WHITE BEAN CHILI RECIPE, Oil Free Meals, What I Eat In A Day on Starch Solution, 50 50 Plate Ideas
Hey there!
Ready for another What I Eat in A Day Video?
Let’s go!
Today, I started my day with coffee and tea and for breakfast, I made Japanese sweet potatoes with a refreshing salad. ????
For my chickpea rice bowl,
Drain a can (or your preferred type) of chickpeas
Season them with your favorite spices
And then, chop up
Carrot
Tomato
Red onion
Garlic
(feel free to add other veggies if you’d like!)
Line a baking sheet with parchment paper and place your chopped veggies and seasoned chickpeas on the sheet.
Place in your oven at 400 for 20-25 minutes.
For my fresh topping, here’s what you’ll need:
Cucumber
Hot or mild pepper of your choice
1 handful of fresh cilantro
And the juice from ¼ of a lemon
A sprinkle of curry spice
For my White Bean Chili,
You’ll need:
1 Bell pepper
½ of a white onion
3-4 cloves of garlic (minced)
About a tsp of diced pickled jalapeno (or fresh if you’d prefer)
1 can of chickpeas (drained)
1 can of white northern beans (drained)
To season,
You’ll need
Cumin
Oregano
Salt
& Colliander
For the soup base you’ll need
1 ½ cups of veggie broth
1 cup of your preferred plant milk
1 tsp of lime juice
-Dice your peppers
-Add all of your ingredients to a skillet and saute until mixture is golden brown
-Add in your drained beans to the pot along with your veggie broth
-Once the mixture has been heated for 8-10 minutes, smash your beans (if you want your soup to be a bit thicker)
-After simmering for 10 minutes or so, add in your plant milk
-When your soup is cooked to your liking, add in the lime juice
*I added a cup of sweet corn to my soup and heated that for 5 minutes but you can skip the corn if you’d like.
To thicken your soup, add in a tbsp of cornstarch and dissolve it by mixing it in.
I served my chili with zucchini and homemade bread.
You can find my bread recipe here:
For my zucchini, I chopped them up and air-fried them for 20 minutes at 400 degrees.
& that’s what I ate today. ❤️
I hope you enjoyed today’s video. If you did, don’t forget to leave a LIKE and subscribe to get more recipes like this weekly!
See you in my next video!
~Liz
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Liz is the creator of Full & Fulfilled.
On this YouTube channel, you'll find Mini Vlogs, Recipe Videos, and Meal Diaries from Liz.
Liz lost 35 pounds naturally by following Dr. John McDougall's meal plan; The Starch Solution.
Liz began sharing her journey in weekly episodes of What I Eat in a Day videos and has inspired people like YOU to strive for a healthy lifestyle on the whole-food, plant-based diet.
Make sure to Subscribe to this channel for meal ideas compliant with the Oil-Free diet with naturally delicious flavors.
Liz believes in the power of simple living and eating. When she's not vlogging her daily routine as a Starch Solution advocate, she's growing vegetables, fruits, and herbs on her plant-based homestead.
Liz designed the first 50/50 bowl and plate and it can be found on eatstarches.com. Use the 50/50 plate to follow the Starch Solution weight loss method and see results for yourself.
The Starch Solution, Full & Fulfilled, Weight Loss Journey
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Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
RECIPE:
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Curried Eggplant
Curried Eggplant
From the book The McDougall Program for Maximum Weight Loss
Servings: 4
Preparation time: 30 minutes
Cooking time: egg plant 45 minutes,
Curry 20 minutes
1 large egg plant
½ cup water
1 medium onion, chopped
1 tablespoon grated fresh ginger
½ teaspoon cumin seeds
1 green bell pepper, chopped
1 tomato, peeled and chopped (see note)
2 teaspoons ground coriander
1 teaspoon ground tumeric
1 teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 tablespoon soy sauce
½ cup chopped fresh cilantro
1. Preheat the oven to 400°F.
2. Prick eggplant all over with a fork. Place in a shallow baking dish and bake until very soft, about 45 minutes. Remove from the oven and cool. Cut in half and scoop out the pulp. Chop the pulp and set aside.
3. Place ¼ cup of water in a saucepan. Add the onion, ginger, and cumin seeds. Cook, stirring occasionally, until the onion is softened slightly. Add the green pepper, tomato, coriander, tumeric, ground cumin, paprika, and ground pepper. Cook, stirring occasionally, for five minutes. Add the remaining water and soy sauce. Cook for another five minutes. Stir in the eggplant and cook for five minutes longer. Add the cilantro, stir several times, and remove from heat.
NOTE: To peel the tomato, plunge it into boiling water, then remove it and slip off the skin.
Vegan Dhal Recipe (Low Fat, Starch Based)
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Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
How To : FLAT BREAD RECIPE AND HOW TO - Super Healthy, Super Quick, Vegan, no oil or salt.
Stephen Fry Goes Vegan
Home Made Curry Sauce Recipe Video:
Home Made Baked Fries Video:
I Lost 56 Pounds On The Starch Solution:
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