10 Feb

Spicy Vegetarian Vegetable Chili

Spicy Vegetarian Vegetable Chili
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  1. The level of spiciness in this vegetarian chili will depend on how much chili powder, and how many jalapeños you put in the chili. If you like things on the mild side, start with the smaller amounts of both, and add to taste.
  2. Add to shopping list
  4. 1 1-pound eggplant, cut into 1-inch cubes
  5. Olive oil
  6. 2 yellow onions, chopped
  7. 3 cloves garlic, minced
  8. 2 medium zucchini, chopped
  9. 2 large red bell peppers, cored, seeded, diced
  10. 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
  11. 1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
  12. 1 Tbsp ground cumin
  13. 1-2 Tbsp chili powder
  14. 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
  15. 1 teaspoon fennel seeds
  16. 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
  17. 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
  18. Zest of one lemon
  19. 3 Tbsp lemon juice
  20. 1-2 drops stevia
  21. 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
  22. Salt and freshly ground black pepper to taste
  1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
  2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  3. Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
  4. Add the white beans and kidney beans, lemon zest, lemon juice, stevia, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
  5. Serve with grape seed veganaise, sliced avocado, and chopped green onions.
  1. Other vegetables to add are zucchini, celery, and carrots. 🙂
The Belly Fit Club http://thebellyfitclub.com/wordpress/
24 Sep

Get Healthy with Fall Foods

Just because summer’s over doesn’t mean you need to avoid the produce section. This is a great time of year to up the nutritional value of your meals while enjoying some of the great foods that are in season.  Here are our favorites!


 Of course you can eat apples raw. Many people like apple slices with a little peanut butter on them (we prefer Raw Almond Butter). Add diced apples to fruit salads and green salads. Sliced apples and cheese are a European favorite for dessert. You can also cook apples, and not just in desserts. Gravenstein, Pippin, and Granny Smith apples retain their texture the best during cooking. Try braising a chopped apple with red cabbage. To prevent apple slices from browning, simply put them into a bowl of cold water with a spoonful of lemon juice added. To use apple slices in future recipes, freeze them in plastic bags or containers. Whole apples retain a large percentage of their nutritional value for many months if they are stored in the refrigerator.
Try to eat at least three or four apples per week. Some of the healthiest people I know eat one or two apples every day. Now, after all we have learned, we plan to follow their example.

It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. ~Edward Bunyard

Pear Smoothie

2 ripe pears
The juice of 1 medium sized lime
3 kiwi fruits
Blend in Vita Mix until smooth.

Fresh Pumpkin Soup

8 cups chopped fresh pumpkin (about 3 pounds)

4 cups chicken broth

3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for …read

Vegan Curried Pumpkin Soup

1 large yellow onion, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 (15 oz) can Light Coconut Milk
2 (15 oz) cans cannellini beans (or other white bean – like great northern or navy), drained and rinsed
3 1/2 cups pumpkin puree or 2 (15 oz) cans
4 cups low sodium vegetable broth
1 Tablespoon curry powder
1/2 Tablespoon sea salt
1 1/2 teaspoons ground pepper
For Preparation go to www.thebellyfitclub.com


Typical: White pasta, tons of cheese, lots of fatty meat.
Twist: Two ways. If you must use pasta, try whole wheat or brown rice. If you don’t need the pasta (which will save you hundreds of calories), use long strips of zucchini in its place. Start layering as usual, but try using raw cheeses like ricotta, mozzarella and goat. A little goes a long way. Then pack in veggies like spinach, squash, eggplant, peppers, etc. If using the zucchini strips, it will be harder to serve up, but well worth it.

Sweet Butternut Heaven

3 cups butternut squash
1-2 packets stevia
2 teaspoons pumpkin pie spice
2 teaspoons organic butter
Preheat oven to 350 degrees.  In a mixing bowl, mix all of the ingredients well and then place them evenly distributed in a baking dish.  Bake uncovered for about 35 minutes or until they are soft and brown on the edges.
We love to eat this for breakfast when the weather is cooler. 🙂
  There’s always room for salad!
Have you had your salad today? Eating salad almost every day may be one of the most healthy eating habits you can adopt — and one of the simplest.

Pumpkin Pie in a Bowl

1 avocado
2 cups cooked pumpkin or fresh carrot juice warmed
2 tsp Pumpkin pie spice
2 squirts stevia
Mix in blender
Pour into bowl and you have a delicious fall soup.


Here are 3 fabulous reasons to eat a pomegranate today:

1. Low in calories, high in nutrition
Enjoy a medium-sized pomegranate for 105 nutrient-packed calories.

You’ll also get a hefty dose of blood pressure-lowering potassium, virtually no sodium, one gram of fiber and about 10% of your recommended daily vitamin C intake.

2. Improves heart health
One study found that drinking a little more than 8 ounces of pomegranate juice every day for three months improved blood flow to the heart in people with coronary heart disease.

Forty-five participants drank either the juice or a placebo beverage that looked and tasted like pomegranate juice. On average, blood flow to the heart improved 17% in the pomegranate group, but declined 18% in the placebo group in merely three months.

Other studies suggest that pomegranate juice might help prevent atherosclerosis, or hardening of the arteries, and even clear clogged arteries.

With atherosclerosis, plaque builds up in the arteries and reduces blood flow, potentially causing heart attack, stroke, or numbness and pain in the arms and legs. 

 3. Cancer fighter
Could a glass a day keep prostate cancer away? Researchers at University of California-Los Angeles tested the theory that pomegranate juice could keep prostate cancer from returning.

Forty-six men who had been treated for prostate cancer drank 8 ounces of pomegranate juice daily. The scientists measured the men’s blood levels of prostate-specific antigen (PSA), a marker of prostate health and prostate cancer. The faster these levels double, the sooner a man is likely to see his prostate cancer return. The men’s overall PSA doubling time was nearly four times slower after they began drinking the juice. Research is continuing.

The fruit also shows promise in shielding against other cancers.

Laboratory studies have shown that various components of the pomegranate suppress the growth of human breast cancer cells. Studies with mice suggest that pomegranates could reduce the spread of lung cancer.

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.

Raw Tomato Soup with Shredded Raw Goat Cheese

5 Roma or Holland tomatoes, dices

4 sun dried tomatoes, soaked in warm water until soft and dices

¼ cup fresh basil leaves, chopped

1 clove garlic, diced

2 tbs. fresh oregano, finely chopped

½ cup raw goat cheese (alta dena brand is my favorite)

Sea salt and fresh pepper to taste

 In a large bowl, mix together all of the ingredients except the goat cheese.  Distribute evenly into two soup bowls and top with the shredded goat cheese.  Serve slightly warmed.
To your health and to your LIFE! ~Kristie

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