Super Food Soups

Baby, it’s COLD outside!!!  We moved to KS this summer and I didn’t realize how extreme the weather is here.  It is HOT, HOT, HOT in the summer and COLD, COLD, COLD in the winter!!

cold

Cold weather equals cozy socks, blankets, cuddling and of course…soup!

I love having soup for dinner on a cold day (much to my husband’s chagrin) but…I’m the one who does the cooking…so…when I feel like soup…then soup it is!

The recipes below are all soup with super foods in them!  What does that mean?  That it’s REALLY good for you!

To make any of these into a complete meal (and for those who scoff at soup for dinner like my one and only) add a salad, home made paleo bread, a side of chicken breast or chicken sausage (or any other meat you desire) and behold – you have a complete meal!

Pumpkin Soup with Lentils

Source: http://www.bhg.com/recipe/pumpkin-soup-with-lentils/

pump

Ingredients

  • 1 small sweet onion, cut into wedges
  • 1 yellow sweet pepper, seeded and sliced
  • 1/2 cup yellow lentils or lentils, rinsed and well drained
  • 1 tablespoon olive oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 26 ounce box chicken stock
  • 1 15 ounce can pumpkin
  • Salt and ground black pepper
  • Freshly grated nutmeg (optional)
  • Snipped fresh flat-leaf Italian parsley (optional)

Directions

  1. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
  2. To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.

Sweet Potato, Kale and Wild Rice Soup

Source: http://www.phillymag.com/be-well-philly/2015/11/17/sweet-potato-recipes/

sweet

Ingredients

3 tbsp. extra-virgin olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced
1 tsp. dried thyme
1 1/2 tsp. smoked paprika
1/2 c. wild rice
4 c. vegetable broth, chicken broth, or water, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 15-ounce can navy beans, drained and divided (or 1 1/2 c. cooked white beans)
1 c. kale leaves, stems removed and leaves cut into thin strips
1 tsp. salt
Fresh parsley, chopped, to garnish
Salt and pepper, to taste

Method

Heat two tablespoons olive oil over medium heat. Add onion and garlic, reduce heat to medium-low and cook 8 to 10 minutes or until onions are translucent. Add dried thyme, smoked paprika, and wild rice. Stir everything together to coat. Add three cups of broth and bring to boil. Reduce to simmer and cook for 30 minutes. Add cubed sweet potatoes, 3/4 cup navy beans, and kale and cook for 15 minutes more or until sweet potatoes are cooked.

In a blender, puree 3/4 cup beans with one cup broth, one tablespoon extra-virgin olive oil, and one teaspoon salt until smooth. Add mixture to pot and heat until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with fresh parsley. Enjoy!

Gingered Carrot Sweet Potato Soup with Chive Cream

Source: http://www.bhg.com/recipe/gingered-carrot-sweet-potato-soup-with-chive-cream/

carr

Ingredients

  • 1 pound carrots, peeled and thinly sliced
  • 1 large sweet potato, peeled and cut in 1/2-inch cubes
  • 3 ounce cans reduced-sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 cup creme fraiche or sour cream
  • 2 tablespoons snipped fresh chives or sliced green onions
  • 1 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
  • Snipped chives; ground ginger (optional)

Directions

  1. In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.
  2. For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.
  3. Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.

From the Test Kitchen

Change-Up:

Substitute russet potatoes for the carrots and sweet potato and use ground cumin in place of the ground ginger.

Freezing Tip

Prepare soup through Step 2. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 3.

Chicken Barley Soup with Kale

Source: http://www.mydeliciousmeals.com/recipe/chicken-barley-soup-with-kale

b

Ingredients

1 chicken breast (skinless, boneless)
1⁄4 cup barley
5 cups water
3 cups chicken broth
2 carrots (sliced)
2 celery stalks (chopped)
onion (finely chopped)
3 cloves garlic (minced)
potatoes (chopped)
2 cups kale (chopped, I used frozen, if you use fresh, discard thick ribs)
1 teaspoon

parsley (dry)

1 1⁄2 tablespoon

vegetable oil

1 tablespoon

lemon juice

salt
pepper

Directions:

1. Put chicken in a large pot, add water and bring to a boil. Skim any foam from the surface, add barley and chicken broth. Bring to a boil. Simmer for 1 hour.

2. Chop celery, slice carrots, finely chop onion and mince garlic.

3. In a skillet, heat vegetable oil. Saute celery, onion, carrots and garlic, until onions are translucent (about 7 minutes).

