Mexi Enchiladas

Can use Grass-fed ground beef, Organic shredded or diced chicken

• brown the beef or poach the chicken---set aside to cool

Mix:

• 1 medium onion finely chopped
• 1/2 c Full Fat Greek yogurt or sour cream (grass-fed is best!)
• 1 c cheddar cheese grated (grass-fed is best!)
• 2 T cilantro chopped
• 1 tsp salt, 1/4 tsp pepper

Add meat to the above mixture and mix.  Set aside.

Mix:

1 c organic tomato sauce (no sugar added)

1/2 c green pepper finely chopped

1 container of green chilies or 1 jalapeno finely chopped

2 T chili powder or taco seasoning (clean-no MSG)

1 clove of garlic minced

1/2 tsp ground cumin

1 tsp oregano

2/3 c water

Cook for 15 minutes on medium heat or until the peppers are soft.  Let cool.

Dip sprouted grain or gluten free tortillas in sauce and put meat mixture inside.  Roll up and place in a baking dish in a single layer.  Continue until all mixture is used (amount per tortilla varies on size).  Pour the remaining sauce over the rolled up tortillas.  Bake for 20-30 minutes until hot and bubbly.  

Optional:  add more cheese on top, or shredded lettuce or cabbage to serve!  Fresh sliced avocados is a great addition on the side!

Makes 4 servings

Discovered in an old recipe box....I forget who gave it to me!

Kale & Quinoa Combo

Preheat oven at 350 degrees.

In a large skillet add:

4 slices nitrate-free bacon, cut into small strips and fry, drain grease (exclude if vegetarian desired and add:

1 large red onion, chopped
2 clove garlic, minced

2 T EVOO or organic coconut oil

Optional: chopped yellow or red pepper & small jalapeno finely chopped

Saute for 3 minutes on medium heat and add:

6 cups of rinsed & coarsely chopped kale (I like to add a couple varieties)

1/2 c white wine or low sodium chicken or veggie broth

Cook on medium heat for 3 minutes to cook off the alcohol and then add:

1 cup quinoa of choice (sprouted is best)

1 1/2 c chicken or veggie broth (bone broth is my fave!)

2 eggs whisked

1 c grass-fed grated cheese of choice (combo of a couple is lovely!)

1 tsp of salt & pepper

Mix together and pour into a greased casserole dish and bake at 350 degrees covered for 20 minutes.  Take cover off and allow the top to brown a bit for 10 more minutes.

Serve immediately as a main vegetarian (exclude bacon) dish (4 servings) or a side dish (8-10 servings).  

Short Ribs Herbed Fully

5 lbs of short ribs (grass fed is best)

2 T chopped each of fresh rosemary, thyme, oregano & parsley

6 cloves of organic garlic minced

3 T organic EVOO (beware of fake EVOO!!)

Salt & Pepper (try pink Himalayan and fresh cracked pepper--go real or go home!)

Mix herbs, garlic and EVOO plus desired salt & pepper---massage into the meat and marinade overnight or at least 8 hours

In a cast iron or heavy skillet, brown each side of the meat and place into a braising pan---I love to use my Dutch oven although a crockpot or heavy oven proof dish is good too.

Add to skillet used to brown the meat:

2 medium onions coarsely chopped

Saute and add to meat so you do not lose any herbs remaining in the skillet

Coarsely chop and add:

3 organic carrots 

3 organic celery stalks

Mix together and add to meat:

2 c organic beef bone broth or low sodium stalk

2 T organic tomato paste

Add to meat:

2 bay leaves (fresh is best!)

1 750-milliliter (a bottle!) of dry red wine (such as: Cabernet Sauvignon) & BTW if you wouldn't drink, please do not cook with it!

Preheat oven to 350 degrees. Cook until short ribs are fork tender....avoid over-cooking.  Check at 1 1/2 hours and could turn down to 300 degrees and finish at a lower temp for a couple more hours....check every 30 minutes.  

Can be made the day before, cool refrigerate.  Skim fat off the top before re-heating to serve.  Some palates might say it's better the day after (Kelly B!!)

Serve with polenta, smashed potatoes, rice, cauliflower rice, or all by itself!!

Serves a crowd when you double the recipe!  This serves about 8 adults with a good appetite.

