Friday, July 17, 2015

Slow Cooker Burrito Style Chili

I love Mexican food. 
It's my weakness.
What I miss most are the tortilla chips and 
the soft flour tortillas.
This chili gives me the Mexican burrito flavors
without the tortilla,
but it's really yummy 
especially when you add some avocado
and a few plantain chips to replace the tortilla chips.

Slow Cooker Burrito Style Chili 

1 lb grass fed ground beef
1 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
1 tblsp coconut oil
1 organic green bell pepper (chopped)
1 organic yellow onion (chopped)
2 cloves garlic (minced)
2 - 14oz cans organic pinto beans (drained)
2 - 14oz cans organic black beans (drained)
4oz can sliced black olives (drained)
4 oz can diced green chilies 
2 - 15oz organic diced tomatoes
2 tblsp arrowroot or potato starch (optional)

Saute onions, bell pepper and garlic in large skillet with coconut oil until peppers are soft and onions are translucent. Remove from pan and add to slow cooker. In the same pan brown the ground beef with the chili powder, cumin and salt. When browned, add to slow cooker. Add remaining items to slow cooker and stir to combine. Cover and cook on low 8 -10 hours. If you prefer a thicker chili, add 2 tblsp of arrowroot starch to 1/3 cup of water until dissolved and add to slow cooker and stir until thickened.

Tuesday, April 7, 2015

Bacon, Roasted Red Peppers, and Spinach Quiche

For Easter, again this year
the family gathered at our house after Church.
I wanted to have food prep done on Saturday.
I made some quiches and baked them
so that all I needed to do on Sunday was re-heat them.
On Sunday I made a nice salad and "Viola", lunch was served :)
The photo above is before they were baked.
This recipe is gluten free/ dairy free/ grain free
and Paleo friendly.
 I also made a "regular" quiche 
with white potato crust and swiss cheese
in the mix, but oddly enough 
the healthier versions were the favorites
even with the family members with no food sensitivities. 
Gotta love it when that happens!

Bacon, Roasted Red Peppers and Spinach Quiche 

6 - cage free organic eggs
1 - package Applegate Farms no nitrate bacon
1 - large organic red bell pepper diced
1/2 - can Thai Kitchen organic coconut milk
1 cup - organic baby spinach
1 tsp - sea salt (or to taste)
2 cups - shredded organic white sweet potatoes ( I used my food processor to shred them)
2 tblsp - organic coconut oil, melted

Heat oven to 350 degrees.
Place shredded potatoes into a bowl and pour melted coconut oil over them and toss to coat. Press into the bottom and sides of a 9" pie plate. Bake for 30 minutes or until golden brown around the edges. In the meantime, cut bacon into bite sized pieces. Brown in a skillet until crispy. Remove bacon and brown the diced red peppers in the bacon fat until soft. When the potato crust is done baking, remove from the oven and add the spinach, roasted peppers and bacon. In a blender, add eggs, coconut milk and salt and blend until well combined. Pour egg mixture over the top and return to the oven. Bake for 45 - 50 minutes. Remove from oven and allow to cool. You can make this ahead of time and reheat, covered with aluminum foil for 30 - 40 minutes at 350 degrees.