2-on-Tuesday: Bean and Mushroom Chili

Unsweetened Cocoa Powder.
What?
Yes, in chili! As it turns out, cocoa powder is a classic ingredient in Mexican cuisine. Nah, the chili doesn't taste like chocolate. Instead, it takes on an earthy, dark flavor which could be brightened with fennel...if I liked fennel...which I don't...but you might. ;)

Bean and Mushroom Chili
(Forks Over Knives, page 129)

1 large onion, peeled and diced
1 lb button mushrooms, chopped (I used Baby Portabella mushrooms.)
6 cloves Garlic, peeled and minced
1 tablespoon Ground Cumin
1 tablespoon Chile Powder
1/2 teaspoon Cayenne Pepper (I used habañero sauce.)
1 tablespoon Hershey's Unsweet Cocoa Powder
1 (28 oz) can Diced Tomatoes
2 (15 oz) cans Pinto Beans, drained and rinsed
2 cups Water
Salt, to taste
**optional: dollop of plain Greek yogurt & shredded sharp cheddar

• Sauté onion and mushrooms in a large pot over medium heat for 10-15 minutes. Use 1-2 tablespoons of water to keep the veggies from sticking OR, if you're crunched for time, use a splash of olive oil or coconut oil to sauté the veggies.
• Add garlic, cumin, chile powder, cayenne and cocoa and cook for 3 minutes.
• Add tomatoes, beans and water and simmer, covered for 25 minutes.

TIP:
*Never wash mushrooms. Brush or wipe to clean mushrooms.

Curl up on the couch with a snuggly blanket and a deep bowl of this chili on a cold, rainy night. Mmmm. Toasty inside and out!

2-on-Tuesday: Homemade Fruit & Nut Bars

Recently while online searching for healthy ideas and treats, I saw a recipe post for Fruit & Nut Bars from FitSugar.com similar to the popular Larabar. With my pursuit of fitness and healthy nutrition crossing the one year mark, this grabbed my attention.
You CANNOT make this recipe without some sort of kitchen food processor. The base of the recipe can be built on and changed up to suit your fancy! So, get to it and #playwithyourfood!

3 Ingredient Fruit & Nut Bars

10 Pitted Dates (I used Medjool Dates)
1/4 cup dried Cranberries
1 cup "raw" Almonds (always raw nuts not dry, roasted)
**Optional: Hershey's Cocoa Powder or Ground Spices

• Secure lid and hang on to your processor. Process all three ingredients for about 2 minutes!
• The mixture will have bits of nuts, but the fruit will be combined.
• It's at this point, you can add ground spices or --my fave-- Hershey's Cocoa Powder and pulse a couple of times to incorporate.
• Pour mixture onto a sheet of plastic wrap and begin kneading. Form into a 1/4" thick rectangle approximately 7" long, which will be sliced into bars, later. Mixture will quickly come (press) together inside the plastic wrap.
• Once shaped, keep wrapped in plastic wrap and place in fridge until firm.
• Slice into bars and store in fridge for a chewier texture!

Continue playing with the recipe choosing different ingredients...

1. Keeping the dates, but substituting dried Apricots (instead of cranberries) and raw Cashews for thealmonds, process. 
2. Once the mixture has been kneaded and formed, press sunflower seeds into the top, re-wrap and place in fridge until firm!
3. TRY dried pineapple and coconut with raw nuts like pistachio or macadamia for an island flavor!
4. OR, instead of bars -- pinch off enough to roll into balls for a quick pop-in-your-mouth sweet & healthy fix!

Let your creative juices flow to concoct what sounds good to you! There are no rules!