Bison and Hatch Chili Shepherd’s Pie = Veggie Overload

I’m on a Hatch Chili kick as you can see. Here’s another good and wholesome unprocessed meal that’s gluten, GMO, and dairy free that has hatch chilies!!!   Unlike your typical shepherd’s pie, I used cauliflower in place of potatoes and threw a sprinkle of bacon on top since everything is better with a little bacon!

Prep Time: 30 min

Cook Time: 25-35 min

Serves: 2-3

Ingredients:

• 1/2 lb Bison, ground
• 2 Cups Mixed Organic Squash
• 1 Cup Organic Carrots
• 1/2 Cup Onion
• 1/2 Cup Tomatoes
• 1 Garlic Clove, minced
• 2 Hot Roasted Hatch Chilies
• 2 Slices of Cooked Bacon (Nitrate and preservative free), chopped.
• 1/2 Cup Coconut Milk (you can use lite if you’d like).
• 1/2 Cup No Sodium Beef or Bison Broth
• Celtic Salt
• Pepper
• 1/2 Head of Cauliflower

Instructions:

1. In a large skillet or dutch oven, brown meat with onion and garlic until brown, once brown add stock and all veggies EXCEPT cauliflower and 1 tsp of salt and 1/2 tsp. of pepper. Cook for 15 min on low to simmer.  Taste and add salt and pepper if needed.
2. While Mixture is cooking, bring a large pot of water to boil and cook cauliflower until done. Blend/pulse in a blender with 1/2 Cup Coconut Milk and add salt to taste.  (Think mashed potatoes)!  (You can add butter if you would like here, like a TBS).
3. In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
4. Save to bake later: Wrap with foil and place in fridge.  When you are ready to re-heat heat oven to 350F and cook for 25 -35 min or until hot in middle.
5. If you are cooking right away heat oven to 350 F and cook for 10-15 min.

Enjoy!

Green Curried Chicken and Spinach Stuffed Portobello Mushrooms

This is an awesome and simple meal that’s full of flavor and a heat, a good heat… not too long lasting but just right.  This is a good dish to prep early in the day and cook later on for dinner!

It’s under 400 calories (about 375 ), approx: 19 grams of fat, 40 grams of protein, 4 grams of fiber, and under 10 carbs (mainly complex).

Prep Time: 20 min

Cook Time: 10-25 min

Serves: 2

Ingredients:

• 1/2 lb Ground Chicken Breast
• 2 Large Portobello Caps
• 1 Cup Organic Spinach Packed (Fresh or frozen will do).
• 1/4 Cup Onion, diced
• 1 Garlic Clove, minced
• 1/3 C. Organic Coconut Milk
• 1/2 tsp. Celtic Salt
• 1/2 tsp. Fresh Pepper
• 3 tsp. Green Curry Paste
• 1 tsp. Organic Coconut Oil
• 5 Cashews, chopped

Preparation:

1. Steam Portobello caps for 6 min. Pat dry with paper towel and set aside.
2. In medium skillet on medium high, add coconut oil, onion, and garlic. Cook for 30 seconds.
3. Add ground chicken breast and cook until 90 % done or so.
4. Add curry paste and coconut milk and reduce heat to low, simmering for 10 min. Stirring often.
5. Place a mound of the chicken mixture onto each cap. If you are cooking immediately preheat oven to 350F and bake for 10 min. If you are cooking later, place meal in fridge until ready to cook, when ready, preheat oven to 375 F and cook for 20-25 min or until hot.
6. Top with a pinch of chopped cashews.

Serve with green beans or a salad. 🙂

Dill Pollen Crusted Wild Coho Salmon with Applewood Bacon and Artichoke Collard Greens and Mashed Cauliflower

Evan and I started a 90 Day Challenge Saturday at our gym to get back to our healthy living habits!  We have been “slacking off” I guess you could say and not feeling as good as we could and should.  You will be seeing more “healthy meals” over the next few months so I hope you enjoy.

My main goal is to eliminate as much processed food as possible from snacks to pasta and everything in-between. I’m usually really good at this but lately I’ve been a SLACKER!!!

We really enjoyed this meal last night.

