Paleo Chili Y'all

Who doesn't love a big ole' pot of chili? Especially on a cold snowy day...which is what we've been having here lately in good ole' Arkansas. One day it's spring, the next it's snow. Hey, I'm not complaining though! My husband and I love chili, LOVE. But, we wanted a healthier version...so here we are. This recipe is super easy and super super DELISH.

Here's what you need:

2 tablespoons of Coconut Oil 
2 Yellow Onions (or 1 large)1 bulb of Garlic ( not sure how to peel it? check out this tutorial )
Himalayan Pink Salt (optional - see directions)
1 lb. Bison
1 lb. Ground Beef
1 can of Organic Fire Roasted Diced Tomatoes
1 can of Organic Tomato Paste
1 3/4 cup of Chicken Broth

Spices to be added after meat cooks:
1 teaspoon Granulated Garlic
2 tablespoons of Organic Chili Powder 
1 1/2 tablespoons of Organic Cocoa Powder
1/2 + 1/4 teaspoons of Organic Cayenne


Now let's cook:
Chop onion and mince garlic. On medium heat, melt 2 tablespoons of coconut oil and then add onion and garlic. Cook for about 5-7 mins, stir to prevent sticking. Next add your meat of choice. You can use any meat of your choice, we love Bison, so we always try to include it!

While meat is cooking you're going to mix your spices. Now, for the 1/2 + 1/4 Cayenne...my hubby loves spicy foods. I can do spicy (with a glass of almond milk nearby....lol) but not super spicy. So we made this batch of chili a few times until we found a happy medium on how much Cayenne to use. Obviously you can use more or less.

Once the meat is cooked, stir seasoning mix in. After you've mixed the seasoning, add tomato paste and stir for about 2 mins. Next, add can of fire roasted tomatoes with their juice and chicken broth. Now, some recipes for chili that I've seen that call for broth, call for beef broth. The first time we made this, all I had was chicken broth so that's what we used. Don't worry...it turns out amazing! 

Bring to a boil and then reduce heat and simmer.
*most recipes I've seen say to simmer for a couple of hours. However, we've not made it early enough to let it simmer that long. Plus, we're too impatient to wait because it's so yummy!

How do you like your chili? In a bowl? Chili dogs? Chili dogs are my favorite and for the longest was the only way I would eat chili. Here are the toppings we use for our chili dogs (minus the mustard for the hubs) and we use GF/DF buns:

My idea of the PERFECT chili dog! :)

Hope y'all enjoy as much as we do! :)

God Bless!

One Dish Wonder

One Dish Wonder. It's the only name that seemed appropriate for this dish. Baked Salmon, Asparagus and Tomatoes. This dish was super easy to make and so yummy. Ah, so yummy.

Ingredients:

Salmon Fillets - Boneless/Skinless - I only cooked two since it's just me, the kiddo won't even try something like this.
Asparagus - I bought a bundle at the store
Cherry Tomatoes - other veggies optional

I sprayed my baking dish with Coconut Oil. I then seasoned my Salmon with McCormick's Mesquite Seasoning (optional if you want spicy) and Himalayan Pink Salt. This was my first time using the salt and oh man I'm glad I did. It added amazing flavor, especially to the Asparagus. I sprayed the Asparagus with the Coconut Oil and sprinkled some of the Himalayan Salt over it.

Bake for about 20 mins at 400 degrees and you're done. Pretty simple and makes for a healthy and amazingllllly yummy dish.

Enjoy!

Corn Side Dish

I originally had this recipe posted on one of my other blogs, but thought I would go ahead and share it here too!

This is a yummy yummy Corn Side Dish I came up with. It's so easy and takes maybe 10 minutes to make!

We were having chicken for dinner one night and I was tired of just having some plain corn on the side. So I came up with this Corn Side Dish. I had a frozen bag of corn and a can of Mild Diced Tomatoes with Green Chilies.

 

I also had a half of purple onion. I call it purple, some call it red. Looks purple, so we're going with purple onion. :) And I had one of our favorite McCormick seasonings, Mesquite. Spicy....which my husband loves.

So I chopped my half onion into small pieces, any size will work though. Placed in a bowl, poured in some olive oil. I didn't measure the amount, just enough to give it a bit of a coating and then I added a half of package of the Mesquite seasoning. Mixed it until all the onion was coated. Once that was done I placed it in a skillet placed on medium heat. Saute for about 3 minutes.

While the onions are cooking, I cooked my frozen (steamable) bag of corn for 4 minutes in the microwave. Once that was done I added the corn to the seasoned onion, mixed it well to get all the corn coated. Then I added the Diced Tomatoes with Green Chilies, I drained the juice before adding.

Again, mix it well to get all those flavors mixed together. Stir around in skillet for just a few minutes. Watch it so it doesn't stick. That's never fun!

And that's it, you are ready to eat! We eat this with chicken or talapia. I also like to eat it over a bed of spinach. Delish! Hope you enjoy! :)