RECIPE: Beef and Butternut Chili

Winters are perfect for hearty soups. Here’s a no beans, paleo option that’s great for an easy weeknight dinner!

8 TO 10 SERVINGS

*1 tablespoon extra virgin olive oil

*1 yellow onion, chopped

*1 yellow pepper, 1 red pepper and 1 orange pepper, chopped

*4 pounds ground beef (you can also use chicken or turkey)

*2-28 ounce cans crushed tomato

*3 tablespoons chili powder

*1 tablespoon chipotle

*2 tablespoons brown sugar

*3 cups butternut squash, peeled & diced

*1 bunch cilantro

Heat olive oil and sauté onion and pepper until soft.

Add ground beef and cook through

Add chili powder, chipotle and brown sugar and stir

Add tomatoes and butternut and simmer for 30 to 40 minutes

Add chopped cilantro

Salt to taste and enjoy!

RECIPE: Blue Zone Soup

My latest obsession has been the Netflix series, How to Live To 100: Secrets of the Blue Zones with Dan Buettner.

I am always working on getting more plant-based food on people's plates!

Here’s a new soup I've been testing. It has as much protein as your favorite chicken soup. Plus tons of anti-inflamatory properties!

Try it!

(6 - 8 servings)

2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 stalks celery plus leaves, chopped
2 tablespoons, ginger, finely chopped (yes, it's a lot and great for you!)
2 cloves garlic, minced
2 carrots, peeled and chopped
1 big or two small parsnips, peeled and chopped
1 sweet potato, peeled and chopped
1 cup dry lentils, rinsed
4 quarts low sodium veggie stock
1-15ounce can organic white beans, drained and rinsed
1-15 ounce can organic aduki beans, drained and rinsed
1-15 ounce can black beans, drained and rinsed
2 cups fresh spinach
1/4 cup fresh parsley, chopped
Salt and pepper

Heat olive oil and sauté onion and celery for five minutes. Add ginger and garlic and saute for one minute.

Add all veggies, lentils and veggie broth.

Bring to a boil and then turn on low and simmer for 30 minutes.

Add all beans, spinach and parsley. Simmer another 15 minutes.

Salt & pepper to taste.

Serve with a big green salad and whole grain bread!

RECIPE: Power Snacks

I recently taught a class on summer snacking. Whether you are training for an endurance event, or want something to boost your energy, here are three of my favorite power snacks!

ALMOND JOY POWER BALL
(Makes about 18 balls)

3/4 cup quick cook organic oats
2 tablespoons almond butter
1/2 cup unsweetened coconut flakes
1 tablespoon chia
1/2 tablespoon flax
1/2 tablespoon hemp
1/3 cup honey, agave or maple syrup
1 teaspoon pure vanilla
1/4 teaspoon salt
1/2 cup dark chocolate chips

Mix all ingredients together to form dough. Let set in refrigerator for 30 minutes.

Form one inch balls. Store in airtight container for up to two weeks or freeze for up to three months.

VEGAN ONION DIP

1 tablespoon olive oil
1 medium yellow onion, peeled and diced
1 1/4 cup non dairy sour cream
2 garlic cloves, peeled and minced
1 teaspoon vegan Worcestershire sauce
1 teaspoon za’atar seasoning

Heat olive oil and sauce onions on low heat until they are brown an caramelized.

In food processor or blender, puree all ingredients, leaving a little chunky. Serve with the seed crackers, below.

SEED CRACKERS

2 tablespoons ground flax seed
2 tablespoons brown rice flour
1/2 teaspoon salt
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup hemp seeds
1 tablespoon chia seeds
1 cup boiling water
2 tablespoons everything bagel seasoning

Preheat oven to 350.

In a bowl mix flax, brown rice flower and salt. Add sunflower seeds, pumpkin seeds, hemp seeds and chia and toss to combine. Pour boiling water over mixture getting everything wet. Cover with cloth and let sit for 15 minutes.

Transfer mixture to baking sheet lined with parchment or spray with avocado oil. Spread mixture with rubber spatula, spreading to all the edges, making sure the middle is not too thick. You want thin, crispy crackers.

Sprinkle top with everything bagel seasoning.

Bake for 35 to 45 minutes or until crackers feel dry and hard to the touch.

Let cool completely and break into uneven pieces. Will keep in an airtight container for 1 to 2 weeks

Jenny is a SHERO!

On April 29th, 2022, The National Council of Jewish Women (NCJW) honored a number of Atlanta sheroes - Mindy Binderman, Linda Davis, Rebecca Stapel-Wax and our very own Jenny Levison with a one-hour program that included music, videos, and intimate portraits of our honorees and their inspirations.

Incredible work is being done by NCJW to improve the lives of women, children, and families, even during this continuing pandemic. Here’s what Jenny had to share…