Make THIS Today!

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Hello, friends! It’s a gloomy day in Indiana, and looking at the forecast for the coming week fall weather has returned! I LOVE fall. There are so many wonderful things about fall. Warm days, crisp evenings, apples, bonfires, sweatshirts and jeans are just some of the many things I enjoy about fall. Another thing I like about fall is the return of comfort food to my menus. Don’t get me wrong, I love homegrown produce and grilling in the summer. However, after a while I’m ready for soups, stews and pot roast.

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Can you smell the deliciousness?!!

 

Pot roast is the focus of my blog today, but not just any old pot roast, my yummy, warm, comforting Mexican pot roast. I used my homegrown tomatoes, onions, and peppers, as well as my homemade Mexican tomato sauce to make it. See my previous post, “Roast These For Optimal Nutrition!” to make my delicious sauce, read to the end for the Mexican version!  https://vitalvaldecap.com/2016/08/12/roast-these-for-optimal-nutrition/ If you don’t grow your own veggies, you can easily use produce from the grocery store or farmer’s market. Just make sure to use organic products whenever possible.

When I made my pot roast the other day, it was so delicious that I forgot to take pictures of the finished product; I was busy shoveling it into my mouth! Because Danielle is now in her own apartment, I’ve been diligently freezing leftovers for her to take with her for days when she doesn’t have time to cook. I  froze the leftovers and sent them with Danielle to her apartment, and she was kind enough to take pictures of the plating for me. This roast is EASY to make, just use your crockpot and assemble the ingredients in the morning, and by the time you’re ready to eat it will be done. The smell in your house/apartment by the time you return will be to-die for!

Crockpot Mexican Pot Roast

  • 2.5-3 lb chuck roast
  • 2 tablespoons extra virgin olive oil
  • 1 large onion rough chopped
  • 2 bell peppers, any color
  • 1 large tomato, chopped
  • 2 jalapeno peppers (ribs and seeds removed)
  • 2 cups Mexican flavored tomato sauce or red enchilada sauce
  • 1 teaspoon chile powder
  • 1 teaspoon cumin
  • 2 tablespoons minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

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Place the chuck roast into your crockpot. I used one of these cool crockpot liners that I found at Target, you just line your crockpot with one, add the ingredients, cook, and after you serve your meal you can just throw away the liner. No clean up- fab! 🙂 Add half of the chile powder, cumin, garlic, oregano, salt and pepper directly to the meat. Next, include the extra virgin olive oil.  Pour the sauce on top of the meat. Sprinkle the rest of the chile powder, cumin, garlic, oregano, salt and pepper on the sauce.

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Chop onions, peppers and tomatoes, and then place them on top of the meat and sauce. Cook on low for 8-10 hours, or 4-5 hours on high. Serve with green beans, potatoes, or tortillas. Olé!

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Thanks for the pictures, Danzy! 🙂

 

This roast is protein rich, as well as full of vitamins, minerals and antioxidants, so it’s super healthy, and the flavor is warm, juicy and bursting with deliciousness.  You’ll love it, I promise! It’s also inexpensive to make, as chuck roast is one of the cheapest cuts of meat, and the vegetables are not expensive either. Eating food that is good tasting and good for you like my Mexican pot roast will help you live a life of vitality- with Valerie! 🙂

Super Healthy Superbowl Sunday? It’s Super Easy!

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Ready for the Superbowl?!!

Ready for the Superbowl?!!

Ok, here’s the deal, did you know that Superbowl Sunday is the NUMBER ONE EATING DAY OF THE YEAR? Yes, that’s right! More food is eaten on this upcoming Sunday than any other day of the year! Even Thanksgiving is a distant second to Superbowl Sunday in terms of calories. And get this, OVER 6,000 CALORIES ARE CONSUMED!!! When I read that statistic I was stunned. I also read that the week before Superbowl Sunday is also at the top of the list in terms of calories. I guess anticipating the gorge fest brings on early pre-gorge fests.

The typical gathering!

The typical gathering!

I read this morning that the most popular food item served at Superbowl parties is vegetables! What?!!  I guarantee you that people aren’t eating 6,000 calories of veggies on Sunday! Though, vegetables are the most popular food item, we finally get to the root of the problem when you hear the most consumed food items on this day, which are chicken wings and pizza. According to Fox Sports, Pizza Hut will deliver 2 MILLION PIZZAS with 1,700 orders per minute occurring shortly before kickoff. One slice of pepperoni and sausage pizza is 350 calories and three chicken wings are approximately 255 calories so you can see how this meal is problematic calorically. That’s before the beer or margaritas are consumed, and the chips, dips, and desserts too! Can you see now how you can easily get to 6,000 calories with a four hour plus game?!!

