Recipes

Hearty Beef and Veggie Chili

This chili is an all-time favorite at our house for two reasons: It’s incredibly easy to make and it’s delicious.

Oh, and it contains a huge helping of veggies in it, which makes my little nutrient-density-loving heart happy.

My kids love it topped with cheese and I love it served over brown rice or a sweet potato. We even eat it with Frito-style chips sometimes. It is also something that is super easy to freeze and thaw, so I almost always make a double or triple batch of it. This let’s us have a super fast meal on a weeknight if needed, that’s still super healthy.

Ingredients

  • 1 lb of high quality ground beef or bison
  • 1 can of diced tomatoes (no salt added)
  • 1 can of black beans
  • 1 can of garbanzo beans
  • 2 cans of pinto beans
  • 1 8oz can of diced green chilis (optional)
  • 16 oz of diced root veggies of your choice (for this, I love using the Healthy 8 veggie blend from Trader Joe’s. Here’s a copycat recipe in case you don’t have TJ nearby or need ideas)
  • 1/2 medium onion, diced
  • 1 TBSP olive oil
  • 2 TBSP chili seasoning
  • 16 oz organic beef bone broth

Instructions

Open all of the cans of beans, chilis, and tomatoes. Drain the water from the beans, but do NOT drain the tomatoes or chili.

In a large pot, heat the olive oil over medium heat and brown the ground meat, until it is cooked through. Add in the diced onion and stir occasionally until the onion softens and releases its water. Then add in the chili seasoning and stir until everything is evenly coated.

Add in the 16oz of chopped root veggies. Cover and cook until the veggies are softening (but not cooked through). If the veggies or meat is sticking to the bottom of the pan, you can add a few oz of the beef stock in this step to prevent that.

Once the veggies have begun to soften, add in the diced chilis if you are using them. Mix thoroughly. Next, add in the diced tomatoes and all of the beans. Stir the mixture to evenly distribute.

Finally add in the remaining bone broth and bring the chili to a simmer. You can simmer in as little as 10 minutes, or wait up to two hours to serve if you keep it over very low heat. You can also add the chili to a crock pot at this point and cook on low heat for up to 6 hours.

If you made a double batch, separate half of the chili out to freeze once is it cooked. Wait until it is cooled to room temperature before placing in a freezer bag and freeze it flat for easiest storage and thawing.

Recipes

Chicken Enchiladas

These chicken enchiladas are probably the all-time favorite in our house. They even win out over my healthy chicken tacos. They are relatively easy to make, but hand rolling the enchiladas is a little time consuming. Because of that, I will often make a very large batch of these on the weekend and freeze 2 or 3 sets for easy weeknight dinners down the road.

The key to great enchiladas is using good quality corn tortillas AND being able to roll them tightly without the tortilla ripping. Many recipes use flour tortillas instead because they are easier to roll. However, if you heat the corn tortilla correctly, it rolls just as easily as the flour ones and tastes SO MUCH BETTER.

Ingredients:

  • 2 C of shredded chicken
  • 1 8 oz can of green chiles
  • 2 TBSP avocado oil
  • 2 TBSP chicken taco seasoning
  • 1-2 TBSP lime juice
  • 12 sprouted corn tortillas
  • 2 C shredded cheese
  • 24 oz of red enchilada sauce (it’s ok to buy a can that you like, or you can make your own)

Instructions:

Preheat the oven to 350F. In a large skillet, heat the avocado oil. Add the shredded chicken and the green chiles to the pan and mix until heated through. Add in the taco seasoning and lime juice and mix again until everything is evenly coated. Add in half of the enchilada sauce. Allow the mixture to simmer until most of the liquid is reduced. Remove from the heat.

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Take a small pan (egg pan, non-stick works great) and heat it to about 350F on the stove top (Medium to Medium Low heat). Place one corn tortilla in the pan and sprinkle it with a little cheese. When the cheese starts to melt, add 2-3 tbsp of the chicken mixture in a line across the tortilla. Slide the tortilla onto a plate and roll it up. Place the rolled tortilla into an oven safe dish with the seam side down. Repeat this for the remainder of the tortillas.

When all 12 tortillas are rolled, pour the enchilada sauce over the top of each tortilla. sprinkle the tops of the enchiladas with cheese. Bake them at 350F uncovered for 20 minutes. Enjoy!

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Recipes

White Bean Chicken Chili

Chili is always a favorite in our house, especially in the winter. I love it because it’s simple to make and I can hide extra veggies in it for the kids. The kids and hubby love it because it’s delicious. This is a twist on a traditional chili recipe that is mild but flavorful. It’s also relatively easy to make in a double or triple batch. If you do this, you can freeze a portion so that you’ll have an “instant” home cooked meal on a hectic weeknight down the road.

The recipe below makes a mild chili (not spicy at all). If you want more kick and flavor, you can double the amount of spices and add another can of green chilis to the pot. My husband and I prefer the recipe with the spices and chilis doubled, but the girls like the mild version better. Either way, I hope you love this one as much as we do!

Ingredients

  • 1/2 white or yellow onion, chopped
  • 2 parsnips, chopped (about 1 1/2 cups)
  • 2 15oz cans of white beans, drained and rinsed (we like one can of white kidney beans and one of great northern beans)
  • 1 4oz can of roasted green chilis*
  • 1 1/2 cups of shredded chicken
  • 1 cup of frozen corn
  • 1 1/2 – 2 cups of chicken bone broth (if you like a thicker chili, use 1 1/2 cups. You can use chicken stock if you don’t have bone broth available)
  • 3 TBSP of lime juice
  • 3 TBSP olive oil
  • 3-4 cloves of garlic, minced
  • 1 tsp cumin*
  • 1/2 tsp black pepper*
  • 1/2 tsp salt*
  • 1/2 tsp paprika*

*double these ingredients if you like your chili flavor to be stronger

Instructions

Add the olive oil, garlic, spices, and chopped onion to a large pot and place over HIGH heat. Cover the pot for 1 to 2 minutes and then stir the onion and spice mixture frequently, until the onions are soft and well coated.

