#mommysmeatlesswednesday

[dc24life]

#MommysMeatlessWednesday Vegan chili. 1 can of black beans drained, 1 can of pinto beans drained, 1 can of diced tomatoes, 1/2 red onion diced, 1 glove of garlic minced, 1 cup of water, 1 bell pepper any color diced, 2 tablespoons of olive oil, 2 tablespoons of chili power, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 jalapeño (seeded and chopped, this is optional for an additional "heat"),pinch of cayenne pepper, pinch of chili pepper flakes. Sauté bell pepper and onions over medium heat with the olive oil. Place the vegetables with the rest of the ingredients in a sauce pan over medium heat for 10 minutes. Lower the heat and simmer for an additional 10-15 minutes. Add your favorite crackers and stay warm! #24Life #Vegan #Vegetarian #VeganRecipeShare #EatClean #EatforHealth #Fitmencook #VeganFoodShare (at Chicago, Illinois)

[dc24life]

#MommysMeatlessWednesday Good Morning start your day with this. Very Berry Green Smoothie 2 1/2 cups of non-dairy milk such as almond (I make my own---easy) you can also use flax seed, coconut or cashew milk as well. 1 ripe banana, 1 cup of chopped kale, 1 cup baby spinach leaves, 3/4 cups of fresh or frozen berries (I prefer frozen because they are naturally sweet and you do not have to use ice) the trick to a "smooth" smoothie is to put the kale and spinach in with the milk and blend for a couple of minutes before adding the other ingredients. After you receive the consistency you like with the milk, kale & spinach add the other ingredients slowly and blend on high for a couple of minutes. You can also add your protein mix to the blender if you desire. Pour in glass and garnish with you favorite fruit---store the remainder in the refrigerator for tomorrow.,it makes 2 servings. #24Life #Vegan #MomChef #MomVeganChef #VeganFoodShare #RecipeShare #VeganRecipeShare #CookBook (at Marquette Beach, Lake Michigan)