Thursday, November 3, 2011

Kid-Friendly Chili

This is by far the most basic chili recipe I have ever found. I like my chili hot, spicy, and hearty. My kids, however, do not have the same pallet and it is difficult to find a nice hot chili that they can enjoy. Well, I found one! I change it around a bit (okay, a lot), and we will be adding this to our menu pretty often! This is perfect for the colder weather!!!

Super-Basic Slow Cooked Chili

  • 2 lbs ground beef
  • 1/2 cup chopped onion
  • 2 cloves of garlic, minced
  • 2 tbsp chili powder 
  • 1/2 tsp ground cumin
  • Salt
  • Large can tomato puree
Brown the ground beef and drain off excess fat. Add all of the rest of the ingredients and simmer on low until heated through (I like it at around 4 hours). This is a VERY VERY VERY mild chili, and in order to make it more enjoyable my hubby and I added about 1/2 tsp of chili powder to our individual bowls. This made it quite perfect for us, while the children we able to enjoy the chili just as it was! This was the first chili recipe that my children both ate completely, so we were quite thrilled. Sure, I enjoy chili recipes with a zillion ingredients and some serious kick, but for a basic recipe that I can always add to, and one that the kids will eat as-is, this is my new go-to favorite!

Pumpkin Pancakes

These are *VERY* dense and filling. They are very delicious, but totally a pancake that has a serving size of 1!

Pumpkin Pancakes

serves 4 (original recipe is here)
  •  4 eggs 
  • 1 cup of canned pumpkin
  • 1 cup of almond butter
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp agave nectar
 Mix all ingredients and cook on a medium low skillet for ~3-5 minutes per side. If you are interested in increasing the protein or the carbs click on the link to the original recipe. He added vanilla to the original, but I ... well... sorta read over that part... and it was forgotten. I think they were amazing without it, so I left it out.

Wednesday, November 2, 2011

Tapioca Crepes

Sometimes everyone needs something special for breakfast. I wanted crepes SO badly, I am thankful I found (and changed, a bit) this recipe!!! **These are super with sweet toppings. If you would like to add veggies, eggs, or bacon as a topping, just omit the vanilla

Tapioca Crepes
  • 2 c. tapioca flour
  • 2 cup unsweetened coconut milk
  • 2 eggs
  • 1 1/2 tsp (gluten free!) vanilla 
  • Coconut oil (to grease skillet. If you have a nonstick skillet, this is not needed)
  • **Toppings** fresh berries or naturally sweetened berry spread
Heat a skillet over medium heat, and lightly oil with some coconut oil. Combine flour, coconut milk, egg, and vanilla. Pour 1/3 cup on skillet and heat for 2-3 minutes on each side. Top with your favorite topping!

Dinner in a Pumpkin!!!

We have done this for the last two years and the kids ADORE it! (They were upset in the picture, because we told them they had to eat before trick or treating)

Dinner in a Pumpkin: (adapted from Tracy Roberts)

  • Pumpkin: size depends on how many people you are feeding. The pumpkins pictured above could have made 4x this size of recipe, but I think a big pumpkin is cuter, so I use a large one)
  • 1/2 lb ground beef
  • 1/2 lb sausage
  • 1/2 c. chopped onion
  • 1/2 c. chopped celery
  • Salt and Pepper
  • 2 tbsp curry
  • 1 (or 2) cans of tomato sauce (depends on how wet you would like the consistancy)
  • 1 c. cauliflower, chopped into small pieces
Cut the top off the pumpkin; cut out all the seeds and loose pulp. Brown the ground beef and sausage. Combine all ingredients and put into pumpkin. Put stemmed top back on the pumpkin, and bake the pumpkin in the oven at 350° until heated through, about 30-45 minutes. **If you are doubling this, add more time!