PALEO CHILI 🔥
recipe below 👇
- 2 tbsp olive or avocado oil
- 1/2 red onion, diced
- 1 lb organic ground turkey
- 1-15oz can fire roasted tomatoes
- 1-15oz can tomato sauce
- 1/2 cup bone broth
- 1 medium sweet potato, peeled and cubed
- 1 can chopped green beans
- 1 red bell pepper, diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/3 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp red chili flakes
directions: sauté diced onion in oil until caramelized. then, add ground turkey to brown, along with spices. pour in crushed tomatoes + tomato sauce + bone broth and stir. cover and let simmer for 25 minutes. add in sweet potato and cook for an additional 10-15 minutes. add green beans & bell pepper and heat for 5-10 more minutes. top with avocado, nutritional yeast or organic cheese & chives 😎 try it out! i also stirred in a handful of chopped spinach in my bowl once done for extra greens 🍃
#rachaelsgoodeats #paleo #paleochili
Tripe can be good for your body and below is an article that showcases its benefits plus a recipe from Grandma Maria’s brother in Slovakia.
Is Tripe Good for You?
By Sara Ipatenco
If you can stomach the thought of eating the offal from an animal’s stomach, usually a cow’s, you’ll be getting a variety of essential vitamins and minerals. Tripe can be eaten plain, but it’s often added to Mexican soups and stews to enhance the flavor. If you’re willing to give tripe a try, you’ll be eating a main dish that’s also low in fat and calories.
Calories, Fat and Protein
A 3.5-ounce portion of tripe contains 94 calories and 4 grams of fat, of which 1.3 grams are saturated. If you follow the average 2,000-calorie diet, your upper intake of saturated fat should be 22 grams per day, which is about 10 percent of your total caloric intake, according to MayoClinic.com. A serving of tripe provides about 6 percent of that daily limit. It’s wise to limit your intake of saturated fat because it can raise your cholesterol and contribute to heart disease. The same portion of tripe also supplies 11.7 grams of protein, which translates to one-quarter of the 46 grams women need each day.
Tripe is an excellent source of zinc, a mineral that’s responsible for helping you heal from injuries and keeping your immune system working properly. A 3.5-ounce serving of tripe delivers 1.71 milligrams of zinc, which is 21 percent of the 8 milligrams women should consume each day. That same serving of tripe also supplies small amounts of iron, calcium and phosphorus.
Most impressively, among vitamins a 3.5-ounce serving of tripe provides 0.72 micrograms of vitamin B-12. That translates to 30 percent of the 2.4 micrograms of vitamin B-12 adults need each day. Vitamin B-12 supports a normal metabolism, aids your body in making red blood cells and promotes a healthy nervous system. A serving of tripe also delivers small doses of niacin and vitamin E.
Tips and Considerations
Because tripe is low in calories and total fat, it can be a healthy addition to your eating plan. In fact, you might replace a serving of red meat with tripe to cut your overall intake of saturated fat. If you’re going to prepare tripe, keep in mind that it takes about 12 hours to fully cook the meat. Look for honeycomb tripe, rather than smooth tripe, because it tends to be the most tender and mild-tasting. Add cooked tripe to tortilla soup or posole to enhance the flavor and the nutrition. For a different flavor, give pickled tripe a try. This version is available in many supermarkets in the aisle with ethnic or Mexican foods.
Pork Bone Broth Tripe Soup
In large pot add:
- 2 Pork hock(not smoked)
- Pork neck bones Cover everything with water.
- Add 1/2 cup vinegar. Bring to boil and start taking impurities out.
- Simmer for 6 or 8 hours.
- 1 hour before finishing add vegetables – carrots 4, celery 4, Garlic 4 pieces, onion
- 1 1/2half teaspoon Italian seasoning. Salt, pepper any spices you like. (Powder chilli or turmeric)
In a separate pot boil cleaned and cut into small pieces tripes. Cook about 6 hours or till nice and soft. Strained tripes are added to pork bone broth. Enjoy.
