Weekly Menu: Comfort Classics

standard December 12, 2016 Leave a response

FotorCreated (5)

With temperatures finally at the freezing level and some cloudy days full of wind gusts and “flurries,” it’s safe to say winter has finally arrived in Texas. Which to me, means soup all the time. Cozy, comfort foods packed with nutrition and color to stay warm and healthy through the end of the year. This week’s menu is simple, with lots of leftovers, because soup can last a while. And leftovers freeze well for when you need a meal in a pinch after Christmas and you come home from seeing family to an empty pantry.


CSA Ingredients



  • Wash and chop all veggies.
  • Cook of rice for curry.
  • Make a batch of quinoa to bulk up meals as needed.
  • Make salad dressing and massage into kale for salad.



  • Monday: Spiced Chili Taco Soup with crumbled seitan and diced avocado
  • Tuesday: Kale Salad with quinoa for an extra protein boost.
  • Wednesday: Easy Red Curry with brown rice
  • Thursday: Leftover Spiced Chili Taco Soup simmered down into chili and served over pasta.
  • Friday: 7 Vegetable Soup with crusty whole grain bread

Lunches: Leftovers this week for easy quick meals. Kale salad is hearty enough to keep for a few days.

Breakfasts: Grapefruit Ginger Smoothies and Pink Power Detox Smoothies to maximize nutrient intake despite these chilly temps!

Have a warm and cozy week!

Spiced Chili Taco Soup

standard December 7, 2016 1 response


Chilly, cold, rainy winter weather calls for spicy bowls of smoky comfort food. Soup is a classic go-to, but it also needs to be substantial enough to keep you going through the day. This soup is a cross between classic taco soup and the unique Cincinnati style chili characterized by warm cinnamon and cocoa flavors. Add extra liquid to make it a brothy bowl of veggies and protein, or let it cook down to a thick and hearty chili, enjoyed on its own or over pasta. Either way, you cannot go wrong with a batch of this for lunch after errands in the cold or dinner after a long day at work.


Spiced Chili Taco Soup

Yield: Serves 4

Calories per serving: 230 kcal


  • 1 T olive oil
  • 1 c onion, diced
  • 1 1/2 c shishito peppers OR 1 bell pepper, diced
  • 1 jalapeno, diced
  • 1/2 c frozen corn
  • 1 15 oz can fire roasted diced tomatoes
  • 1 15 oz can kidney beans, drained and rinsed
  • 1/2 c dry green lentils
  • 1 T cocoa powder
  • 1 tsp cinnamon
  • 1 T chili powder
  • 1 1/2 tsp ground cumin
  • 1 chipotle in adobo + 2 tsp adobo sauce
  • 4 c vegetable broth
  • salt and pepper
  • diced onion, for garnish (optional)
  • cilantro, for garnish (optional)
  • vegan cheese or avocado (optional)


  1. Heat oil in a stockpot over medium heat. Add onion and peppers and saute until softened.
  2. Add corn, tomatoes, beans, and lentils. Add spices, chipotle, and adobo sauce and stir to combine. Continue to cook, stirring occasionally, until flavors are combined, about 10 minutes.
  3. Add stock, scraping any browned bits off the bottom of the pan. Bring to a simmer, and let cook until soup slightly thickens and lentils are cooked through, 15-20 minutes.
  4. Serve with toppings of choice.


For a protein boost, add a cup of crumbled seitan or tofu to the pot with the lentils.

If you are in the mood for chili vs soup, reduce broth amount by half and let cook uncovered until desired thickness is reached. Serve over spaghetti for an authentic Cincinnati style dish.



Per serving (without toppings): 230 calories, 45 g carbohydrate, 5 g fat, 11 g protein, 884 mg sodium, 10 g sugar


Want to make this recipe tonight? Order here with Recipost to get all ingredients delivered to your door!

Seasonal Eats: Peppers

standard December 5, 2016 Leave a response


In most of the US, peppers are a summer staple. Here in Texas, they seem to be a year round bounty. I’ve had multicolored shishito peppers in each of my CSA bushels for the past few months, almost without fail. So even though it’s December, let’s talk about peppers. And then make some smoky, cozy chili.



Most peppers are generically classified as either sweet or hot. Sweet peppers are mild, and can be slightly sweet, though the name is to mostly differentiate them from their spicy counterpart. Bell peppers, banana peppers, and pimentos are all considered sweet. Hot peppers include chilis, jalapenos, serrano peppers, habeneros, and thai peppers. Poblanos, Anaheim peppers, and shishito peppers are all somewhere in the middle, with mild heat characteristics.

Sweet peppers provide about 20 calories per 100 grams, with most of that energy being water and carbohydrates. Hot peppers have roughly 40 calories per 100 grams, with a higher carbohydrate to water ratio, due to a higher sugar content. Both varieties are high in vitamins and minerals, with greater than 5% DV of vitamin A, vitamin K, vitamin B6, potassium, and manganese. Peppers are extremely high in vitamin C at over 130% DV for sweet peppers and a whopping 400% DV for hot peppers, per 100 grams. Hot peppers are also a significant source of iron, copper, folate, and magnesium.


Peppers contain capsaicin which aids in increasing metabolism by raising body temperature and expending energy. Hot peppers contain much more capsaicin than sweet peppers, so add some heat to your meals to get things going.

The incredibly high levels of vitamin C in peppers provide significant antioxidant power to the body. Vitamin C is also a key factor in collagen production, which gives structure to skin, bones, and blood vessels. Red bell peppers as well as hot peppers have the most concentrated amounts of vitamin C, so stock up on this ruby color.


Add some sweet and heat to your menu this week with these fun pepper recipes:


Peppers, hot chilis, green, raw. USDA Food and Nutrient Database. https://ndb.nal.usda.gov/ndb/foods/show/3308?manu=&fgcd=&ds=
Peppers, sweet, green, raw. USDA Food and Nutrient Database. https://ndb.nal.usda.gov/ndb/foods/show/3069?manu=&fgcd=&ds=