Today I upgraded my long-standing chili recipe. Bit of a different spin but equally (if not even more) delicious. Corn remains of course, and I also added lean ground beef today.

Ingredients

• 400g lean ground beef
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp extra-virgin olive oil or grapeseed oil (I used grapeseed oil today)
• 1 680ml can Hunt's Tomato Sauce
• 1 540ml can chickpeas
• 1 540ml can six bean mix
• 1 341ml can corn
• 1 tbsp Italian seasoning
• 1 tbsp chili powder
• 1 tbsp Gochujang sauce
• 1 tbsp Sriracha sauce
• 1 packet Old El Paso taco mix

Instructions

Heat oil in a medium-sized pot over medium heat. Sautée onion and red pepper for about 8-10 minutes. In the meantime, in a bowl, mix the tomato sauce with the Italian seasoning, chili powder, Gochujang sauce and Sriracha sauce. After onion and pepper are sautéed, mix in ground beef and cook through until no pink remains. Add taco seasoning and mix well. Reduce heat to a simmer and add in the seasoned tomato sauce, beans, chickpeas and corn. Stir well and let simmer on low until serving. As in the previous recipe, you can serve with sour cream, shredded cheese and green onion. This recipe pairs really well with a nice crusty bread like French, Belgian or sourdough.

Serves 3 people.

Here is a ~100 calorie snack, if you like tomatoes as much as I do. I call it buffalo tomato.

Ingredients

• 2 medium tomatoes
• 1 tbsp chunky blue cheese
• 1 tsp Frank’s Red Hot sauce (original)

Instructions

Slice tomatoes to desired thickness. I like them cut thinner for this snack, to enjoy a few more bites. Arrange it on a plate, drizzle the chunky blue cheese all over it (I prefer Litehouse, you can get it at Walmart or wherever) and then add the Frank’s. That’s it! Enjoy!

Digitalizing my mom’s really old recipe of a traditional Hungarian dessert called Meter Cake.

Ingredients

• 4 egg yolks
• 250 g powdered sugar
• 100 ml lukewarm water
• 100 ml vegetable oil
• 250 g all‑purpose flour
• 20 g baking powder
• 4 egg whites, beaten stiff
• 40 g cocoa powder (for dark batter)
• 1 tbsp oil (for dark batter)
• 1 tbsp lukewarm water (for dark batter)
• 200 g powdered sugar (cream)
• 150 g butter (cream)
• 1 packet punch‑flavored pudding powder
• 1 tbsp milk (to mix pudding powder)
• 200 ml cold milk (to cook pudding)
• Chocolate glaze for finishing

Instructions

• Prepare the batter: Beat the egg yolks with powdered sugar until pale and fluffy. Slowly add lukewarm water and oil.
• Add dry ingredients: Mix in the flour and baking powder until smooth. Gently fold in the stiff egg whites.
• Divide and flavour: Split the batter into two equal parts. Leave one plain; to the other add cocoa, 1 tbsp oil, and 1 tbsp lukewarm water.
• Bake: Bake each batter separately in a greased loaf (őzgerinc) pan until set and lightly golden.
• Make the cream: Beat butter and powdered sugar until creamy. Mix pudding powder with 1 tbsp milk and a little sugar, then cook with 200 ml cold milk until thick. Let cool and combine with buttercream.
• Assemble: Slice both cakes along their ridges. Alternate white and dark slices, using the cream to glue them together.
• Finish: Pour chocolate glaze over the assembled loaf and chill until set.
• Serve: Slice diagonally to reveal the striped pattern.

Original Recipe

Négy tojássárgát 25 dkg porcukorral habosra keverünk, majd 1 dl langyos vízzel es ugyanannyi étolajjal lassan felenedjük. Most 25 dkg sima liszttel es 2 dkg sütőpotrral simára keverjük. Hozzáaujuk a 4 tojás kemény habját, és a tésztát két részre osztjuk. Egyik fele fehér, a másik fele barna lesz. A barnába 4 dkg kakaót, 1 kanál olajat, és 1 kanál langyos vizet teszünk, és a kétféle tésztát külön őzgerincformában megsütjük. A krémet így készítjük hozzá: 20 dkg porcukrot 15 dkg vajjal jól kikeverünk, kozzáadunk egy csomag puncsos pudingport, egy kanál tejjel és cukorral elkeverve, az egészet két deci hideg tejhez öntjük és állandó keverés mellett sűrüre főzzük. A tésztát bordánként felszeleteljük, és a krémmel úgy ragasztjuk egymáshoz, hogy tetszőleges hosszúságban egy fehér és egy barna tészta kerüljön egymás mellé. Ha mindezzel megvagyunk, az egészet öntsük le csokimázzal. Ezután lehűtjük, és ha a csokoládé megdermedt, a tésztát ferdén vágva felszeleteljük.

