Traveling to see distant family and friends during the holidays, we were touched by the care everyone showed to make sure Bill ate heart healthy! — potentially challenging since he (and me!) are still eating mostly plant-based and are now also wheat free.
Butter beans and field peas from Uncle Ernest’s garden, a hearty bean soup made especially for Bill at my sister’s home, along with a wide variety of fruits and vegetables everywhere we went kept us well fed. I carried along plenty of fresh baked Sylvia’s Ozark Cornbread making sure I had enough to share. (I’m pretty sure I converted some Jiffy cornbread eaters to this heartier bread along the way.)
Everyone’s thoughtfulness gave the holidays an extra-special warmth and feelings of being loved. What could be nicer than that? Continue reading Vegetarian Quinoa Chili
This dish is good any time of year, but the fall weather always brings out the chili in me. 🙂 It is a good source of fiber and protein and very low in fat, so it’s healthy and a perfect meal for the Fix It! Plan way of eating. I cut the recipe in half and still had plenty for leftovers. It reheats very well. The polenta becomes somewhat solid after being stored in the frig, but it becomes smooth and creamy again after adding a bit of water and heating in the microwave. Just continue to add water, heat, and stir with a fork a time or two until it reaches its creamy consistency again. I added chopped jalapenos to the leftover polenta when I re-heated it and we loved it that way! You can also simply cut a thick slice of the cold polenta and brown it in a touch of oil in the skillet as well. Continue reading Black Bean Chili over Soft Polenta