Take the money you’d spend on a box of chocolates and give it to your local food bank. Monetary donations are best as they can buy and distribute healthy produce instead of boxes and cans of processed foods to those in need.

Trust me, doing this will give you the warm fuzzies, boost your serotonin and dopamine levels, and make you want to “love the one you’re with.”

As part of our non-traditional Christmas dinner this year, I offered to bring chili over to my parents’ house.  I found this recipe on Hangry Tales through Pinterest.  It was relatively easy to make and the extras froze well for satisfying lunches.  The chili was smoky and flavorful and absolutely awesome with some vegan scoop-shaped corn chips.

Ingredients:

• 1 large yellow onion, chopped (1 3/4 cup)
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans diced, fire-roasted tomatoes
• 1 (15 ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 2 (4 ounce) cans diced green chiles
• 2 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can…

Kind of shatters the stereotype, doesn’t he? Just goes to show meat does not make the man.

Serves 2

Ingredients:

200g Pasta of your choice

1 large Avocado

1 tbsp lemon juice

1 Garlic clove, crushed

1 tbsp Vegan Pesto (optional)

1 Large Tomato, diced

Directions:

Cook the pasta until al dente (or desired).

Meanwhile, mash or blend the avocado and mix in the seasoning, garlic, lemon juice , optional pesto and tomato.

Stir in the avocado sauce to the drained pasta, and serve.

Serving suggestions: sprinkle pine nuts on top and serve with wild rocket or a green leaf salad.

This dish could also be spiced up by removing the pesto and adding lime juice instead of lemon, and adding a tsp of chilli powder or chipotle paste, for a more guacamole flavour.  Sauteed vegetables such as mushrooms could be added to the sauce too.

I make this salad so often that it was almost an afterthought for the website. Given that this salad graces our dinner table at least 4 nights a week, I felt compelled to share it with you. It is the embodiment of the GalaKitchen food philosophy in one bowl. Most importantly, it’s a snap to prepare, easy to assemble and oh so tasty and satisfying. No longer are salads defined by a handful of something green, a smattering of carrots and white, and creamy, lipid-laden dressing out of a bottle. No, you’ve now just entered the world of superfood salad bowls. Piled high with mixed greens, herbs, tomatoes, carrots, cucumbers, beets, winter squash, avocados and seeds this salad will keep you going all day long.  These bowls are a complete meal for lunch or dinner.