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Veggie Chilli Bowl

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
Veggie Chilli Bowl
You will need: chopping board & knife; blender; stainless steel pots; glass jars w/ lid for storing;
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Veggie Chilli Bowl
Mexican Seasoning Spice Mix
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Veggie Chilli Bowl
Mexican Seasoning Spice Mix
Instructions
  1. Mexican Seasoning Spice Mix: Blend all spices together and set aside.
  2. Add Coconut Oil to a large pot on high heat. Roughly chop Onion, add to the pot and cook until soft.
  3. Finely chop Chilli with the seeds and stir into the pot.
  4. Roughly chop the Capsicums / Bell Peppers and stir into the pot.
  5. Finely chop the Mushroom and grate the Carrot and stir into the pot.
  6. Finely chop the Garlic and add this, plus 2 ½ tbsp of Mexican Seasoning Spice Mix and stir into the pot.
  7. Add the Tomato Passata, Vegetable Stock and Coconut Sugar.
  8. Chop the Squash into small cubes, wash and drain the Beans and add to the pot.
  9. Slice the Zucchini and add to the pot to cook for 5 minutes before serving.
Recipe Notes

*Serve with Tomato Salsa, Guacamole in a bowl or in Lettuce leaf cups.

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Mexican Tomato Salsa

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting 

Print Recipe
Mexican Tomato Salsa
You will need: chopping board & knife; glass/ceramic bowls; glass jars w/ lid for storing;
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Chop Baby Tomatoes and Red Onion into desired size chunks.
  2. Finely chop/mash Garlic, Chillie and Coriander and mix in.
  3. Add Lemon / Lime juice, Salt & Sugar and stir.
  4. Extra Tip: Set aside for 5 - 10 minutes to allow flavour to develop before serving.
Recipe Notes

*Serve as a dip alongside Guacamole with either Organic Corn Chips (organic because most corn is GMO) or Gluten-free/wheat-free Crackers. Also good with veggie dippers like Carrot and Cucumber pieces.

*For a fresh fruity salsa, replace the Tomatoes for Mango to make a Mango Salsa.

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.