It’s winter, even here in sunny Florida the weather has decided to take a dip and cruise into the 50’s. All those up north are probably thinking, 50!!!, that’s a heat wave but down here that is down right frigid. Every morning on my way to work, I laugh out loud at all of the puffy coats, pom pom hats and wool scarves that have been pulled out dusty closets and thrown on to guard the ‘cold’.

I suppose it is all a sense of contrast, dipping to the 50’s from the 80’s is quite a shock but one that I welcome, I love the touch of briskness in the air and the ability to sleep with a cuddly blanket without sweating and I also love that I can make soups and stews for dinner!

Chili is one of my favorite dishes, not only is it packed with nutrients and good for your vitamins, filling and delicious but the best part is that a big batch last for a whole week! I love just being able to through some in a bowl and chow down after a busy day.

This chili is an invention of mine that plays on the sweet and spicy flavor palette. Using super hot chilis such as ghost peppers and peach habaneros is tempered by the sweetness of pineapple and a touch of espresso and chocolate giving it a complex flavor. The chili can be loaded with whatever toppings you like, chips, cheese, avocado in order to make it your own and add variety to a week long meal.

I hope that you enjoy! Happy and healthy eating!

Sweet & Spicy Ghost Pepper, Sweet Potato & Pineapple Espresso Chili

2 Sweet Potatoes, cubed

1 Onion, chopped

3 Garlic Cloves, chopped

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 ear Corn, kernals removed

1 small Chocolate Ghost Pepper, minced

1 Peach Habanero, minced

1 tbs Cumin

1 tsp Chili Power

1 tsp Smoked Chili Powder

1 15oz can Black Beans

1 15oz can Red Kidney Beans

1 28oz Can Stewed Tomatoes

1 oz Dark Chocolate

2 oz Espresso

1/4 cup Pineapple

2 tbs Olive Oil

Pink Himalayan Sea Salt

In a large pot heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes, and peppers, sauteing until softened. Add the hot peppers and spices, stirring until fragrant. Add the tomatoes and simmer, cooking covered for 20 minutes or until the sweet potatoes are cooked through. Add the beans, espresso and pineapple, cooking until warm and then adding the chocolate in the last 5 minutes.

Add salt to taste and enjoy!

Last week it seemed that spring was on the horizon, the sun was warming up and the birds where chirping and then Stella happened. She was a vicious woman and she brought with her snow, endless cold, wet snow. This was no ordinary snow, it wasn't fluffy and sweet but instead came down with a vengeance, obliterating any thought of spring. As the white stuff fell from the sky in droves, inch after inch until 30 had been accumulated I figured what else can I do but make some food.

As a food blogger you probably think that I am prepared for situations like this, a full pantry of grains and legumes, veggies loaded into the crisper and spices stored in every space but the truth is, I was not prepared for this storm. I tend to grocery shop once a week, buying fresh produce for smoothies and focusing on ingredients for one amazing meal for the week. I often eat this 2 or 3 times that week and then eat something simpler the other days. This week I did not make it to the grocery store so I had to scavenge for something great to eat.

That is how this delicious bowl was created, from scavenged refrigerator ingredients, basically the last of everything. The last of the quinoa, the last of the olive oil, the last of the chili sauce, the dish should really be called the last chance bowl since it was made with so many last bits of things. However, often times, this causes you to be creative and really think about how you are going to combine the ingredients on hand into something that really stands out.

In order to do this, I stuck with a Thai flavor pallet even though I was not necessarily using Thai ingredients. Sauteed asparagus and garlic became the focus as well as a hard boiled egg, apple cider vinegar marinated cabbage, a cucumber and of course the sauce! What dish would be complete without an amazing sauce, the fresh ginger, lime juice, soy, and Thai chili created an amazing blend of flavors that highlighted the fresh veggies and the heartiness of the quinoa. I hope that you enjoy!

Ginger Chili Lime Asparagus and Egg Quinoa Bowl

Makes 2 servings

1 cup dried Quinoa

2 cups Water

2 tbs Olive Oil

5 cloves Garlic, chopped

1 lb Asparagus, ends removed and cut in half

2 cups Cabbage, sliced

2 tbs Apple Cider Vinegar in 1 cup of Water

Pink Himalayan Sea Salt

I small Cucumber, sliced

1 tbs Sesame Seeds, toasted

2 Eggs, hard or soft boiled

Ginger Chili Lime Sauce

2 in fresh Ginger, peeled and grated

1 tbs Thai Chili Sauce

1/2 Lime, juiced

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbs Soy Sauce

1/4 cup Water

Optional Garnish: Lime Wedges, Scallions, Peanuts

In a medium sauce pot, add 1 cup of quinoa, 2 cups of water and a sprinkle of sea salt, bringing to a boil before covering and reducing to a simmer for 20 minutes or until the water is absorbed.

Meanwhile, in a small pot add the cabbage, apple cider vinegar and water as well as a bit of salt and bring to a boil. Reduce heat and let simmer for 20 minutes as well or until softened and slightly tangy.

As the quinoa and cabbage cook, add 2 tbs of olive oil to a saute pan heating over medium high heat. Add the garlic, sauteing for 1 minute until fragrant and then adding the asparagus and a sprinkle of sea salt. Toss and cook until the asparagus is warmed, slightly browned yet still snappy.

Combine all of the sauce ingredients in a small bowl and whisk them together, adding more water for a thinner sauce and less for a thicker sauce.

Divide the quinoa into 2 bowls, top with the garlic and asparagus, cabbage, sliced cucumber, and hard boiled egg. Sprinkle with the toasted sesame seeds and top with the sauce. Garnish with scallions, peanuts and a squeeze of lime juice if desired. Enjoy and healthy eating!