Wednesday, June 24, 2009

Low Carb Black and Green Chili

Hi Ya'll! It's been a while since I posted!! Moving was a real challenge. Some recipes I wrote right before I moved were just finally unearthed today as we put the last things away...
I have been getting creative with all the gorgeous CSA organic produce I am getting from my local farm. I was able to use a lot of my overabundance of swiss chard in this recipe, which came out so delicious. Now, this recipe has a LOT more ingredients than normal. That is because making a chili from scratch just takes more if you aren't using pre-packaged chili spice (ew). If you don't have all these, or it's not all exact, don't worry. Improvise! It will come out great, I have faith in you! Then comment and tell me all about it! I want to hear!!
So here we go... I'll be posting a lot more frequently now.. thanks for hanging in there and please drop me a note!!

FYI- even with the cayenne pepper and hot sauce, mine still came out only medium spicy so try just a dash even if you like it mild!

Low Carb Black and Green Chili

1 medium onion, chopped
1 Tablespoon organic lard, bacon grease, coconut or olive oil
3 – 4 large cloves of garlic, pressed or minced
1 ½ cups clean and dry chopped greens – swiss chard, beet greens, kale, etc
1 lb grass fed beef
¼ - ½ medium green bell pepper, chopped
1 – 2 Tablespoons chopped chives, optional
2 cans (~15 oz) organic black beans, rinsed and drained
14 oz can organic diced tomatoes (fire roasted is even better)
¼ cup salsa, red or green (I used tomatillo green salsa)
¼ teaspoon cayenne
2 teaspoon cumin
2 Tablespoons sea salt
1 teaspoon paprika
2 Tablespoons of chili powder
½ teaspoon thyme
3 teaspoons chopped cilantro
1 teaspoon Worcestershire sauce (gluten free)
1 teaspoon blackstrap molasses
2-3 shakes hot sauce, or to taste
fresh ground pepper, to taste (I used 12 turns on the grinder)
shredded cheddar cheese, optional
sour cream, optional

In a large saucepan on medium heat, cook down your onions and garlic in whatever fat you are using, stirring frequently, until onions are translucent. Add your greens and cook it until completely limp. Add green peppers, chives, and 1 Tablespoon of olive oil, if desired. Stir for a few minutes, then add ground meat and make sure you break it up with a spoon or spatula. Cook until meat is cooked through. Add bean and tomatoes. Fill empty tomato can with water and add to pot. Add the rest of the ingredients. Cover and cook on simmer for about an hour, stirring every once in a while so nothing sticks to bottom of pot.
Serve garnished with cheddar cheese or sour cream and chives, if desired.

Wednesday, June 17, 2009

Beautiful pastured organic eggs!

I haven't posted in so long! Been busy packing up, now moving... a few recipes I have been working on aren't quite perfect yet, but stay tuned, they will be showing up shortly!!

Until then, I wanted to brag a little, ahem, I mean tempt you to buy some of your own local organic eggs from a farm nearby that pastures their animals. When the animals live a healthy life eating what they are supposed to eat, and moving around how they were meant to, they make wonderful meat and eggs. And, they do not suffer needlessly. If you buy food locally, you also help save the environment in a HUGE way by cutting down on enormous amounts of fossil fuels. If we all bought our meat and produce from local farms, what a HUGE difference it would make in fossil fuels burned and pollution. Also, it TASTES better and it's very good to know WHERE your food comes from!! Great sites: and

Here are the gorgeous orange eggs I get locally - the pastured chickens eat bugs from the pasture, plus their organic feed. That is what chickens are supposed to eat! And look how beautiful... you can't believe how tasty they are!! Mmmm... in the pan with some fresh local organic swiss chard! A healthy low carb, high protein breakfast to get the brain working in the morning!!

Side note: My coffee is Intelligensia, the most delicious coffee that has higher standards than certified "fair trade" for coffee, and only purchase from farmers who are committed to sustainable social practices... read about it on their website. This is as good as it gets for drinking coffee... at least the farmers are getting their fair share and I am not drinking chemicals...

cupcakes and banana cream pie coming soon.... :)

Wednesday, June 10, 2009

Lemon Thyme

It's been a little while since I posted... been very busy but wanted to tell you how DELICIOUS lemon thyme is!! I have never had it before this week but I saw that sweet little plant at Trader Joe's (only $3) and so I bought it. For salads, it's unbelievably delicious. I use my fresh local organic romaine and beet greens (in season!), a few other salad ingredients, put some extra virgin olive oil on top, a dash of balsamic vinegar, s&p, and a few leaves of lemon thyme... PERFECT!
Try it out folks!

Banana cream pie recipe coming soon... also experimenting with a key lime pie as well...

Wednesday, June 3, 2009

Yummy Low Carb Romaine Roll-ups

One thing that's always been a little difficult for me in this low carb lifestyle is a quick lunch. Today, I wanted to make an interesting lettuce turkey roll up. I hate to use mayonnaise, since it is filled with poly-unsaturated (unstable) oils.. so I decided to get fancy with some ingredients on hand to make a little spread. This is enough for one.. so you might need to double or quadruple recipe. It's quick and easy. It's just slightly sweet and slightly spicy so you can increase or decrease those two elements to your liking. Also it gets rid of that extra cream cheese from another recipe... LOL.

You can sub any fruit for cherries... strawberries, dried cranberries (just chop them up before adding), whatever you have on hand.

Low Carb Roll Up
about 3 - 4 carbs if you use about half the cream cheese spread

5-6 slices Turkey, or Ham
1/2 Avocado, sliced and salted
2 large Romaine Lettuce leaves
Spicy Cherry Lunch Spread (see below)

Use a rubber spatula to spread the lunch spread on the inside of the lettuce leaves, place meat slices on top and slices of avocado, roll up and eat.
You could probably add more ingredients, like tomatoes, but I wanted to make sure I could taste the spread.

Spicy Cherry Lunch Spread
Makes enough for one, can increase recipe..

2 oz cream cheese
3 - 4 pitted cherries (I just cut around pits)
1 Tablespoon chopped walnuts
tiny dash of something sweet- stevia, agave, whatever you like (I used a stevia/erythritol blend)
½ teaspoon cayenne pepper (more if you like spicy)
dash salt
dash of fresh ground pepper (3-4 turns of my pepper grinder)

Add all ingredients (start small with sweetener, you only want a hint of sweet to this spread) to a mini chopper, or you can blend by hand if your cream cheese is soft.

I used some beautiful romaine lettuce from our local organic farm that we get as part of our CSA program, and organic ingredients, of course.