The Happy Colon

I am a big advocate for colon health and eating well.  Fruits, vegetables, and all things fibrous are super important for being a healthy, well-rounded individual.  All the delicious nutrients found in these foods are also crucial to being a successful, healthy, injury-free runner.  Another goal for 2013 is to start back up on my past habit of cooking a large nutritious dish on Sundays to have throughout the week.  Sometimes this just won't be possible due to weekend travel, etc, but I was successful in fulfilling that goal this past weekend, at least!

Most of my recipes come from www.eatingwell.com.  However, I often tweak the recipes I find to make them more appealing to my picky diet, more flavorful, etc.  I'll post the original recipe, but also include my variations.

This past weekend's recipe (12.31.2012):

Cauliflower Couscous
http://www.eatingwell.com/recipes/cauliflower_couscous_pilaf.html
For my version, I omitted the currants and scallions.  It's a great dish to get in a huge serving of veggies and still get the carbs needed for a good workout.

Will post another healthy recipe in a couple of weeks!  I will be traveling to Chateau Elan this weekend, so there won't be any cooking, but there will be lots of great running! ;)

January 7 - 12
Unfortunately I was unable to cook this weekend since we were out of town.  BUT, I still wanted to post a recipe; it's one of my favorite slow cooker dishes and I make it often.  It is another vegetarian dish, but I've made it for many meat lovers and they hardly notice the absence of carcass:).

Farm Stand Chili
Ingredients:
1 tbsp olive oil
1 yellow onion
5 celery ribs
1 small eggplant (the smaller, the less bitter the eggplant)
1 red and 1 green bell pepper
5 garlic cloves, minced or thinly sliced (I usually thinly slice my garlic)
2 tbsp chili powder
1 tbsp cumin
1 tbsp corriander
1 1/2 cups water
14.5 ounce can dices tomatoes w/the juice
15.5 ounce can chickpeas (drained and rinsed)
15.5 ounce can red kidney beans or black beans or both (drained and rinsed)
kernels of 2 fresh ears of corn
salt and pepper to taste

Directions:
1. Heat oil in skillet and add the onion, celery, eggplant, bell peppers, and garlic; cook until softened.  Stir in the spices and remove from heat.
2. Transfer vegetables to a 4-6 quart slow cooker and add the water, tomatoes, beans, corn, and season with salt and pepper.  Cover and cook on low for 6-8 hours.

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