Oh it’s been such a long time since I last posted! I was away for the holidays and since coming back a week ago, I’ve had to fight the immense feeling of procrastination. It’s been a tough battle but I’ve finally come through.
The holidays were wonderful and delicious but oh so unforgiving to my figure. One of the most common things people put on their New Years resolutions is to lose weight. I am one of those people and every year I add it to my list of goals but every year I end up putting that goal back on the list because I was unsuccessful. This year I’ve altered that goal. Instead of writing “Lose Weight” at the top of my list I’ve written ”Eat healthier.” It’s realistic, it’s safe, and I won’t feel pressured and later feel inclined to give up.
To start with my healthier lifestyle, I made this tasty, satisfying, and amazingly nutritious vegetarian stew.
Makes about 6 servings
3 garlic cloves, minced
2 celery stalks, chopped
1 onion, chopped
6oz mushrooms, chopped
1/2 red and green peppers, chopped
2 carrots, minced
14oz canned tomatoes, crushed or diced
4 or 5 pickled peppers, chopped
1 can mixed beans, drained
8oz red kidney beans, drained
1 can green lentils, drained
About 1 cup frozen corn
About 1 cup beer
Generous squeeze of mustard
Cayenne pepper to taste
1/4 tsp oregano
1/2 tsp cumin
Heat a bit of olive oil in a large pot and sauté the onion, celery, and garlic. Once the onion is soft, add the mushrooms, peppers, and carrot. Cook until mushrooms are soft and then add the rest of the ingredients. Bring to a boil then lower heat, cover, and cook on low for about 20 minutes. Remove lid and continue to cook on low for another 20 minutes. Serve with a bit of shredded cheese and cilantro.