4. Chop potatoes.

5. Add potatoes and sauteed vegetables to the pot. Simmer for 10 minutes, until the potatoes are tender.

6. Add kale, parsley and lemon juice. Season with salt and pepper. Cook for another 15 minutes.

7. Remove chicken, shred with a fork and return to the pot. Serve hot.

I hope you and your family enjoy these super food soups!!  Don’t forget to share this post with friends and loved ones!!!
Also, I’d LOVE to hear from you – which recipes did you try?  Which ones did you like?!?

Weekly Menu – Seasoning Recipes

I wanted to do something a little different this week as far as I’m not going to be sharing recipes for meals…BUT…this might even be better because I’m going to share with you different ways to make fresh seasoning blends.

spice

They are very versatile (you’re welcome) and you can use them with your favorite recipes to spice things up (pun intended) and make a healthier version of your favorite meal!

Why make your own seasoning blends instead of buying the pre-made packets at the store?  For MANY reasons!

Here are a few:

  1.  You can control how much salt is in your food.  (They really pile in the salt in those seasoning packets)
  2. Eliminate preservatives
  3. Control all ingredients that go into your food (eliminate toxins)
  4. Say goodbye to MSG
  5. Eliminate unnecessary ingredients like added sugar and starch
  6. There is NOTHING good in processed foods

Taco Seasoning

(This is my favorite one – I use it weekly and I have it memorized)

taco

This is for 1 lb of meat

Ingredients:

1 TBSP child powder

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp oregano

2 tsp cumin

Blend together and enjoy!

Montreal Steak Seasoning

mon

For 1 1/2 – 2 lbs of meat (I’ve used it for burgers)

Ingredients:

Ingredients (8)
  1. 2 tablespoons paprika.
  2. 2 tablespoons crushed black pepper.
  3. 2 tablespoons kosher salt.
  4. 1 tablespoon granulated garlic.
  5. 1 tablespoon granulated onion.
  6. 1 tablespoon crushed coriander.
  7. 1 tablespoon dill.
  8. 1 tablespoon crushed red pepper flakes

Mix well and enjoy!

Italian Seasoning

Can be used for any type of Italian dish that calls for an Italian seasoning blend (like chicken or pasta)

italian

Ingredients:

  • 1 1/2 teaspoons dried oregano.
  • 1 teaspoon dried marjoram.
  • 1 teaspoon dried thyme.
  • 1/2 teaspoon dried basil.
  • 1/2 teaspoon dried rosemary.
  • 1/2 teaspoon dried sage.

 

Blend and enjoy!

Pumpkin Spice

(Because y’all know how much I LOVE pumpkin anything!)

This is enough for one pumpkin pie

pump

1 teaspoon ground cinnamon

Blend and Enjoy!

Cajun Seasoning Mix

cajun

  • 2 teaspoons sea salt

Blend and enjoy!

Don’t be a stranger, now!

I’d LOVE to hear from you!  Let me know how you like these seasoning mixes and how you used them!!

Thanksgiving Desserts – Paleo Style

Y’all!!!  I did not realize, until today, that Thanksgiving is next week!!  This year is seriously flying by!

meme

I know Thanksgiving is largely about the food…but it’s about family also!  It’s about being grateful for what you have and it’s about counting your blessings.

If you feel that the only way you can enjoy Thanksgiving is by stuffing your face, needing to put on elastic pants and than feeling sick for the rest of the day because you ate too much – THINK AGAIN!!!

Five orange pumpkins sit in a row in front of a distressed, wooden background.

It does NOT have to be like that and is NOT what’s it’s about!  It’s a day to be grateful, a day to step back from the craziness that is life and ENJOY the moments and the people you are with.

And even though the food is the main attraction, it doesn’t have to make you feel bloated, sick, gross!  Hence…Paleo Thanksgiving!

I know you’re wanting to do your menu planning and so forth…so today I am going to be sharing with you some delicious paleo dessert recipes for Thanksgiving!  (Check out last week’s post for some tasty paleo side dishes)

I have made all of these and they are FANTASTIC!!!  Scout’s honor!

Paleo Pumpkin Cheesecake

Source: http://paleomg.com/thanksgiving-pumpkin-cheesecake/

Serves: 4-6
paleo-pump
Ingredients
For the crust
For the filling
  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2-3 tablespoon lemon juice
  • 5-6 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • pinch of salt
Instructions
  1. Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
  2. Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
  3. Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
  4. Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
  5. And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
  6. Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
  7. When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
  8. Smooth out on top of your cheesecake.
  9. Place it freezer for about 30 minutes until everything has set.
  10. Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
  11. Eat. Eat and remember how wonderful it is to be paleo.
  12. PALEO IS AWESOME!

