8 Minute Chili

8 Minute Chili

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8 Minute Chili
Everyone’s got a favorite chili recipe, but this one is soon to become your favorite and takes less than 10 minutes to prepare. And, it’s detox-friendly! Serve it with corn chips and alongside a gigantic green salad for the total package.
8 Minute Chili
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Prep Time 8 minutes
Servings
1-cup servings
Ingredients
Prep Time 8 minutes
Servings
1-cup servings
Ingredients
8 Minute Chili
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Instructions
  1. In a large soup pot over medium-high heat, sauté onion, garlic, chili powder, and cumin in oil until onion is translucent, about 3 minutes.
  2. Turn heat to high and add tomatoes, pepper, beans, and corn; continue to cook, covered, until heated through, about 3 more minutes.
  3. Squeeze lime over chili and top with hot sauce, fresh cilantro, or avocado chunks if desired.
  4. Store leftovers in the fridge for up to 5 days or as individual servings in the freezer for up to 2 months.
Recipe Notes

Nutrition Facts
8 Minute Chili
Amount Per Serving
Calories 228 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 561mg 23%
Potassium 769mg 22%
Total Carbohydrates 38g 13%
Dietary Fiber 11g 44%
Sugars 6g
Protein 10g 20%
Vitamin A 36%
Vitamin C 65%
Calcium 26%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Puerto Rican Beans and Rice

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Puerto Rican Rice and Beans
No one makes rice and beans like my favorite Puerto Rican, Rafael Prieto. Here is his secret recipe for a filling and fiber-ific main dish. In Boricua style, serve the rice and beans next to each other, and then mix them while eating.
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Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. For the Rice: In a large pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  2. Add garlic and continue to cook until it starts to brown, about 2 minutes. Add rice, stirring to let it absorb the flavors, about 2 more minutes.
  3. Add water and bring to a boil. Cover with a tight lid and reduce heat to simmer. Cook for about 25 minutes, until all the water is absorbed.
  4. For the Beans: While rice cooks, in a separate, medium-sized pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  5. Add garlic and continue to cook until it starts to brown, about 2 minutes.
  6. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook until peppers are tender, about 10 minutes. Serve hot.
  7. Store leftovers in the fridge for up to 5 days.
Recipe Notes

Nutrition Facts
Puerto Rican Rice and Beans
Amount Per Serving
Calories 312 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 889mg 37%
Potassium 120mg 3%
Total Carbohydrates 52g 17%
Dietary Fiber 14g 56%
Sugars 4g
Protein 13g 26%
Vitamin A 3%
Vitamin C 44%
Calcium 7%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Cooking with Trader Joe's: Skinny Dish by Jennifer K. Reilly, RD

White Bean and Celery Root Gratin with Bulgur Crust

White Bean and Celery Root Gratin with Bulgur Crust

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White Bean and Celery Root Gratin with Bulgur Crust
Adapted from Mark Bittman – How to Cook Everything
White Bean and Celery Root Gratin with Bulgur Crust
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Course Main Dish
Cuisine Vegan
Servings
Ingredients
Course Main Dish
Cuisine Vegan
Servings
Ingredients
White Bean and Celery Root Gratin with Bulgur Crust
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Instructions
  1. Put the bulgur into a heatproof bowl and pour 1 cup boiling water over the top. Stir, then cover with plastic wrap and let sit for 15-20 minutes. Once the water has absorbed, fluff with a fork, drizzle with a little oil, season with salt and pepper, and set aside.
  2. Lightly oil a 2-quart soufflé dish, gratin dish, or a 9×13 inch baking pan and set aside.
  3. Preheat oven to 400 °F.
  4. In a large deep skillet, add 3 tablespoons of oil and heat over medium heat. When hot, add the celery root and cook for about 8 minutes, until it starts to brown. Add the onion and some salt and pepper and cook for another 3 minutes or so, until the vegetables are soft and golden brown.
  5. Off heat, stir in the garlic, beans, paprika, and herbs. Add some of the reserved bean liquid if it seems dry (it should resemble a thick stew). Taste and season with more salt and pepper if needed.
  6. Spread the bean and vegetable mixture into the pre-oiled pan. Top evenly with the bulgur and drizzle a little olive oil over the top. Bake for 45-55 minutes, or until the edges and top are browned and bubbling happily. The time might vary depending on how deep your baking dish is.
  7. Serve immediately or let rest for up to an hour and serve at room temperature
Recipe Notes

Nutrition Facts
White Bean and Celery Root Gratin with Bulgur Crust
Amount Per Serving
Calories 322 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 533mg 22%
Potassium 130mg 4%
Total Carbohydrates 43g 14%
Dietary Fiber 13g 52%
Sugars 4g
Protein 9g 18%
Vitamin A 6%
Vitamin C 18%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

If you can’t find finely ground bulgur at your store (I couldn’t), then you should just buy regular bulgur and grind it yourself in a coffee or spice grinder at home. The first time I made this recipe I did not grind it and I was sorry. The bulgur pieces became so hard from baking that it hurt my teeth to bite down on them. So I made it again, this time grinding it first in my small coffee grinder reserved for spices until it looked similar to fine bread crumbs, and the result was MUCH better. Just goes to show that recipe instructions are chosen for good reasons and I should really pay attention to them! Don’t have celery root? Other vegetables you can use include: potatoes, parsnips, eggplant, cauliflower, broccoli, fennel, carrots, summer squash, green beans, asparagus, or cabbage.