Was in desperate need of (too much) comfortfood. So made a big batch of super spicy kidney bean chili, that I almost completely finished after this bowl. Sometimes your body just needs a crazy amount of food. Now my stomach hurts but I feel completely satisfied with my chili binge hahaha 🌱.
Couldn't decide on one #pizza topping🍕. If you're wondering, on the left slice, it's vegan creme fraiche, red onions and mango- curry tofu. Normally, I would've put smoked tofu on it to recreate ' #flammkuchen ' but I didn't have any at home. However, it turned out really good, a bit fruity but still savoury 👌 The other half is topped with tomato sauce, mushrooms, eggplant, red onion, sweet corn and #kidneybeans !
This is a super fast and very satisfying plant - powered lunch, that can come together in MINUTES if you do a wee bit of planning. 🍠
I’m a fan of batch cooking, and tend to spend a concentrated hour or two a few times each week cleaning, chopping, and cooking so that I have nutrient dense foods ready to grab and go. When the food is fast + easy to prep, it is more likely to be eaten! So these moments dedicated to prep make a huge impact when it comes to making good choices.
Yesterday I did a bit of prep, including: washing and chopping a big container of greens, and baking 4 sweet potatoes so that they were cooked and ready to go. I washed the sweet potatoes and then placed them right on the rack in the oven, skin on, and bake for 40 minutes at 375 degrees. These cooked sweet potatoes get sliced and added to salads, breakfast hashes, and even get tossed whole into a baggy to eat while on the go! They’re sweet so they satisfy a sweet tooth, and they are loaded with some stellar antioxidants - namely carotenoids. Carotenoids protect vision and cellular damage in the body and they cannot be synthesized — which means we have to E A T them! So load up on veg that is orange, yellow and red for a boost of this healthful antioxidant. 🍠
To make the hash to serve on top I heated some coconut oil in a pan, added some onion and garlic, chili powder and cayenne pepper, a can of drained organic kidney beans, two chopped mushrooms, two handfuls of chopped greens: a blend of kale, parsley, chard, and the juice of half a lime. This took less than 10 minutes to prepare and heat up. 🍠
Once hot, I piled it high a top the already baked sweet potato. Fast, filling, nutrition fuel!