Coconut Lentil White Bean Chili + Open-Face ChickenAvocado Toast
(60 g cho, 33 g pro, 21 g fat)
1/8 medium, organic avocado
2 oz. nitrate free chicken breast cold cuts 1 slice of sprouted grain bread
Instructions: Smear avocado on toasted bread and top with coldcuts. Serve with 1 1⁄2 cups chili.
Coconut Lentil Chili-
1 cup green lentils
2 TBSP olive oil
1 ⁄ 2 organic green cabbage, shredded
1 ⁄ 2 yellow onion, roughly chopped
2 garlic cloves, minced
3 cups reduced sodium vegetable broth 1 can lite coconut milk
1 can diced fire roasted tomatoes
2 cans organic great northern beans
1 tsp. paprika
1 tsp. cumin
1 ⁄ 2 tsp. chili powder
1 ⁄ 4 tsp. sea salt
Instructions: Bring a pot with 2 1/2 cups water to a boil. Add in dried green lentils; reduce to a simmer and cover. Allow lentils to simmer for 45 minutes. Add more water as necessary. Drain lentils from excess water. In a large pot, heat olive oil over medium heat. Add in shredded cabbage and onion. Stir frequently until soft, 10 minutes. Add in minced garlic and stir until fragrant, 30 seconds. Add in remaining ingredients, vegetable broth, coconut milk, tomatoes, beans, paprika, cumin, chili powder and sea salt. Simmer for at least 30 minutes. Serve.
• Chili recipe and image courtesy of Kylie Mitchell.
• Why this meal is slimming savvy: Research shows avocado-eaters have a lower BMI and smaller waist circumference than non avocado-eaters.