So you see the concern that I have, don’t you? And you should be concerned too! With all of this in mind I began to think about my wonderful readers and how I could advise you to make good choices on Sunday (and every day, of course!). The first scenario is the easiest one, which is if you are the one hosting the Superbowl party. Then you can control the menu and preparations. You can also control what your guests bring, that is if they call to ask you.

The second scenario is more difficult- if you are someone else’s party guest. Then, you have MUCH less control over what is served and your choices will be more limited to what is available. However, I have a solution for you that I hope you’ll like (and it’s not to starve yourself by the way, I’d never say that!). The solution is CHILI!! Specifically, you call host of said party and ask him/her if you can bring something to contribute to the party and when he/she says yes then you offer to bring a pot of chili. It won’t be turned down because EVERYBODY loves chili! This is how you will eat safely and healthily on Sunday.

My yummy (and healthy chili)!

My yummy (and healthy chili)!

Why is chili such a good solution you ask? Well I’ll tell you, it’s because chili is healthy and filling! The beans and meat provide a nice serving of protein, the tomatoes and tomato sauce a great serving of vegetables, and the beans give you a nice punch of fiber which fills you up and helps you stay full. Calorie wise you’re better off with chili too because one serving (one cup) is only 259 calories and you will feel FULL after you eat it. If you have a cup of chili, one (only one!) beer, a handful of tortilla chips and guacamole you will only have consumed about 600 calories. That’s a FAR CRY FROM 6,000!! Plus all of the nutrition you will have gained from this meal is light years away from the nutritional wasteland of greasy pizza and fried chicken wings!

The best salad I've ever made- REALLY!

The best salad I’ve ever made- REALLY!

I’m going to share my recipe for chili, which I think is simple and fabulous. I’m also including the MOST DELICIOUS SALAD RECIPE EVER which I just made up the other night when I was in the mood for something different. I served the salad with my chili and I think the Mexican flavors in the salad really complemented the similar flavors in the chili. Bring the salad and the chili to the gathering and you will make some friends I promise you! If it’s your own gathering make my salad and chili, add some salsa, guacamole and tortilla chips and you’ve got a HEALTHY, DELICIOUS PARTAY!

My yummy chili con carne

  • 2 lbs ground beef
  • 1 large can (28 oz) pureed tomatoes
  • 1 large can diced tomatoes
  • 1 onion diced
  • 2 cups water
  • 2 tablespoons minced garlic
  • 2 big cans (28 oz) kidney beans
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

First, sauté onions and minced garlic in a dash of extra virgin olive oil, then after about 3 minutes, add the ground beef and cook until no longer pink. Next add all the rest of the ingredients and either put that into a crockpot and cook on low for 6 hours, or leave it on the stove on low heat, stirring frequently until thick and bubbly. You may need to add more spices as it cooks so taste it every once in a while. And that’s all there is to it! Done!

Chili and Mexican salad- what could be better?!

Chili and Mexican salad- what could be better?!

The most delicious salad ever

  • 1 bag of organic lettuce greens of your choice
  • 1 jalapeno pepper, deseeded and with insides removed, chopped
  • 1 stalk of green onion chopped
  • 1 medium tomato chopped
  • 1 handful of fresh cilantro leaves, rough chopped
  • 1/2 avocado chopped
  • 1 lime
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Take the first 6 ingredients and add them to a large bowl. Then in a smaller bowl take the next four ingredients and make the vinaigrette by squeezing one lime into the bowl and then whisking in the olive oil until the two ingredients are combined. Then add the salt and pepper, stir, add the vinaigrette to the salad and toss. This one’s done too! The creaminess of the avocado makes the salad so rich and the jalapenos, since they’ve been deseeded and the insides removed, are no longer really spicy, just fruity and flavorful. The cilantro adds that delicious freshness too. And the lime makes the vinaigrette really pop with flavor! It’s just really good!

And that’s how you avoid consuming 6,000 calories on Sunday, my friends! If you make a pot of chili and a delicious salad you will feel satisfied and know you’ve eaten something really good for your body. I know you can do it! Enjoy yourself in moderation and you’ll be living a life of vitality- with Valerie! 🙂

 

My Favorite Crockpot Meal!

