Taco Chili

With the colder temperatures, my tummy and body have been craving warmer and heartier foods. I had these ingredients in my pantry and fridge, tossed them together and was very pleasantly surprised. I've made it two more times since. The leftovers heat up great!

Ingredients:

1 lb grass fed organic ground beef

1 tbsp of coconut oil (or your preferred cooking oil)

i sweet onion, chopped

1 tbsp minced garlic

Dash of red pepper flakes (optional)

1 sweet potato, peeled and diced into bite size pieces

2 zucchini, halved and diced

1 15oz organic can of 3 bean medley (kidney, pinto, black)

1 packet of organic natural taco seasoning (you are welcome to make your own but I was being super quick/lazy)

Salt and pepper to taste

- Heat coconut oil in a large saute pan over medium-low heat

- Add onions, garlic and red pepper flakes. Stir frequenty

- Once onions start to be come softer, add the sweet potato and mix well. Turn up heat of stove to medium

- Put zucchini in pan and combine all ingredients well. Next place pan lid on top and let veggies cook

- Meanwhile, in a separate pan, brown the ground beef

- When beef is done and veggies are cooked through, mix beef into veggie pan

- Add beans and taco seasoning, mix well. Place lid on top and let simmer for 2-5 minutes stirring as needed

Easy-peasy, healthy AND delicious! Enjoy!

"Spaghetti" Dinner

Fall is my favorite season! I love the cooler weather, the changing leaves, and it doesn't hurt that squash is in season. If you haven't tried spaghetti squash either as a substitute for pasta or as a side, you're missing out!

Ingredients:

Makes 4 servings

1 spaghetti squash (about 3 lbs)

1 lb (big package) of sliced button mushrooms

1 cup chopped onion

1 tbsp of minced garlic (I love garlic)

1 cup halved cherry/grape tomatoes

3/4 cup crumbled feta cheese or goat cheese, your taste buds can make the call

(This can be omitted, makes for a creamier, lactose having sauce) 2 sun-dried tomato, basil laughing cow cheese wedges

- With the tip of a knife, pierce squash in about 5 places

- Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened

- When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm.

- Heat large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook for about 5-7 minutes until mushrooms become brown on one side

- Stir in onion and garlic, cook until onions are softened

- Add tomatoes and cheese until cheese is melted and bubbly

- Spoon sauce over spaghetti squash and eat up!