Vegetable Chili

This vegetable chili from Epicurious is amazing on it’s own but if you can’t live without meat, you can always add some to it.

Ingredients:

  • 1 Tbsp sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 tsp kosher salt, or to taste
  • Chopped fresh cilantro (optional)

Directions:

  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
  2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the bulgur, chili powder, and cumin and stir until well combined.
  5. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste.
  6. Serve with a sprinkling of cilantro (optional) and enjoy!

One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder

Directions:

  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and enjoy!

Slow Cooker Black Bean Soup

It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.

Ingredients:

  • 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
  • 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 bell pepper, cored and diced
  • 2 jalapenos, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp chipotle chili powder*
  • 1 Tbsp vegan Worcestershire (such as Annie’s)
  • 2 bay leaves
  • 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
  • suggestions toppings: diced avocado, chopped cilantro, diced green onions

INSTRUCTIONS

  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.

Notes:
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).

Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!

 

Easy Lo Mein (Vegan)

Damn Delicious has a crazy easy recipe for a quick lo mein. If you are not vegan/vegetarian, you can add some meat to this as well.

Ingredients:

  • 8 ounces lo mein egg noodles (for vegan use spaghetti noodles)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the sauce:

  • 2 Tbsp reduced sodium soy sauce, or more, to taste
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp Sriracha, or more, to taste

Directions:

  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately and enjoy!

Low Fat Shrimp Scampi over Pesto Couscous

I am on a journey transitioning to pesco-veganism (no animals or animal products other than fish/some seafood), so this week I will be sharing some recipes that are pesco-vegan or pecso-vegetarian. This light scampi recipe from Healthy Tastes Good is full of taste, but not full of butter. Even better? The whole dish, including the homemade pesto, can be ready in under 30 minutes!

Ingredients:

For the scampi

  • 1 lb of jumbo shrimp, shelled and deveined
  • 2 tsp minced garlic
  • 1/4 cup of dry white wine
  • 1 tbs freshly squeezed lemon juice
  • 2 tsp of finely chopped italian parsley
  • 1/2 tsp grated lemon zest
  • 1 Tbsp of olive oil
  • Salt and pepper to taste

For the couscous

  • 1 cup of dry Israeli couscous
  • 1 1/4 cup of water
  • Salt
  • Pesto to taste (skinny pesto recipe here or you can use store bought)

Directions:

  1. Place the shrimp on a large plate and pat them completely dry with a paper towel. Season them with salt and pepper.
  2. Add 1 1/4 cup of boiling water to 1 cup of Israeli couscous, cover the pot and let it simmer for 8-10 minutes stirring occasionally. Add salt and pepper to taste. Once they are done add pesto to taste (original blogger used about 2 Tbsp).
  3. Heat olive oil in a large skillet over medium heat. When the oil is hot raise the heat to high and dump the plate of shrimp over the pan. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 1 minute more. Transfer the shrimp to a bowl.
  4. Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Return the shrimp to the skillet, season with salt and pepper to taste and toss to combine. Your skinny shrimp scampi are done!
  5. Divide into four portions and serve them in a bowl over the pesto couscous.
  6. Serve and enjoy!

Creamy Paleo Chicken Skillet

Looking for a healthy, easy, one skillet meal? Try this chicken recipe from Paleo Grubs!

Ingredients (serves 3-4):

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 6 oz. white mushrooms, sliced
  • 1/2 Tbsp white wine vinegar
  • 1 14.5-oz. can coconut milk
  • 2 cups fresh kale, stems removed and shredded
  • Salt and pepper, to taste

Directions:

  1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one Tablespoon.
  2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
  3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
  4. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper.
  5. Serve warm and enjoy!

Sloppy Joes (Paleo, Whole30, GF)

Jay’s Baking Me Crazy has a recipe for healthy sloppy joes that can be made in about 30 minutes. If you aren’t avoiding breads, you can always serve these on sandwich buns. These are sure to be a hit with the whole family!

Ingredients (4-6 servings):

  • 2 Tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pound grass­fed beef
  • ¾ cup Paleo Whole30 Ketchup (or ketchup of choice if not following Whole30)
  • ¼ cup coconut aminos (or soy sauce if not following Whole30)
  • 2 Tablespoons tomato paste

Directions:

  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes,
  3. until they start to soften and onions start to become translucent.
  4. Sprinkle with salt and garlic powder and stir in.
  5. Add the beef and break it up with a spatula. Cook until browned.
  6. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  7. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop.
  8. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

Black Bean Salad (a late Meatless Monday recipe)

This meatless dish from Food Network is high protein and taste! You could even add some pepper Jack cheese for an extra zing.

Ingredients (4-6 servings):

For the Dressing:

  • 1 small clove garlic
  • Pinch salt, plus 2 teaspoons
  • Juice 1 1/2 limes (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil

For the Salad:

  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 orange bell pepper, diced
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 1 Tablespoon extra-virgin olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small hass avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems

Directions:

Make the dressing:

  1. Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.
  3. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad:

  1. Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm.
  2. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper.
  3. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
  4. Serve and enjoy!

Immune Boosting Paleo Blueberry Smoothie

Try this smoothie from Paleo Grubs for a boost to our immune system and taste buds!

Ingredients (serves 1):

  • 1 cup blueberries
  • 2 Tbsp walnuts
  • 1 cup almond milk
  • 1 tsp maple syrup
  • 1 tsp cinnamon
  • 2 tsp chia seeds
  • 1/2 cup ice cubes

Instructions:

  1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more almond milk if necessary to reach desired consistency.
  2. Serve immediately and enjoy!