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!

Sugar and Gluten-Free (but still delicious!) Banana Bread

This is a super simple and great way to use your overripe bananas! They are a great gift or make an awesome quick treat, dessert, bfast or snack! Enjoy!!!

Ingredients:

4 extremely ripe bananas (very important for them to be overly ripe or the bread will not be sweet enough)

1/3 cup melted coconut oil (or butter)

4 eggs

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 cup coconut flour (don't sub any other flours, recipe won't turn out right)

1 tsp baking soda

1/4 tsp salt

*optional add-ins- 1/3 cup dark chocolate chips, chopped walnuts, raisins, etc

- Preheat oven to 350 degrees

- Mix all ingredients, except for optional add-ins, in a bowl and mix thoroughly until combined well

- Stir in your optional add-ins

- Pour into a lightly greased bread pan

- Bake for 45 to 60 mins, until center is is set and top is golden

"Fancy" Frittata

Ingredients:

Olive oil

5 eggs

4 egg whites

1 medium to large sweet potato, chopped into small cubes

1 clove chopped garlic

Sprinkle of crushed red pepper

Optional: 1/4 cup of crumbled goat cheese

Swig of olive oil

Salt and pepper to taste

- Set oven to 400 degrees

- Heat a large, oven-safe skillet to medium heat

- Add a swig of olive oil, add garlic and crushed red pepper. Stir until fragrant

- Add cubed sweet potato to pan with olive oil and stir on and off for about 10 minutes or potato is cooked through

- Beat eggs and egg whites together well. Add salt and pepper to taste

- Layer cooked potatoes evenly on bottom of pan. Pour eggs on top of potatoes in pan and sprinkle goat cheese evenly

- Turn heat down and let egg mixture cook for 6-8 minutes until edges have hardened/browned slightly. Check frequently to avoid over cooking

- Place pan in oven for 10 minutes or until eggs are cooked through

Spaghetti Squash Crust Quiche

Ingredients:

1 medium sized cooked spaghetti squash, you will use 2 1/2 to 3 cups of it's meat for this recipe

2 tbsp butter (or coconut oil or ghee)

6 large eggs, beaten

1 cup coconut or almond milk

1 bunch of green onions chopped, about 1 cup

1 tomato thinly sliced and halved

Salt and pepper to taste

Optional: 1/4 cup goat cheese

- Preheat oven to 400 degrees

- Add 2 tbsp butter to 2 1/2 - 3 cups spaghetti squash meat and mix well. Salt and pepper to taste

- Press spaghetti squash into a crust form in a pie dish, patting up the sides and across the bottom

- Bake 8-10 minutes, until slightly crispy and golden. Set aside

- Whisk eggs, milk, salt and pepper together

- Pour mixture on top of spaghetti squash crust. Add green onions and goat cheese throughout, evenly. Place tomato slices on top decoratively (You can get super creative with your fillings!)

- Bake for 30-40 minutes until eggs baked through and golden browned. Enjoy!

No Guilt "Nachos"

We had these last night for dinner and, wow were they awesome! I was skeptical at first but they were so delicious and left me feeling perfectly satisfied! Feel free to get creative with your toppings. We had salsa, guacamole and beans on the side, yum!!!

Ingredients:

1 pound grass fed beef

2 cloves garlic, pressed

1 Tbsp chili powder

1 tsp pepper

1 tsp ground cumin

Handful of black sliced olives

Handful of sliced peperoncini

Optional sprinkle of parmesan cheese

About 12 mini sweet peppers

- Brown meat in pan and season with garlic through cumin

- Cut stems off of mini sweet peppers, then halve them and remove seeds

- Fill the peppers with the cooked beef and add the toppings you desire

- Place them on a baking sheet and broil for about 10 minutes

Give these "nachos" a try, you won't be disappointed!

Strawberry Lemonade

Last weekend, my friend, Megan, made this delicious, refreshing beverage at a BBQ. It was SO GOOD! Give it a try!

