Paleo Chili by Stace

My kids love to eat my chili.  My daughter wrote a story about it in the 3rd grade -- "looks like vomit but tastes delicious."  Boddhi says it is his favorite thing I make.  I adapted my mom's chili recipe from when we were kids.  My mom made a delicious chili with ground beef and homemade pinto beans.  I was such a picky eater back then, and I often left the chunks of beef at the bottom of the bowl, but I loved the complex flavors of the liquid -- so thick and warm, spicy and comforting.  I would eat mine with tons of saltine crackers --yum!   Bob would drown her chili in ketchup (yuck!) everytime.  This always made the rest of us laugh.  I guess she preferred a bit more tomato in her chili.

So I adapted my regular chili to make it paleo compliant (no beans).   I decided to replace the beans with Japanese sweet potatoes.  I also decided to use pork breakfast sausage and ground pork for the meat.  

Ingredients:

1 purple onion 

4 cloves garlic

4 Japanese sweet potatoes

1 lb compliant pork breakfast sausage

1 lb ground pork

1 can crushed tomatoes

1 can fire roasted crushed tomatoes

1 jar salsa 

seasonings:

chili powder

cumin

cayenne

garlic salt

cacao powder

I started by sauteing chopped purple onions in ghee. I let those cook until translusent.   Then I added the garlic (finely chopped) and let that cook until fragrant.  Next I added the sweet potatoes (cubed) adn let them cook slowly until tender.  I added chili seasonings (to taste) to the the onion/garlic/sweet potato mixture and let that cook.  I cooked the meat in another pan and seasoned it with the same seasonings.  Then I added the meat to my veggie pot when done.  I then poured in the sauce and salsa and seasoned with all the seasonings again. I let that simmer until the flavor was right!  Serve alone or with plantain chips :)

This picture was taken after we ate half the pot!

Posted by Stace

Homemade Applesauce by Steph

Apples peeled and cored and cut to slices
Put in a large pan with a small amount of water - it would probably be even better with apple juice.  Add a small amount of lemon juice.  It think we used half of a lemon.  Blend in blend until smooth.

We froze ours.  I've heard that if you want to can it you should not put it in the blender because it whips air into it.  I don't know if it is true though.

Posted by Steph

Butternut Squash Soup by Steph

This is a Panera copy cat recipe  I have had it many times but I really liked it.  However, now is has a special memory attached of Stacey and the kids coming to visit. We made it better by using coconut cream and ate it the same night as Stacey's delicious roasted brussel sprouts!
 Both were delicious.
Butternut squash sliced in half and oiled. Bake until tender. spoon out meat and discard the skin
chopped onions sauté until soft
2 tablespoons fresh rosemary (1 tsp dried)
chicken broth
1-1/4 cup heavy cream- we used coconut cream :)
1tsp salt
1/2 tsp white pepper

Blend in the blender until smooth.  The measurements are not exact I just do it to taste, or until it looks right. 
garnish with hot pepper sauce and chopped walnuts

Posted by Steph

Pumpkin Muffins by Steph

3-1/2 cups whole wheat flour
1Tbsp baking powder
2tsp pumpkin pie spice
1tsp baking soda
1tsp salt
1tsp ground cinnamon
3 eggs
1 can(16 oz) pumpkin
3/4 cup olive oil
2/3 cup real maple syrup
2/3 cup honey
2/3 milk or soy milk
chocolate chips(optional)
preheat oven to 400
spray muffin tins with cooking spray
mix wet ingredients in a large bowl.
Mix dry ingredients in a medium bowl.
add wet and dry and mix well
fill muffin tins two-thirds full.
bake for 20 to 25 minutes. cool 5 minutes in the tins.
add wet and dry and mix well

Posted by Steph