Gretchen's Spicy & Smokey Layered Chili

Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
2 large cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup jarred traditional red salsa, (not fresh)
2-4 chipotle peppers in adobo, finely chopped (start with 2 and add 1 or 2 more if you like it hot & spicy like I do - can be found in the Latin grocery section - buy a tiny can)
2 can dark red kidney beans, rinsed and drained
1 package refrigerated or frozen ground "meat"
1 15 oz can crushed tomatoes, low/no salt preferred
1 15 oz cans cans diced tomatoes, low/no salt preferred
1 1/2 teaspoons (or TT) sea salt
freshly ground black pepper
1/2 bunch cilantro - rinse, dry well and chop
Optional: 1 extra 15 oz can diced tomatoes. I like to have an extra can on hand in case my chili is a bit too spicy.

Garnishes:
TJ's lite shredded 3 cheese blend
cilantro, chopped
scallions (green onions), chopped
tomato, chopped
fresh jalepeno, minced
low fat tortilla chips, I like blue corn
lite sour cream

Directions
Heat oil in a large pot and saute onion on medium-high for approximately 3 minutes. Add garlic and bell peppers and saute for a few more minutes. Add cumin and coriander, saute for another minute, add salsa, chipotle peppers, beans, meat, and tomatoes. Bring to a boil and stir. Turn down heat and simmer on low for 10-15 minutes, checking that peppers are tender. Season with salt and pepper and stir in cilantro.

To serve: Spoon chili into a bowl, and first layer with cheese, veggies, chips, and finishing with a dollop of sour cream.

Makes 6 servings.

Gretchen's Thai Pineapple Fried Rice

Ingredients
1 tablespoon canola oil
1 tablespoon red Thai curry paste, can be found in Asian section at Whole Foods
1 tablespoon soy sauce
1 tablespoon Agave syrup
1 lime, completely juiced
1 1/2 teaspoons salt
4 scallions, chopped into 1 inch diagonal pieces
1/4 white onion, cut into 1/4 inch julienned half slices
1-2 small fresh chiles, completely seeded and de-veined, julienned
8 oz. can pineapple chunks, juice drained
1/4 cup roasted cashews
1 package firm tofu, baked, (not pre-baked & flavored - bake or fry yourself), chopped into large chunks
2 eggs, beaten
4 cups cold day-old brown rice, preferably Jasmine - make the night before
1 bunch cilantro, washed well and leaves chopped, discard large stems
1/3 cucumber, sliced into 1/4 inch diagonal slices, I prefer the wrapped English variety

Directions
Heat the oil in a large wok, add curry paste, soy sauce, agave syrup, lime juice, and salt. Stirring, add scallions, onion, chiles, pineapple, cashews, and tofu. Stir fry on high for a few minutes. Push the contents of the wok to the sides and add the beaten eggs. Let cook, and gradually incorporate the other ingredients in the pan and cook for a minute, till heated through. Add the rice, stir fry for a minute and stir in half the cilantro. Spoon the rice onto a platter, sprinkle with the remaining cilantro and prettily arrange the cucumber slices on the side of the rice.

Brown Rice Penne with Rapini and White Beans

A delicious recipe from Delicious Living that includes whole grains, vegetables and protein.

Ingredients
1/4 cup olive oil
1/2 tsp sea salt
1 tsp red pepper flakes
7 cloves garlic, minced
1 tbs fresh oregano, or 1 tsp dry
1/2 lbs. brown rice penne
2 bunches of rapini, florets snapped off & leaves cut 1/2" crosswise
1 15-oz can cannellini beans, drained and rinsed
crumbled feta cheese

Directions
1. Bring two large pots of water to a boil.
2. Place florets and chopped leaves of rapini in a large bowl of cold water. Stir and drain in a colander.
3. Add rapini to one pot of boiling water, stir for about 15 seconds, and then drain in a colander.
4. Cook pasta in second pot.
5. Heat olive oil over medium heat in a large pot. Add crushed red peppers, salt, pepper, garlic, and oregano, stirring constantly.
6. As soon as garlic begins to color lightly (about 3 minutes), add rapini and stir briskly.
7. After about 2 minutes, add cannellini and stir very gently to combine. Lower heat to maintain a very low simmer.
5. Drain pasta and add to rapini and beans. Toss gently until well combined and serve with feta.

Makes 4 servings.

Quick Date-Apple-Cinnamon Oatmeal

This is a filing and delicious breakfast recipe from Alicia Silverstone's fabulous cookbook, "The Kind Diet."

