Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

Smoky Lamb Chili

  Hot chili is wonderful on a cold evening! It’s another way to really take care of yourself when it is cold and dark outside. We crave warm food during the winter for good reason! This lamb chili is one of my favorite recipes for the winter.  Full of cinnamon and spice, this chili is memorable. I like to make a double batch and freeze half for another time.  Sometimes, for large group gatherings, I will make several types of chili and this one is the first to go.     Enjoy this recipe and feel nourished and warm!     Ingredients: 1 T ghee 1 medium yellow onion, chopped 3 carrots, peeled and chopped 3 cloves garlic 1 lb. ground lamb  (you can replace this with beef or ground turkey) 1 tsp. Sea salt 3 T chili powder 1 ½ tsp. Ground cinnamon 1 tsp. Cumin ½ tsp. Coriander ½ tsp. Smoked paprika 3 C chicken stock 1 28-ounce can or jar of crushed tomatoes 1 28-ounce can San Marzano diced tomatoes 1 T double concentrated tomato paste 1 can organic garbanzo beans Salt and pepper to taste       Directions: 1. In a dutch oven, melt ghee over medium-high heat.  Add onions and carrots and saute until onions are translucent.     2. Add garlic and saute for one minute. 3. Add ground lamb and tsp. salt and saute’ lamb until well browned.     4. Add all the spices.  Mix with meat mixture and saute for 1 minute or […]

Carnitas in the Crockpot

This Carnitas recipe has been on repeat over here all summer long, the flavor I get out of the meat from Riven Rock farms can’t be beat. I have also noticed that when I order meat from a healthy animal you actually need less in order to feel full because it is so nutrient dense. You can order from this farm and others through Fall Line Farms, they have multiple farms and co-ops on their site and lots of pickup locations in the Richmond area. I generally use their pastured pork shoulder/pork butt for this recipe but sometimes I might use a pork loin which is leaner. This is one of those recipes that is so easy to modify and the serving options are endless! You can have it with any of my salsas. These kinds of Mexican or Southwest flavors all go so well together especially in the summer when things like tomatoes, limes, corn and peppers are all in season! Sometimes I just have this on a plate with tons of grilled veggies and some guacamole and salsa drizzled on top. Delicious! Adobo Seasoning You can buy this mix at Penzeys but here is my homemade mix: 2 tbsp. sea salt 1 tbsp. smoked paprika 1 tsp. ground black pepper 1 tsp. onion powder 1 tbsp. mexican oregano 2 tsp. ground cumin 1 tsp. garlic powder 1 tbs. chili powder For the Carnitas Ingredients: 4 lb. pork shoulder (boneless) or 5 lb. pork shoulder (bone in) Generous amount of […]

Smoky Jalapeno Chicken Skewers with Garlic Yogurt Sauce

  These Smoky Jalapeno Chicken Skewers are the bomb!  There is so much flavor with a bit of heat!. I love recipes that do not have a run of the mill flavor and this chicken has it all in my opinion. It’s easy to marinade in the morning and throw on the grill or grill pan for a quick sear in the evening.  The side dishes can be prepared days ahead so this is a great weeknight meal. Enjoy!     Chicken Skewer Ingredients: 1 ½ jarred roasted bell peppers, chopped ½ C cilantro, chopped ½ C chopped green onion 2 TBS. apple cider vinegar 2 TBS. extra virgin olive oil 1 TBS. paprika ¼ tsp. smoked paprika 2 jalapeno peppers, seeded and chopped 2 cloves garlic 1 TBS. fresh oregano 2 tsp. sea salt 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces 16 small wooden skewers, soaked in water for 30 minutes   Garlic Yogurt Sauce Ingredients:  1 C plain Greek yogurt 1 garlic clove, minced ½ tsp. sea salt ¼ tsp. pepper 1 tsp. fresh lemon zest   Directions:  1.  Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.     2. Reserve ½ cup of marinade. 3. Combine remaining marinade and chicken pieces.  Refrigerate for 1-3 hours.     4. Thread chicken onto skewers. 5. Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until […]