Serves: 2

Prep: 20 min

Cook: 20 min

Ingredients:

Salmon:

• 8oz Wild Coho Salmon (cut into two portions).
• 1 TBS, Dill Pollen
• 1/8 tsp. Celtic Salt or Fleur de Sal
• 1/2 tsp. Fresh Black Pepper, coarse ground
• 1/2 tsp. Granulated Garlic
• 1 tsp. Coconut Oil

Collards with Artichoke Hearts & Applewood Bacon

• 1 Bunch of Collards, stemmed and chopped.
• 1/2 C. No Sodium Chicken Stock, Kitchen Basics
• 2 Slices of Nitrate Free Applewood Bacon
• 1 Clove of Garlic
• 2 Artichoke Hearts, quartered
• 1 Pinch of Celtic Salt or Fleur de Sal

Mashed Cauliflower (makes  3 servings)

• 1 head of Cauliflower, stem removed
• 1 TBS Butter
• 1/8 C. No Sodium Chicken Stock
• 1 oz of Farmer’s Cheese (you can omit if you don’t do dairy).
• 1/4 C. Green Onion, sliced
• Pinch of Salt and Pepper.

Preparation:

Salmon:

1. Pre-Heat Oven to 375 F.
2. Wash fish and make sure scales and bones are non existent. Pat dry.
3. Mix dill pollen, garlic, salt, and pepper on a shallow plate or bowl.
4. Rub 1/2 tsp of coconut oil on each portion.
5. Place fish side down on spice blend and coat evenly.
6. Bake for 20-25 min or until done to your liking.

Greens:

1. Cut up bacon with cooking shears, cook until 80% done.
2. Drain grease from pan and with same pan on medium heat, add garlic. Cook for 30 seconds.
3. Add greens and add half of stock. Cook for 2 min
4. Add bacon back in and rest of stock, cover and simmer on low for 15-20 min.
5. Add Artichoke hearts for last 5 min.
6. Add salt and pepper to taste.

Cauliflower:

1. Bring a medium pot of water to boil and cook cauliflower for 6 min.
2. In a blender, blend cauliflower,stock, butter, cheese, and salt and pepper.
3. Mix in green onions.

Bison Spaghetti (Squash) and Meatballs

You will LOVE this spin on an old favorite.  The spaghetti squash is a delicious substitute for pasta and much healthier for you.  It’s worth the work, I promise!

My goal is to make more sustainable meals that are healthy and promote a balance of nutrients from whole foods, free range and/or wild animals, and organic vegetables.  🙂 This meal happens to be gluten free and follows the “Paleo Diet” theme of you’re into that kind of thing.

Prep Time:  1 hr (Includes cooking squash)

Cook Time:  1hr

Serves: 3-4 (depending on how big your squash is). You can always make two just in case.  You will have plenty of sauce and meatballs for 4 though.

Bison Meatballs:

• 1lb Grass Fed Bison
• 2 TBS Basil and Pine Nut Pesto (I make my own but you can buy at the store).
• 1/4 C. Chopped White Onion
• 1 tsp. Wild Garlic (you can sub regular garlic if need be).
• 1 Egg White, Cage Free
• 1 tsp. Celtic Salt
• 1 tsp. Pepper
• 1 tsp. Coconut Oil

1. Mix well and form into 20 small meatballs.
2. Cook in 1 tsp. of coconut oil until browned and mostly done.
3. Reserve in separate bowl.

Sauce: 

• 26.46 oz Chopped Tomatoes,  I use Pomi brand for ease of use and it’s not from a BPA can.
• 1 C.  White or Baby Bella Mushrooms, sliced
• 1/4 C. White Onion, diced
• 1 tsp. Basil
• 1 tsp. Sea Salt

1. Take same pan meatballs were cooked in (a braiser or dutch oven works well) and add mushrooms and onion. Cook for 1 min.
2. Empty tomatoes into mixture and scrape the bits of the pans from cooking meatballs. (This is great for flavor).
3. Add spices. Simmer for 15 min.
4. Add meatballs back in and simmer for 25 more min.

Spaghetti Squash:

• 1 Spaghetti Squash, halved longways.
• 1 tsp. Coconut Oil
• Water

1. Preheat Oven to 375 F.
2. In a large glass pan add 1/2 inch of water and a tsp of coconut oil.
3. Place squash cut side down in water.
4. Bake for 30-35 min or until tender.
5. Scrape with fork across the squash ( it will look like spaghetti).

Serve meatballs on top of spaghetti squash! 🙂