Moist and Easy Cornbread

Prep Time: 20 minutes

Cook time: 25 minutes

Total Time: 45 minutes

Servings: 16

Ingredients:

            •           1 cup cornmeal

            •           ½ cup olive oil

            •           1 cup all-purpose flour

            •           1 1/2 teaspoons baking powder

            •           1/2 teaspoon baking soda

            •           1/4 teaspoon salt

            •           2 large eggs, lightly beaten

            •           1 1/2 cups buttermilk

            •           1 chopped bell pepper

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Lightly grease an 8-inch baking dish.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, mix together the eggs, buttermilk, olive oil and peppers. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish or muffin tins.
  5. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.


WEEK 2 2018&2019

Mindful Eating

Three Sisters Stew

Prep Time: 30 minutes

Cook time: 30 minutes

Total Time: 60 minutes

Servings: 6 people

Facts Nutrition Facts

Ingredients:

            •           1⁄2 pound ground bison

            •           1 cup onions, diced

            •           3 cups water

            •           3 cups red potatoes, cubed

            •           2 tomatoes, diced

            •           1 can (15 ounces) low-sodium tomato sauce

            •           1⁄2 cup frozen corn kernels

            •           1⁄2 cup yellow squash, diced

            •           1⁄2 cup green squash, diced

            •           1⁄2 can (about 8 ounces) low-sodium kidney beans, drained

            •           1⁄2 can (about 8 ounces) low-sodium vegetarian beans

            •           1⁄4 cup quick cooking oats

            •           2 cloves garlic, finely chopped

            •           1⁄4 teaspoon black pepper

            •           1⁄4 teaspoon salt

Instructions:

  1. In a small skillet, brown ground beef and onions over medium to high heat for 8 to 10 minutes. Drain fat.
  2. In a large pot, combine cooked ground beef, water, and red potatoes.
  3. Bring the pot to a boil and cook for 15 minutes.
  4. Add all the other ingredients to the pot and bring to a boil.
  5. Lower heat and simmer for about 25 minutes.
  6. Tip for cooking ground bison: The recommended safe minimum internal temperature for ground beef is 160 degrees F, as measured with a food thermometer.


WEEK 2 2019

Mindful Eating

Walnut and Chard Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6

Dressing Ingredients:

  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

Salad Ingredients:

  • 4 cups shredded chard
  • 2 medium apples, washed, cored and thinly slice
  • 1 celery stalk, thinly sliced
  • ¼ small onion, thinly sliced (or 4 scallions, thinly sliced)
  • ¼ cup (60g) toasted walnuts, coarsely chopped

Instructions:

  1. Wisk together all ingredients for the dressing in a large bowl.
  2. Toss in salad ingredients except walnuts.
  3. Transfer the salad to a serving bowl, sprinkle the walnuts on top, and serve.

WEEK 2 2019

Mindful Eating

Red Velvet Beet Smoothies

Prep Time: 5 minutes

Total Time: 7 minutes

Servings: 2 people

Ingredients:

  • I frozen beet diced
  • 1 frozen banana
  • 3 tablespoons cacao powder
  • 1 cup almond milk
  • 2 cups organic spinach

Instructions:

  1. Combine all ingredients into blender and blend until smooth and creamy

Serve and enjoy