Restorative organic bone broth delivers the benefits of collagen, amino acids, vitamins, and minerals to help support the immune system and gut health. And with the collagen from the broth and antioxidants from the matcha, this latte is amazing for your skin too.
- 1 heaping teaspoon matcha powder
- 2 ounces hot water (about 170ºF)
- 1/2 cup favorite non-dairy milk, heated
- 1 cup chicken bone broth, heated
- 1 tablespoon coconut butter
- 1 – 1 1/2 teaspoons honey to sweeten (optional)
First, measure out 1 heaping teaspoon of matcha powder and sift it through a strainer and directly into your blender (I use a Vitamix). This removes clumps.
Next, add your near-boiling water (roughly 170ºF!)
Add milk and broth to the blender.
Add coconut butter and honey, if using.
Secure the top of your blender well, and blend on low-medium for about 2 minutes.
Pour into a mug and enjoy!
HOMEMADE EASY with Raising John 🖤
His Mom’s plant-based African Lentil Soup was a perfect recipe to compliment the AWARD WINNING South African Boerewors
🖤Take the AFRICAN LENTIL SOUP MIX + 6cups of water (or beef @bonedbroth 👌🏻) + small can of 🍅tomato paste + 1 cup 🥕sliced carrots + put it in the @instantpotofficial 🙌🏻 It’s important to thaw this sausage before grilling and be sure not to overcook because the sausages are LEAN 🤓
Stapleton Sausage Co.
In TCM the Lungs and Large Intestine are associated with Autumn, they are the yin & yang pairs responsible for taking in the new and letting go of the old. This time of the year is important to take care of the Lung system to avoid colds, flu and allergies especially since it has direct access to the external environment.
In #TCMnutrition, the food flavour, temperature and colour have healing properties for the body. Eating too much excess cold and raw food creates dampness or phlegm that can result in stagnation and blockages leading to imbalance.
🍁Eat less cold and uncooked foods. That means switching to warmer drinks, soups, stews and steamed vegetables.
What’s in Margaret Lee‘s soup?
Lots of onions, garlic, sweet potato, celery, kale, cherry tomatoes, oyster mushrooms, green onions, miso and bone broth.
There are so many reasons why it’s good for you. @leilahredden drinks it for the collagen, gut healing properties and immune support.
Heat in a pot and add in turmeric, black pepper, garlic, a little cayenne & ginger. Get it to a boil and turn it off, add some lime juice, avocado & cilantro.
It is so comforting and nourishing. ☕️💚
This easy and flavor-packed Steamed Clams Recipe will quickly become your go-to when the craving for steamers hits! Made with simple ingredients and naturally Low Carb and Gluten Free.
Servings: 4 servings
Calories: 147 kcal
- 3 T extra virgin olive oil
- 1 medium yellow onion diced
- 6 large garlic cloves finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 50 littleneck clams cleaned
- 1/2 cup Chicken Bone Broth
- 1/2 cup diced tomatoes
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 T white wine
- 1/2 cup flat leaf parsley finely chopped
- 1 crusty sourdough or Gluten Free baguette sliced
- 3 T heavy cream (OPTIONAL)
See full Recipe from EverydayMaven
This Bowl is packed with nutrients and healing goodness!
Slowly cook chicken or if you are a vegan, slow cook shiitake, lots of root vegetables (with skins on) & add miso & wakame at the end! Purple cabbage, lettuce mix, cucumber, beetroot & ginger sauerkraut and more added to this yummy mix.
Have you decided what to prepare this Halloween?
Halloween provides the opportunity to bring out our creativity. From designing costumes, transforming your homes into a haunted mansion or whipping up some delicious, fun and spooky treats.
Here are some festive recipes, using bone broth or broth, to bring out your creativity in the kitchen.