Add the shredded chicken to the mixture and continue to sauté with the onions until the chicken is coated with the spice mixture (about 2 minutes). Next, add the broth, the green chilis, and the parsnips to the pot. Reduce the heat to a MEDIUM level, cover and allow to simmer for 3-5 minutes.

Finally, add the lime juice and the remaining ingredients to the pot. Stir the mixture until evenly mixed. Cover the pot until the chili is boiling, then reduce the heat to LOW. Stir the chili and scrape the bottom of the pot with the spoon to make sure no portions of the chili are stuck to the bottom. Recover the pot and allow the chili to simmer for an additional 10 minutes.

That’s it! This chili can continue to simmer on the stove top on LOW heat for up to an hour, as long as you stir it occasionally.


You can serve this alone, with some shredded cheese or a dollop of sour cream, or over rice or baked potatoes. It is also great if you garnish it with a bit of chopped cilantro. How do you love to eat this?

Recipes

Chicken and Broccoli Casserole

This is a favorite in our house for a couple of reasons. First, it’s really easy to make AND it’s easy to make double/triple batches of it. It freezes well so you can easily cook once and stock up on your freezer ready meals. It hides a ton of delicious veggies and our kids LOVE it (who doesn’t love a meal where kids eat broccoli without complaint?) and finally, it’s a “one pan meal” so cleanup is super easy.

I hope you enjoy this one as much as we do!

Ingredients

  • 2 C of rice (we like to use 1 1/3 C of brown rice and 2/3 C wild rice in ours)
  • 4 C of chicken stock
  • 3 C of shredded chicken
  • 2 Bags of Frozen Broccoli Floretts (about 32 oz)
  • 2-3 C of shredded cheddar cheese
  • 3 TBSP Olive Oil
  • 1/2 TBSP of Fox Point Seasoning*
  • 1 TBSP of Shallot Pepper Seasoning*

*if you don’t have these, you can substitute salt, pepper and onion powder to taste


Instructions (non-freezer meal)

Preheat the oven to 350F

Add the rice and the chicken stock to a pan and bring to a boil. Reduce the heat and simmer until the moisture is absorbed and the rice is cooked. (Or, cook this in a rice cooker.)  When the rice is finished, add the olive oil and fluff the rice until it is thoroughly coated.

While the rice is cooking, chop the broccoli florets into small pieces. This can be done while the broccoli is still frozen.

In a large bowl, combine the oil coated rice, the broccoli, and the shredded chicken. Mix these together until they are evenly distributed. Add in the seasoning and stir again until it evenly coats the mixture.


Place about 1/3 of the mixture as a layer in the bottom of an oven safe dish (we like pyrex for these). Sprinkle a layer of cheese over the casserole. Repeat layering the mixture and cheese in the dish until it is used up (about 3 layers).

Bake in the oven uncovered for about 20 minutes, until warmed through and the cheese is melted.

Enjoy!


Freezer Meal Instructions

To make this into a freezer meal, follow the instructions above but layer the casserole in a freezer AND oven safe dish (we still like pyrex for this or you can use an aluminum pan). Then seal the pan and freeze until you are ready to eat.

To prepare after freezing: heat the oven to 400F. Cover the casserole tightly with foil and place in the oven. Cook for 50-60 minutes. For the last 10 minutes of cooking, remove the foil.

Perfect Breakfast Muffins
Recipes

Perfect Breakfast Muffins

It was quite a process to create a recipe for perfect breakfast muffins. I had some pretty strict criteria: it had to be simple to make, easy to cleanup, gluten free, be nutrient dense and keep you full, no extra sugars, taste amazing, and be toddler approved. Could such a unicorn muffin exist???

In short: yes! I started with this basic recipe. After much experimentation, I give you my “Prefect Breakfast Muffins” recipe below. One of my favorite things about this recipe is that you can easily change out the “add-in” for variety. My personal favorite here is 1/2 cup of unsweetened coconut flakes and 3 TBSP of chia seeds. We also love 1 cup of wild blueberries and lemon zest. This is your chance to get creative, which is half the fun of cooking. Enjoy!

Ingredients:

  • 2 C rolled oats
  • 2 extra large eggs (or 2 large eggs plus one egg white)
  • 2 bananas
  • 1 1/2 C FULL FAT plain Greek yogurt
  • 3 scoops Sunwarrior Classic Plus protein powder (side note: this brand is the BEST out there, and the classic plus powder is amazing for adding into baking recipes as a substitute for some of the flour)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp vanilla
  • 1/2-1 C add-ins (like blueberries, cacao nibs or chocolate chips, flax seed, coconut flakes, etc)

Instructions:

Preheat the oven to 400F.

Combine all of the ingredients EXCEPT the add-ins in a blender (or food processor). Blend on high speed until the batter is smooth (about 1-2 minutes).

Add the add-in to the batter and pulse the blender to mix them in.

Grease a 12 muffin baking pan using coconut oil. Pour the batter into equal portions in each muffin cup.

Bake for 15 minutes. Allow to cool for 5 minutes before removing from the pan.