As you’ve noticed, I haven’t blogged in the past weeks.  The last two weeks were the craziest ones. Including my trip to the beach around Newport, OR.  It was such a pleasant break since our arrival to Oregon.  You would think that our cross country trip would count as a break, but the truth is that driving all day long to then finally sleep for a few hours (everyday for a week), isn’t my idea of a break.

While at the beach I thought I would get more food writing done, but most of the time instead, I spent a few hours working, staring at the ocean and playing the ukulele, or at least trying.  Of course there was also the ‘trying-all-the-great-food-around-Newport’ and listening to J to play his music.  It was incredible.

I didn’t blog about my food experience around Newport, but I did write reviews for my favorite places on their Google Plus pages.

After the trip to the beach and spending so many days without cooking, all I could think of was, healthier food. The balance between eating healthy and delicious has always been a challenge to me.  The biggest challenge I believe is eating the proper portion and snacking. Usually every website, specialist, nutritionist has a different idea of what a person should eat, so I’ve decided to try to keep it simple with my daily diet and just add more vegetables and try not to be afraid of ‘good fat’.

Today is day #8 of having no processed foods or refined sugars.  I’ve read all about the different diets and their recommendations pro or against sugar, pro or against dairy, pro or against carbohydrates and I’d like to think that little by little I’ll get to the point where I find standard to eating healthy food most of the time, move more (yes exercise) and that I can have a slice of cake and not having to go for 3rd or 4ths.

Either way, even if this journey lasts for another week only and I go back to my old ways, I’ll keep moving, there will be kale and there will be cake too!

Tonight I’ll be having this chili with romaine lettuce leaves, avocado and steamed broccoli. Tomorrow I’ll try it with mushrooms and garlicky cauliflower.  This recipe works wonderfully for tacos. Reduce the chili more time for a thicker consistency. Add 75% dark chocolate to the recipe for a different touch, I swear it adds a nice kick!

Cocinerita 30 mins Beef Chili Recipe
Serves 5 portions

Ingredients
2 slices bacon, chopped (I used apple smoked Trader Joe’s)
1 cup chopped zucchini (around medium size)
1/2 cup chopped onion ( 1/2 of a medium size)
3 minced garlic cloves
1 lb grass fed ground beef
1 tbs Sriracha
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp fish sauce
3 tbs tomato paste
1 cup warm water
1/4 cup chopped cilantro
2 cups mixed baby greens

Directions
In a pot cook the bacon on medium high heat for 2 to 3 minutes.
Add zucchini and cook for 3 to 4 minutes.
Add onion and cook for 5 to 6 minutes and stir every other minute so it doesn’t stick to the bottom of the pot.
Add minced garlic and stir in together, cook for 1 to 2 minutes.
Add beef, chilli spice, onion and garlic powder.  Combine together and add the fish sauce.
Lower the temperature on medium heat and cook for 8 to 10 minutes.
Add tomato paste, sriracha, stir together and add the warm water.
Simmer on low heat for 3 minutes
Turn off the heat, add chopped cilantro and the greens.  Stir, taste, adjust seasoning and add more water to your preference.

NOTE:
1- Every time I reheat a portion of this chili throughout the week, I’ll add other herbs and vegetables to add other layers of flavors.
2- I highly recommend this chili with a side of the following options:
Sweet Plantain
Panamanian Corn Tortillas
Corn Summer Slaw
Guandú Rice (Green Pigeon Peas Rice)
Cauliflower Fritters
Fried Green Plantains

Receta de Chili de Carne en 30 minutos
Sirve 5 porciones

Ingredientes
2 rebanadas de tocineta cortada en trocitos (yo utilicé la de Trader Joe’s ahumada)
1 taza de zucchini cortado en cuartos
1/2 taza de cebolla cortadita
3 dientes de ajo picadito
1 libra de carne de vaca molida natural (alimentada con pasto)
1 cda de Sriracha (o Ají Chombo Picante)
2 cdta de chili en polvo
1 cdta de ajo en polvo
1 cdta de cebolla en polvo
2 cdta salsa de pescado
3 cda pasta de tomate
1 taza de agua tibia
1/4 taza de cilantro picadito
2 taza de hortalizas mezcladas (mixed baby greens)

Instrucciones
En una olla cocine la tocineta en temperatura media alta por 2 a 3 minutos.
Agregue el zucchini y cocine por otros 3 o 4 minutos.
Agregue ahora la cebolla picada y cocine por 5 a 6 minutos revolviendo para evitar que se peguen a la olla.
Combine el ajo picado y cocine por 2 minutos.
Luego agregue la carne, las especias de chili, cebolla y ajo en polvo.  Revuelva todo bien y agregue la salsa de pescado.
Baje el fuego a media temperatura y y cocine de 8 a 10 minutos.
Agregue la pasta de tomate, sriracha, combine y agregue al agua tibia.
Cocine en temperatura baja por 3 minutos.
apague la estufa y agregue el cilantro y las hortalizas.  Revuelva, pruebe, ajuste el sabor y agregue más agua a su preferencia.

NOTA:
1- Cada vez que recaliente alguna porción de este chili, le agregaré otras hierbas y vegetales para darle un sabor diferente.
2- Recomiendo probar este chili con estos acompañamientos:
Plátanos Maduros en Tentación
Tortillas Fritas Panameñas
Ensalada Fresca de Repollo con Maíz
Arroz con Guandú
Buñuelos de Coliflor
(Plátanos Verdes Fritos – Tostones)

¡a comer!

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