Tag Archives: healthy

Bean(less) Beef Chili

Let’s face it.  There are a bagillion and five ways to make chili.  Do I add beans? If so, what kind? Should I make it in the crockpot? Instapot? Dutch oven?  How long does it cook for?  Do I add rice? Veggies? GAH!  Chili has become such a versatile and fun dish to make because the truth is, it’s whatever you want it to be.  To be fair, and to give credit, chili in its traditional sense is cooked low and slow on a burner for a few hours, and has a variety of beans and made with beef, but this can absolutely be made with turkey if that’s your prerogative.  Tonight, it’s made in a dutch oven and blended with fresh veggies!IMG_0329

The chili I make is most of the time bean-less as I don’t prefer beans (and being that I’m 90% of the time eating Paleo-style, beans are not part of the Paleo protocol) and they’re just added texture that I just don’t like.  Now, that’s not to say this chili isn’t flavorful… because it definitely packs a punch!  With layered seasonings like cumin, chili powder, pepper flakes, onion and garlic powder, and of course S&P, it creates a harmony unlike no other.  I start with a large onion and roughly chop it so that the pieces are not all the same, but relatively small and thin. I heat my dutch oven before adding the oil, then add in the onions and some salt.  The onions will begin to become translucent and fragrant, then I add the in sliced cherry tomatoes (really just for fun and texture) and let it settle.IMG_0317

I take 2 lbs of grass fed ground beef and add it to the pot, seasoning with just the salt, onion and garlic powder, and mix together well.  As the ground beef begins to brown, I break apart the large meat chunks with a wooden spoon.  Mix all together and add in the tomato sauce (for tonight, I just used what I had in house, which was a jar of Classico sauce, but I prefer traditional tomato sauce in a can).  Stir together to coat all ingredients and then add in the chili powder, cumin, pepper, and red pepper flakes. Stir and let sit on a low flame for two hours.  After one hour, I add in chopped zucchini.

Alas, the results is a chunky, hearty, and bean(less) chili that packs a kick and warms the soul simultaneously.  Top it off with sour cream, cheese crisps, or grated cheddar for extra pizzazz.  Enjoy and, Nomaste 🙂

Bean(less) Chili

Course Dinner
Cuisine American, Chili
Keyword beanless, chili, dinner, healthy, Hearty, paleo, Soup, winter
Prep Time 10 minutes
Cook Time 2 hours
Resting time 5 minutes
Total Time 2 hours 10 minutes
Servings 10 cups
Author nomastehungry

Ingredients

  • 2 lbs grass-fed ground beef
  • 1 jar low-sugar tomato sauce
  • 1 large onion chopped
  • 1 cup cherry tomatoes sliced
  • 1 medium zucchini sliced then chopped
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp red pepper flakes
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt
  • Pepper

Instructions

  1. In a large pan or dutch oven, turn heat to medium and then add the olive oil.  Add in chopped onions and begin to let simmer. Add tomatoes and stir.  Let simmer and occasionally stir, waiting for the skins to begin to peel and the onions to be translucent

  2. Add in ground beef and break apart with wooden spoon.  Stir together with onions and tomatoes, adding garlic and onion powder and salt. Let sit and brown, about 7-8 minutes.

  3. Pour in tomato sauce and stir to coat evenly.   Sprinkle in chili powder, red pepper flakes, pepper, and cumin.  Cover and turn flame to low.  Simmer for 2 hours

  4. After one hour of cooking, add in the chopped zucchini.  Stir and cover.  Cook for remaining time; stir occasionally.

  5. Serve over rice or sweet potato, regular potato, etc. Add cheese or favorite condiments as needed and enjoy!

Lemon Orzo and Vegetable Primavera

It’s the final countdown (until Thanksgiving), and I cannot wait to indulge in all my favorite goods: the sweet potato casserole, green bean casserole, turkey, stuffing, and apple pie!  This happens to be my favorite holiday out of all holidays celebrated, especially because it brings people together.  Friends, family, and friends who are family – it’s a season to give thanks and be happy 🙂

