Seven Day Plant Strong Challenge: Day 3

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Day Three of Our Seven Day Plant Strong Challenge!

Main Goal: Eat More Veggies!

 

For an introduction to this challenge, go here.

For Day 1, you were encouraged to listen to a sermon about sacrifice, service to our Lord, and commitment to taking care of our bodies. For this inspiration plus a simple way to add more vegetables to your meal planning, go here.

On Day 2, I shared an excerpt from Shauna Niequist’s book, Bread and Wine, which offered a historical rationale for why Americans turn to pre-packaged food instead of cooking homemade. Adopting a simple vegetable stock for soups and other dishes was encouraged.


Speaking of soups, have you ever heard of a soup swap? It’s become an international event, originating in the home of a Seattle family that got tired of making a large batch and then having enough leftovers to “feed an army.” So they created a soup swap party. Basically you ask a group of friends to bring frozen containers of soup to your home and let the swapping begin. Guests need to convince one another that their soup is worth trading for.  I think that could be great fun. You could also add batches of frozen chili into the mix as well.

 


So how is your meal planning going? Are you eating more vegetables?


A black bean chili is a great foundation for vegetables. I put beans, veggies, veggie stock, salsa, and spices together for a thick chili. (I stole the salsa idea from another recipe.)

 

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Spicy Black Bean Chili

Ingredients:

1/2 large onion, roughly chopped

1 yellow pepper, diced

1 carrot, finely chopped

4 stalks of celery, diced

1 clove of garlic, minced

1/2 tsp. chipotle chili pepper seasoning

1/2 tsp. cumin

1 1/2 cup homemade vegetable stock

1 16 ounce jar of mild chunky salsa (or freezer salsa if you have it on hand)

1 15 ounce can of fire roasted diced tomatoes

2 15 ounce can of black beans, drained or 2 cups cooked black beans

Directions:

  1. On medium low heat, sauté onions, pepper, garlic, and celery in a couple of splashes of stock in a 4 or 6 quart stock pot. Cook for a few minutes until vegetables are softened.
  2.  Mix in seasonings and another splash of stock.
  3. Pour in rest of stock.
  4. Stir in salsa and tomatoes. Bring to boil.
  5. Turn heat to low. Stir in black beans and simmer for twenty minutes.
  6. Serve in a bowl with a dollop of sour cream, Greek yogurt, or cashew cream.

 

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