Black Bean Corn Relish

This recipe is one of my FAVORITES! you can play with your ratios based on what you like. It is also fun to use infused olive oil here! Shallots or green onion can be substituted for the onion. This is truly an EASY recipe that can easily be tweaked to your tastes, or doubled for more people. A little warning though, I like mine with a little KICK! If you don't, I would add the cayenne pepper to taste!

·      1 can black beans, rinsed and drained

·      2 ears fresh corn – cooked, cooled and kernels cut off the cob (frozen is not an okay substitute here, you need the crunch from fresh corn!)

·      1 red bell peppers, diced

·      1 clove minced garlic

·      1/4 cup onion, diced (I prefer red)

·      1/4 cup chopped cilantro

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      3 tablespoons extra virgin olive oil

·      3 tablespoons fresh lime juice  (juice of about 1 1/2 limes)

·      2 teaspoons lime zest (zest a lime before juicing it)

·      1 avocado, diced

Combine black beans, corn, bell peppers, garlic, onion and cilantro in a large bowl.  In a small bowl whisk together salt, cayenne pepper, olive oil, lime juice, lime zest. Pour dressing over black bean mixture and stir to combine.  Cover and chill for  at least 2 hours (or overnight) before serving. Sometimes I double this recipe, and bring to a pot luck!

Right before serving, add diced avocados and mix gently, being careful not to mash avocados.  Serve at room temperature.

Vegetarian Chili

Well, it has been pretty cold this week ahem in the negatives and I needed something hearty to warm me up. You all know how I am trying to live healthier- so I made this vegetarian chili!

Vegetarian Chili

Ingredients:
2 tsp olive oil
3 onions- chopped
2 cloves garlic-minced
1 green bell pepper- chopped
1/2 of a red bell pepper-chopped
1 spicier pepper ( of your choosing- I used some serrano- but only because I love spicy and I had some in the freezer! I have also used anaheim peppers for mild chili. )
2 (14.5 oz.) cans of diced tomatoes- make sure you get the kind with no salt added!
1 qt. vegetable broth (I like pacific foods)
1/2 cup bulgar
1 can kidney beans
1 can great northern beans
2 cups frozen corn
1 Tbsp chili powder
2 tsp cayenne pepper
1/4 tsp salt
avocados to put on top.

Directions:
1. Warm olive oil in large stock pot on medium high
2. Add onions and garlic and cook for about 5 minutes until softened.
3. Add tomatoes, vegetable broth, chili powder, cayenne pepper and bulgar. Bring to a boil.
4. Reduce heat, and cook for about 10 minutes or until bulgar is soft. You will need to stir this so the bulgar doesn't burn to the bottom!
5. Add the bell peppers, spicy pepper, beans, frozen corn  and salt. Continue to cook for about 10 minutes.
6. BOOM. Thats it. This makes eight servings. I like to serve mine with avocado and hot sauce.

Pumpkin Spice Oatmeal

I have a confession- I LOVE all things pumpkin! Pumpkin spice lattes, pumpkin cheesecake, pumpkin muffins, pumpkin bread, and pumpkin beer. There is just something about it that is so distinctly FALL and makes me feel so happy. The weather has been getting colder, and in one of the Bombshell Challenges a challenger brought up pumpkin bread. So naturally I wanted something pumpkin right away- haha. Since I am trying to stay on track, I whipped up some pumpkin spice oatmeal.

Pumpkin Spice Oatmeal

Ingredients:
1/2 cup old fashioned oats
1 cup coconut (or almond) milk
1 1/2 Tbsp canned pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp vanilla extract
1 tsp maple syrup
1 tsp agave nectar

Directions:
Combine all ingredient in a bowl. Microwave for one minute 30 seconds.
If you would rather use the stovetop- heat over medium high heat until oats are soft.

This recipe is for one serving- but can easily be doubled or tripled for more people.
You can also use this recipe in the crockpot. To do so- just use Steel cut oats, triple the recipe, and cook on low heat for 7 hours- put it on before bed and wake to yummy oatmeal!

Healthy Ice Cream

Now, I try to stay away from dairy in general (it makes me break out like a 13 year old) but ice cream is just one of those things that I crave from time to time. Now this recipe? Lets me enjoy "ice cream" anytime guilt free!

Healthy Banana Ice Cream
          1  serving:
1 banana
1 tsp. vanilla extract

Peel, slice, and freeze the banana.
Blend in a food processor until smooth.
Mix in the vanilla
BOOM yummy ice cream!

This recipe can be easily made for more than one person- Just make sure you have a banana per person and adjust accordingly!

Some Yummy Twists?

In place of the Vanilla Add.....

1/2 Tbsp cocoa powder for Chocolate Banana Ice Cream
1/2 Tbsp peanut butter for Peanut Butter Banana Ice Cream

This is totally a yummy treat that is easy to play around with! Enjoy!

Crockpot Tandoori Chicken

This is a recipe I actually learned and adapted while cooking for one of my nanny families. I have since brought it home to enjoy with Mike. It is something that is easy to prep the night before and stick in the fridge to plug in before leaving for work in the morning!

And yes this is a picture of the spices- I think they are so pretty!

Crockpot Tandoori Chicken

2-3  pounds chicken breasts

1 1/2 cup greek yogurt, divided 1 tsp ginger1 tsp coriander1/2 tsp cayenne pepper I actually do like 3/4 tsp because I like it spicy!1/4 tsp ground cloves 1/4 tsp black pepper1 1/2 tsp pink Himalayan salt salt1/4 tsp ground cardamom 
1 Tbsp cumin
6 cloves garlic halved
1 lemon, juiced
Instructions:
In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)
Instructions:In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)

1/2 tsp cinnamon