Simple Roasted Butternut Squash Soup

I like to make this Butternut Squash soup fairly often in the fall and winter, its a great way to get in lots of veggies and it’s not overly heavy at all! This recipe is so easy to make and freezes very well if you wanted to make a big batch and have more another time. To be honest though, the toppings are my favorite part of this soup, they are so delicious! When you put them all together they are the perfect fall flavors! I just listed a few of my favorites but you could also top with goat cheese, crushed cashews or scallions. Enjoy this easy, delicious and healthy soup recipe! Ingredients: 1 Butternut Squash halved and seeded A drizzle of Olive Oil 1 TBS. Butter 2 shallots 2 cloves garlic 1 inch  fresh ginger 4 cups of Chicken stock Pinch of Nutmeg Salt & Pepper Optional Toppings: Chives Bacon bits Fried Sage leaves Toasted Pumpkin Seeds Homemade yogurt   Directions: 1. Preheat oven to 400 degrees. 2. Drizzle Olive oil over the top of squash halves and sprinkle with salt and pepper. Roast in 400-degree oven for 25 to 30 minutes or until desired tenderness. 3. While squash is roasting, melt butter in a small dutch oven and saute shallots over low heat to caramelize.  Add in ginger and garlic and saute for an additional minute. 4. Remove squash from oven and scoop out flesh and put in blender. Add the sauteed vegetables and process slowly adding chicken stock. […]

Coconut and Mango Black Forbidden Rice

  Have you ever tasted black forbidden rice?  I had no idea it existed until a few years ago.  I love the nutty flavor and sometimes enjoy it hot for breakfast with raw honey and almond milk. This Coconut and Mango Black Rice is the perfect side dish to the Smoky Jalapeno Chicken Skewers that I posted last week.  I like to make extra because it goes really well with almost any form of protein. I like Lotus Foods Heirloom Forbidden Rice and purchase it on Amazon. It is linked below! Enjoy!!   Ingredients: 1 C black forbidden rice    1 C coconut milk 1 ¼ C chicken or vegetable stock 3 cloves garlic, minced 1 shallot, finely chopped 1 TBS. coconut oil  1 tsp. Sea salt ¼ C finely chopped mango (optional)     Directions:  1. In a medium saucepan, over medium heat, melt coconut oil. 2. Add garlic and shallot and saute for 1 minute.     3. Add rice and saute rice, stirring so it doesn’t stick to the bottom, for about 3 minutes until toasted.     4. Add coconut milk, broth and salt.     5. Follow directions on the back of the rice package.  6. When rice is done, add mango (if using) on top of rice and put the lid on.  Allow mango to heat up. 7. Stir and serve! I like to serve it with my Jalapeno Chicken Skewers and Garlic Yogurt Sauce!                   […]

Mediterranean Sausage and Goat Cheese Frittata

  I think this might be one of my favorite brunch dishes but it is also a great supper alongside a green salad.  Eggs are so protein dense and such a complete protein.  Egg yolks also contain choline which is an important nutrient that detoxifies the liver, which is an important step in hormone balance. It is hard for me to understand why we divide this complete and nutrient dense food and put the slimy whites in a carton and call that healthy. That doesn’t seem like a whole food to me.  Sorry, but I really get upset with what these companies do to our food, claiming it is health food and charging double the price when half of the nutrition is missing.  If you want more information on the health benefits of eggs, Dr. Axe has a really great detailed article.  It is definitely educating and well worth the read. Eggs are a fairly inexpensive protein and are absolutely delicious.  Now, I do recommend Organic and Free Range Eggs. They are so much more nutrient dense than their mass-produced, supermarket counterparts.  I buy mine from a local farm and the egg yolks are a beautiful orange and have the very best flavor.     The sausage I use in this dish is also from a local Virginia Farm as well.  Riven Rock Farm raises some of the most flavorful beef, pork and lamb of any that I have tasted.  Pastured pork is leaner than mass raised pork and has unbelievable […]

