Paleo Sweet Potato Chili

 

Paleo Sweet Potato Chili
 
Prep time
Cook time
Total time
 
This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 tablespoon lard
  • 1 large onion diced or 10 ounces green onions (reserve some tops)
  • 2 pounds sweet potatoes cut into 1 inch cubes
  • 1 lb carrots cut into ½ inch slices
  • 1 lb finally slices celery
  • 2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
  • 2 cans of water (use the tomato cans)
  • 2 cups chicken stock or beef stock
  • 1 bay leaf
  • 1 teaspoon fennel powder
  • 1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon fish sauce (optional but suggested!)
  • salt if needed
Instructions
  1. In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
  2. After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
  3. Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
  4. After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
  5. You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Notes
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!

You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.

Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Nutrition Information
Serving size: 16 ounces Calories: 333 Fat: 8 Saturated fat: 3 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 47 Sugar: 15 Sodium: 890 Fiber: 9 Protein: 20 Cholesterol: 44
 

First Omaha Farmers Market 2015 — LOTS of rain & tiny haul

Yeah It’s a tiny video I know. It’s a tradition for us now to go to the first market of the season, rain or shine! We needed the rain so I’m not mad but I think It’ll take like a week to dry out my shoes. Plus you get to see the elusive husband, what a smile.

For my tiny haul I got:

6 pound jar (1/2 gallon) raw local honey – $30 plus $2 jar deposit
6 bunches MASSIVE onions – $4.50
meat sticks – $5 (we bought 3 pieces)
Candied jalapenoes – $6

Total: $47.50

Eh a little high when I think about it, but we needed the honey.

Have a great day everyone!

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Grocery Haul – Trader Joe’s , Whole Foods, & Asian Market ! 3-21-2015

Whole Foods:

Blue corn chips Organic – $2.99
+.10 bag credit
+.55 coupon (tamari)
Salt Deodorant – $4.99
Tamari – $5.99
Fenugreek seeds – $.19
onion powder – $2.31
Gunpowder green tea – $2.50
garlic powder – $1.84
365 Apple cider vinegar – $4.39
Dr Bronner baby mild soap – $12.99
9 hass avocados – $9.00
365 honey mustard dressing – $3.99
In house sriracha guacamole – $4.99
+2.00 guacamole coupon
Asparagus – $6.16
meyer melon – $.48
—–
Total : $61.39

Trader Joe’s:

Organic orange juice – $4.49
many color carrots – $2.49
sriracha bbq sauce – $2.99
almond meal – $5.99
cod fillets – $4.96
boreal blueberries – $3.49
uncured apple bacon – $4.49
+16.14 credit for returns
Total: $12.76

Asian Market:

Pork Fat – $6.21
Bell peppers – $7.33
Cilantro – $.50
Chinese eggplant – $.75
Sriracha – $2.99
ginger – $.58
limes – $.76
green onions – $2.76
bean sprouts – $1.45
coconut water – $.99
daikon radish – $1.50
Japanese sweet potato – $1.11
Total: $26.95

I unfortunately found an error in my Asian Market receipt I got overcharged $1 but It’s okay. In total I spent $101.10 Not too bad if you ask me!

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Quick & Easy Chocolate Pudding Recipe! – easy to make vegan


Quick & Easy Chocolate Pudding Recipe!
 
Prep time
Cook time
Total time
 
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups milk
  • 100g or 3.5 ounces dark chocolate
  • 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
  • 1 tablespoon potato starch + 1 tablespoon water mixed together
  • optional: salt and thick sugar for the toppings
Instructions
  1. Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
  2. Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
  3. When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
  4. Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
  5. Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
  6. If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
  7. Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
Notes
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk.
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
Nutrition Information
Serving size: ¼th recipe Calories: 255 Fat: 16 Saturated fat: 10 Trans fat: 0 Carbohydrates: 25 Sugar: 17 Sodium: 115 Fiber: 3 Protein: 7 Cholesterol: 10
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