Tag Archives: Healthy Dinner

Bison and Hatch Chili Shepherd’s Pie = Veggie Overload

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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!

Pie

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!

Top of Pie

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Pan Seared Ahi Tuna with a Cilantro Ginger Slaw

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This is a delicious and healthy lunch or dinner dish that is super simple to prepare. You will love it!!!

Prep Time: 10 min

Cook Time: 6 min

Serves: 2

Ingredients:

  • 2 Ahi tuna steaks (I like to do about a 4-5 oz steak).
  • 2 cups Green cabbage, shredded
  • 2 cups Purple cabbage, shredded
  • 2 TBS Pickled ginger
  • 3 TBS Cilantro, chopped rough
  • 1 TBS Black sesame seeds
  • Salt and pepper
  • Coconut oil

Dressing for slaw

  • 1 tsp Sesame oil
  • 1 tsp Agave nectar
  • 1 TBS Yuzu juice
  • 2 TBS Rice wine vinegar
  • 1 tsp Wasabi paste

Instructions:

  1. Wash Ahi and pat dry, season with salt and pepper. Place in fridge while you prep slaw.
  2. Mix cabbage, cilantro, sesame seeds, and ginger in a medium mixing bowl. Place in fridge.
  3. Mix up slaw dressing and reserve, dress right before serving.
  4. In medium to large skillet heat 1 tsp of coconut oil on medium high.
  5. Sear tuna for about 3 min on each side, at the end of the second side sear the edges quickly- serve rare.  You can always cook longer but do not over cook! You want it to be pink in the middle. 🙂
  6. Place tuna on top of dressed slaw salad! Serve with anything else you like, I did sweet potato gnocchi!