Here are the recipes that fuel my fire!
3 Bean Chili, aka Tiffabee’s Monster Chili!
4 Bell Peppers chopped (1 red, 1 orange, 1 yellow and 1 green)
1 onion chopped
4 cloves of garlic minced
1 seed jalapeno (optional)
1 8oz can of diced tomatoes
3 cans of well rinsed beans (my preference: lentils, black beans & white kidney beans
1 pound of ground meat ( my preference is moose meat)
2 tbsp of olive oil
2 tbsp of chili powder
1/2 tsp of tumeric
1 tsp of cumin
1/2 tsp of red pepper flakes
- Heat oil in a pressure cooker or pot, saute onions and garlic until onions are clear.
- Add peppers and saute for 2 mins.
- Add tomatoes, beans and spices.
- If using pressure cooker. Seal cooker, bring to pressure and cook for 10 mins. Release pressure and serve. If using a pot or dutch oven, cook until thoroughly heated.
- Fry up meat in a pan and add to the chili after cooked if using a pressure cooker, if you are making the chili stove top, you can add the fried meat beforehand.
- When finished I like to top with a dollop of fat free yogurt, a sprinkle of low fat cheese and freshly cut green onions.
- Feel free to get creative with this recipe. I’m a person who likes to use up whatever veggies I have in my fridge, I have put cauliflower, broccoli and zuchinni in this recipe and all ingredients were delicious additions.
Sunbutter Parsnip Fries
Another recipe I modified from another blog, I first saw these fries on Oh She Glows the recipe was titled, these fries will change your life! How can you resist that! If you are able to eat nut butters you might want to try her recipe, but for us nut allergy people out there my version is a happy alternative!
3 – 4 parsnips
3 Tbsp sunflower seed butter
1 Tbsp extra virgin olive oil
1/2 tsp sea salt
Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the sunbutter and olive oil. Take parsnips and toss in bowl until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. Removed from oven and sprinkle with sea salt! These are so tasty! I make them at least once every two weeks!
Guacamole Deviled Eggs
I originally got the idea for guacamole devils at My Paleo Kitchen
2 tbsp of salsa
2 cloves of minced garlic
1 tsp of lemon juice
1 tsp of balsamic vinegar
Boil eggs and slice in half. Mix together yolks, eggs, avocado, salsa, garlic, lemon juice and balsamic vinegar (mash with fork or puree in food processor). Put the filling in a baggy, cut the corner and fill the eggs with the glorious avocadoey goodness. Sprinkle with paprika and eat!
Chocolate Sunbutter Cups
I found this recipe on http://www.dietdessertndogs.com one of my favourite food blogs. I modified the recipe slightly so that I could use what was in my cupboard and to lower the amount of stevia, because I find too much stevia to have a metallic taste:
1/4 cup crunchy or regular sunflower seed butter
1/8 tsp fine sea salt
1/2 tsp vanilla extract
2 oz good quality unsweetened chocolate (I used 2 blocks of Baker’s 70% cocoa chocolate)
2 Tbsp cocoa powder
1 Tbsp coconut oil, preferably organic
1 packet of powdered Stevia
- Line 4 muffin cups with paper liners. Set aside.
- Prepare the filling: In a small bowl, mix together the sunflower butter, salt, vanilla. Line a plate with plastic wrap and, using about 1 Tbsp (15 ml) for each, drop mounds of the mixture onto the plastic and place in the freezer until firm.
- Prepare the chocolate cups: In a small, heavy-bottomed pot, combine the chocolate, cacoa powder and coconut oil. Stir constantly over very low heat until the chocolate is melted and the mixture is smooth. Add the stevia and stir to combine well. Using about 2 tsp of the mixture for each cup, cover the bottom of the cups with chocolate. Place the cups in the freezer until firm, about 5 minutes.
- Once the sunflower butter mixture is firm, shape each mound into a flat disk that is just smaller in diameter than the bottom of each chocolate cup. Place one disk in each cup (it should almost cover the surface of the chocolate, leaving a very thin border of chocolate showing all around the disk). Then, using about 1 Tbsp (15 ml) of chocolate per cup, pour the melted chocolate over sunflower filling, allowing it to flow into the edges and cover the top, effectively effectively encasing the filling in chocolate.
- Return the cups to the freezer until all the chocolate is firm. Peel off paper and enjoy. Makes 4 cups. May be stored, wrapped in plastic, in refrigerator up to one week.Note: This recipe is absolutely amazing! Next time I’m going to try adding coconut to the filling!
Paleo Pumpkin Pie
1/3 cup of ground flax seed
1/3 cup of ground pinenuts
1/3 cup of ground pumpkin seeds
2 tbsp of melted coconut oil
4 tbsp of coconut flour
Mix the ingredients above until moistened and press into the bottom of a pie plate
1 1/2 cups of canned pumpkin
3/4 cup of coconut milk
1 tbsp of pumpkin pie spice
1 tsp of vanilla
1 tbsp of maple syrup
Mix the above filling ingredients and then pour into the pie plate.
Cook in a preheated oven at 350 degress for 30 minutes! Top pie with a dollop of coconut milk, YUM!