Easy Winter Chili

Let's just say I've been a bit slow on posting what I've been up to over the past 10 weeks. There are a number of tasty recipes that are sure to come your way in the coming days, now that I've got a week off of class. First up, a winter favorite for the last few days of winter we have left (though if you're where where I am right now, spring and summer were totally chased away by a large gust of winter today; brr!). 

This was a lunchtime favorite many a day at school, served atop a bed of roasted vegetables. I also had it for dinner a few times, served with guacamole and black bean chips, then with a healthy grating of cheese. This is the perfect party dish to serve a crowd (double to serve 8+ people) or for a week's worth of nutritious and flavorful lunches. 

I made this with a mix of grass-fed ground beef and veal from my favorite local farmer. I suggest you do the same!

Easy Winter Chili

2 tbsp olive oil
2 red onions, finely chopped
1 lb ground veal
1 lb ground beef
3 oz double concentrated tomato paste
One 14-ounce can diced Roma tomatoes
1 1/2 tbsp cocoa powder
2 tsp cinnamon
2 tsp ground cumin
2 tbsp dark Muscovado sugar
1 tsp chili flakes
8 sundried tomatoes, reconstituted overnight
1 carrot, peeled and cut into coins
1 red bell pepper, chopped into bite-sized pieces
6 bird chilies, soaked and finely diced
1 cup chicken stock
2 to 2.5 cups just-cooked (or canned) pinto beans, rinsed well
1 tsp salt

In a large pot or dutch oven, heat 2 tbsp olive oil over medium high heat. Add the onions and cook until translucent. Add the beef and brown. Reduce heat to medium and add the tomato paste and diced tomatoes. Cook 5 minutes then add the spices and vegetables. Stir well. Add stock, beans, and salt. Bring to a simmer then reduce to low and cook for 2 hours (or longer). Season to taste and serve.

Fig, Nut, and Cocoa Snack Balls

aka Dairy-Free, Wheat-Free Delicious Balls of (Chocolate) Energy Deliciousness.

I've recently transitioned to a lifestyle with no dairy, no wheat, no corn (amongst a list of other foods like peanut butter, coffee, and eggplant... yikes). As the girl who would usually eat everything, sure I used to wake up lethargic or miserable-feeling at times, but little did I know that it was the gluten, sugar, and dairy. It took three days of juices to have a small aha moment -- and then this new transition.

I feel amazing -- and even more interesting, my cravings for chocolate and sugar have diminished (though when I'm tired, I crave rice, ricecakes, and almond butter. Whoa).

This past weekend was a crazy one -- from my first run (ok, jog/walk) in three months since injuring my hip, to kayaking, swimming, floating, and getting caught in a near-death experience in a massive thunderstorm -- but an unforgettable one. The epitome of summer in 36 hours. But in between our activities, I could have used a little sweet and nutty (chocolaty?!) pick me up. Yes, I resisted the brownies and ice cream and cookies (I didn't resist. I didn't want, honestly) but that craving came back to bite me this evening when making a no-cook recipe. Blame it on my light dinner and my 15-minute jog this am (yay!). Granola meets brownies meets peanut butter cups -- but with no added sugar, dairy, wheat. Could I do it? Yup.

These little balls of energy are easy to meet and even better to eat. You could make them with dates and peanuts or pistachios, but those are both on my no list. Figs are a favorite of mine, and they remind me of Fig Newtons (I just like the filling). Throw in some almond butter for protein and unsweetened cocoa powder for added antioxidant power and you've got a dessert your kids will love, don't require you to turn on the oven or any other appliance, and will satsify your hankering for something sweet.

Fruity, Nutty, Chocolaty Energy Balls

1 cup Calimyrna figs, moist and trimmed
1 cup almond butter, room temperature or warmed if possible
1 tablespoon cocoa powder
Salt, to taste
1 teaspoon olive oil, if needed
1 teaspoon agave syrup, if desired

In a Cuisinart, chop figs until finely diced. Add the almond butter and cocoa and blend well. Season with a pinch of salt, and add olive oil if you need the mixture to be more soft. Add optional agave. Blend well and chill. Roll 1 tablespoon-sized balls in between palms. Chill or freeze and serve.

Makes about 20-25 balls