Two anti-inflammatory dinner recipes
I am sharing a couple of recipes from registered dietician Michelle Babb of Eat.Play.Be She is a West Seattle resident and I’ll be having her at the studio for a FREE nutrition seminar on Monday Nov 2nd, 7pm @ Fitness Revolution studio. Sign up for this free seminar today!
Black Bean Sweet Potato Chili
4 Tbsp. olive oil
2 medium sweet potatoes or yams
1 cup chopped onion
2-3 garlic cloves
1 medium red bell pepper, diced
2 15 oz. cans black beans, drained and rinsed
1 28 oz. can diced tomatoes, undrained
1 4 oz. can chopped mild green chilies
2 tsp. ground cumin
1/2 tsp. dried oregeno
Salt and pepper to taste
Heat 2 tablespoons olive oil in a large skillet or Dutch oven. Peel sweet potatoes or yams and chop into 1-inch cubes. Sauté sweet potatoes or yams until they just begin to soften. Remove from heat and transfer to separate bowl.
Heat remaining 2 tablespoons of olive oil in same skillet and Sauté onion and garlic over medium heat until onions are golden brown. Add remaining ingredients, cover and simmer for 15 minutes. Add sweet potatoes or yams and continue to simmer until vegetables are tender (10-15 minutes). Add salt and pepper to taste.
Makes 4-6 servings
Butternut squash and white bean soup
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded and cubed
- 1½ quarts vegetable broth
- 1 can white beans (cannellini beans work well) – can use ½ cup soaked dry beans and extend simmering time of the soup
- 1 teaspoon cumin
- 1 teaspoon paprika
- Sea salt and fresh ground pepper to taste
- Heat olive oil in large saucepan. Add onions and garlic and sauté until onions are soft.
Add squash, broth, beans, cumin and paprika and bring to a boil. Reduce heat to low, cover and simmer for about 35 – 40 minutes.
- Pour small batches of the soup into a food processor or blender, blend until smooth and then return to the pan to keep warm before serving.
- Add salt and pepper to taste. Serve warm.