Recipes

Buffalo Chili (YUM)

  • Buffalo Chili
  • 1 Tbsp. virgin coconut oil
  • 1/2 c. chopped onions
  • 2 med. garlic cloves, minced
  • 1 1/2 c. chopped celery
  • 1 c. chopped green pepper
  • 1 1/2 lbs. ground bison or grass-fed beef
  • 2 tsp. thyme leaves
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • sea salt
  • 1 8oz. can diced tomatoes (no sugar added)
  • 1 12oz. jar salsa (homemade or all-natural)

In a large skillet or crock pot on medium to high, melt coconut oil and saute onions, garlic, celery, and pepper until onion is translucent; about 3-4 min. Add ground meat, thyme, chili powder and cumin and cook, stirring frequently, 5-6 min. Pour salt, tomatoes and salsa into pot. Cover, reduce heat, and simmer for at least 1 hour. Crockpot on low can simmer for quite a few hours.

Mexican Quinoa 

Yield:  4 servings

Ingredients:

1 tablespoon sesame oil
1 onion, finely chopped
1 1⁄2 cup quinoa
1 teaspoon minced garlic
8 oz. canned diced tomatoes
1 1⁄2 cups chicken stock, heated
salt and pepper or Herbamare
1 cup frozen peas, thawed and drained
3⁄4 cup fresh cilantro, chopped

Directions:

Heat oil in a large pot over medium heat. Add onion and quinoa. Cook for 8–10 minutes or until lightly browned. Stir in garlic and cook for two more minutes. Add tomatoes and chicken stock and season with pepper or Herbamare. Bring to a boil, cover tightly, and simmer over very low heat for 10–15 minutes. Remove from heat  and leave covered for 10 minutes or until all the liquid has been absorbed. Stir in peas and sprinkle with cilantro.

Variation:

1 cup of brown rice may also be substituted for 1 1⁄2 cups quinoa.

Healthy Power Burgers (using Beyond Organic Beef)

This recipe “sneaks” vegetables into your burger, which makes it great for your little ones. Feel free to substitute in different veggies—Portobello mushrooms and eggplant make for a hearty burger! 


Ingredients:
> 1/4 cup organic veggies such as yellow onion, green onion, zucchini and yellow squash
> chopped 3/4 pound Beyond Organic GreenFed ground beef
> 2 Tablespoons organic parsley, chopped

Directions:
Sauté the vegetables over medium heat until tender, about 8-10 minutes. In a medium bowl, combine the sautéed vegetables with the ground beef and parsley. Work the mixture with your hands until well combined. Form into four patties and grill until done—when no pink remains and the juices are clear.

Serve on sprouted whole grain buns, as an open-face burger on lettuce leaves or between two lettuce leaves Serves 4 Adapted from The Coconut Diet by Cherie Calbom


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