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
- 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
- 1/2 Head of Cauliflower
- 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.
- 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).
- In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
- 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.
- If you are cooking right away heat oven to 350 F and cook for 10-15 min.
This is a fun spin on chicken enchiladas and if you are looking to eliminate processed/GMO foods (like corn tortillas) you will love this. This is ALMOST a dairy free version and can easily be dairy free with one tweak., don’t add the cheese 🙂 It’s also gluten free.
I’m in love with hatch chilies and I always look forward to August when they come out!
The sweet potato gives these enchiladas a nice texture and the slight sweetness goes great as a replacement for corn tortillas. Give it a try and let me know how it goes 🙂
Prep: 30 min
Cook Time: 15-30 min
Makes: 7 enchiladas
- 2 Chicken breast, cooked and shredded. Get pasture raised chickens.
- 3 Hot Roasted Hatch Chilies and 3 Mild Roasted Hatch Chilies, remove the top.
- 1 Organic Purple Onion, small (about 1/4 Cup).
- 1 Organic White Onion, small (about 1/4 Cup).
- 2 Cloves of Wild Garlic
- 1/2 C. Organic Coconut Milk (you can use lite if you would like).
- 1/2 Teaspoon of Celtic Salt.
- 1/4 Teaspoon Cumin
- 1 or 2* Organic Sweet Potato, sliced thinly long ways on mandolin.
- 1 Teaspoon of organic coconut oil for baking dish.
- OPTIONAL: Kerrygold Cheddar Cheese (Grass Fed Cow Cheese) for topping the enchiladas if you desire.
- Blend up hatch chilies, onions, garlic, coconut milk, and spices in a blender until consistency of salsa.
- Cook on med / low for 25 min.
- Bring a large pot of water to boil. Add sliced sweet potatoes to boiling water and cook for 6 min. Drain and set aside.
- Reserve 1/2 Cup of hatch chili salsa. Mix chicken into the remaining large portion of salsa.
- In a large baking dish smear the coconut oil down and lay down 7 or the 14 sweet potato slices (I broke some while slicing so I just placed them back together). *If you want them all to be “perfect” you may get 2 sweet potatoes to have reserves just in case…
- Add chicken and salsa mixture to each potato and top with another slice of potato. Once you are done take the reserved salsa and put a little bit on the top of each potato enchilada then sprinkle with cheese.
- Either reserve dish to bake later or bake NOW at 300 F for 15-20 min.
- If you are waiting for later, heat oven to 375 F and bake for 30 min or until warm all the way through.
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
- 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
- Steam Portobello caps for 6 min. Pat dry with paper towel and set aside.
- In medium skillet on medium high, add coconut oil, onion, and garlic. Cook for 30 seconds.
- Add ground chicken breast and cook until 90 % done or so.
- Add curry paste and coconut milk and reduce heat to low, simmering for 10 min. Stirring often.
- 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.
- Top with a pinch of chopped cashews.
Serve with green beans or a salad. 🙂
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.
Prep: 20 min
Cook: 20 min
- 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.
- Pre-Heat Oven to 375 F.
- Wash fish and make sure scales and bones are non existent. Pat dry.
- Mix dill pollen, garlic, salt, and pepper on a shallow plate or bowl.
- Rub 1/2 tsp of coconut oil on each portion.
- Place fish side down on spice blend and coat evenly.
- Bake for 20-25 min or until done to your liking.
- Cut up bacon with cooking shears, cook until 80% done.
- Drain grease from pan and with same pan on medium heat, add garlic. Cook for 30 seconds.
- Add greens and add half of stock. Cook for 2 min
- Add bacon back in and rest of stock, cover and simmer on low for 15-20 min.
- Add Artichoke hearts for last 5 min.
- Add salt and pepper to taste.
- Bring a medium pot of water to boil and cook cauliflower for 6 min.
- In a blender, blend cauliflower,stock, butter, cheese, and salt and pepper.
- Mix in green onions.
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.
- 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
- Mix well and form into 20 small meatballs.
- Cook in 1 tsp. of coconut oil until browned and mostly done.
- Reserve in separate bowl.
- 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
- Take same pan meatballs were cooked in (a braiser or dutch oven works well) and add mushrooms and onion. Cook for 1 min.
- Empty tomatoes into mixture and scrape the bits of the pans from cooking meatballs. (This is great for flavor).
- Add spices. Simmer for 15 min.
- Add meatballs back in and simmer for 25 more min.
- 1 Spaghetti Squash, halved longways.
- 1 tsp. Coconut Oil
- Preheat Oven to 375 F.
- In a large glass pan add 1/2 inch of water and a tsp of coconut oil.
- Place squash cut side down in water.
- Bake for 30-35 min or until tender.
- Scrape with fork across the squash ( it will look like spaghetti).
Serve meatballs on top of spaghetti squash! 🙂