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I always loved the idea of eating orzo, as it’s a super small pasta that goes with just about every kind of sauce.  The downside?  I never really know how to best prepare it.  Should it be in a cold salad?  Could I eat it like regular pasta with just butter?  Tonight’s dinner featured orzo as a kind of sprinkling of carbs that paired perfectly with the medley of sautéed vegetables.IMG_0031

Giving props to my SIL Ashley for finding a similar recipe and giving me inspiration,  I took it a different route: instead of roasting the vegetables and using mushrooms, I sautéed all of the veggies separately, using one pot over and over again, then mixing it altogether at the end with a touch of salt, pepper, and garlic.  I used zucchini, spinach, onions and shallots, cherry tomatoes, and bell peppers.  I started with the onions and cooked them until translucent then set aside.  Up next was the spinach: sautéed in butter and garlic, then the zucchini, and last the tomato/pepper mix.

I cooked the orzo as I would regular pasta, then added it to the vegetable mix, tossing the whole dish with some fresh squeezed lemon, olive oil, S&P (Salt and pepper).  Crumbled mediterranean feta sat atop the beaut and we couldn’t have been happier at how this came out!  This will for sure be part of the rotation of meals.  Bon appetít!

Lemon Orzo and Vegetable Primavera

Course Dinner
Cuisine Greek, Vegetables
Keyword dinner, easy, orzo, pasta, vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author nomastehungry

Ingredients

For the vegetables

  • 1 cup Orzo
  • 1 zucchini sliced then halved
  • 2 bell peppers orange and yellow
  • 1 pkg fresh spinach
  • 1 large onion or onions and 1 shallot, sliced
  • 1 cup cherry tomatoes sliced
  • 1 cup feta
  • 3-4 tbsp oil I used avocado oil

For the dressing mixture

  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 1 half squeezed lemon
  • 1/2 tbsp pepper

Instructions

  1. In a large sauté pan, drizzle one tbsp oil into the pan and turn heat onto medium. Add the sliced onion and shallot mixture to the pan and cook until fragrant and translucent (should be able to see through the onions), approximately 8-10m.  Set aside.

  2. Add a tbsp of butter to the same pan and pour in the spinach.  Cook until leaves are wilted and soft.  Season with garlic powder and set aside.

  3. Pour another tbsp into the pan.  Layer in the sliced zucchini and cook until browned and the zucchini starts to sweat (10m).  Set aside.

  4. Add in sliced tomatoes and bell peppers and cook until fragrant and the tomatoes begin to soften.  Layer back in all of the other cooked vegetables.  Drizzle a pinch of salt and pepper, add garlic powder.  Stir to blend.

  5. Meanwhile, boil a pot of water (3-4 qts).  Add in the cup of orzo and cook for 8-9 minutes depending on packaging. Drain and pour into vegetable mixture.  Mix well.

  6. Drizzle the lemon olive oil mixture into the pan and stir to spread the dressing.  Sprinkle crumbled feta on top and serve immediately.

Ground Turkey Sweet Potato Skillet with Garlic Spinach

HELLOOOOO FIRST SNOWY DAY OF THE SEASON!  It’s way too early for this nonsense but nevertheless, tis pretty as it falls no?  It also took me two hours to get home, but was grateful to arrive safely with my sweet girl Penny to greet me at the door.. for those of you who are new here and who don’t know my pup, here she is in her all her glory:56375504072__C45C344C-82E8-42F8-A907-7D0F6B23B3AE.JPG

Before I ate ground beef (and found a dire love for grass fed meats and quality poultry), I relied heavily on lean chicken breast and ground turkey.  I like ground turkey, but it always dries out, which then makes me gag and not want to finish my meal.  This dish, however, is nice and creamy and tastes so flavorful.  I went a little crazy and spiced the dish up a notch with chipotle powder and red pepper flakes – if you don’t like spice, feel free to leave it out!

