Day Three
I don't remember what else I ate on day three, but for dinner, we had nachos. Nachos is, I feel, one of those weird, paradoxical foods that is seen as really bad for you but actually isn't, but even though it isn't most people make it really bad for you anyway. It's like a catch-22.
Regardless, my family has managed to make healthy nachos for years, which is probably why I threw a conniption fit last time I saw an article on Shine Yahoo! about how replacing potato wedges with tortilla chips when making nachos would make them more healthy (which is a big, fat lie, by the way, and don't you even think about believing it). And when I read the comments, everyone seemed so thrilled to find a "better" alternative to tortilla chips. I almost cried, because the reality is, tortilla chips are perfectly healthy for you and I really don't know where they got such a bad rep from, except for perhaps the fact that they're fried. But that it a minor detail. So, for your benefit, here is a small breakdown of tortilla chips.
What it really amounts to is finding the right kind of tortilla chips. Look for ones made without white corn, and there should be 2 grams of fiber to about 18-20 grams of carbs. The only ingredients should be corn, water, some kind of oil (usually corn), trace of lime and salt. Mexican brands like El Milagro or Xochitl (pronouned so-cheel) tend to be better than American brands (like Tostitos), but they don't have to be. The kind that I'm currently addicted to is called Donkey, and you can get them at Whole Foods. And yes, they are fried, and yes, they do have fat, but eat them in moderation and with a nice healthy side of salsa or guacamole, or in something like nachos, and they're fine.
Also, while I'm on the subject of what makes nachos healthy, don't use sour cream. Use Greek style yogurt. It's so much better for you and you can barely taste the difference, if at all.
Okay, so. Nachos. What I really like about nachos is that you can make them omnivorous, vegetarian or vegan and they taste good all three ways. The recipe below is omnivorous, but can easily be made vegetarian or vegan by the omission of the meat and dairy products.
Nachos
1 bag tortilla chips (should be thick and able to hold up to a lot of toppings)
1/2 lb - 1 lb ground beef (adjustable for personal taste)
~ seasoned with nacho seasoning from a packet OR
~ use 1 tsp. cumin, 1 tsp. ground coriander seed, 1/2 tsp. Mexican oregano (not Turkish, it will taste weird and gross, I know from experience), salt and pepper
1 14 oz. can black beans, drained and rinsed
1 - 2 c. shredded cheddar, colby jack or Mexican blend cheese (adjustable for personal taste)
2 c. shredded romaine lettuce
1 - 1 1/2 c. salsa
1/4 - 1/2 c. Greek style yogurt (optional)
1/2 c. guacamole (optional)
Add a little bit of oil to a skillet and cook the ground beef, following instructions on seasoning packet or cooking for 2 minutes, adding above seasonings and continue cooking until brown.
Preheat the oven to broil.
Spread the tortilla chips over a large baking sheet (you may not need the whole bag, depending). Pour the black beans over evenly, and then the beef, and then the cheese. Place under broiler until starting to brown and bubbly (times will really depend on what kind of broiler you have, so I'm not even going to try and guesstimate). Remove from the oven and let cool for a minutes before adding lettuce, salsa, yogurt and guacamole in that order.
Serve hot.
Day Four
One word: chili.
Chili is, I think probably one of my favorite foods ever, because it is so versatile and can be prepared in so many ways and is almost always delicious. It can be extremely healthy if you want it to be (like our recipe), or not, but it is always comfort food, and I don't think I've ever met a person who didn't like it. I mean, it's chili. Everybody loves chili.
The recipe below has meat in it, but can easily be made vegan by taking out the meat and adding an extra can of beans.
Chili
2 tbsp. olive oil
1 lb ground beef
1 14 oz can kidney beans, drained and rinsed
2 c. finely chopped white onion
4 cloves garlic, minced
1 - 1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander seed
1/4 tsp. cloves
cayenne pepper to suit desired spicyness (1/4 tsp. for not at all up to 1 tbsp. for very)
1 28 oz. can chopped tomatoes
1/2 c. fresh orange juice
1/2 c. tequila
1/4 . tomato paste
Heat oil in a large, heavy pot and add beef. Cook, stirring frequently, until beef is no longer red, about 6 minutes. Add onion and saute until soft, about 5 minutes. Add cayenne, garlic, salt, cumin, coriander and cloves to pan and stir to combine. Cook for 30 seconds.
(For vegan: Saute onion in oil until soft, about 5 minutes. Add spices and stir to combine. Cook for 30 seconds.)
Add tomatoes, orange juice, tequila, tomato paste and beans to pan and mix well. Heat over high heat until boiling and then reduce to a simmer. Cover and cook 20 minutes for meat, 15 for vegan.
Serve with shredded cheddar cheese, Greek style yogurt, chopped cilantro and tortilla chips or cornbread.
Until next time, my duckies!
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