Tag Archives: quick and easy meals

1 Pot Three Bean Green Chili

This is a good recipe about balance. Its a hearty meal with lots of health benefits that I like to pair with tortilla chips and sour cream and shredded cheese. The warming nature of the chili itself along with the spices helps to counteract the cooling nature of the sour cream and shredded cheese. Because life is too short to skip the sour cream. 😉 Its also a quick and easy meal, 30 minutes or less to make. I’ve bolded the ingredients that especially benefit the kidney energy of winter.

  
What you need:

  • small onion
  • 1lb ground beef (preferably grassfed)
  • 1 red pepper chopped
  • 1/2 cup corn
  • 1 can red kidney beans
  • 1 can white kidney beans
  • 1 can pinto beans
  • 2 12 oz jars of salsa verde
  • sea salt (I use pink himalayan salt)
  • black pepper
  • cumin
  • shredded cheese
  • sour cream (or greek yogurt)
  • cilantro and avocado for garnish
  • tortilla chips
  1. In a stock pot brown meat and onions, season with salt, pepper, cumin. I eyeball this maybe a tsp each of salt and cumin and 1/2 tsp of pepper. Drain excess liquid.
  2. Add pepper, corn, beans and salsa. Simmer on low for 15 minutes.
  3. Pour into bowls and top with shredded cheddar cheese, sour cream, avocado and cilantro. Enjoy with tortillas as a side or crumble into chili.

Enjoy!

Ginger Garlic Bok Choy Stir Fry

bok

This year we are growing a mystery garden of sorts which has made it even more fun. A friend dropped off left over seedlings and the markers had all washed away. I love this time of year when I can plan meals based on what’s growing just outside our back door. This recipe was delicious with home grown garlic and bok choy and pretty quick and easy to make.

choy

What you need:

2 bunches bok choy

1 inch of ginger,

grated 5 cloves of garlic, pressed

soy sauce

2 T grapeseed oil

1 pound of chicken breast

1 1/2 cups of rice salt

dinner

What you do:

Boil 3 cups of water for rice and let rice cook while stir frying.

Cube chicken and season with salt, pressed garlic and cook in wok or pan with grapeseed oil. Once cooked through set aside.

In same pan stir fry bok choy with remaining garlic and ginger just until greens become slightly wilted.

Splash soy sauce to taste just before removing from heat and add cooked chicken back.

Place rice in bowls and top with stir fry. Enjoy!