Vegan Tailgaiting Chili

Ingredients

2 tablespoons canola oil

1 cup chopped onion

1 cup chopped red bell pepper

1 tablespoon chopped garlic

1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)

2 cups chopped tomato

1/2 cup white wine

2 teaspoons freshly ground black pepper

1 teaspoon salt

1 teaspoon dried ground sage

1 teaspoon crushed red pepper

6 cups vegetable stock

3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided

2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided

2 cups chopped kale

2 tablespoons chopped fresh oregano

Preparation

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through sausage); sauté 4 minutes. Add tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until liquid is reduced by half (about 1 minute). Stir in stock. Combine 2 cans cannellini beans and 1 can kidney beans in a medium bowl; mash with a potato masher. Add bean mixture and remaining beans to pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Sprinkle with oregano. Serve at your Superbowl party and Enjoy!

Coffee-Rubbed Texas Brisket

Ingredients

6 cups oak or hickory wood chips

1 tablespoon ground coffee

1 tablespoon kosher salt

1 tablespoon dark brown sugar

2 teaspoons smoked paprika

2 teaspoons ancho chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)

Cook time is roughly 7 hours

Preparation

1. Soak the wood chips in water at least 1 hour; drain.
2. Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.
3. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
4. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

- Serve and Enjoy!

Healthy Shrimp Pad Thai

Ingredients

8 ounces wide rice stick noodles (Banh Pho)

1/4 cup ketchup

2 tablespoons sugar

3 tablespoons fish sauce

2 tablespoons vegetable oil, divided

1 pound medium shrimp, peeled and deveined

2 large eggs, lightly beaten

1 cup fresh bean sprouts

3/4 cup (1-inch) sliced green onions

1 teaspoon bottled minced garlic

2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
-Serve and enjoy this healthy take on a great shrimp dish!

20- MInute Chicken Noodle Soup

Ingredients

2 cups water

1 (32-ounce) carton fat-free, lower-sodium chicken broth

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic minced 

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped 

2 sprigs fresh thyme 

6 ounces whole grain fusilli pasta or pasta of choice

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, garlic, salt, pepper, thyme and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
-As always eat at room temp to avoid any flare-ups and Enjoy!

Blueberry Acai Smoothie Breakfast Bowl

Ingredients

1 cup frozen blueberries

1/2 cup frozen raspberries

1/2 cup almond milk

1 tablespoon honey

1 tablespoon açai powder

 

Toppings

Honey

Granola

Shredded toasted coconut

Fresh raspberries

Preparation

Combine first 5 ingredients in a blender and blend until smooth. Pour into a bowl and sprinkle with your choice of toppings. - Enjoy!

Tailgating Parmesan-Crusted Zucchini Fries

Ingredients

1/3 cup (about 1 1/2 ounces) finely shredded fresh Parmesan cheese

1/3 cup panko (Japanese breadcrumbs)

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/8 teaspoon ground red pepper

1 large egg, beaten

3 small zucchini (1 1/4 pounds)

Cooking spray

1/2 cup tomato-basil pasta sauce

Preparation

1. Preheat oven to 450°.
2. Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.
3. Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.
4. Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce and Enjoy!

Cherry Rosacea Sleep Smoothie

Rosacea Sleep Smoothie

1. 2 oz. tart cherry juice concentrate.
2. 1 ounce organic or Greek yogurt
3. 1 kiwi fruit.
4. 1 cup coconut or almond milk.
5. 10 ice cubes. Place the ingredients in a blender, puree until smooth, and enjoy!