Favorite of Char's

pumpkin power protein balls

• 3 c organic, gluten free oatmeal
• 1/2 c organic ground flaxseed
• 2 T  organic chia seeds
• 3 tsp cinnamon
• 1 1/2 tsp ground ginger
• 3/4 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp himalayan salt or preferred salt

Pulse in a food processor until well mixed

• 1 c organic pumpkin puree
• 1 c organic almond butter
• 1/4 - 1/2 c local honey or maple syrup (start with 1/4 cup and taste, add more as desired)
• 1 1/2 tsp vanilla (free of chemicals and alcohol)

Add these four ingredients to the dry mixture and pulse until well blended.

• 1 c of preferred combination of:  chopped walnuts, chopped almonds, unsweetened coconut flakes

Add and pulse to gently blend with pumpkin mixture.

• 1/2 c mini dark chocolate chips (no sugar added) OR more nuts or 2 T organic chia seeds

Stir into mixture....if too wet, add a little more ground flaxseed.

Roll into 1" balls and place on parchment paper and refrigerate at least one hour or overnight.

Keep refrigerated until ready to serve!!  

created by Char

Fresh Corn & White Meat Chowder

In a slow cooker add:

2 chicken breasts (no skin)

1 jar of TJ’s green salsa verde

1 onion chopped

1 green pepper chopped

3 garlic cloves minced

1 c water

Slow cook on high for 3-4 hours. 

Remove the chicken and shred by using two forks. Put the chicken back into the slow cooker and add:

1/2 lb of browned ground turkey

1/2 c cooked bacon slivered 

4 ears of fresh corn cut off the cob raw or 2 c of frozen corn

3 c chicken bone broth (TJ’s)

1 can of organic full fat coconut cream

1 jalapeño or to taste depending on heat

1/2 c of fresh cilantro coarsely chopped

1 bay leaf 

Salt & pepper to taste

Slow cook for at least an hour or longer. Serve with grass fed grated cheese on top and or avocado. I also love to add chopped tomatoes as well!! (Or leftover bruschetta topping)

Spicy Zhoug Sauce aka Spicy Cilantro Sauce

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
• 4 medium jalapeños, seeds removed but reserved
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon red pepper flakes, more to taste
• ¾ cup extra-virgin olive oil

1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
2. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour. 

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. 

Recipe yields 1 ¼ cup

Inspired by TJ's

Kickin' Vegan Chili

1 c dried garbanzo beans 1 c dried black beans 1 c dried pinto beans Rinse and soak overnight.....cover 4" above beans with water. If time is a challenge, canned beans can be used, rinse well-2 cans each & use 4 c of veggie broth (no MSG) instead of water. Use bay leaves and continue on with Saute part of the recipe. Rinse beans, place in pot with 6 c water. Add 1 chopped onion and 2 bay leaves. Cook until the beans are tender & still a little firm. In a separate pan saute: 1 T avocado or coconut oil 1 large chopped onion (2 if using canned beans) 3 garlic cloves minced or chopped finely 4 chopped carrots 4 c shiitake mushrooms coarsely chopped 2 c brown mushrooms coarsely chopped 1 green pepper chopped 1 -2 jalapeno(s) chopped finely 1 bunch of chopped cilantro Add 1/4 balsamic vinegar or red wine as the mixture gets dry & mix together while cooking on medium about 5-8 minutes. Add to pot of cooked beans: The above mixture of mushrooms etc. 1 pkg of Trader Joe's taco seasoning or other fave Chili powder (no MSG) 2 jars of favorite green salsa/tomatilla sauce (I use Trader Joe's) 1 large can of roasted diced tomatoes 2 tsp ground cumin 2 tsp turmeric Salt & Pepper to taste! Slow cook either on the stove or in a crockpot about 4 hours. Toppings: Fresh cilantro, green onions, avocado, jalapeno and fave sour cream (I make fresh cashew cream---soak cashews, strain water and blend with coconut water, juice of 1-2 limes and kosher salt-blend until creamy!) The sour cream/cashew cream and avocado will calm the heat! This recipe feeds a crowd....use organic products as much as possible and ENJOY!!!! Perfect for freezing leftovers! Inspired by Char