Chili!

I don't have too many photos this time, but I didn't really feel like standing on my feet in the kitchen today, so I made some chili in the slow cooker.

I had made some homemade pickled jalapeño peppers from the book Fermented by Jill Ciciarelli, so I added those in for some extra flavor. 

It took me about 30 minutes to prep, I browned the meat while cutting the vegetables. Then I let it cook on low for about 3 hours before I turned it down to "keep warm."

Here's what I used:

1 lb. grass fed ground beef, browned 

1 lb. ground turkey, browned 

1 large can organic diced tomatoes

2 cans organic tomato sauce

1 can organic red kidney beans, rinsed (optional-- I don't eat them, but the hubs does)

1 green bell pepper, diced

1/2 sweet onion, diced

5 small garlic cloves (2 larger ones)

1 tbsp. homemade pickled jalapeños (optional)

4 (or more) slices cooked bacon, crumbled

1-2 tbsp. raw, local honey

For the Chili Seasoning (sometimes store bought chili seasoning packets have flour and sugar added. When you make your own, you can control the amount of salt if you are watching your sodium intake.)

2 tbsp. chili powder

1 tbsp. cumin

2 tsp. oregano

1 tbsp. seasoning salt

1 tsp. cayenne pepper

Here's what to do:

Throw it all in the slow cooker, stir it up, turn it to low and let all the flavors mix together for a few hours, until you are ready to eat.

Tip: If you like your chili more chunky, take the lid off for 20 minutes, or put it on sideways for an hour and some of the water will evaporate 

Serve it up in your favorite bowl!

Fermented Jalapenos

A couple of months ago, I ordered the book Fermented: A Four Season Approach to Paleo Probiotic Foods. I took a quick look at it and figured I would look back at it again when I had some time.  So a couple of weeks ago, I took it out again and bought some of the ingredients.  I attempted to make some pickles, but they didn't work out.  I am still working on the Kombucha (maybe I will post about it later).  

Anyhow, the hubs and I had "taco night" with some friends last week and I had bought some extra jalapeno peppers to pickle.  I LOVE jalapenos, so I figured if all goes well with my pickling, then I can always have some on hand when I need to spice things up!

I followed the recipe for pickled cucumbers from Fermented. Except, I left out the dill.  I let them ferment for 6 days and pulled them out today to use in our chili.  They are delicious!! And look how cute they are in that little jar!!

Here's the recipe (adapted from Fermented: A Four Season Approach to Paleo Probiotic ):

Ingredients:

5-10 Jalapeno peppers

1 tsp. salt

Water (the amount depends on the size of your jar)

1 large garlic clove

1. Slice your jalapeno peppers (remove the seeds if you don't want all the heat)

2. Fill up your jar that you will be using with water and pour that water (plus a little extra) into a pot of water. Add the salt and heat it just until the salt dissolves. 

3. In the meantime, transfer your jalapenos and your garlic clove to your jar.

4. When all the salt is dissolved, pour the water mixture into the jar.

5. Lightly cover the jar and let it sit for about a week, or until you feel that the peppers are soft enough.

*I used a mason jar and just put the disc lid on top, I did not use the ring, as it makes it too tight.  The photo above is the jar I am using to store the final product.

8.  When they are finished, place them in the refrigerator with a tight lid and enjoy!

Tips:

• Check on your peppers every couple of days.  
• If you see any mold, just scrape it off the top and try to push the jalapenos down farther into the water.
• If your peppers are slimy or have a stinky smell to them, you should probably scrap them and try again.
• It is normal for the water to be somewhat cloudy.

Taco Night!

We love Mexican food at our house! It's easy to do without the sour cream, cheese, and tortilla chips!!!

Here is how we like to have "taco night:"

This is 3 (2 was enough!) lettuce wraps filled with my original recipe for Mexi-meatballs, guacamole, homemade salsa, and cilantro leaves. 

When I was looking up recipes for Mecican style meatballs, I couldn't find anything that I really thought would work. So, I took some chances and made up my own recipe. They were good...and even the hubs thought so!

I started with ground turkey, but wanted a little more flavor, so I bought some spicy Italian sausage (chorizo would have been ideal, but they didn't have that at the store I went to). 

Next I added in some finely chopped green bell peps. 

Then some finely chopped onions. 

Some finely chopped garlic and cilantro leaves. 

I LOVE green/verde salsa. I do have a recipe for it, but they had some at the store that didn't have any bad ingredients... So I took the easy way out. I added about a cup to the mix. 

Then I sprinkled with just a bit if chili powder. 

I mixed it all up to check the consistency. I decided that I needed some almond meal to dry it up a bit and then the egg would make it stickier. 