Paleo Pumpkin Pie

Source: www.thepaleomom.com/the-best-paleo-pumpkin-pie/

Prep Time: 15-20 minutes

Cook Time: 20-22 minutes

Serves: 6-8

Ingredients (Pie Crust):

  1. Preheat oven to 375F.
  2. Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
  3. Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
  4. Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).Pumpkin Pie-045
  5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.

Ingredients (Pumpkin Pie):

  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and walnuts in your food processor or blender and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).  It is very important to blend until completely smooth, otherwise your custard will be watery. Pumpkin Pie-055
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.
  6. Enjoy!!!

 

Paleo Pecan Pie

Source: http://naturesknockout.com/best-pecan-pie-ever-paleo-diet-diet-health/

pecan

CRUST
3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
FILLING
3 eggs hormone free, omega 3 enriched 
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves

Directions

PREHEAT oven to 350ºF or 175ºC

CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.

SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.

For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.

Store in the refrigerator.

 

Paleo Apple Crisp

Source: http://www.thepaleomom.com/paleo-apple-crisp/

apple-crisp-061

Ingredients (Crisp Topping):

  1. Chop walnuts and pecans by hand for the best texture.  Mix with almond meal, shredded coconut, muscovado sugar, and spices.
  2. Pour melted coconut oil over the top and stir to fully combine.  Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.

Ingredients (Apple Crisp):

  • 6 medium to large apples (about 2½ pounds)
  • 1 tsp finely grated lemon zest
  • 2 Tbsp lemon juice (about 1 lemon)
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • Crisp Topping (see above)
  1. Preheat oven to 375F.
  2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).
  3. Toss apple with lemon juice, lemon zest, cinnamon and cardamom.
  4. Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
  5. Remove crisp topping from fridge.  Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces.  Cover the surface of the apples with the crisp topping crumbs.
  6. Bake for 40 minutes.  Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).
  7. Remove from oven and let cool slightly.  Serve warm!

I hope you truly enjoy these desserts!  Share them with your friends and family and share this blog with others also!!  Remember:  Sharing is Caring!!!

Thanksgiving – Paleo Style

Everyone looks forward to Thanksgiving right?!?   The family (maybe) and the food and the treats (definitely)…BUT…what if there was a way to enjoy ALL of that while still staying on track????

t

Would you be in????

This year, we are having our 3rd annual Paleo Thanksgiving!  For the past 2 years, we have been doing Thanksgiving – paleo style – and believe me- it’s DELICIOUS!  My husband even looks forward to it every year – seriously!

You don’t leave the table feeling incredibly guilty, sluggish, gross, or like you need to diet for the next 2 weeks.  You get up knowing that you chose to eat healthy WHILE enjoying this holiday!

turkeyturkeyturkeyturkey

So…for next few weeks…until Thanksgiving, I will be sharing Paleo Thanksgiving recipes.  You can pick and choose which dishes you’d like to make OR you can go all out like I do!

The idea is for you to have a plethora of recipes in your tool box for this annual holiday!

Paleo Cornbread Stuffing

Source: http://paleofoundation.com/paleo-cornbread-stuffing/

paleo-cornbread-stuffing-mix-thanksgiving-1200x800_c

Ingredients

• 6 eggs
• 1/2 cup butter, melted
• 3/4 C coconut milk
• 1 Tbsp ground sage
• 1 Tbsp + 2 Tbsp  poultry seasoning
• 1 tsp sea salt
• 3/4 cup organic coconut flour, sifted
• 1 tsp baking soda
• ½ tsp cream of tartar
• ½ C arrowroot
• 2 Tbsp bacon fat
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 3 Tbsp organic chicken base
• ¾ C water

Directions

1) Preheat oven to 350
2) In a large bowl, whisk eggs, butter and coconut milk
3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and arrowroot and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and add bacon fat.
5) When fat is melted, add celery, onion and bell pepper; sautee until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into large bowl.
7) Add sautéed vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in oven
10) Bake for 30 minutes or until dressing firms up.

Green Bean Casserole (Grain Free, Dairy Free, Paleo)

green-bean-casserole11-1024x1024

Source: http://kelleyandcricket.com/index.php/2015/12/15/green-bean-casserole-grain-free-dairy-free-paleo/

 

 

 

Ingredients:

  • 1 (1.5 lb) bag of french green beans, cut the beans in ½ or ⅓’s.
  • 3 cups Creamy Mushroom Soup (be sure to use less broth (1 cup) to make the soup thick, more like condensed consistency.)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon coconut aminos (or worcestershire sauce)
  • 1 cup French Fried Onions

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Heat water in a large sauce pan over high until it reaches a simmer.
  3. Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
  4. Remove the green beans immediately and drain.
  5. In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
  6. I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
  7. Next, pour the mixture into a greased casserole dish and cover with foil.
  8. Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
  9. Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.

