{"id":73576,"date":"2022-04-28T16:10:02","date_gmt":"2022-04-28T16:10:02","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=73576"},"modified":"2022-04-28T16:10:09","modified_gmt":"2022-04-28T16:10:09","slug":"meal-prep-may-1-2022","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/meal-prep-may-1-2022\/","title":{"rendered":"Meal Prep May 1, 2022"},"content":{"rendered":"\n<p>It&#8217;s week 5 of Meal Pre Instagram Live sessions! And this Sunday, Adelade, of <a href=\"http:\/\/agmhealthandfitness.com\">AGM Health and Fitness<\/a>, and I are making yet another versatile dish that can be eaten in a number of ways throughout the week,  Chili! As usual, Adelade will be making a classic version and I&#8217;ll be making a Plant-Based version.<\/p>\n\n\n\n<p>Follow us here to join us, Sunday May 1 at 4PM ET<\/p>\n\n\n\n<p>If you want to cook along with us, here&#8217;s what you&#8217;ll need:<\/p>\n\n\n\n<ul><li>3 cups (or 2\u00a015-ounce\/425g cans) of beans,\u00a0I use kidney beans but you could also use pinto, black beans or navy beans if that\u2019s what you have on hand.<\/li><li>1 15 oz can diced tomatoes<\/li><li>2 Tbsp tomato paste<\/li><li>1\u00a0jalapeno,\u00a0diced (optional or add more for more heat)<\/li><li>1 Green Bell pepper, chopped<\/li><li>1\u00a0large yellow onion,\u00a0diced<\/li><li>4 garlic cloves,\u00a0chopped finely<\/li><li>3\u00a0tablespoons\u00a0olive oil<\/li><li>1-2 Tbs lime juice<\/li><li>4\u00a0tablespoons\u00a0 ancho chili powder<\/li><li>1\u00a0tablespoon\u00a0ground cumin<\/li><li>1 \u00bd\u00a0teaspoons\u00a0smoked paprika<\/li><li>1 tsp cinnamon<\/li><li>2 whole Bay leaves<\/li><li>Salat and pepper to taste<\/li><li>1\u00a0cup\u00a0(12g) cilantro leaves and tender stems, chopped<\/li><li>2 cups vegetable broth<\/li><li>Topping of your choice (eg chopped cilantro, sliced scallions, vegan sour cream, avocado slices, sour cream, tortilla chips, etc.)<\/li><\/ul>\n\n\n\n<p>See full recipe <a href=\"https:\/\/sweetvegan.net\/plant-based-chili\/\">[here]<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s week 5 of Meal Pre Instagram Live sessions! And this Sunday, Adelade, of AGM Health and Fitness, and I are making yet another versatile dish that can be eaten in a number of ways throughout the week, Chili! As usual, Adelade will be making a classic version and I&#8217;ll be making a Plant-Based version. Follow us here to join us, Sunday May 1 at 4PM ET If you want to cook along with us, here&#8217;s what you&#8217;ll need: 3 cups (or 2\u00a015-ounce\/425g cans) of beans,\u00a0I use kidney beans but you could also use pinto, black beans or navy beans if that\u2019s what you have on hand. 1 15 oz can diced tomatoes 2 Tbsp tomato paste 1\u00a0jalapeno,\u00a0diced (optional or add more for more heat) 1 Green Bell pepper, chopped 1\u00a0large yellow onion,\u00a0diced 4 garlic cloves,\u00a0chopped finely 3\u00a0tablespoons\u00a0olive oil 1-2 Tbs lime juice 4\u00a0tablespoons\u00a0 ancho chili powder 1\u00a0tablespoon\u00a0ground cumin 1 \u00bd\u00a0teaspoons\u00a0smoked paprika 1 tsp cinnamon 2 whole Bay leaves Salat and pepper to taste 1\u00a0cup\u00a0(12g) cilantro leaves and tender stems, chopped 2 cups vegetable broth Topping of your choice (eg chopped cilantro, sliced scallions, vegan sour cream, avocado slices, sour cream, tortilla chips, etc.) See full recipe [here]<\/p>\n","protected":false},"author":1,"featured_media":73571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[374],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73576"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=73576"}],"version-history":[{"count":1,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73576\/revisions"}],"predecessor-version":[{"id":73578,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73576\/revisions\/73578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/73571"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=73576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=73576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=73576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}