Simply Chili 

My daughter asked me to make her Chili… Nothing makes me happier than when my kids ask me to make them something special! I contemplated making a traditional chili with beans (I even bought beans) but as always I had to at least attempt making it a bit healthier! This recipe is super simple, especially if you have a pressure cooker or a fancy rice maker !  This chili is delicious, a little spicy, rich and hearty! You honestly will wonder with in he world you’ve been adding beans to your chili! 

1 pound ground GRASSFED Beef 

2 onions, chopped 

8 garlic cloves, chopped 

1 large sweet potato, diced 

2 teaspoons sea salt 

4 teaspoons sweet paprika 

2 teaspoons smoked paprika 

2 teaspoons chili powder 

1 teaspoon of each of the following : 

Oregano, ground cumin, granulated onion, granulated garlic, ground coriander and ground fennel. 

1 (14.5 oz) can of organic fire roasted tomatoes 

4 tablespoons organic tomato paste 

1.5 cups stock or broth 

– I used my rice cooker which has a sauté and slow cook feature.  I browned the beef with the onion and garlic in my cooker.  Added the sweet potatos. 

– I followed up by adding the salt and spices … Cooked the spices with the meat, onions and garlic for about 5 minutes. 

– Add the tomatoes and tomato paste along with the broth or stock, stir and cover! 

– Slow cook at least 2 hours and you are done ! 





Lemon Cashew Cream Chia Pudding

This recipe turned out just as I imagined it. I am a lover of chia pudding but always craved the thicker consistency of “traditional” pudding. I achieved exactly what I have been craving all along. A thick, rich, flavorful pudding that is guilt free, gluten free, dairy free and most of all GOOD!!!

1 cup cashew pieces, soaked in 2 cups water at least 2 hours, strained
1/4 cup maple syrup
1/4 cup almond milk
1 teaspoon vanilla
Zest of 1 lemon (I used a Meyer Lemon)
Juice of one lemon
4 tablespoons chia seeds

– In a high power blender … Blend cashews, maples syrup, almond milk and vanilla until perfectly smooth.

– Pour mixture into bowl and whisk in the zest, lemon juice and chia seeds.

– Cover with plastic wrap and refrigerate for at least a couple of hours.

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Pistachio Cream

I cleaned my pantry this morning and realized I had a few nuts I needed to use soon … I keep my nuts and seeds in large, sealed Mason jars, dated on blue painters tape (peels right off). Makes it easy to take inventory and see what I have with ease which inspires me to cook and create often!

1/2 cup cashew pieces
1/2 cup pistachio pieces
1/2 cup almond milk
1/4 cup maple syrup
1/2 teaspoon vanilla

– Blend all ingredients, no need to soak, in a high power blender like a Blendtec or Vitamix until smooth.
– Keep in refrigerator until ready to use.
– This delicate cream is delicious over ice cream, over some fresh strawberries, or my absolute favorite is 1 cup of ice, 1 cup almond milk or your favorite milk or milk alternative, 3-5 tablespoons of the pistachio cream, shake and serve! Becomes a wonderful pistachio latte !!!

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Nut and Seed Cups

I don’t get enough good fats in my diet … I honestly am horrible about eating nuts and seeds just for the heck of it ! I made these little cups of sweet and crunchy goodness that are jam packed with your daily dose of nuts, seeds and fats!

1/3 cup of each of the following :
Cashew Pieces
Pecan Pieces
Slivered Almonds
Pumpkin Seeds
Sunflower Seeds
Hemp Seeds
Shredded Coconut
Chopped Dates
Gogi Berries

2 tablespoons chia seeds
2 tablespoons raw cacao powder
1 tablespoon cinnamon
1/2 teaspoon sea salt

1 cup enjoy life chocolate chips
1/4 cup coconut oil

– Combine all ingredients except the chocolate and oil in a large bowl.
– Melt the Coconut Oil and Chocolate Chips.
– Combine all ingredients with a spatula.
– Place 12 cupcake papers in cupcake pan.
– Mixture should make 12 cups perfectly.
– Place pan in fridge to solidify.
– Once cups are hard place in zip lock bag to keep fresh.

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Mushroom & Asparagus Chicken

This is one of those dinners that happened by accident ! I looked in the fridge and found asparagus I forgot to put in water and some mushrooms… Such a simple dish and the word delicious does not even cover it!

4-5 organic chicken thighs
2 tablespoons avocado oil or ghee
Salt and Pepper to taste
1 pound bushel of asparagus, bottoms cut off and cut into thirds
1 pound mushrooms, sliced
Flavorgod Seasoning

– Heat up cast iron pan with oil or ghee
– Generously salt and pepper chicken thighs on all sides and place on hot pan.
– Brown the chicken on all sides … And I mean brown! Get it nice and crispy on all sides!
– Add the veggies and flavorgod and cover. I shook the pan around with the top on to make sure you get the veggies mixed in well. Cook for 15 minutes.
Serve it up!

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Roasted Curry Butternut Squash

I love anything curry! Mmm I am not a huge fan of butternut squash in savory dishes but this is super yummy! Best of all… Versatel too ! Eat just like this out of the oven…. Allow to cool and toss in your favorite salad or even a chicken salad … Or throw in blender with 4-6 cups chicken or veggie stock and blend into a delicious soup!

1 large butternut squash, peeled and cut into wheels
4 tablespoons melted ghee
1 tablespoon curry powder
1 teaspoon paprika
1/2 teaspoon sea salt

– Combine all in large bowl
– Bake in 350 degree oven until soft and golden brown!

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