These are my favorite chili recipes that can also be frozen and defrosted for an easy dinner. You can also serve chili over rice, eggs, quinoa, nachos, baked potatoes or even spaghetti squash. Feel free to make your chili paleo or vegan, and you can skip or include beans. The Slow Cooker Cincinnati Chili is a personal favorite of mine and my husband and I usually put it over rice, although traditionally it’s put over pasta.
Hummus with vegetables is a healthy and easy snack you can make with canned chickpeas. I boiled my canned chickpeas with a little baking soda, to make it easy to peel the chickpea skins and get extra creamy hummus. America’s Test Kitchen recommends 1.5 tsp of baking soda per can. Although I’ve made hummus before, I was particularly happy with how creamy it turned out this time. So I will be repeating this technique.
This classic recipe would also make a great base if you wanted to add other flavors. Roasted red peppers would be delicious, so would some jalapeno, cilantro, and avocado for a spicy dip. Let me know in the comments your favorite hummus flavors!
This pantry pasta salad is a great way to use some of your canned goods. Plus, this recipe tastes delicious and is a budget friendly option if you are meal planning.
I kept this salad dairy free, but if you can tolerate cheese, mozzarella would taste delicious in here too. It would have been gluten free as well but my grocery stores were out of those options. I don’t know about everyone else, but I’ll be eating as much pasta, which is my favorite comfort food, as much as I want during this stressful time.
I know this is a stressful time, so I thought the Healing and Eating family would love this yoga and meditation class that everyone can do while on lockdown. Carrie, the instructor, is a good friend of mine and a talented dancer and yoga instructor, who knows firsthand about struggling with health issues.
Here are the details about the class and how to participate in her words:
In light of our current events, I have decided to bring my Yoga For Chronic Illness class to the digital world.
Yoga For Chronic Illness is a gentle yoga class with focus on breath work, meditation and special consideration for those with chronic conditions. This class is also for anyone who is in need of a little stress relief.
This is a donation based yoga class with a $10 suggested donation. Please join me and give what you can. Whether its $1 or $20 anything is accepted and gratefully received.
Please send donations-
Venmo:
@Carrie-Mikuls
Please join me:
Carrie M is inviting you to a scheduled Zoom meeting.
Topic: Yoga For Chronic Illness
Time: Mar 26, 2020 01:00 PM Pacific Time (US and Canada)
Join Zoom Meeting
https://us04web.zoom.us/j/610202225
Meeting ID: 610 202 225
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Meeting ID: 610 202 225
Find your local number: https://us04web.zoom.us/u/fiMBIMFO4
If this is your first time using Zoom, I recommend going to the website before hand and creating a free account. This way you can familiarize yourself with it. There is a little bit of a learning curve and it can take a few minutes to figure it out. You can share your screen or keep your camera off. The choice is yours.
Please let me know if you have any questions and I hope to see you there!
This beet quinoa and carrot salad is made with ingredients that will last a long time in your pantry or fridge. Awhile ago, I bought some precooked beets from Trader Joes that still haven’t expired. So, I decided to add them to some leftover quinoa, which for me, is a pantry stable.
Then, to give the salad a bit more color and texture, I used a vegetable peeler to make carrot ribbons from one large carrot and I added chopped fresh parsley for some green pops of color. The salad dressing is really simple just red wine vinegar, extra virgin olive oil and sea salt. I used about four to five tablespoons of the dressing, and saved the rest, but feel free to add or more or less. If you are making this for later, add the dressing just before serving.
Instant Pot pork verde can be used for a bunch of different dishes. It makes great tacos, but I also combined it with beans and onions to make pork chili verde. This pork recipe will also taste great over instant pot quinoa. Some ideas I haven’t tried yet are scrambling it with eggs, eating it in a sandwich or burrito, making enchiladas, or adding it to a soup. Since this recipe makes plenty of leftovers, there is still time.
I used Mild Herdez Salsa Verde because it was conveniently on sale and makes a great pantry ingredient for cooking. I wasn’t a fan of it for eating with chips, but it was very helpful for flavoring the pork and little bit over tacos was delicious. Just add some fresh chopped cilantro and diced onions and you have your taco toppings.