Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I promise this week won’t be only decadent stuff. Maybe. Actually, let me think on that for a while…yeah, no guarantees.
I do have some great stuff lined up. So stay tuned – it’s going to be another good week on PDXfoodlove.com, and I probably do actually have enough sweet treats to last several days worth of blog posts, if that’s the direction that ends up happening. “Lined up” is definitely a figurative term. I don’t usually plan for what post is what day until I actually sit down to write the next day’s post. Which I know is not the best practice I could be doing and probably inefficient… but it happens.
Despite the photos, I’m really trying to eat healthy this week (again). Last week ended up having a lot of post-work events, which translated into many beers and fried foods. Plus I worked on the weekend, which was great exercise for my brain but not great exercise for my body, and I felt kind of gross missing my awesome weekend workouts (
1 1/2 cups AP flour
3 Tbsp. sugar
1/2 cup cocoa powder
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 eggs, beaten lightly
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon vanilla
8 ounces buttermilk (or scant 8 oz milk with 1 Tbsp. white vinegar)
Vegetable spray, for waffle iron
Preheat your waffle iron.
Start by whisking the flour, sugar, cocoa, baking powder, salt and baking soda together. In a separate bowl, mix the eggs, butter, vanilla and buttermilk.
Add the wet ingredients into the dry and stir until just barely combined.
Spray the waffle iron with nonstick spray before beginning. Ladle in the recommended amount and cook until the waffle is crisp and comes off the iron easily. I like to sprinkle with chocolate chips and serve with a healthy dose of freshly whipped cream.
This recipe is adapted from Alton Brown‘s (key differences: WAY less milk and more leavening agents)