healthy recipes

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Snow Pea Salad | A Healthy Living Recipe

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Our Snow Pea Salad Recipe

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.

Snow peas have some great nutritional benefits. Snow peas are packed with vitamin A, vitamin C, iron, potassium, dietary fiber, magnesium, folic acid, and small levels of healthy fats. They are a good source of folic acid which helps with DNA synthesis. Snow peas have antioxidants and are a good source of B-complex vitamins. They can help with weight loss, lower the risk of heart disease, boost immune function and help with proper digestion.

Snow Pea Salad

Print Recipe
Snow peas, peppers and mushroom salad.
Course Salad
Cuisine American
Keyword healthy salad

Equipment

  • Bowl

Ingredients

  • 2 cups snow peas
  • 2 large red pepper green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tbsp champagne vinegar or white wine vinegar
  • ½ to 1 tbsp sugar or a sweetener of choice
  • 1 tbsp fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste

Instructions

  • Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  • In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  • In a small container, combine oil, vinegar, sugar and lemon juice.
  • Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.

 

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3 Step Log Cabin Chili

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Easy Chili Recipe

Today I am making a simple but hardy log cabin chili. I call this my easy chili recipe. Actually I started last night by washing, sorting and soaking the dry beans over night. This is a 3 step chili that is easy, vegan and filling. You can use canned beans but economically your better off with dried beans. Honestly it doesn’t really take that much work just a quick reminder from our trusty electronic devices can help us set aside that 5 minutes it takes to prepare the beans in step 1.

You won’t be disappointed with your savings and the satisfaction it gives you. I do soak the chick peas separately so that they keep their light color, otherwise the black beans darken them. If you really don’t care about the looks soak everything together.

3 Step Log Cabin Chili

Print Recipe
Course Main Course
Cuisine American
Keyword chili

Ingredients

  • 1½ cups dry kidney beans
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • 1½ cups dry chick peas garbanzo beans
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 1 cup of diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • ⅓ cup minced cilantro
  • ½ cup green pepper
  • 1 clove garlic
  • 1-2 dried chile chipotle peppers whole
  • 1½ teaspoons cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1½ tablespoon chili powder
  • 1 - 2 cups frozen corn
  • 8 cups water

Instructions

  • Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
  • Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices.
  • Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender. Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely.

Notes

Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.

 

One of the best things about this chili is its done in three simple steps and anything broken down into parts in life is easier to do.

Hints:

  • You can get step one done and go onto doing something else like get your precious beauty sleep.
  • Part two can be done and you could actually put that part into the refrigerator up to 3 days and finish it another time if you wanted.
  • You could do part one and two on your day off and then save part three for a late day at the office when you come home and just want to order pizza but long behold 30 minutes on the stove and you have yourself a nice healthy dinner!

I would love to know what you think about this easy chili recipe and any other healthy recipes that you might have.

Chipotle Soup With Vegetables

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Chipotle Soup Recipe

This chipotle soup recipe is fantastic. I made vegetable stock yesterday and started looking for some recipes for a veggie soup that was a bit different. I make soups often and they all tend to taste alike. I guess my habit of putting in the same veggies and spices makes that the case.

My beautiful girl friend Dawn Brockett has this recipe posted in her Karma Yoga in the Kitchen cookbook that was compiled for the Hidden Springs Ranch Yoga Retreat in 2006. I thought I would give it a whirl and change up the normal soup that I tend to make.

This is a bit like chili but without the gas producing beans and tempeh that are added to a good vegetarian chili, it’s soupier and is a pleasant change to the same ole soup! These are the things you will need:

chipotle soup

Print Recipe
Course Main Course
Cuisine American
Keyword vegetable soup
Servings 6

Ingredients

  • 1 tsp. olive or avocado oil
  • 1 Large or 2 medium onions diced
  • 2 tbsp. chili powder
  • 1 pinch of sea salt
  • 1 pinch of ground pepper
  • 3 cloves garlic minced
  • 2 bell peppers diced
  • 1 cup carrots chopped
  • 2 tsp. ground cumin
  • 1 tbsp. dried basil
  • 2 tsp dried thyme
  • 1 1/2 cups tomato sauce
  • 1 28 ounce can diced or crushed tomatoes or 2 1/2 c diced fresh tomatoes
  • 1 tsp. minced chipotle pepper or more if you like it spicy
  • 1/4 -1/2 cups chopped fresh cilantro
  • 3 cups vegetable stock
  • 1 cup corn fresh or frozen
  • Toppings : cilantro avocado, pepper jack cheese, sour cream (optional)

Instructions

  • Coat a large sauce pan with your oil of choice over medium heat.
    chipotle soup oil
  • Add onions, chili powder, a pinch of salt and fresh ground pepper. Cook until onions are soft and take on a clear look, 5-7 minutes.
    chipotle soup onions
  • Add garlic cook stirring 30 seconds.
  • Add all the dried herbs (rub in hands to release essential oils), bell peppers and carrots.
    chipotle soup herbs
  • Sauté vegetable and herbs for a few minutes until carrots begin to soften.
    chipotle soup cooking
  • Add the corn and vegetable stock.
  • Mix in tomato sauce, tomatoes, chipotle pepper, cilantro and honey or molasses.
  • Stir and cook for an additional 5 minutes.
  • Serve warm with an extra sprinkling of cilantro, avocado, cheese and a dollop of sour cream if desired.
    chipotle soup bowl

 

This is a gem of a soup and has the different taste I was looking for. It imparts a relatively mild but earthy and spicy heat that can be adjusted to your tastes and is a happy healthy soup!

We would love to know what you think about this recipe. Please leave your comments below.

Thanks!

G & B