Tried an interpretation of this shawarma sauce. I didn’t have tahini, but instead I sprinkled a bit of Tajin 😃. Made it for lunch today with chicken breast kabobs wrapped in warm naan bread. Turned out better than expected!

Ingredients

• 1 cup plain yoghurt
• 1/4 cup light mayo
• 2-3 tbsp lemon juice, freshly squeezed
• 2 medium cloves of garlic, grated
• 1/2 tsp Tajin

Instructions

Whisk everything until smooth. Keep refrigerated up to 2 weeks in an airtight container.

Made some applesauce tonight. Turned out decent… I assume… (it’s still cooling down). 😎

Update: Ok it was very good. Just tried it on prebiotic toast with a bit of butter… 😋

Ingredients

• 6-7 apples, peeled, cored, diced
• 1/4 cup brown sugar
• 3/4 cup water
• 1 tsp ground cinnamon

Instructions

Mix all ingredients in a pot, heat on medium heat until apples are soft (~20 minutes), stirring occasionally. Remove from heat and let cool. Mash to desired consistency with a potato masher or (less efficiently) a fork.

Update Oct 12: I made another batch today for Thanksgiving. Softer apples this time, turned out more saucy, but equally as tasty. John says this tastes like a new Thanksgiving tradition. 😄

This turned out pretty good today. Secret ingredient was extra basil leaves fresh from the garden. I put a whole 796ml can of diced tomatoes in but maybe a half can would suffice next time.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic (minced)
• 1 796ml can diced tomatoes with juice (or half)
• 2 tbsp tomato paste
• 1/4 cup broth of choice (I did chicken)
• 1/2 tsp Italian seasoning
• 1 pack Potato Gnocchi (I did Selection brand from Food Basics)
• 1/2 cup shredded mozzarella
• 1/2 cup parmesan cheese
• 1 handful (or more) fresh basil (torn/sliced)
• salt and pepper to taste

Instructions

1. Heat oil and butter in a deep skillet over medium heat. Once hot add garlic and cook for 30 seconds.
2. Add diced tomatoes, tomato paste, broth, Italian seasoning and give it a stir.
3. Stir in gnocchi. Let it cook, stir often until cooked through (5-7 minutes).
4. Once gnocchi is cooked (give it a taste) stir in mozzarella, parmesan, basil until cheeses melt.
5. Season with salt and pepper.

Serve immediately. ~360 cal / serving.

This recipe with the full can of diced tomatoes made 3 good-sized servings.

After a blood test this past weekend, it turns out I have high cholesterol again. From my understanding this is in my genes, so I will have to be extra vigilant to lower it. I've had good cholesterol levels the 4 years when we were not eating meat, but in the past year, I've let myself go. I've been eating way more fried foods, meats, sugars and I've been exercising way less. I haven't really gained weight because I'm still focused on portion control, but the quality of the portions I've been eating has been slipping.

I found a Heart & Stroke article on managing cholesterol I like so I copied it to this entry for reference in case it gets taken down one day.

Heart & Stroke recommends that you:

1. Eat a healthy balanced diet

• Choose a variety of whole and minimally processed foods at every meal. This means foods that are either not packaged or have few ingredients.
• Fill half your plate with vegetables and fruit at every meal. Choose vegetables and fruit for snacks.
• Select fresh, frozen or canned vegetables and fruit. You want them to be plain, without sauce, sugar or salt added.
• Choose whole grains. Look for whole grain breads, barley, oats (including oatmeal), quinoa, brown rice, bulgur, farro, etc.
• Mix up the centre of your plate. Choose more vegetarian options such as beans, lentils, tofu and nuts. Include vegetarian options as often as possible in your weekly meal plan. Make sure your meat is lean, poultry without the skin and include fish a couple of times per week.
• Limit your portion sizes.
• Choose lower fat dairy products or alternatives with no added sugar. Select 1% or skim milk, plain yogurt and lower fat cheeses.
• Plan healthy snacks with at least 2 different types of food. For example try: hummus and baby carrots; apple wedges and lower fat cheese or plain yogurt with berries.
• Drink water or lower fat plain milk to satisfy thirst.
• Avoid sugary drinks including soft drinks, sports drinks, sweetened milk or alternatives, fruit drinks, 100% fruit juice and ready-to-drink sweetened coffees and teas.
• Note: If your blood cholesterol level is high, your physician or dietitian may recommend restricting your intake of foods high in dietary cholesterol such as egg yolks, organ meats, full- fat dairy products and processed meats.

