WHAT'S ON MY PLATE - WEEK OF OCTOBER 2, 2017

What’s On My Plate – Week of October 2, 2017

When you completely change how you eat as I have BY adopting a whole food plant-based (WFPB) lifestyle, it comes with its own set of challenges. One of my big ones wasn’t so much giving up meat, it was walking away from so many recipes I loved to make for friends and figuring out how to not cook with oils or fats.

The good news is that it has become obvious that oil can completely be eliminated in recipes and many times without substitution. This week I challenged myself to make a couple of recipes that I hadn’t yet attempted to do this.

Fall is a season that makes many of us want heartier dishes like chili and soups. It's also about taking out the baking pans and warming up the house with the smells of the season.

First up, I’ve been looking forward to throwing together some chili in the crockpot. My dilemma was that how should I replace the cooked ground pork in my favorite chili recipe. I chose to use lentils as a replacement and it’s just as delicious plus provides almost the same amount of protein with the lentils (18 grams of protein per 1 cup) as it did with the ground pork (20 grams of protein per 1 cup). And let’s not forget all the protein you get from the pinto beans (41 grams of protein per 1 cup). Let’s dispel a myth right now, the strongest animals on the planet eat a plant-based diet – you will not experience a protein shortage if you adopt the WFPB lifestyle!

Pinto Bean and Lentil Chili with Winter Squash

1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 garlic clove, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
2 cups cubed butternut squash
3 cups cooked pinto beans

1 cup lentils, uncooked
1 1/2 cups water
1 cup frozen or canned whole-kernel corn
1 teaspoon salt
1 (14.5-ounce) can crushed tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained

Mix all the ingredients together in your crockpot and cook on high 4-4.5 hours or on low for 8 hours. Makes about 6 servings. Can’t be much easier than that!

Onto the baking this week. I have wanted to try making Banana Bread without using oil, eggs or dairy but was hesitant to do it for how it might taste. Well, I was wrong. Here is a link to the recipe I used and as they wrote, it is drool-worthy! https://shaneandsimple.com/banana-bread/

Wishing you a week of happy experimenting and healthy eating!

Susan

#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #winning #foodie #shaneandsimple #chili