Paleo Sweet Potato Casserole

Source: http://www.tastesoflizzyt.com/paleo-sweet-potato-casserole-recipe/

paleo-sweet-potato-casserole-recipe-12

Ingredients

  • 3 pounds sweet potatoes, peeled and cubed
  • 1/3 cup butter (or ghee), softened
  • 1 tablespoon cashew milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped pecans, divided
  • Cinnamon, for sprinkling

Instructions

  1. Boil water in a large saucepan over medium heat.
  2. Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
  3. Drain off the water.
  4. Preheat the oven to 350 degrees.
  5. Add the butter and milk to the drained potatoes.
  6. Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
  7. Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
  8. Spray the bottom of a 8×11″ pan with coconut oil spray.
  9. Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
  10. Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
  11. Sprinkle the top with the remaining pecans.
  12. Dust the top with additional cinnamon.
  13. Bake for 40 minutes.
  14. Serve warm.

Honey Roasted Butternut Squash with Cranberries and Feta

Source: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

honey-roasted-butternut-squash-cranberries-feta-recipe-650-0245xs

Ingredients

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

EAT and ENJOY!!!

I really hope you and your family enjoy these recipes!

Don’t forget to share this post with others!!!!

Chili Cook Off

I LOVE having chili in the Fall and Winter…whether it’s for a party, a football game or just because it’s chilly outside (hhahahaah – like my play on words) it is a staple at my house this time of year.

c

Here are four of my FAVORITE child recipes – HEALTHY and TASTY of course!

All Meat and Veggie Chili – Paleo Recipe

Source: http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/

 

paleo-chili

Prep time: 

Cook time: 
Total time: 
Serves: 8 servings
Ingredients
  • 1½ pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1½ cups onion, diced, about 1 large onion
  • ½ cup chopped celery, about 1 stalk
  • 1½ cups carrots,peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 2-3 medium zucchinis
  • 1 15-ounce can tomato puree or tomato sauce
  • 1 15-ounce can diced tomatoes
Instructions
  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.

Tips:  I serve mine with brown rice or paleo cornbread and green beans

Whole30 Chocolate Chili Recipe

It may sound weird…but it’s good…..I promise!!

choc-chili

Source: http://www.andreatooley.com/2014/10/whole30-chocolate-chili/

Ingredients:

  • 1 tablespoons coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef  (I used 90/10 lean beef)
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3/4 tablespoon unsweetened cocoa
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted, chopped tomatoes
  • 1 can (14.5 ounces) beef broth

Directions: 

  1. Heat the coconut oil in a pan over medium heat.
  2. 2. Add your diced onions and garlic and cook until the onions are translucent, about 10 minutes.
  3. Transfer the cooked onions to your crockpot.  Next, add the beef to the same pan that had your onions.
  4. Cook the beef until just no longer pink.  Transfer the beef and all the juice to your crockpot.
  5.  In a separate bowl, mix together all of your spices.
  6. Pour the spices into the pan and cook for just a minute until fragrant.
  7. Then, add your tomato paste and beef broth.
  8. Stir until the tomato paste, beef broth, and spices are all combined, about 2 minutes.
  9. Pour the sauce into your crockpot.
  10. Finally, add the tomatoes to your crockpot.  Give everything a good stir, cover, and cook on high for 3 hours.

Tips:  serve with avocados and jalapeños

Healthy Vegetarian Quinoa Chili

Source: http://peasandcrayons.com/2015/10/healthy-vegetarian-quinoa-chili.html

veggie-chili

10 minPrep Time

25 minCook Time

35 minTotal Time

Ingredients

  • 2 cups yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 TBSP olive oil
  • 2 cups crushed tomatoes
  • 1 cup corn [frozen or fresh]
  • 1 can spicy chili beans with sauce [15 oz]
  • 1 can black beans, drained and rinsed [15 oz]
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika, plus extra to taste
  • salt and pepper to taste
  • 1 cup quinoa [red, white, or a mix of both]
  • 1.5 cups water or veggie broth
  • EXTRAS:
  • diced jalapenos or cayenne pepper for a kick
  • veggie broth or tomato sauce to adjust chili thickness
  • all the toppings your heart desires 

Instructions

  1. Chop your peppers and onion and mince your garlic.
  2. Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
  3. Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
  4. Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
  5. Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  6. While your chili simmers, rinse your quinoa.
  7. Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
  8. Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
  9. Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
  10. Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

The Best Healthy Turkey Chili

Source: http://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/

chil

Ingredients
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
  3. Makes 6 servings, about 1 1/2 cups each.

I hope you enjoy all of these recipes!  Don’t forget to share this blog with others – sharing is caring!