Did you know we are open to taking Guest Posts? Every now & then we come across a fellow blogger who we love & want to share with you all. Today we’d like you to meet Rachael from Passing Daisies. Rachael is a fellow FitFluential Ambassador, vegetarian & fitness aficionado, naturally we love her blog. Today we decided to play blog switcharoo so you can actually find a post from yours truly on Passing Daisies, & a post below from the lovely Rachael. Enjoy!
Hey there, Peas in a Blog readers! How is everyone today? My name is Rachael, and I blog over at Passing Daisies. My blog focuses on vegetarian food, fitness, health, and product reviews. I was recently accepted as a Fitfluential Ambassador and look forward to exploring this new chapter of my blog.
A few things you should know about me: I love dark chocolate, Ryan Gosling, the Hunger Games series, writing, baking, my boyfriend, my puppy, small tattoos, and exclamation points. Random, I know.
I also just finished my first 5k, and although I did not run the entire thing, I finished 3rd out of 10 in my age group. I feel very accomplished and hope to do better in my next 5k this coming Saturday!
Today I would like to share with you my recipe for “Blissfully Beet Chili.” This is a chili I whipped up nearly a year ago, and it was really delicious. It is fully of hearty veggies like beets, tomatoes, carrots, onion, and garlic. It also has a bit of a kick from the adobo sauce used (which you can eliminate if you don’t enjoy spicy foods). This chili would be absolutely perfect on a chilly day or when you simply need some comfort food.
I used to hate beets. Now I love them in pretty much any way, shape, or form. Even if you don’t like beets, I recommend trying this chili. The beets are not a predominant flavor; they merely turn the chili a nice pink color and provide some good chunks of hearty vegetables. You know what else they provide? They are low in fat and contain folic acid (good for pregnant women), vitamins A & C, iron, potassium, fiber, and many more heart healthy nutrients. So, why not try a beet?
I apologize for the poor photo quality of the chili; I have become a lot better at food photography since this picture was taken!
Blissfully Beet Chili
½ c. chopped red onion
1 t. crushed garlic
2 large carrots, roughly chopped
2 unpeeled beets, roughly chopped
15 whole cherry tomatoes
½ chopped jalepeno
2 cans diced tomatoes
Approximately ½ c. lentils
1 T. chipotle adobo sauce (less if you want less of a kick)
1/8 c. green salsa
4 c. water
1 t. cinnamon
2 T. chili powder
1 T. cumin
1 t. dried cilantro
1-2 T. olive oil
Heat olive oil in a large pot. Once heated, add onion, garlic, and jalepeno and cook for a few minutes, just until the flavors have a chance to combine. Add carrots and beets and stir; cook for about five minutes. Add tomatoes (both canned and fresh), lentils, salsa, and spices and cook for another five minutes, so the spices have a chance to combine. Add water and stir. Cover with a lid and simmer for about 40 minutes over medium-high heat. You want the lentils and veggies to be tender.
Scoop some into a bowl and enjoy! Serves approximately 6 people.
Now, here’s what I want to hear from you: How do you like to use beets? What are some of your favorite ways to cook them? Do you enjoy beets? Why or why not?
Have a fabulous week, everyone!
Rachael is a junior (soon to be senior!) public relations & English major at Xavier University. She is also the Editor-in-Chief of the campus student run newspaper, the Newswire. She is a fitness guru and vegetarian foodie and considers herself a self-proclaimed health expert. She blogs over at Passing Daisies, a vegetarian blog that focuses on food, health, & fitness. Please follow her on Twitter, Facebook, or Pinterest. Got questions? Email her at email@example.com.
Have a blog & want to do a guest post for us, or have us do one for you? Reach us at firstname.lastname@example.org