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My favorite crockpot meal, and it's easy and so delish! Read on and see for yourself!

My favorite crockpot meal, and it’s easy and so delish! Read on and see for yourself!

It’s that time of year, isn’t it? The weather, though beautiful here in Indiana, is starting to get crispy, the leaves are changing, and we are already in October! Time flies for sure. This is the time of year when I begin using my crockpot again. Now some of you may think that crockpots are old fashioned and everything you make gets all mushy, but I’m here to tell you that is not true. Crockpot cooking is my favorite way to cook because it’s so easy, convenient, and versatile. You can pretty much use any kind of meat, spices, and sauces to make whatever you want. I’ve gotten really creative with it and had a lot of fun making Italian, Mexican, and Mediterranean style meals. There is literally no limit to what I can make! The crockpot is convenient because you can throw your ingredients in there in the morning, and when you return home from work you have a delicious meal waiting for you. And the smell in the house when you get home is to die for! It’s easy too, 6 hours on high cooks most any meat thoroughly, or if you’re going to be gone all day put it on low and it will be perfectly cooked when you get back home. Easy Peasy!

Though there are many different meals I make with my crockpot, I have one favorite that I make most often. It’s my family’s favorite too, and it’s very homey and comforting. especially when the weather starts to get cold. The recipe follows and I hope you’ll enjoy making it as much as I did!

VALERIE’S VERSATILE AND VERY DELICIOUS BEEF ROAST IN THE CROCKPOT

Ingredients assembled and ready to go!

Ingredients assembled and ready to go!

Ingredients:

  • At least 3 lb chuck roast
  • 1 tablespoon olive oil
  • 1 16 oz can chopped tomatoes
  • 32 oz can crushed tomatoes (or tomato sauce)
  • Onion (chopped roughly)
  • 1/2 roasted red pepper- chopped
  • tablespoon minced garlic
  • teaspoon better than bouillon
  • tablespoon salt
  • teaspoon pepper
  • teaspoon red pepper flakes
  • teaspoon granulated garlic
  • 1/2 teaspoon dried oregano
  • 2 bay leaves (must be removed before serving)
  • tablespoon of chopped fresh basil- I picked mine from my garden
  • 1/2 cup of good red wine
Rub meat with olive oil and dry ingredients!

Rub meat with olive oil and dry ingredients!

The first thing you do is rub the roast on both sides with the olive oil and the following dry ingredients- salt, pepper, red pepper flakes, garlic, and oregano, use half of the amounts I listed in the recipe above and reserve the rest for the sauce. Put the roast in the crockpot and then add the onion, crushed tomatoes, roasted red pepper, and chopped tomatoes. Add to that the better than bouillon, red wine, and remaining salt, pepper, red pepper flakes, garlic, oregano, and the bay leaves and fresh basil.

All ingredients in crockpot and ready to go!

All ingredients in crockpot and ready to go!

The picture above is what it looks like when all the ingredients have been added to the crockpot and it’s ready to cook. Depending on how much time I have I either put it on high for 6 hours or put it on low all day. When I made the roast yesterday I cooked it on high for 6 hours, and then switched it to low for another half hour because we weren’t ready to eat yet. I also have a “warm” setting on my crockpot so when I was getting ready to serve it I changed the setting to warm so it would cool down enough to eat the roast without burning us, but it wouldn’t get cold.

The thing I really love about this recipe is its versatility. Last night when I served it I made baked potatoes, sliced the roast and poured the “gravy” on top of the meat. I’ve also served it with quinoa or mashed potatoes on the side. However, my favorite way to serve it is to shred the meat and mix the “gravy” into the meat, then make pasta (gluten free of course) and combine the meat, gravy and pasta together to make the most delicious crockpot pasta meal ever! It is just so good I can’t even tell you in words. You’ll have to make it and see for yourself!

Voila! Crockpot beef roast pasta! So yummy!

Voila! Crockpot beef roast pasta! So yummy!

The roast brings a richness to the sauce and because the meat has been slow cooked it falls apart. It is truly a wonderful meal, my Honey calls it comfort food, and he said it made his day yesterday. What could be better than that?! I will be sharing other crockpot meal recipes throughout the winter months, but I started with my favorite. Let me know how you like it if you make it, or share your favorite crockpot meal with me. Remember to use organic, local ingredients whenever possible, and meat that is humanely raised without hormones or antibiotics. I hope you enjoyed my recipe and pictures, and that you try to make my favorite crockpot meal. It will help you live a life of vitality- like Valerie!