Slow Cooker Hearty Beef Stew

This stew is simple to make and very hearty! No need to brown the meat with this recipe. It’s got all the flavor without all the labor!

Recipe

2-3 tablespoons good olive oil

3 onions, minced

1/4 cup tomato paste

6 cloves garlic, minced

1 tablespoon fresh chopped thyme or 1 teaspoon dried

1/3 cup all-purpose flour

1 1/2 cups organic chicken broth

1 1/2 cups organic beef broth

1/3 cup soy sauce

2 bay leaves

1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks

Salt and Pepper

1 1/2 pounds red potatoes (about 5-6), chopped into 1-inch pieces

1 pound carrots (about 6), peeled and chopped

2 cups frozen peas

Heat the oil in a large skillet. Add the onions, tomato paste, garlic and thyme and saute over medium high heat until softened and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in the chicken broth, scraping up any brown bits. Add to the crock pot along with beef broth, soy sauce and bay leaves. Season the beef with salt and pepper and nestle into the crock pot. Add the potatoes and carrots. Cook on low for 9-11 hours or on high for 5-7 hours. Add the peas at the end just before serving to heat through. Add salt and pepper to taste and serve with homemade bread or rolls and a salad.

November 11, 2019November 11, 2019

Oatmeal Fudge Bars

I can never eat just one! Oh they are so good and simple to make! I bet you have everything in your pantry to make these!

Recipe

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour or gluten free flour like the Namaste brand

3 cups rolled oats

1 1/2 cups semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 teaspoons vanilla

Preheat the oven to 350 degrees. Set aside 2 tablespoons of the butter aside. In a large electric bowl fitted with a paddle attachment cream together the remaining butter and sugar. Add the soda, salt, eggs and 2 teaspoons vanilla. Add the flour and then the oats. In a medium sauce pan melt together the 2 tablespoons butter, chocolate chips and condensed milk. Remove from heat and add the remaining 2 teaspoons vanilla. Press two-thirds of the oat mixture into the bottom of a greased 9×13 baking dish. Spread the the chocolate mixture over the oat layer and dot the remaining oat mixture on top of that. Bake for 25 minutes or until the top is light brown. Cool and cut into bars.

November 11, 2019November 11, 2019

Mexican Lasagna

This recipe is so simple and delicious! You can make it a vegetarian dish if you want too!

Recipe

1 package of 10 corn tortillas, quartered

1 lb. ground turkey or beef (optional)

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon dried oregano

Sea salt and pepper to taste

2 cans refried beans

1 cup mild to medium salsa

4 cups Pepper Jack or Mozzarella cheese, shredded

Coat a 9 x 13 dish with cooking spray and set aside. In a large dutch oven, brown the meat if using. Add the onions, cumin, chili powder, oregano, salt and pepper and saute until onions are softened. Add the 2 cans beans and the salsa. Place the triangle corn tortilla pieces on the bottom of the pan. Spread some of the bean mixture on top and then sprinkle 1 cup cheese over that. Repeat, layering the casserole dish as you go ending with cheese as the top layer. Bake in the oven at 350 degrees for 30 minutes. Turn the broiler on and broil for a few minutes until the cheese is golden brown. Serve with sour cream and a big green salad.

November 11, 2019January 1, 2022

Creamy Chicken, Vegetable and Gnocchi Soup

Comfort food… yum!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic. Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened. Transfer to the slow cooker. Add the remaining chicken broth, gnocchi, half and half and chicken. Cook on low for 6-7 hours or on high for 3-4. Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

November 10, 2019November 11, 2019

Blueberry Cardamom Creamy Buckwheat Cereal

I love eating this warming and nourishing cereal occasionally. It’s great for mornings that require a little more energy. You could also use steel cut oats too.

Recipe

2 tablespoons coconut oil

1 1/2 cups buckwheat groats pulsed in a blender

1/2 teaspoon cardamon

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3 cups coconut milk

1 teaspoon vanilla

1/4 cup maple syrup

1 1/2 cups blueberries

Place all ingredients together in a large sauce pan or crock pot. Cook over the stove top on medium low heat until the groats are soft and cooked through. About 15-20 minutes. If cooking in a crock pot cook on high for 1 hour. You can top with more coconut milk, hemp seeds, chia seeds, chopped almonds and a little coconut sugar. Serves 3-4.

November 10, 2019

Seven Layer Bean Dip

Okay so it isn’t the healthiest appetizer, but the family loves it and is a great dish to add to a party or family gathering.

Recipe

2 cans refried pinto beans

4 avocados mashed

1 lemon juiced

Sea salt and pepper

2 cups sour cream

1 tablespoon taco seasoning

4 cups sharp cheddar cheese shredded

4-5 large tomatoes chopped

1 bunch scallions, sliced

1 can sliced olives drained

Spread the beans on the bottom of a 9 x 13 dish. Mix together the mashed avocados, lemon juice and salt and pepper to taste. Spread over the beans. Mix together the sour cream and taco seasoning. Spread over the guacamole. Shred the cheese and place over top the sour cream layer. Then add the tomatoes, scallions and olives. Serve with organic corn chips.

November 10, 2019March 3, 2025

Paleo Chocolate Cake

This chocolate cake is amazing! My mom shared it with me and I have been making it ever since. I have served it to the greatest skeptics and have fooled them all! It is so rich and delicious. You won’t believe there is no dairy or gluten in it!

Recipe

3 cup almond flour

1 cup tapioca flour

1/4 cup coconut flour

2 cups coconut sugar

1 1/2 cups raw cacao powder

2 teaspoons baking powder

1 teaspoon sea salt

4 large eggs

1 1/2 cups coconut milk

1 cup water

1/2 cup coconut oil, melted

1 tablespoon apple cider vinegar

2 teaspoons vanilla

Preheat your oven to 350 degrees. Grease two 8 inch round cake pans. In a large bowl add all dry ingredients together and whisk until blended. Whisk the wet ingredients together in a separate bowl and then add to the dry ingredients. Pour the batter evenly between the two pans and bake for 30 -35 minutes until a knife or toothpick comes out clean after inserting into the middle of the cake. Allow the cake to cool and make the frosting. Once completely cooled frost the cake and chill for up to a day before serving.

Frosting

8 cups organic powdered sugar or powdered coconut sugar

1 cup raw cacao powder

1 cup palm shortening

1/2 -1/3 cup coconut milk

2 teaspoon vanilla

Whip the palm shortening first to break up any clumps, add the powdered sugar and raw cacao and 1/2 cup coconut milk and vanilla. Whip until thick and creamy. Frost the cake and chill or serve with coconut ice cream.