Category Archives: Recipes

Cincinnati Chili

Ummmmm…. This has GOT to be the BEST chili I’ve EVER had!!!!!  And   I can prove it.  Everyone in my family had seconds!!  That never happens!  I even warned hubby there were secret ingredients and he dared to try it.  My 8-year-old even had seconds.  That says a lot about a recipe, I’m here to tell ya.  We all ate it differently.  I made zucchini noodles and topped them with the chili, diced onions, and some leftover steamed broccoli.  Gordon and Anna had it on top of the old-fashioned type of noodle, and Mantha just had hers plain.  I must admit I was a little worried as I was making it.  I was thinking the whole time that no one was even going to try it and I’d be left with the responsibility of eating it all by myself.  Well, we only had enough for Gordon and me to have lunch tomorrow.

And don’t do as I did and wait until you’re hungry to make this.  It takes about 2 hours.  It was worth the wait 🙂

 

I got this recipe from the book Well Fed 2 by Melissa Joulwan.  I highly recommend this book, along with her first cookbook, Well Fed.

 

2 pounds ground beef

4 cups water plus 1/2 cup water

2 medium onions, finely diced (about 2 cups)

4 cloves garlic, minced

1/4 cup chili powder

1 Tbsp unsweetened cocoa

1/2 Tbsp salt

1 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground allspice

1/4 tsp ground cloves

1 bay leaf

1 (8oz) can tomato sauce

1 (14.5oz) can crushed tomatoes

2 Tbsp cider vinegar

1 Tbsp coconut aminos

 

Place the ground beef in a large soup pot, cover with 4 cups of cold water, and bring to a boil, stirring and breaking up the beef to a very fine texture.  Slowly simmer until the meat is cooked, about 30 minutes.

Stir in 1/2 cup water and the rest of the ingredients.

Simmer for about 2 hours or until slightly thickened.

The most amazing Fresh Apple Cake EVER

Let me start off by saying this is NOT low-fat or healthy at all.  But oh my goodness is it delicious!!!!!!!!  I got this recipe from the blog Iowa Girl Eats.  All her recipes are fantastic and her pictures are stunning.  I wish I could photograph like her!  First I need a camera……

1/2 cup butter, at room temperature

1/2 cup vegetable oil

2 cups sugar

1/2 cup no sugar added applesauce

3 eggs

2 tsp vanilla

3 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2-3 Granny smith apples or other baking apple, peeled, cored, and cut into 1/2 inch cubes (3 cups total)

1/4 cup powdered sugar (although I didn’t use it.  It was great without it)

Preheat oven to 350 degrees.  Spray a Bundt pan with nonstick spray.

In a large bowl, beat butter, oil, and sugar with a mixer until pale yellow, about 2 minutes.  Add applesauce then beat to combine.  Add eggs one at a time, beating until combined before adding the next egg.  Add vanilla then beat to combine.

In a medium size bowl, stir together flour, cinnamon, baking soda, baking powder, and salt.  Remove 2 Tablespoons of flour mixture then toss with cubed apples.  Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch.  Fold in apples.

Pour batter into Bundt pan and bake for 50-60 minutes.  Cool for 10 minutes in the pan, then run la knife along the inner rim and invert cake onto a wire rack to cool completely.  Garnish with powdered sugar.

5-ingredient White Chicken Chili

I got this recipe from www.gimmesomeoven.com and it was so good and easy.  My 8 year said it was amazing and asked for seconds!!  That is a rare occurrence in my house.

 

6 cups chicken broth

4 cups cooked shredded chicken (I usually boil some chicken breasts for about 20 minutes and then throw it in my ninja to quickly shred it)

2 (15 oz) cans Great Northern beans, rinsed and drained

2 cups salsa verde

2 tsp cumin

Add all ingredients to a medium saucepan and stir to combine.  Heat over medium high heat until boiling, then cover and reduce heat to medium low and simmer for about 5 minutes.

