Ejeff wrote:I am doing no walking or exercise for next 2 weeks as I’m trying to heal hip bursitis.
Wishing you a speedy and easy recovery!
I had a pretty good week, finally got over my cold on Thursday. My pain was amped up a bit while I was sick, but seems to have settled back down now. My BMI is holding steady and I'm still eating in compliance with the 10pt MWL checklist.
I tried a new recipe for white bean chili this week that turned out quite well - (here's a link to the original post-
https://www.facebook.com/plantplottersparadise/photos/a.108227207179634/137853524217002/?type=3)
I doubled the amount of onion and bell pepper, and completely omitted the tahini/cashew butter and soymilk. I thought it tasted great.
Copy of recipe from Plant Plotters Paradise facebook post below.
Creamy White Bean ChilliThis is an absolute recipe to add to your rotation. Loved by omnivores too. It’s creamy, delicious and hearty.
What you will need:
2 cups of dry white beans, rinsed
5 cups of water or broth
A medium or large onion ( depends what you prefer)
1 cup of sweetcorn
1 chopped, red bell pepper
1-2 tbs miso paste ( or salt to taste after cooking)
*1-2 tbs of tahini or cashew butter ( to use after cooking)
*1/4 cup of soy milk or milk of choice ( to use once cooked)
*juice of half a lemon
Spice and herb mix
1tbs oregano
1 tsp paprika
1-2 to 1 tsp cumin
1/2 tsp chilli powder
1/4 tsp black pepper
What to do:
1- Put all the ingredients- except the miso paste or salt, tahini or cashew cream and plant milk- into the instant pot
2- Cook on high pressure for 30-45 minutes depending on the size and age of your beans
3- Once cooked, allow natural release, then open and stir in the miso paste, tahini and plant milk . If the sauce needs thickening, switch the sauté function in and stir til it get gets to your preferred consistency. Alternatively take the inner pot out using oven gloves and do this on the stove on low heat
4- Serve with a drizzle of lemon, garnish of oregano and eat on its own, with some bread or even some rice or a baked potato.
Enjoy
Notes*This dish can absolutely be prepared on the stovetop, but will take some time depending on the size of your beans and their age. Be sure to soak overnight to help reduce time. Alternatively, you could use canned beans of course
*This dish should last 5-6 days refrigerated ( put in fridge once cooled to keep fresh for longer)
*It will also freeze
*You can replace the white beans with red kidney beans or any bean of your choice. Also you could make it into a curry by adding curry powder (1tsp). Be adventurous
*A drizzle of vinegar or hot sauce is also delicious when serving or and more tahini if you can handle it