Ingredients
1 cup whole wheat/grain rolled oats
2 tbs 100% real maple syrup
2 tbs chopped walnuts
1 apple, cubed
5 dates, chopped and pitted
fine sea salt to taste
a few shakes of cinnamon


Directions
1. Bring a kettle of water to a boil.
2. Combine the oats, syrup, walnuts, apple and dates in a bowl.
3. Add a pinch of salt and pour just enough hot water to cover the oats; don't add too much.
4. Cover bowl with plate until water has been absorbed.
5. Stir and add more water if the oats are too dry.
6. Let oatmeal cool. Enjoy.

Makes 1 serving.

Elvis Style Healthy French Toast

A delicious and healthy french toast recipe I modified (making it Elvis style - peanut butter and banana) from Bethenny Frankel.

Ingredients
1 tsp or capful of real vanilla extract
A splash of 100% maple syrup
4 egg whites, container can be found at Trader Joe's
4 slices of Ezekiel raisin bread
2 tbs real peanut butter
1 banana, sliced

Directions
1. Heat a non-stick skillet over medium high heat.
2. Whisk egg whites, vanilla and maple syrup.
3. Once pan is hot, spray evenly with grapeseed oil cooking spray.
4. Dip slices in egg white mixture flip over to coat each side.
5. Cook the slices for a few minutes on each side.
6. Top slices with peanut butter and sliced banana. Serve with maple syrup.

Makes 2 servings.

Pesto Vegetarian Lasagna

A great recipe that I modified from Bethanny Frankel.

Ingredients
8 ounces whole wheat lasagna noodles found at Whole Foods
15 ounces part-skim ricotta or two containers
4-5 carrots chopped
3 zucchini chopped
1 lbs. of pre-washed baby spinach
1/3 cup chopped basil
1/4 cup toasted pine nuts
1/3 cup packaged pesto
4 ounces shredded mozzarella

Directions
1. Preheat the oven to 350.
2. Saute the zucchini, carrots.
3. Saute spinach. Set aside.
4. Cook the noodles according to the package directions. Set aside and cool with cold water or olive oil so that they don't stick.
5. Combine the ricotta, basil, and pine nuts in a small bowl. Set aside.
6. Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the pesto into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. Add vegetables.
7. Repeat with another 1/3 of the pesto, noodles, the remaining ricotta-herb mixture, vegetables and remaining noodles then cover the whole thing with the pesto. Sprinkle the mozzarella cheese over the top. Top with oregano and red pepper flakes.
8. Cover pan with aluminum foil.
9. Bake for 35 - 40 minutes or until heated through and bubbling.

Makes 8 servings.

Tree's Egg White Spinach Omelet

Ingredients
3 tbs Earth Balance butter
3 egg whites, whipped, little carton found at Trader Joe's
handful of spinach leaves
2 tbs pepper-jack or mozzarella cheese, shredded
1 slice Ezekiel raisin bread
salt & pepper

Directions
1. Heat small non-stick pan over medium heat.
2. Add 1 tbs butter and coat entire pan, let sit for 30-60 seconds.
3. Add spinach and stir.
4. Once wilted add more butter and whipped egg whites.
5.. Let egg white sit and roll pan so that uncooked egg reaches the edge of pan.
6. Take rubber spatula and begin to separate egg from pan so that the omelet can move freely.
7. Add cheese in a straight line in the middle.
8. After 2-3 minutes or until the egg begins to change color, fold omelet in half and cook each side.
9. Serve with pepper and toasted buttered Ezekiel bread.

Makes 1 serving.

Veggie Stir-Fry

Slightly modified this extremely healthy vegan dish from Christina Pirello.

Ingredients
2 tsp grapeseed oil
1 tbs fresh ginger root, minced
3 cloves fresh garlic, minced
Sea salt
1 jalapeno pepper, minced
1 small red onion, sliced
4 carrots, julienned
1 red bell pepper, julienned
1/2 package steamed broccoli (found at Trader Joe's)
15 oz. extra firm tofu, cubed
5-6 baby bok choy, split lengthwise, rinsed well
Shoyu
Brown rice vinegar
Cooked brown rice


Directions
1. Place oil in a wok over medium heat.
2. Sauté ginger and garlic with a pinch of salt for 30 seconds.
3. Stir in jalapeno, onion and a pinch of salt and sauté until onion is translucent, about 2 minutes.
4. Add carrot, a pinch of salt and sauté for 2 minutes.
5. Stir in peppers and stemmed broccoli, a pinch of salt and sauté for 2 minutes.
6. Stir in tofu and sauté for 2 minutes.
7. Add baby bok choy; season to taste with shoyu, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts.
8. Spoon over brown rice to serve.

Makes 3-4 servings.