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 […]

  I don’t want you to be overwhelmed by all the steps it takes to make this dish.  None of the steps are difficult and there should be plenty of leftovers so that you can eat it the next day.  This is one of my favorite recipes of all time. I got the idea from a recipe that I saw in a recent Food and Wine magazine but it did not have all the healthy elements so of course, I had to make it my own.  The dressing is mine entirely and I think it makes the bowl. Give this a try!!! Serves 6 Ingredients: Marinade 3 T coarsely chopped lemongrass 2 T finely chopped shallots 2 T coconut sugar 1 ½ T olive oil 1 ½ T fish sauce (such as Red Door) 1 T finely minced garlic ¼ C Bragg’s Amino Acids ¼ tsp crushed Thai chilies (optional) or black pepper   Spicy Chili, Lime and Cilantro Dressing: Zest of 3 limes Juice of 2 limes 1 T brown rice vinegar 2 T raw honey 1 ½ T Bragg’s Amino Acids 3 T avocado oil 1 jalapeno, seeded 1 handful cilantro Salt & pepper to taste   Noodle Bowls:  2 lbs. Skinless, boneless chicken thighs 1 pkg. Vietnamese Brown Rice Noodles (such as Star Anise Foods or Annie Chun’s) 1 large seedless cucumber, shaved 4 cups Arugula 2 large carrots shaved or grated 4 green onions, chopped 1 red or yellow bell pepper sliced thinly ½ C torn […]

  I first came across a recipe by Rick Bayless who is one of my favorite chefs since he specializes in foods from Mexico.  I found that his recipe, although delicious, would be a bit challenging for most with all the specialized ingredients. I tried to make it a bit easier here although there are lots of ingredients.  If you have a difficult time locating the chilies and chili powders you can try an International store near you or just rely on good ole’ Amazon! Don’t let the ingredient list scare you because once you have purchased everything, you will have plenty of ingredients to make it over and over again.     Ingredients: 3 lb. lamb shoulder 1 TBS. Avocado Oil 1 cup chicken stock or beer Salt and pepper 1 large white onion sliced Rub: 2 dried guajillo chiles, stemmed, seeded and torn into large pieces 1 tsp. Ancho Chili Powder 1 tsp. chipotle chili powder 3 garlic cloves, peeled and roughly chopped 1 ½ cups tomato puree 1 TBS. coconut sugar 1 ½ TBS. Apple Cider vinegar 1 tsp. salt ½ tsp. Cinnamon ½ tsp ground espresso powder ½ tsp. Smoked paprika 1 tsp. Oregano To Serve: Corn tortillas or Siete grain free tortillas Salsa Guacamole Feta Cheese   1. In a very large (12-inch) skillet, heat the avocado oil over medium-high heat.  Pat the lamb dry with a paper towel and sprinkle generously with salt and pepper.  Sear lamb on all sides. Make sure that each […]

   I love using my leftover Crockpot Carnitas to make a quick and easy enchilada casserole! This recipe is a great one to try when you still have a fair amount of shredded meat leftover and really is a completely new meal that your family will love! This recipe builds off my Crockpot Carnitas recipe, but you can also use shredded chicken, ground beef, or even black beans! Many of you have asked me how to use leftovers that taste good and hold up when reheated and this is the perfect solution.  Since I have a stocked pantry, I’m was able to grab some canned tomatoes and chili powder to make a quick sauce. Here is my stocked pantry list here if you want to see what I stock regularly. It is invaluable when it comes to repurposing leftovers! This was a recipe that my Mom made quite often and one that I made for my children. I am now passing it down to you!  ENJOY!!   Enchilada Sauce Ingredients:  1 28-ounce can whole, peeled San Marzano Tomatoes 2 T Chili Powder 1 tsp. Ancho Chili Powder ½ tsp. Garlic powder ½ tsp. Onion powder 1 tsp. Salt Pepper to taste   Directions: 1. In a blender, add tomatoes and all the seasonings.   2. Blend until smooth and set aside.     Enchilada Ingredients: 5 C leftover Carnitas, Mexican Shredded Beef or Grilled Chicken, chopped.  2 C Shredded Cheddar, pepper-jack or Mexican melting cheese 15 corn tortillas (or Siete tortillas for […]