Healing Turmeric Bowl

  My friend Wanda made this delicious meal for me a couple of months ago and I have been reduplicating it ever since. Of course, as with all other recipes I have slowly made it my own. This recipe is done in 4 different steps. Now don’t let this deter you from trying this recipe because the last three steps can be done while you are accomplishing the first. I find that just cooking up the individual ingredients can result in several different meals during the week so don’t hesitate to double this recipe. Almost everything on here can be frozen including the dressing so you can have everything on hand to have this another week.   Ingredients: Serves 4 2 large sweet potatoes 1 carton chicken stock (4 C) Fresh ginger Turmeric Ghee 1 bunch of parsley Garlic bulb Arugula 1 lemon Raw honey Olive Oil Quinoa 4 eggs Sea Salt Peppercorns Shelled Pistachios Feta Cheese   Step 1: Turmeric Ginger Sweet Potatoes 2 large sweet potatoes 2 C chicken stock 1 tsp Turmeric ½ tsp chopped fresh ginger Salt & Pepper   Directions: 1. Peel and chop sweet potatoes into 1-inch cubes. 2. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with chicken stock. 3. Simmer on the stovetop until sweet potatoes are soft and can be pierced easily with a fork. 4. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for […]

Vegan Lentil and Pumpkin Seed Curry

  Here is to all my vegan friends! I have come up with a very protein-dense Lentil and Pumpkin Seed Curry.  It is so yummy that you meat lovers will not miss a thing. There are lots of cruciferous vegetables and also our beloved sweet potato. Oh, and don’t forget all the toppings!!!  I love serving this alongside the Coconut Mango Black Forbidden Rice I posted last week. This curry is so creamy and delicious. Vegan or not, I hope that you will try it!!!   Ingredients:  ½ C pumpkin seeds ½ C red lentils 4 C vegetable stock 2 T coconut oil ½ medium red onion 2 garlic cloves 1-inch fresh ginger 3 T curry powder 1 tsp. Garam masala ½ tsp. cumin 1 C chopped broccoli florets (I used thawed frozen broccoli) 1 C chopped cauliflower (I used thawed frozen cauliflower 1 sweet potato peeled and cubed. 1 can coconut milk Salt and Pepper to taste.   Optional Toppings: Toasted sliced almonds Cilantro Diced cherry tomatoes Microgreens   Directions:  1. Soak pumpkin seeds and red lentils in two separate containers overnight.   2. Strain both pumpkin seeds and red lentils.   3. Using a Vitamix, add pumpkin seeds and lentils and 4 cups of the vegetable stock. Process until completely smooth.  Set aside.     4. To a medium-sized dutch oven, saute red onion in coconut oil over medium heat, until translucent.     5. Add garlic and ginger and saute for 1 minute. 6. Add all spices and […]

Bacon Blue Cheese Burger Topped With Peach Chutney

So…I made up this recipe and I have to say..these burgers are awesome!!!  They take many twists and turns but don’t freak out because I am telling you…the flavor combination is on point.  How can you lose with the combination of blue cheese, peach chutney, bacon and arugula loaded on a cinnamon raisin english muffin.  I start missing the flavor of a big burger right around this time of year.    The key to great burgers is the quality of beef that you are using.  I am using 100% grass-fed beef from Riven Rock Farm.  You don’t have to use much seasoning other than salt and pepper because the meat is already so flavorful and tastes incredible standing on its own.     Ingredients:  1 lb.  good quality ground beef (grass-fed preferably) 4 ounces blue cheese 1 egg salt & pepper Good quality Mayonnaise 8 slices cooked bacon arugula peach chutney (recipe to follow) Ezekiel Cinnamon Raisin English Muffins   Directions: 1. In a large skillet, cook the bacon until desired doneness (I like mine crispy).  Set aside. 2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper.  Mix together. ( I use my hands for this)    3. Form burgers.  I make 4 burgers with 1 pound of meat since I like large burgers.  If you prefer smaller burgers, you can make 6 instead.  4. Once bacon is done, remove from skillet and set aside. Drain most of the fat from the […]