3-Ingredient Chili!

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Three ingredient chili, yes that’s right I said 3!! Woohoo dinner will be done in no time and I can’t tell you how many times this meal saved the day err dinner 😉

 

Ingredients:

1# ground beef or turkey (organic if possible)

1 jar your favorite salsa

1 can beans (pinto or black bean) pour out a little liquid but don’t completely drain (BPA free can)

optional: 1/2 tsp each ground cumin and pink salt

Method:

  1. Cook meat on medium-high in a medium size pot.
  2. once meat is cooked, move meat to one side of pot and tip pot to drain the fat by absorbing with paper towels. set the grease soaked paper towels in a bowl to cool off before putting into garbage.
  3. turn heat to medium and add salsa, beans, and season to taste with spices if needed.
  4. cover and simmer on low 20 minutes.

Serve with tortilla chips and sliced avocado.

Yield: 2 servings

 

 

4-Ingredient Mango Salsa

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I love the idea of salsa, but all the tomatoes and spices are too much for my sensitive tummy. Enter, mango salsa! Game changer, this is so delicious with sweet mango, crunchy red peppers, classic lime and cilantro to tie it all together. I can just sit here and eat this with a spoon but it’s also fabulous over grilled fish and chicken. Fish tacos anyone?

Ingredients:

1 mango, peeled and cut into chunks
3 mini red bell peppers, seeds removed and diced
1/4 cup fresh cilantro, minced
Juice of 1 small lime
salt and pepper, to taste

 

Method:

1. Peel and chop mango, add to serving bowl.

2. chop red bell peppers, and cilantro then add to bowl.

3. Squeeze fresh lime over salsa then add freshly grinded salt and black pepper, to taste.

4. Stir salsa, taste for seasoning and adjust as needed.

5. Chill then serve.

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My recipe was first published on the Vitacost vitablog:

https://www.vitacost.com/blog/cooking-recipe/easy-mango-salsa-recipe.html

DIY Drinking Vinegar: 2 ways

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Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water

Method:

1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz

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Cranberry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water

Method:

1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz

Savory {Bacon and Kale} Oatmeal

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Savory Oatmeal

Nothing is better than a warm bowl of oatmeal on a cold winter morning! Kick it up a notch with kale chips and bacon! Add a touch of maple syrup to oats for the perfect sweet and savory bowl of goodness.

2 cups of organic quick oats (divided into ½ cup per bowl)

2 cups hot water (1/2 cup per bowl)

2 tsp. organic maple syrup (1/2 tsp. per bowl)

8 strips of bacon (Look for nitrite free, natural bacon – I love Applegate Farms brand or Trader Joes)

4 kale leaves, stems removed and torn into bite size pieces

Pinch salt and pepper

Grapeseed spray oil

 

Method:

1. Preheat oven to 400 degrees.

2. Line baking sheet with foil then place wire rack onto baking pan.

3. Lay strips of bacon onto rack with baking pan underneath.

4. Bake bacon for 17-20 minutes until crisp.

5. Remove bacon from baking pan and set aside.

6. Wash kale leaves and tear into bite size pieces, shake off excess water.

7. Place kale onto baking sheet on top of rack, sprinkle with salt and pepper. Spray with grapeseed oil.

8. Bake 7-8 minutes until crisp, careful not to burn kale.

9. To make oats: bring water to a boil in a kettle or in a pot on stovetop.

10. Pour ½ cup quick oats into each of 4 bowls. Stir ½ cup of hot water with each bowl of oats and ½ tsp maple syrup. Let sit 5 minutes then top with a handful of kale and 2 strips of chopped bacon.

11. Enjoy!

 

Yield: 4 servings

No Mayo Potato Salad

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Classic potato salad is loaded down with heavy mayonnaise. Avocado is the perfect substitute for mayo(!!) – it’s loaded with healthy fats that are good for you and won’t weigh you down. A perfect side to go along with your favorite grilled eats. To learn more about avocado, check out 13 health benefits of avocado here!

 

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Ingredients:

10-12 organic red or gold potatoes (small in size)

½ tsp salt for boiling potatoes

1 whole avocado

½ small lemon, juiced

2 T. fresh chives, minced

¼ tsp each pink salt and ground black pepper

 

Method:

1. Rinse potatoes and add to cooking pot with cold water and ½ teaspoon of salt.

2. Bring water to a boil then cook for 10-12 minutes until fork tender.

3. Drain potatoes and rinse with cold water and allow to cool.

4. Once potatoes are cool, cut in half then cut each half into quarters (so you get 8 bite size pieces per potato).

5. Mash avocado and combine with lemon juice, chives, salt, and pepper.

6. Mix avocado mixture with potatoes and stir until potatoes are coated.

7. Serve immediately or chill then serve.

 

Yield: 8 servings