Serve with toppings such as diced avocado, cilantro, shredded cheese, green onions, sour cream, tortilla chips

Best Ranch dressing EVER

I’m not kidding.  This is the best ranch dressing I’ve ever had. You will find yourself thinking of foods you can dip in this stuff all day long.

1 clove garlic, minced

1/4 tsp paprika

1/2 cup fresh parsley, minced

1 Tbsp dried chives

1/2 cup Olive oil mayo (see recipe in previous post)

1 tsp lemon juice

salt and pepper to taste

Mix all ingredients in a small bowl.  If it’s too thick, add either lemon juice or water, 1/4 tsp at a time, until it’s the right consistency.

 

No fuss Salmon cakes

Remember the no-fuss salmon cakes I referred to a couple of posts ago?  How I said they were NOT fuss free.  Well, I found a way to make them fuss free!  So I wanted to share the recipe because they are so delish.  I got this recipe from It Starts With Food.

It calls for one can (14.75 oz) wild-caught pink or red salmon.  But this is what you have to pluck all those bones from.  Just buy the equivalent in the foil packs.  NO BONES!  Who knew?

1 cup canned sweet potatoes (the only place I could find sugar-free, just plain ole potatoes was at Whole Foods)

1 egg

1/2 cup almond flour

2 Tbsp minced fresh parsley (or 2 tsp dried)

2 scallions, white and green, thinly sliced

2 Tbsp minced fresh dill (or 2 tsp dried) ~ I’m not a fan of dill, so I omitted it

1 tsp hot pepper sauce (I used the cock sauce)

1/2 tsp paprika

1 tsp salt

1/4 tsp pepper

2 Tbsp clarified butter or coconut oil, melted

Preheat oven to 425.

Add all ingredients except the butter to a large bowl and mix well.  Put in the fridge for 5-10 minutes.

Brush your pan with some of the melted butter.

Use a 1/3 cup measuring cup to scoop out salmon mixture and make into “cakes” and put onto pan.

Bake for 20 minutes, flip and bake for 10 more minutes.

I served mine with some homemade mayo and relish for quick and easy tartar sauce.

Peach Salsa

Here is the banging peach salsa recipe I talked about in another post.  It would go really well with fish, but I ate it with chicken.  I got the recipe from the Everyday Paleo Family Cookbook.  A wise investment indeed.

Ingredients:

2 cups diced peaches (or mango)

1 cup halved grape or cherry tomatoes

1/2 cup minced red onion

1 cup chopped cilantro

1 jalapeno, seeds removed and minced

2-3 garlic cloves, minced

1 tsp cumin

pinch cayenne pepper

juice from 1 lime

1 Tbsp olive oil

S&P to taste

 

Directions:

In a large bowl, mix all ingredients together and keep in fridge until ready to use.  Enjoy!

Olive Oil Mayo

One of my favorite recipes I’ve discovered while eating Whole 30 is homemade mayo.  It is seriously better than Duke’s!  And guess what?  No sugar.  The only thing you have to get over is the fact that there is a raw egg in it.  Just throw caution to the wind, baby!

I got this recipe from Well Fed by Melissa Joulwan.  I highly recommend this book 🙂

Ingredients:

1 large egg

2 Tbsp lemon juice (she suggests using bottled lemon juice instead of fresh for its reliable acid content)

1/4 cup plus 1 cup light-tasting olive oil (not extra virgin!)

1/2 tsp dry mustard

1/2 tsp salt

 

Directions:

1. To a blender or food processor, add the egg and lemon juice and allow to come to room temperature.  At least 30 minutes or up to 2 hours.  I usually do this while I’m cooking dinner and finish it up after I eat.

2. Next add mustard, salt, and 1/4 cup oil to the blender.

3. Blend on medium until ingredients are combined.

4. Here is the hard part.  Slowly add the remaining 1 cup oil while the blender is blending.  Go as slow as you can.

5. When all the oil is incorporated, it will be like magic and all of sudden, you’ll have mayo!!!!!!!!

6. Transfer to a container.  It expires when the egg expires. Mine usually doesn’t hang around that long before I need another batch.  It makes almost a mason jar full.

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