Bison Pumpkin Chili

This is a hearty comfort food dish with the addition of pumpkin for a tasty, seasonal twist. It's really fast and easy to make and will be a crowd pleaser for the whole family. I personally find that the combo of animal protein and beans is not a glamorous one for me, but feel free to add kidney beans if you like and if your GI system can handle it :-).

Ingredients:

ChiliBowl.jpeg

Makes 4 Servings

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Bison, grass-fed, pastured
  • 1 Yellow Onion (diced)
  • 3 Garlic (cloves, minced)
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Paprika
  • 1 cup Crushed Tomatoes
  • 1 cup Yellow or Orange Bell Peppers, diced
  • 1 cup Pureed Organic Pumpkin
  • 1 cup Water
  • 1 1/2 tsp Maple Syrup
  • 1 tsp Sea Salt
  • 3 Green Onions/Scallions, thinly sliced 

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off most of the fat.
  2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, bell peppers, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
  3. Divide into bowls, add desired toppings and enjoy!

Variations:

  • Optional Toppings: Garnish with toasted organic tortillas, chopped green onion, avocado, or jalapeño slices. If you tolerate dairy, you can add organic, grass-fed sour cream or cheddar cheese.
  • More Veggies: Add more bell peppers, zucchini, or stir in spinach, kale or watercress just before serving.
  • No Bison: Use grass-fed beef, ground chicken, turkey, lamb or venison.
  • Vegan or Vegetarian: Use mixed beans and/or organic tofu instead of ground meat.
  • Leftovers: Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.

Dark Chocolate Pomegranate Pistachio Bark

This quick and easy recipe tastes as good as it looks and is sure to impress at holiday parties. The key here is to use good quality chocolate, and to melt it over a bain marie (water bath). Trust me on this one and don't get in a hurry or try to use a microwave to melt your chocolate. Enjoy!

Ingredients:

  • 7 ounces (200 grams) Organic Dark Chocolate (at least 70% cacao)
  • 1 cup Pomegranate Seeds
  • 1/2 cup Pistachios (shelled and chopped)
  • 1/4 cup Unsweetened Coconut Flakes

Directions:

  1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios and coconut flakes in bowls.
  2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat as this will cause the chocolate to get lumpy.
  3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over top, followed by the pistachios and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
  4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

Storage: Store in an airtight container in the fridge or freezer and use wax paper to separate the layers.

 

Slow Cooker Maple Dijon Chicken

Makes 3-4 Servings

Ingredients:

  • 2 lbs Chicken Thighs (skinless, boneless)
  • 2 Tbsps Maple Syrup
  • 0.3 cup Dijon Mustard
  • 2 Tbsp Coconut Oil
  • 1 tsp Dried Basil
  • 1 tsp Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 8 cups Green Beans (washed and trimmed)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 Lemon, sliced into wedges
  • Sea Salt & Black Pepper (to taste)

Directions:

Heat the coconut oil in a large sauté pan over medium heat. Sprinkle the chicken with salt and pepper sauté them until lightly browned. Remove from heat.

  1. Place chicken thighs in the slow cooker. Whisk together the maple syrup, dijon mustard, dried basil, paprika, sea salt and black pepper. 
  2. Pour over chicken thighs and use a large spoon or spatula to toss well until chicken is coated. Cook on low for 6 - 8 hours, or on high for 4 hours.
  3. About 5 minutes before serving, place the green beans in a steamer basket over simmering water and cover with a lid. Let beans simmer for 3 - 4 minutes, or just until tender and bright green but still crunchy. 
  4. When cooked toss the beans in olive oil, sea salt and black pepper to taste. Squeeze a lemon wedge over the beans for a little zing.
  5. Divide green beans between plates and top with maple mustard chicken. Enjoy!

Variations:

  • No Chicken Thighs: Use chicken breast or drumsticks instead.
  • Save Time: Combine the chicken and marinade in a large zip lock baggie ahead of time. Shake well to mix and store in the fridge for up to 24 hours or freeze.
  • More Carbs: Serve with rice, sweet potato or quinoa.

Sautéed Salmon with Cilantro Pesto

Ingredients:

  • 2 wild salmon filets
  • 1/2 lemon, sliced into wedges
  • 2 tsp organic extra virgin olive oil
  • 1/2 tsp seasoning salt (Herbamare is my favorite)
  • 1 Tbsp coconut oil
  • 1-2 Tbsp Cilantro Macadamia Pesto

Directions:

  1. Heat coconut oil in a skillet and over med-high heat until the pan is hot (about 1 minute depending on pan).
  2. While pan is heating, brush salmon filets (non skin side) with olive oil, squeeze fresh lemon juice over them and dust with seasoning salt.
  3. Add salmon to pan skin side up. Cook until fish is opaque halfway up the side of the filet.
  4. Flip filets over and brush filets on top side with remaining olive oil, squeeze lemon juice over them and dust with more seasoning salt if desired. If your seasoning salt is not low-sodium or salt free, one side may be enough, so be careful not to over-salt.
  5. Cook on second side for about 2 minutes or until the side of the filet is opaque. Remove skin and discard.
  6. Top with 1-2 Tbsp of Cilantro Pesto. Serve and enjoy! 

Note: This recipe works for any type of fish, but cooking time may differ.

Avocado & Egg Salad Collard Green Wraps

These wraps are a simple and quick but satisfying meal that the whole family will like. You'll feel full but energized with a nice dose of protein, healthy fats and greens. Enjoy!

Ingredients:

1 bunch Organic Collard Greens, washed and stems cut off

6 Eggs (organic, pasture-raised), hard boiled and chopped

2 Organic Avocados, peeled and pits removed

1/2 Lemon, juiced

5 Organic Green Onion, chopped

2 tbsp Dijon Mustard

Sea Salt & Black Pepper to taste

Organic Hot Sauce (optional)

Directions:

  1. In a mixing bowl, combine chopped eggs, avocado, lemon juice, green onions, dijon mustard and season with sea salt and pepper to taste. Mash with fork until creamy.
  2. Wrap up in collard greens and enjoy!