Makes 8 servings

Ingredients:

1 1/2 cups lemon juice (about 8-10 lemons)

8 cups water

3/4  - 1 1/4 cup raw honey (depending on how sweet you like your lemonade, you can also use Stevia if you prefer it)

1 pint strawberries, washed and stems removed

- Throw everything in the blender then strain. That's it!

- Serve chilled or over crushed ice (or both!)

If you can manage not to drink it all,  freeze this yummy lemonade into popsicles. What a healthy and perfect hot Summer day treat!

Quick Banana Breakfast To Go For 2!

This recipe is so yummy and so easy! Breakfast is so important in firing up your metabolism, managing hunger throughout the day, and can help reduce binging later in the day.

Ingredients:

2 cups fresh or frozen blueberries

1 scoop of your favorite vanilla protein powder

2 bananas sliced

1/2 cup old fashioned (gluten free) rolled oats

1/3 cup pomegranate juice

2 tablespoon chopped walnuts

1 tablespoon sunflower seeds raw

- Combine/stir together all in microwave bowl

- Heat in microwave 3 minutes

- Enjoy hot or cold

Honey's Delicious Dahl Soup

Restoration Fitness member, Honey, is a wonderful cook! We were lucky enough for her to share her lentil dahl soup recipe. Give it a try, it's SO delicious! Thanks, Honey!!

Serves 4

Ingredients:

1 cup masoor dal red lentils, picked through for stones

2 cups water

1 onion, diced

4 cloves garlic, thinly sliced

1 (1/2-inch) piece ginger, peeled and minced

2 medium tomatoes, diced

1 serrano chile, sliced in 1/2, optional

Tempering oil (bagaar):

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

Generous 1/2 teaspoon turmeric powder

1/2 teaspoon paprika or bafaat powder

1 tablespoon olive oil

Handful chopped fresh cilantro leaves

- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.

- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.

- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.

- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!

- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.

- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Ham and Broccoli Egg Bake

Ingredients:

Extra virgin, cold-pressed coconut oil or olive oil

5 eggs

A pinch of salt

1/2 cup almond meal

1/4 cup coconut flour

7 tbsp coconut milk

7 tbsp almond milk

A handful of finely chopped fresh herbs such as parsley, savory, thyme, oregano

1 medium red onion, finely minced

1/2 lb  bone-in ham, diced

1 head of broccoli, steamed and chopped

- Preheat oven to 350 F (180 C) and brush with olive oil or coconut oil a 7 x 4 pan or individual ramekins.

- In a large bowl, whisk the eggs with the sea salt until pale yellow and frothy.

- Sift and fold in the almond meal and coconut flour, and give it a few stirs

- Stir in the coconut milk and almond milk

- Add your chopped herbs and mix until combined. Set aside the mixture

- Meanwhile, in a small pan over medium heat, add some olive oil or coconut oil. Sweat the red onions until soft, about 1 to 2 minutes. Add to the egg mixture

- Pour the batter in the pan or ramekins

- Scatter the chopped broccoli and ham throughout the egg mixture evenly

- Bake 35 to 45 minutes, or until golden and set

- Serve warm or at room temperature

St. Patrick's Day Gluten Free Soda Bread

Don't let your desire to maintain a gluten free lifestyle slow you down this St. Patrick's Day. Try out this simple and tasty gluten free treat!

Ingredients:

2 C Almond Flour 1/2 C coconut flour (can use all almond flour instead) 1/4 tsp salt 1 1/2 tsp baking soda 1/2 C raisins 2 Eggs 1/4 C coconut or almond milk 2 Tbs apple cider vinegar

- Mix all dry ingredients in a large bowl

- In another bowl mix all wet ingredients

- Mix wet ingredients into dry. Add more milk or flour as needed to form a slightly crumbly dough

- Form dough into a disk shape then using a knife cut an X shape across the disk

- Bake for about 25 minutes at 350 degrees

Crockpot Tomato Basil Bisque

Ingredients:

28oz Canned Petite Diced Tomatoes in Juice 1 Cup Finely Chopped or Processed Celery 1 Cup Finely Chopped or Processed Red Onion 1 Cup Finely Chopped or Processed Carrots 1 Tablespoon Dried Basil (Fresh Basil can be Substituted) 2 Cups Beef Broth (Chicken or Vegetable Broth can be Substituted) 2 Cups Tomato Juice 1 Teaspoon Salt, 1/4 Teaspoon Ground Black Pepper 1/2 Tablespoon Garlic Powder 1 Can (Approx. 13 oz) Coconut Milk

-Process Celery, Red Onion, and Carrots in blender or food processor

-Add all ingredients to slow cooker and combine

-Cook on low for 6-8 hours

-Blend soup until smooth (Or leave as a chunky soup if desired)

As you can see, I diced up avocado and put some on top. Yum!!!!

Red Red Red Lentils

My sister shared this recipe with me a few weeks ago. It was quick and easy and very visually pleasing. I made it with pork tenderloin and green beans. This recipe makes a lot but the leftovers heated up great!

Ingredients:

2 cups cooked red lentils

1/2 medium sized yellow onion

1 green bell pepper

1 tbsp chopped garlic

4 cooked and peeled beets (I microwave them in about an inch of water, covered with wet paper towel for 15 minutes or until soft. You can also bake them.)

Salt and Pepper to taste

- Place onion, bell pepper, garlic, and beets in a food processor

- Process until smooth

- Fold beet mixture into cooked lentils

It's that easy, enjoy! This can be served warm or cold, I enjoyed it more warm. Let me know what you think!

Chicken n' Bean Balls

 

I got semi-creative last night and ended up with these very yummy, kinda different, very easy chicken meatballs of sorts. Enjoy!

Ingredients:

Olive oil

1 lb ground chicken

1 15 oz can of cannellini beans, drained

Salt, Pepper, Garlic (and any other seasoning to taste. I was thinking curry powder could be delicious.)

- Heat pan over medium heat

- Mash chicken, beans, and seasonings together in a bowl

- Coat bottom of pan with swig of olive oil, heat until it feels hot

- Shape chicken mixture into ball shapes and place in pan

- Cook for about 6 minutes on each side or until cooked thoroughly

We had these last night with sauteed brussel sprouts and onions. Try them out and let me know what you think!

Slow Cooker Southwestern Brisket

 

Ingredients:

3 pounds beef brisket

Salt and Pepper

2 tbsp olive oil

5 cloves crushed garlic

1 red onion, sliced thin

1 tbsp chili powder

2 tsp ground coriander

2 tsp ground cumin

1/4 cup apple cider vinegar

1 1/2 cups water

1 (14 1/2 oz) can crushed tomatoes, with juice

2 adobo chilis (from can)

2 bay leaves

1/4 cup apple sauce

- Salt and Pepper beef generously

- Heat heavy skillet to medium-high heat, add oil and heat just until beginning to smoke

- Add the meat to pan and cook, turning once, until browned on both sides. Should take about 10 minutes in all

- Put meat in slow cooker

- Add garlic, onion, chili powder, coriander, and cumin to drippings in skillet and stir for about 1 minute until fragrant

- Add vinegar and boil until it's almost gone (careful, you do not want to breathe in evaporating vinegar!) Make sure to scrape bottom of pan

- Stir in water and pour mixture over brisket

- Put the tomatoes, chipotles, bay leaves, and apple sauce in slow cooker

- Cook on low 8-10 hours, until tender enough to break apart with a fork

- Remove bay leaves and chipotle peppers. Use two forks to pull it apart and ENJOY!

Wonderful for taco night! We ate this last night with corn tortillas, fresh avocado and a cabbage slaw of sorts. If you don't have a slow cooker, don't worry, you can bake it in a dutch oven in the oven at 350 degrees for 3 hours.

Pesto, Garbanzo, and Asparagus Pasta

 

Ingredients:

1 box Annie Chun's Maifun Brown Rice Noodles (You can find these in the organic aisle at King Soopers, love them!)