2. Cook and eat more meals at home

• Cooking at home allows you to select whole and minimally processed foods.
• Develop and share skills in food preparation and cooking with your family.
• Buy a healthy cookbook or try some healthy recipes.
• Select the top ten recipes your family loves and get everyone involved in the meal preparation.
• Reduce the amount of sugar, salt and solid fats used in your favourite recipes.

3. Make eating out a special occasion

Eating out usually results in you consuming large amounts of food, more fat, salt and sugar.

• Try to limit the number of times you eat in a restaurant per month.
• When you do eat out, choose restaurants that serve freshly made dishes using whole and minimally processed foods and provide nutrition information.
• Share meals, order the appetizer size or ask for half the meal to be packed up to eat the next day.

4. Achieve and maintain a healthy weight

Being overweight or obese increases your LDL or bad cholesterol level, lowers your HDL or good cholesterol level and raises your triglyceride levels. Reducing your weight is a positive way to reduce your blood cholesterol levels.

5. Maintain physical activity

Being physically active will help improve your cholesterol levels and general heart health. Aim for 150 minutes a week. That is less than 25 minutes per day!

Choose activities you like. Cycling, swimming, gardening, walking are great ways to keep active.

6. Be smoke-free

Smoking is a risk factor for heart disease. It reduces the level of your HDL “good” cholesterol. Once you quit, within a few weeks your HDL levels will start to rise.

(Serves 2, 450 calories per serving)

Ingredients

• 4 hard boiled eggs (cooled)
• 1/4 cup mayonnaise (+1tbsp for extra creaminess, I used Hellman's Light Mayonnaise)
• 1 1/2 teaspoons mustard of choice
• 1 green onion thinly sliced
• 1 rib celery finely diced
• salt and pepper to taste
• 4 slices of bread, toasted (I used Dimpflmeier Prebiotic Multigrain Bread)

Instructions

Cut the hard boiled eggs in half. Chop and set aside the egg whites. In a medium bowl, mash the yolk, mayonnaise, mustard, salt & pepper until smooth and creamy. Add the egg whites and the remaining ingredients and stir well. Serve on toasted bread.

How to make hard boiled eggs

Put eggs in a pot, fill with cold water until water covers eggs. Bring to a boil then remove from heat. Cover and let sit for 12-13 minutes. Rinse with cold water until eggs are completely cooled.

I cooked up my take on this recipe for dinner tonight and it was a roaring success. John suggested adding bacon so I fried up some of my dad's smoked bacon--diced to small bits--and added it towards the end. (We've been adding a bit of meat back into our diet here and there.)

Ingredients

• 1 tbsp butter or oil of choice
• 1 medium red onion, diced
• 1 cup carrots, diced
• 1/2 cup asparagus, chopped
• 3 cloves garlic, chopped
• 4 cups chicken broth (or vegetable broth)
• 1 cup water
• 3 medium tomatoes, diced
• 3/4 cup orzo pasta
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 tsp Italian seasoning
• 2 cups fresh spinach
• 1/3 cup black beans, canned
• 2-3 slices smoked bacon, diced (optional)

Instructions

1. Heat butter or oil in a pot over medium heat
2. Add onion and garlic (optionally uncooked smoked bacon can be added here), sauté until tender (~4 minutes)
3. Add carrots, asparagus and sauté (~4 minutes)
4. Add stock, water, orzo, tomatoes, thyme, basil and Italian seasoning and stir to combine. Bring to a simmer, stirring occasionally.
5. Reduce to medium-low heat and simmer (8-10 minutes)
6. Stir in spinach and black beans at the last minute
7. If you didn't add smoked bacon in step 2 but fried some up separately like I did, this is when to add it.
8. Season with salt and pepper to taste

Serves 3-4 people.

This super quick, use-what-you've-got black bean chili was the easiest meal I've made in a while and turned out delicious. Sadly it didn't last long enough for photos.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 large red onion, chopped
• 2 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 cup mushroom of choice, chopped
• 1 540ml can of black beans, drained
• 1 340ml can of corn, drained
• 1/2 680ml can Primo Thick & Zesty Tomato Basil pasta sauce - or equal amount of tomato/pasta sauce of choice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 cup shredded cheese of choice
• 1/4 cup sour cream
• 1 green onion
• 1 tbsp Sriracha (for an added kick)

Instructions

Heat olive oil in a medium-sized pot over medium heat. Sautee onion, red pepper, garlic and mushroom for about 8-10 minutes. Stir in chili powder and cumin, let it absorb into the veggies for 2 minutes. Add sauce, black beans, corn and let it heat thoroughly. Garnish with sour cream, shredded cheese and green onion at the time of serving.

Serves 2-3 people.