Brrrrrr… and my first recipe!

 Happy Monday!

I have seen more snow in the past two days than ever in my life. 

photo 1

That is not saying too much. Living my whole life in Southern California made me pretty spoiled when it comes to weather. 

photo

(This is from a ride in Orange County the day after Christmas, I left for Colorado later that day)

photo 2

(Scenery less than a week later)

The snow gave me some extra indoor time and left me craving something warm and comforting. During one of my few weekend outings I found my favorite squash, Kabocha, on sale for 88 cents a pound! Cold weather + lots of inside time + my favorite squash….. enter Kabocha Squash, Tempeh, Black Bean Chili.

If you haven’t tried kabocha squash I suggest you go to the store right now and get one. Roast it and eat it plain, with the skin. It is one of the best things ever, usually I just eat it like that which is why I thought I would try to do something different with it this time. Tempeh is also a something great to try if you haven’t before. It is a nutty tasting meat substitute. This recipe is simple, vegetarian, wholesome and filling.

Here is what you will need:

1 small kabocha squash cut into approximately 1 inch squares with or without skin (I like the skin)
1 8 oz package tempeh- crumbled
1 15 oz can black beans
1 14 oz can vegetable broth
2/3-cup fresh cilantro- chopped
½ large red onion- chopped
1 8oz can tomato sauce
2 cloves garlic- minced
2 tbsp chipotle chilies in adobe sauce
3 tsp cumin
1 tbsp olive oil
Chili pepper
Salt
Pepper
Extras for topping: Greek yogurt, cheese, cilantro, avocado, hot sauce

photo 3

1.Start by roasting your squash for 50 minutes at 375 degrees Fahrenheit or until squash starts to brown. I roast my squash without olive oil or seasonings for this recipe since the squash is added to the chili. If I am eating the squash plain I might toss it in coconut oil, maple syrup and cinnamon for a sweeter squash or just olive oil, salt and pepper. 

photo 1
2.In a large pot, heat olive oil over medium high heat. Add the tempeh and cook, stirring occasionally until brown. Add in the garlic and onions. Sauté until onion begins to turn translucent. Add in the black beans, roasted squash, cilantro, tomato sauce, chipotle chilies, cumin, salt, pepper and chili powder to taste. Mix everything together. Pour in broth. Lower heat, cover, and let simmer for 20-30 minutes.

photo 4
3.Season with additional salt and pepper if needed.
4.Serve with toppings of your choice! On mine I put some plain greek yogurt, avocado and fresh cilantro! 

photo 5

 

Kabocha Squash, Tempeh, Black Bean Chili
Serves 4
A creative, yummy chili for cold days!
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr 20 min
Ingredients
  1. 1 small kabocha squash- cut into approximately 1 inch squares with or without skin (I like the skin)
  2. 1 8 oz package tempeh- crumbled
  3. 1 15 oz can black beans
  4. 1 14 oz can vegetable broth
  5. 2/3-cup fresh cilantro- chopped
  6. ½ large red onion- chopped
  7. 1 8oz can tomato sauce
  8. 2 cloves garlic- minced
  9. 2 tbsp chipotle chilies in adobe sauce
  10. 3 tsp cumin
  11. 1 tbsp olive oil
  12. Chili pepper
  13. Salt
  14. Pepper
  15. Extras for topping: Greek yogurt, cheese, cilantro, avocado, hot sauce
Instructions
  1. Start by roasting your squash for 50 minutes at 375 degrees Fahrenheit or until squash starts to brown.
  2. In a large pot, heat olive oil over medium high heat. Add the tempeh and cook, stirring occasionally until brown. Add in the garlic and onions. Sauté until onion begins to turn translucent. Add in the black beans, roasted squash, cilantro, tomato sauce, chipotle chilies, cumin, salt, pepper and chili powder to taste. Mix everything together. Pour in broth. Lower heat, cover, and let simmer for 20-30 minutes.
  3. Season with additional salt and pepper if needed.
  4. Serve with toppings of your choice, Enjoy!
Healthy Regards, Hayley http://www.healthyregardshayley.com/
What do you do when you feel trapped inside from inclement weather?

 

Healthy Regards,

Hayley

2013 Year in Review

I can’t believe it is 2014 already!

Here are some highlights from my past year:

IMG_0683

Lots of Fro-Yo. Always.

IMG_8134

I ran my first Division I college track season (as a senior). It was hard! I learned that track racing takes a totally different mindset than road or cross-country racing. Most races I started way out way to fast. I did however break the 10k school record and track workouts gave me some speed I would not have gained otherwise.

IMG_0777

I got to live with one of the most positive girls I have ever met. I always looked forward to coming home to this girl. She inspired me to appreciate the little things in life and embrace every moment. Thank you Trish!

IMG_0828

I raced my best Olympic Distance Triathlon at the San Diego World Triathlon in April. I got second place in my age group but more important I had so much fun during the race and felt that I was able to give it my best the whole time. It was also the first race that my whole family was able to watch!

IMG_0847

 I celebrated one of my best friends graduations! We also became much closer throughout 2013. She is an incredibly hard-working girl and always pushes me to be the best version of me.

IMG_0858

I won my age group at the St. George Half Ironman and qualified for the Half Ironman World Championships for the second year.

IMG_0890

I moved to Colorado for the summer… and ate more fro-yo. I also learned that you just can’t compare other places frozen yogurt to California frozen yogurt.

IMG_0957

I met a great coach and stumbled into an amazing training group.

64718_605630079457023_1309138556_n

And was humbled to train and get to know some of the best in the sport of triathlon.

IMG_1049

I learned to cook gnocchi!

1264077_644332492264314_1792448071_o

I returned to Pepperdine for my final semester and last season as a wave.

IMG_1228

Pepperdine hosted conference championships. It was the most fun I have ever had at a cross-country race. I ran well and then PR’d at the last race of the season and of my college career.

1544514_10200585266149124_1709781303_n

I finished my undergraduate degree! This is a picture from a hike to the cross above my school. I will forever be thankful for the time I spent at Pepperdine.

That just about brought me to the end of the year!

December was a bit of a whirlwind and I cannot believe how much has happened in a month! I was set on taking a job offer in Santa Monica but deep down felt that my heart and what I wanted to do wasn’t in Southern California anymore. After spending my whole life there, the base of support and the connections I had made me scared to leave. The encouragement from mentors, good friends and most important my family is what eventually made me realize that I couldn’t stay in California. The day after Christmas, my mom and I made the drive out to Colorado. And now here I am!

Bring it on, 2014.

2014

Healthy Regards,

Hayley