The dish starts with sautéing some fresh spinach in butter.  Once it wilts, add some garlic powder and set aside.  This will be added to the ground turkey once it’s done browning.  Brown the ground turkey in a cast-iron skillet pre-greased.  Once the turkey is browned, add the spinach and fresh chopped sweet potato (note: I tossed the sweet potato in some avocado oil before adding it to the skillet so it gets tender quicker).

After everything is friendly in the skillet, add in the seasonings, and 1 cup of broth (either vegetable or chicken – I prefer chicken bone broth).  What this will do is keep the turkey juicy and tender, and also steam the sweet potatoes to cook quicker.  I added some flour to the mixture and blended until everything melded together and became thick.

Sprinkle some cheese (we used a fiesta blend) on top, bake in the oven for 10-15 minutes.  The end result is a beautifully aromatic, flavorful hearty dish on a snowy cold day in November 🙂 Nomaste!

Shepherd’s Pie

Throwback to when hubs and I went to London and had the most incredible food at a pub our last night in Europe.  I had a burger, but what did hubs have? Yep, shepherd’s pie.  We were not disappointed, in fact, it was probably one of the best meals we had when were abroad this past August.  The butter flavor of the potatoes, atop a layer of slow-cooked ground Dorset lamb, with a medley of veggies.  I’m drooling.IMG_4246

Shepherd’s pie, to me, is a comfort food, but can be made anytime!  I love the different textures in it, especially with the potatoes on top.  I made this version with Russet gold potatoes mashed with half and half, butter, and a ton of garlic powder.  The innards of the pie included ground grass fed beef, carrots, celery, onion, and loads of spices and flavors, lest not forget… Worcestershire sauce (woo, spelled that in one shot.. bam!)

I can imagine that this tastes great with ground lamb (obviously because that’s what we had in London) and with sweet potato mash on top.  I’ll have to give that version a whirl next time.  I browned the meat, added in the veggies, the seasoning, and then a 1/4 cup of flour (GASP!  I USED REAL FLOUR THIS TIME!) to thicken and absorb the liquid (beef bone broth/stock).  For the finale, I ladled the mash on top and spread to a relatively thick layer.  The assembled “pie” baked for 20 minutes then broiled for 10 to brown and crisp the edges of the potato on top.  Damn, this came out 10/10.  Give it a go, cheers mate! Xx 🙂

Shepherd's Pie

Course Dinner
Cuisine Comfort, English
Keyword beef, comfort food, shepherds pie, winter recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings 8
Author nomastehungry

Ingredients

  • 1.5 lbs Grass Fed Ground Beef
  • 1 carrot peeled and diced
  • 1 onion chopped
  • 1 celery stalk chopped
  • 1/2 c beef stock preferrably bone broth
  • garlic powder
  • onion powder
  • cumin
  • 2 tbsp Worcestershire Sauce
  • paprika to taste, or for coloring
  • 2-3 tbsp flour for thickening meat
  • pepper flakes
  • salt to taste
  • pepper to taste
  • 2 bay leaves

Mashed Potatoes

  • 4 medium Russet Potatoes peeled, chopped, then boiled
  • 3 tbsp butter grass fed
  • 1/3 c heavy cream
  • garlic powder generous amount
  • salt to taste

Instructions

For the meat filling:

  1. In a large cast iron skillet, brown the meat in some oil or spray oil.

  2. Add in carrots, onions, celery.  Cook until onions are semi translucent and the meat is browned.

  3. Season the meat mixture with the cumin, salt, pepper, garlic and onion powder, Worcestershire sauce, and paprika.  Stir to coat all the meat and mixture.  Add in bone broth and flour.  Stir until the meat mixture absorbs the liquid and becomes a thicker consistency.  Let simmer for 15-20m.

