Ok, well after a ridiculously busy/flu-riddled couple of weeks, I'm back blogging. At the end of May, we found out the hubs is being posted to Winnipeg. While we are both excited to spend time with family and enjoy the city, this has been a crazy stressful time trying to finish home renovations to get it in the market. We are on the homestretch! We will survive (hopefully :s )!
That being said, I've been a garbage wife in the cooking department. Yesterday was the first day, in three weeks, that I actually took the time to cook a worthwhile meal. We have been shoveling in fruit, coleslaw, cooked chicken, nuts/seeds, and Lara Bars to get us through the day and I hate that rushed feeling when eating. I also haven't grocery shopped in those three weeks and we have very little left in the fridge! Now that you've heard my old mother Hubbard tale, you should be thoroughly impressed that I managed to concoct an amazing chili with very little on hand!!
So let's get into this!
1 lb ground beef
1 yellow pepper, diced
1 red pepper, diced
2 carrots, peeled and diced
2 shallots, diced
3 cloves garlic, minced
1/2-1 jalapeño, very finely diced (add to your taste)
1 tablespoon unsweetened cocoa powder
2 slices bacon, diced
1 cup bone broth (I had chicken on hand)
1 cup strong coffee
1 tablespoon avocado oil
3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon black pepper
1 can tomato sauce (I like the organic Kirkland one from Costco)
1. Add avocado oil and bacon to a dutch oven and sauté over medium-high heat fof 2-3 minutes.
2. Add in carrots, shallots, peppers, garlic, and jalapeños and sauté until onions turn translucent.
3. Add in all spices, herbs, and cocoa and warm through to release their oils.
4. Add in ground beef and combine.
5. Stir in broth, coffee, and tomato sauce.
6. Reduce heat to low, and simmer for 30-40 minutes.
7. Season with sea salt, to taste.
8. Serve with avocado, green onions, cheese, cilantro.. Whatever floats your boat. Enjoy!
Holy balls guys....this is so good! Hubs and I are huge Caesar salad fans but the cheese and refined oils in commercial dressing put a big damper on my enjoyment. So, it was time to find a healthier, homemade, alternative.
A couple days ago I was on Pinterest, pinning my heart out to healthy dressings. I need to stop that. Honestly, most of the recipes I've tried, I've chucked. I tried a Caesar dressing on there and what a waste of ingredients and time. Today, I decided to try my hand at it and play around until I found a mix I was a fan of.
This is garlicky goodness! It has a nice bite from the mustard and raw garlic and coats romaine nicely. It would also make an awesome dip for veggies and I think it would be delicious brushed onto grilled chicken. Well, let's get into it.
1 egg yolk
1/2 cup fresh lemon juice (about two lemons worth)
2 tablespoons Dijon mustard (check the ingredients and get one with no sulfites/additives. Also, if whole 30, get one with no alcohol).
5 large cloves of garlic
2 tablespoons anchovy paste (make sure that it only contains olive oil and sea salt. They are notorious for having sunflower oil etc in them).
1/2 teaspoon freshly ground black pepper
Sea salt, to taste
3/4 cup pure avocado/olive oil (not extra virgin!)
1. Combine everything, except the oil, in a blender and blend until smooth.
2. While blender is still running, slowly drizzle in the avocado oil to emulsify the dressing.
3. Transfer to a glass jar and use to dress greens/ dip chicken/ eat with spoon.