Untitled design.jpg

Hi, I’m Maya!

Welcome to my website. You’ll learn about how I took control of my health and started living my best life because of it. Now my mission is to help others do the same.

Chili con Carne

Chili con Carne

This hearty bowl of spicy, flavourful goodness is perfect for any cold winter day. My spin on the traditional meat based chili recipe pleases vegans and carnivores alike, with its delicious trifecta of beans // corn // tomatoes and seasoned to perfection with some of my favorite spices. One of my favorite things about meatless cooking is the ability to taste as you go and add in whatever flavors are not jumping out to you. This recipe requires very minimal prep time and, as always, I am a firm believer in not restricting ourselves to measurements. So enjoy, have fun, and remember the more heavy handed you get, the heartier it is!

This recipes makes about 3-4 servings, depending on how hungry the guests!

Ingredients:

  • Can Organic Kidney Beans (look for these canned items with minimal salt added)

  • Can Organic Black Beans

  • Can Organic Corn Kernels

  • Can Diced Stewed Tomatoes (seasoned or not, your preference)

  • Soyrizo

  • Imagine Organic No-Chicken Vegetarian Broth or other Low Sodium Vegetable Broth

  • Organic Quinoa

  • Onion (white or red, your preference)

  • Garlic Cloves

  • 2 Sprigs Fresh Thyme

  • Seasonings: Cumin, Paprika, Garlic Powder, Special Trader Joe's Blends (21 Seasoning, African Smoke), Salt

  • Optional: This dish best served with a delicious side salad with a balsamic vinaigrette and homemade corn bread!

Prep:

  1. For Quinoa: Begin by cooking the preferred serving amount of quinoa in a separate pan, according to simple directions on packaging. I like to sub a bit of the water for broth to give the bland quinoa some extra flavor. Allow this to cook as you prep and cook the chili.

  2. For Chili: Dice up about 1/3 c onions and add to a hot skillet coated in olive oil (about 1/4 c). Sauté about 1 min then add in a handful of minced garlic. Cover pan and let onions and garlic release their flavors for another 1-2 min (before garlic begins to brown).

  3. Add 1/2 c broth into pan, cover, and let come to high simmer.

  4. Pour canned kidney beans and corn into a colander, draining the vegetables of their juices. Add these to the pan, followed by entire cans of tomatoes and black beans (we'll retain the juices of these to flavor the chili).

  5. Add in spices of your choice and to your taste preference. I tend to go light (2-3 dashes) of the salt and cayenne, and go a bit heavier (4-6 dashes) with the others listed in the ingredients. Keep in mind also that the Soyrizo will add a lot of flavor so its also fine to go light on the seasoning now and then add more in later. Cover pan and let the mixture come to a high simmer. Add in the thyme and turn pan to a low simmer. Leave this for about 10 min, allowing the beans and corn to absorb all of those flavors.

  6. Add in 1/2 package of Soyrizo, using a spoon or spatula to break the crumbles into small ones and mix in thoroughly with the chili mixture. Let this come to a simmer.

  7. Chili Con Carne is best served over the quinoa, topped with raw diced onions, chopped cilantro leaves, jalapeños, and a dollop of plain coconut or greek yogurt.

Loaded Fajita Salad

Loaded Fajita Salad

Chocolate Avocado Mousse

Chocolate Avocado Mousse

0