Southwestern “No Bean” Chili

Posted on 12/01/2011 by Christy

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If you have trouble digesting beans or your dietary restrictions don’t allow them, then you’ll love this hearty bean-less version of my chili! (Click photo to enlarge.)

This recipe is also delicious served over your favorite noodles and/or topped with shredded cheese!

INGREDIENTS:
3 lb ground beef (grass-fed is best)
2 large onions, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
2 large tomatoes, diced (optional)
9 cups water
3 (6oz.) cans tomato paste (choose brand that contains only “tomatoes”)
4 TBSP chili powder, to taste
2 tsp cumin, to taste
2 tsp sea salt, to taste
½ tsp black pepper, to taste
Garlic granules, to taste
Red pepper flakes or cayenne pepper, to taste (optional)

DIRECTIONS:
Sauté onion, peppers and beef in large pot until meat is browned and veggies are tender. Season to taste with sea salt, black pepper and garlic granules. Transfer to a large crock pot. Add remaining ingredients and stir well. Simmer in crock pot on Low for about 8 -10 hours. If possible, taste a few times while it cooks and adjust seasonings to your taste. This recipe freezes well! It also tastes even better re-heated, so feel free to make in advance! (If you don’t have a crock pot, just simmer together in a large pot on the stove for at least one hour.)

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(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make over 150 natural recipes, check out my book “Eating Additive-Free“! Your satisfaction is guaranteed or your money back!)

Beef Enchiladas Recipe

Posted on 11/27/2011 by Christy

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This recipe is quite a bit of work, but it’s well worth it!!! I hope you all give it a try, as I’ve never met anyone who didn’t fall in love with these enchiladas, adults and kids alike!! 🙂

NOTE: You can save time and effort by making a larger batch of the sauce – e.g., doubling the recipe – and freezing the extra for next time!

(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

INGREDIENTS:

1 pound ground beef (we use lean, grass-fed)
1 medium onion, diced (optional)
8 to 12 oz. shredded cheese (we use Pepper Jack)
6 tortillas (we use 1 package of Ezekiel Sprouted Grain tortillas)
Enchilada sauce (recipe below)
Taco seasoning (recipe below)

ENCHILADA SAUCE INGREDIENTS:
1 tsp olive oil
½ cup diced onion
1 tsp freshly minced garlic
1/2 cup water
1 TBSP chili powder
1 TBSP honey
1 tsp cumin
½ tsp salt
2 (6 oz) cans tomato paste
3 (6oz) cans of water

TACO SEASONING INGREDIENTS:
2 tsp chili powder
1½ tsp cumin
1 tsp onion granules
3 ¼ tsp garlic granules
½ tsp sea salt

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Prepare enchilada sauce: Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in remaining ingredients. Reduce heat, cover and simmer 30 minutes.

While sauce is simmering, brown beef and diced onion (if using). Drain if needed. Stir taco seasoning ingredients and 3/4 cup water into cooked meat; bring to a boil. Then reduce heat and simmer about 10 minutes.

Place tortillas on a flat surface (I use a clean countertop) and coat each with a thin layer of sauce.

Divide meat mixture evenly between the tortillas.

Sprinkle on desired amount of shredded cheese and fold to close. (Save about 1/3 of the cheese to sprinkle on top!)

Grease a 9 x 12 baking dish (although I never bother greasing my glass dish!).

Cover the bottom of the pan with a thin layer of sauce, so the tortillas don’t dry out on the bottom.

Place all folded enchiladas into the pan and cover evenly with remaining sauce, making sure to coat the outer edges.

Bake uncovered at 350 degrees for 25 min., until bubbly & warm.

Sprinkle remaining cheese on top, and return to oven until cheese melts (about 5 minutes).

We enjoy these just like this, but you could top with salsa, sour cream, guacamole, etc.

We enjoy these served with homemade baked corn chips.

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My “Real Foods” Diary (Saturday, Oct. 29, 2011)

Posted on 10/29/2011 by Christy

Today is October 29, 2011. By reader request, I logged all of my food today so I can show you an example of the foods I might eat in a typical day as part of my “additive-free,” REAL FOODS lifestyle. Today was a little unusual because we ate a really late breakfast and I took an afternoon nap; so this is a bit less food than I eat in an average day, I suppose. No worries, I’ll blog about other days in the future, too, to give you a better idea 🙂 (Click any pictures to enlarge!)

Breakfast: Eggs fried in coconut oil; sweet potatoes sauteed in coconut oil and seasoned with Chipotle powder and salt; pineapple