Vegetarian Chili

When I stopped eating meat, I quickly discovered that all meat substitutes were not created equal. A lot of them contain fillers, shit I can't pronounce and massive amounts of sodium making them worse for you than just eating meat itself. Others are made out of wheat gluten -not a fan at all. Then, I discovered Marjon Tofu Crumbles which are made with organic GMO-Free soybeans. Score! This product is cholesterol free, gluten free, vegan, lactose free, low carb, sugar free, pre-cooked, mildly seasoned, low sodium and ready to use. I use it to make chili and honestly cant tell its not ground beef. Check out my super easy chili recipe when I want something really quick, warm and filling but healthy. You basically just dump stuff in a pot and it only takes 30 min to make! Tard-proof.

Ingredients:

Packet of low sodium chili seasoning

1 package of Tofu Crumbles
1 14 1/2 ounce can of fire roasted diced tomatoes, undrained
1 16 ounce can of kidney beans, drained and rinsed
1 8 ounce can of tomato sauce
1 small onion diced
diced green/red pepper
diced celery

minced jalapeño


Saute the onion, pepper, and celery in the bottom of a pot until the onion turns a little translucent. Add the tofu crumbles and saute for about 3-5 min.  Add the rest of the ingredients. Bring to a boil. Turn to low, cover and simmer for 15-20 min stirring occasionally. Top with some green onion, fat free sour cream and fat free shredded cheese. 

Side note: I usually don't add the whole packet of chili seasoning and I add a little cayenne pepper because I like it spicy. I also use organic canned goods...

Kale Chips And Dip

Everyone who knows me knows about my love for all things green and leafy. I've recently discovered that a lot of my girlfriends love kale chips as much as I do! These are a fantastic alternative to your average television snack. 



Ingredients:

1 pound of curly organic kale
3 tbs extra-virgin olive oil
2 cloves garlic, minced
Salt and freshly ground pepper
1 cup of fat-free plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoon squeezed lemon juice

Chips and Dip

Preheat your oven to 375°. Remove the hard stems from the middle of the kale and rip into large pieces. In a bowl, toss the kale with 2 tablespoons of the olive oil and one clove of minced garlic. Spread the kale on baking sheets and roast in the oven for about 15-20 minutes, until crispy. I like to shake the pans a bit half way through the cooking time. Season the kale with salt and pepper and transfer to a large platter.


In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper.

Dip and Enjoy!