Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Today was such a stark contrast to yesterday. Yesterday even leaving the house made me feel terrible. We spent A LOT of time on the couch watching TV and playing Minecraft (Dave) and napping (me). Today, after a great day at work, I came home and got. stuff. done.
It was so beautiful outside, that when I got home I had to check on my garden (so far, it consists of various types of lettuce). That led to some weed pulling, which led to some carrot and radish planting, which led to some stick clearing, which led to some bulb planting. So basically all of the stuff that had been on my garden list is now crossed off of it. It was just too nice out to spend the evening inside. And not getting to do the normal stuff we usually take care of on weekends was starting to bother me. And I think it was the same for Dave; he seems to be feeling much better and mowed and edged the yard.
Then after a delicious dinner made up almost entirely of leftovers (a delicious green salad with chicken, random veggies and homemade ranch), we kept going – I cleaned out the fridge, which always leaves me with a greater peace of mind. Dave did a ton of laundry and ironing. I washed all of the old mason jars and tupperware that I had I emptied out of the fridge and cleaned up the “dump zone” by the side door – you know the one, where there are a million pairs of shoes, various tote bags and jackets and all of the mail. It’s gone now, swept away by Hurricane Cleaning Bug. Man, it feels good a) to be clean and b) to be able to just do stuff again.
I’ll be honest, this recipe has nothing to do with the first half of my blog post. I had a great day, and a great weekend before being sick. We had a dinner party at our house on Friday with some of my dear friends. We made my very favorite roast chicken, a strawberry tomato bruschetta I’m crazy about, a few other things and this champagne mango sorbet – I had originally planned another dessert, but I totally forgot to make it far enough in advance. Then I got an email from Whole Foods about a ridiculous mango sale, and I had my dessert idea. I love the way it turned out. And the best part? It only has three ingredients (no, a pinch of salt doesn’t count).
Here’s what you need:
Eight smaller mangoes, broken down, peels and pits discarded
1/2 cup champagne or sparkling wine
1 1/2 cups sugar
Pinch of salt
Blend all ingredients together in a food processor or blender, then store in the fridge or freezer (if you’re in a hurry) until the temperature is below 40 degrees.
Freeze in an ice cream maker for 20-25 minutes, then transfer to a container and place in the freezer for 3-4 hours.