I didn't take a photo of it all mixed up because my hands were too messy! I shaped them into balls (duh!) and fried them in just a bit of oil. 

Note: make sure they are more than halfway cooked before you turn them ... Or else, they fall apart. 

Also, please be sure they are cooked thoroughly. 

This is what taco night looks like! So. Many. Dishes. 

And this is the final product. I tried making plantain chips a couple of weeks ago and I had two plantains leftover, so instead if chips, we pan seared slices of plantains and dipped them in some guac!

Can't wait for leftovers tomorrow!

Whole 30 Part 2: "Build Your Plate"

"Build your Plate"

Start with 1-2 servings of a protein source that is about the size of your palm.  The Whole 9 Company has a whole host of resources and downloads here.  Below is their shopping list, which I included to help you understand exactly what foods to eat.

Then, fill the rest of your plate with vegetables and include 1-2 fist sized servings of fruit... with your meal or just following.

Lastly, add some healthy fats. 

They say that all oils and butters should be 1-2 thumb sized portions; Coconuts 1-2 open handfuls; Nuts and seeds should be 1 closed handful; And the best part.... a half to a whole avocado!!

This is not an endorsement... this is solely to help inspire and motivate our clients and friends.

Whole30 Part 1: The Book

As I discussed in this post, I have been cheating like crazy this summer!  My goal was to get fit and be more healthy in my time off.  I also wanted to lose some more fat before I have to go and buy new work clothes.  Especially since at the end of the last school year, I had to borrow some pants from a friend!  I feel like if I have something to stick to, I will be better about not cheating.

This summer, I have TOTALLY ruined my progress on the weekends-- sweets, alcohol, processed foods.. yikes!

Anyhow, my brother started a 30-day reset when I was visiting him last.  I wanted to see what it was all about, so I bought the book It Starts with Food by Dallas and Melissa Hartwig. I read it in just a few days and decided that I wanted to do it too.
For me.
For my (hopefully) new clothes.
For better skin.
For better health.
For my (newly diagnosed) IBS/IBD.
For my muscles.

Basically the premise of the book can be summed up in two sentences:

"The food you eat either makes you more healthy or less healthy. Those are your options."

This book breaks down the science behind clean eating/ paleo/ whole30. It also explains what your body does with the "less healthy" foods that are in our modern culture.  

This means foods like:

Sugar, sweeteners, and alcohol

Seed oils

Grains and legumes

Dairy

Then, then It Starts with Food explains why we need "more healthy" foods in our lives.  This includes foods that meet certain standards.  

The "Good Food" Standards read:

"The food we eat should:

1. Promote a healthy psychological response.

2. Promote a healthy hormonal response.

3. Support a healthy gut.

4. Support immune function and minimize inflammation."

These foods are:
Meat, seafood, and eggs
Vegetables and fruit
The right fats

It also explains what to do if you have an autoimmune disease, IBD or IBS, or allergies.  It also gives information to vegans and vegetarians, those who are very active, and pregnant or nursing women.

At the end of the book is a breakdown of the Whole30 and then some recipes (that look and sound delicious, by the way!)

If you are looking for a reset/cleanse.. this may be something that you want to check out.  I am currently on day two.... only 28 to go ;) 

EZ Roast Chicken

I bought an organic, free-range chicken the other day.  When I got home from the store, I rinsed it off, took the packet out of the cavity and stuffed some lemons in there.  I sprinkled it with salt and pepper.. you could add more spices though.  I put it in a bowl and left it out to dry off a little bit.  Then, I put it in the fridge for 2 days.

When I was ready to start cooking, I slid it into a glass baking dish and put it in the oven at 425 degrees.  

After an hour, I checked it and it was getting brown on the outside, but it was not fully cooked.  I turned the oven down to 400 so that it didn't get too brown on the outside.  I put it back in for about 30 more minutes and it was done!

I had my hubby cut it up and I served it with broccoli and steamed cabbage!

A Big Step

So, I recently started eating a lot cleaner.  In April, I completed the Virgin Diet and after YEARS of not being able to lose weight, I did! I went on the diet to be healthier since I had a lot of digestive issues. Basically, I cut the seven foods that are the most likely to cause food allergies or intolerances.



Well, since then, I have not been very good.  I have cheated. A. Lot. It is difficult in the summer, but I have been working out every day and I am not doing my body any good by cheating on my healthy food!  My brother picked up this book when I was with him one day and he started the "Whole30."  It is 30 days of REAL FOOD. Protein from meat, seafood, or eggs. Vegetables. Healthy Fats. Occasional fruit. That's it.

It is a 30-day reset.  SO, if I cheat. I start over at day 1. SO NO CHEATING! Who's with me?  Starting Monday, July 29th.