For the potatoes

  1. Dice potatoes and add to boiling water.

  2. After 20 minutes, potatoes should be tender.  Drain potatoes and place them into a mixing bowl.

  3. Add in butter, garlic and heavy cream.  Mash together until the potatoes are creamy and can form high peaks.

Assembly of Shepherd Pie

  1. Preheat oven to 375* degrees

  2. Layer mashed potatoes on top of the meat in the skillet.  The layer should be on the thicker side.

  3. Place skillet on middle rack.  Let bake for 15-20.  Mashed potatoes should begin to brown.

  4. Move the skillet to the broil rack (top rack) for 5-10 minutes or until sides are bubbling and are crisp.  Serve immediately!

Primal Cassava Flour Pancakes

Happy Sunday loves!  It’s officially fall (y’all…) and I couldn’t be happier.  Sitting with a hot cup of coffee, windows cracked to welcome the cool breeze, pumpkin everything, and fall-scented candles burning… it is truly my favorite season.  Sundays are always days of rest in my home and today is no exception.  My tastebuds were craving something hearty, but also on the healthier side.. alas, the pancakes.  I love when pancakes are in the in-between of super fluffy and thin, and this recipe churns these flapjacks out in just the perfect consistency.  Okay, a secret?  I don’t like syrup.  It’s too sticky, and way too sweet for me, so I just devour these like caveman (kind of fitting for this recipe anyway..) and eat them plain.  Either way, they’re kind of amazing.IMG_4163

Let’s address the elephant in the room.. what the heck is primal?  Primal is a branch of Paleo-style eating, while Paleo doesn’t encourage dairy, Primal allows it!  I find a happy medium between the two and incorporate pasteurized, organic, and grass fed dairy into my diet when I can as there are benefits to it.   These pancakes are primal solely because this involves heavy cream.  Of course, I used cassava flour instead of almond or regular flour as this is one of the only flours that the taste doesn’t make me cringe.  Would you believe me that there are only six ingredients in this recipe? Yep, you heard me, SIX.IMG_4150

I start with adding the cassava four, baking soda, and salt to a bowl and whisk together.  Then, I add some pasture-raised eggs (3), avocado oil, and the heavy cream to a separate bowl and whisk together until the eggs are fully immersed.  Combine the two (adding the wet into the dry) and whisk until flour is fully blended.  The consistency should be thick, but not thick to the point where it’s hard to stir.  Ladle or spoon batter to a greased pan and add in your extras such as bananas and chocolate chips seen here – this totally reminds me of Jack Johnson’s Banana Pancakes song and if you don’t know this song, go listen right now!

Let sit on each side for 2-3 minutes, you will see the sides of the pancake rise up from the pan.. that’s when it’s ready to flip.  Serve immediately with butter, syrup, or just shove them into your gullet and enjoy 🙂 Nomaste!IMG_4164

Primal Cassava Flour Pancakes

Course Breakfast
Cuisine American
Keyword cassava, paleo, pancakes, primal
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people

Ingredients

  • 3 eggs preferrably pasture-raised
  • 3/4 cup cassava flour
  • 1/4 cup avocado oil
  • 1/3 cup heavy cream
  • 1 tbsp kosher salt
  • 1/2 tbsp baking soda

Instructions

  1. In a medium sized bowl, add the cassava four, baking soda, and salt.  Stir together

  2. In a smaller bowl, add the eggs, avocado oil, and heavy cream.  Whisk until filly blended.

  3. Pour the wet ingredients into the dry ingredients and whisk until flour is fully blended.  Consistency should be thick but not too thick.

  4. Heat a frying pan (or griddle) and spray with oil (or grease with butter).  Ladle a spoonful of batter onto the griddle.  Wait two minutes, the flip.  Repeat until batter is done

Recipe Notes

Add in your favorite extras like nuts, bananas, chocolate chips, etc.