyme in 2 cups water for 10 minutes. Strain and cool. Pour 1/2 mixture over clean, damp hair. Massage into scalp, do not rinse. Use the rest of the solution another day.

Yogurt Hair Mask

Beat 1 egg white until foamy. Add to 6 tablespoons plain natural yogurt. Apply to hair in small sections at a time. Leave in for 15 minutes. Rinse.

Egg & Olive Oil Hair Mask

Mix two whole eggs with four tablespoons of olive oil. Smooth through hair. Wrap head with plastic wrap, and leave in hair for 10 minutes. Rinse well.

Homemade Conditioners

The recipes below are from creativehomemaking.com.
Mayonnaise is a great conditioner for dry hair. Depending on the length of your hair, apply approximately 1/2 cup of mayonnaise to your dry hair. Work into hair really well and then cover your hair with a plastic bag, allowing to set for about 15 minutes. Rinse thoroughly and then shampoo as usual.

In a blender or food processor, combine 2 1/2 tablespoons dried milk, 1 tablespoon wheat germ oil, and 1 egg. Apply evenly to hair and let set for at least an hour. Shampoo and style as usual.

Hair Setting Lotions

Try dissolving a teaspoon of gelatin in a cup of warm water and use this as a setting lotion before styling hair. You can use this as a liquid or chill it and use it as a gel.

Dissolve 1 teaspoon sugar in 1 cup warm water and apply to damp hair before styling.

Combine 4 tablespoons olive oil and 2 tablespoons honey in a glass jar with a lid and shake until well blended. Let mixture sit for 3 to 4 days, and shake it occasionally. Rub mixture evenly into dry hair and wrap hair in plastic wrap, letting set for at least an hour. Shampoo as usual.

Mix together 2 tablespoons vegetable oil and 1 egg. Apply to hair and let set for about an hour. Shampoo as usual.

To help a flaky scalp, warm 2 to 3 tablespoons vegetable oil in the microwave (make sure it’s not too hot!) and then gently apply to scalp with cotton balls. Let set for at least an hour and then shampoo as usual.