I’m sure everyone like me is trying to avoid grocery shopping at this time, using frozen products and pantry items. So here are a couple of healthy options to enjoy. Stay safe and healthy!
3 cups Unsweetened Almond Milk
1/2 cup oatmeal (uncooked)
2 tbsp Maple Syrup
2 tsp Vanilla Extract
2 cups Strawberries (fresh or frozen, chopped)
2 tbsp Water
2 tbsp Chia Seeds
In a large pot over medium-high heat, combine the almond milk, oats, maple syrup, and vanilla. Bring to a gentle boil then reduce the heat to low and cover the pot with a lid. Let it simmer for 30 to 35 minutes.
Meanwhile, in a second pot over medium-low heat, add the strawberries and water. Heat until the strawberries release their juices then simmer for 10 minutes. Remove from heat and stir in the chia seeds. The sauce will thicken as it cools.
Add strawberry sauce and enjoy it.
I’ve included some fresh produce but you can disregard if you don’t have them on hand the chili will still turn out excellent.
6 cups Canned Whole Tomatoes
2 cups Red Kidney Beans (cooked, drained and rinsed)
2 cups White Navy Beans (cooked, drained and rinsed)
2 cups Frozen Corn
2 stalks Celery (diced)
2 Green Bell Pepper (de-seeded and chopped)
2 Carrot (chopped)
1 White Onion (diced)
4 Garlic (cloves, minced)
2 tsp Cumin
1 tsp Oregano
3 tbsp Chili Powder
1 tbsp Sea Salt
Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.
Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.
Ladle into bowls and enjoy!