1 bunch asparagus

1 can garbanzo beans

3/4 cup store bought or homemade pesto sauce

- Cook pasta according to directions on box

- Roast asparagus in the oven for 10-15 mins at 425 degrees or until tender, drizzle with some olive olive oil, garlic powder, salt and pepper to taste

-Once pasta is cooked, mix in asparagus, garabanzo beans and pesto and stir until blended

Talk about easy! Perfect for a rushed dinner after a busy day. I usually serve this with a baked bone-in, skin-on chicken breast and make the pasta more of a delicious side dish. Hope you enjoy!

Pasta and Red Sauce

Ingredients:

1 package brown rice fettucini noodles

2 tbsp olive oil

1 tsp red pepper flakes

2 cups mushrooms, sliced

1 sweet onion, chopped

2 tbsp chopped garlic

1 cup shredded carrots

1 lb ground beef

8 cups tomato sauce of your choice, I like Amy's Organic Family Marinera

- Boil water, cook pasta according to package instructions

- Heat olive oil in medium pan, add red pepper flakes

- Sautee garlic, onions, carrots, and mushrooms until soft

- Add beef to pan and brown

- Stir in red sauce and spinach until sauce is warmed and spinach is wilted

- Salt and Pepper to taste

- Serve over pasta

Another super yummy, super easy! Enjoy! These leftovers heat up great. You can aslo freeze the sauce!

Sweet Potato and Quinoa Cakes

My next door neighbor (the one with the chickens that I've told a lot of you all about,) Sarah, came up with this wonderful recipe and was kind enough to share it with me. Thanks Sarah!!

Ingredients:

1 cup dried quinoa

2 cups Vegetable (beef, chicken, etc) broth

1 sweet potato grated

1 cup Italian flavor bread crumbs (gluten free if you’d like)

3 eggs

1 small onion diced fine

3 cloves garlic pressed

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon curry powder

2 tablespoons stone ground mustard

Cayenne pepper to taste

Salt and black pepper to taste

- Combine dried quinoa and broth in microwave safe container and microwave for 3 minutes loosely covered.

- Stir and return to microwave for 3 additional minutes or until it starts "spiraling". Drain remaining liquid.

- Combine cooked quinoa with all other ingredients in large bowl.

- Heat skillet to medium high with enough olive oil to liberally coat pan.

- Using 1/2 cup measure scoop quinoa mixture into pan and use spatula to flatten into patties. Cook approximately 3 minutes on each side, longer for more crisp patty.

- Enjoy with Greek yogurt and a sprig of fresh sweet basil or with honey mustard to dip.

Chicken and Veggie Red Curry

Serves 4 (with leftovers)

Ingredients:

1 lb skinless boneless chicken breast sliced in strips

Red curry paste

Coconut oil

Chopped garlic (liberal amount)

1/2 tblsp fresh grated ginger or store bought ginger paste

1 small onion sliced thin

2 julienne sliced peppers (2 different colors)

1 yellow squash, cut into bite size pieces

1 1/2 cup sliced mushrooms

2 cans coconut milk

1 can water chestnuts

1 can bamboo shoots

1 packet of Truvia or Stevia (sugar)

All natural chili garlic sauce or sirracha (optional for some spicy heat)

-Heat large skillet (w/ lid)

-Heat 1 - 2 tblsp coconut oil in the pan

-Brown chicken strips in skillet.

-While browning, add ½ tblsp red curry paste to chicken and stir

-Dump out cooked chicken into bowl

-Add another 1-2 Tbls. Coconut Oil

-Place onion with chopped garlic and ½ tblsp ginger paste to pan and stir up brown bits of chicken

-Add peppers, yellow squash and mushrooms. Cover w/lid and cook until tender

-When veggies are close to done add 1 can water chestnuts and 1 can

bamboo shoots. Cook until warm

-Dump veggies into bowl w/chicken

-Put 2 tblsp red curry paste in pan and mix 2 cans coconut milk (you can add more coconut milk or some chicken stock if you prefer more broth) and mix thoroughly with a whisk

-Add 1 pack of Truvia or other natural sweetener and ½ tblsp of chili garlic sauce and stir

-Put chicken and veggies back in skillet and mix with sauce

-Simmer and serve hot over rice or rice noodles.