** Try these recipes using our BONED Broth to make them more nutritious and delicious! 🙂
Green Goblin Soup
- 2 Tbs. avocado oil (coconut oil or ghee works fine)
- 1 medium yellow onion, diced
- 2 scallions, minced
- 1 lb. asparagus, chopped (tough ends discarded)
- 4 cups of spinach
- 1 avocado, peeled and diced
- 2 cups of bone broth (chicken, beef or veggies broth works fine)
- 1 tsp. sea salt
Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper
Plastic spiders and Beetlejuice straws optional
ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.
ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.
REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.
SERVE in clear plastic cups with raw asparagus spears sticking out of each cup. Add a festive straw as well if you like.
GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!
CREAMY TOMATO SOUP FOR HALLOWEEN
Melt the butter over low heat.
Add the flour in one addition while stirring with a wooden spatula.
Fry the flour 2 minutes, keep stirring, but don’t let it brown.
Gradually add the cold broth, while stirring with a whisk, so you don’t get any lumps.
When all the broth is add, bring it to a boil.
In a frying pan bake the tomato you 2 minutes (until it smells sweet rather than acidic). Do this so the tomato paste will taste slightly sweet instead of sour.
Add the tomato puree to the broth and pour the sieved tomatoes in.
Bring everything to a boil again and simmer for 5 minutes. Season with salt and pepper.
(Optionally, make small balls from the ground beef and cook them in the hot soup for 15 minutes.)
Ladle the soup into a bowl and take the crème fraïche and use it to make a spiral in the soup (if you have a pouring bottle it makes life a lot easier)
Draw lines from the center to the outside with a satay skewer.
The spiral will form a web pattern in the soup.
Swamp Chili (Poblano-and-Spinach Posole)
1 1/2 pounds poblano chiles
1/4 cup extra-virgin olive oil
1 large white onion, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
5 large garlic cloves, minced
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 quart low-sodium chicken broth
1 slice of white sandwich bread
1/4 cup milk
1/2 pound ground chicken
1/2 pound ground pork
1 teaspoon pure ancho chile powder
One 15-ounce can white hominy, drained
2 tablespoons chopped cilantro
Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.
In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.
Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween)
1 1/2 lbs. beef chuck, cut into 1-inch cubes
1/2 cup flour (use wheat/gluten-free if needed)
2 Tbsp. vegetable oil
1 yellow or white onion, diced
1 cup reduced-sodium beef broth
8 oz. tomato sauce
1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dried thyme
3 carrots, peeled and sliced
3 red potatoes, cut into 1-inch pieces
Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes. Reduce the heat if it is getting too brown.
Remove the meat from the pan and add the onions and 1 Tbsp. flour. Sauté the onions for about 5 minutes until they begin to brown. Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring it to a boil, reduce the heat, and cover it. Simmer it for 45 – 60 minutes.
Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. (Meanwhile, warm the bread, if you are serving it.) Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.
Halloween Stuffed Peppers
1 ½ cups cooked brown rice
4 medium bell peppers
¾ pound ground sirloin
1 cup chopped onion
½ cup chopped fresh parsley
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon ground allspice
1 cup bottled tomato-and-basil pasta sauce, divided
½ cup (2 ounces) grated fresh Parmesan cheese
½ cup chicken broth
Preheat oven to 350°F
Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.
- 2 quarts cherry tomatoes about two pounds, stemmed
- 1 sweet onion roughly chopped
- 6 cloves garlic peeled
- 2 TBSPs olive oil
- 1 quart chicken broth **CHICKEN BONE BROTH #ftw
- 2 TBSPs fresh herbs of your choice thyme, basil, oregano, sage, parsley, etc.
- heavy cream or creme fraiche optional
- Sea salt and pepper, to taste
TOPPINGS, OPTIONAL, TO TASTE
Cheese of your choice – parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste
Place cherry tomatoes, onion and garlic in two roasting/baking pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with just a small amount (about 1/4 cup of heavy cream or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.
Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.
Source Fearless Eating