Welcome to Day 3 of my “healthy eating-but tastes good” week of recipes!
Maybe I’m preaching to the choir and you already have your favorite chili recipe, but I wanted to share mine because it’s SO easy and it’s my go-to quick, tasty and healthy weeknight meal. In fact, my five-year-old son who is somewhat picky (at least pickier than the rest of us), loves this chili and regularly requests it for dinner!
The ingredients are pretty straightforward, however, you can add or subtract ingredients as you like. I will often add frozen corn or diced garlic, or you can just make it according to the following directions!
- 1 lb lean hamburger meat
- 1 small sweet onion, diced
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 can black beans
- 2 cans red kidney beans
- 1 package taco seasoning (I like to use mild and reduced sodium)
* I try to use grass fed beef and organic ingredients whenever possible.
- Cook hamburger meat and diced onion in pan on medium-high heat until hamburger is brown.
- Add 1 cup water and taco seasoning to hamburger and onion mix and sauté for a few minutes on low.
- Add remaining ingredients (do not rinse beans).
- Stir, cover and let simmer on low heat for 30 min. (you can serve right away if you’re in a hurry, but if I have time I like to let it simmer).
- Serve in bowls and top with grated cheese, light sour cream and diced avocado.
My daughter loves cornbread, and, to be honest, most of the time I’m too lazy to make it from scratch, so sometimes a package of Marie Callender’s cornbread does the trick! I’ve also served it with corn tortilla chips, which the kids love!
This recipe typically serves our family of four with a container of leftovers for lunch!
Experiment, have fun and enjoy!
Today, marks Day 2 of my “healthy eating-but tastes good” series!
I don’t know about you, but I LOVE waffles – and so does everyone else in my family! Both my husband and I grew up with waffles and our kids have now become waffle converts. I’m not a big pancake person (unless they’re my dad’s which are made in a cast iron pan with lots of butter), but I’ll take a good waffle any day (usually on the weekend with a big ol’ cup of coffee!).
And, just like the Paleo granola I featured in my last post, my husband’s aunt introduced me to these seriously scrumptious Paleo waffles. Originally, a Paleo pancake recipe from The Paleo Mom, she tried them in a waffle iron and they turned out great! The key ingredient in these are plantains, which sounded pretty strange at first, but provide the perfect texture for the waffles. Not every grocery store sells plantains, but I did find them at my local WinCo. Typically, any large grocery store will have them so just call around before you go shopping.
I like to put fruit on anything I can, and these are especially good with fresh or frozen berries. Costco sells a wonderful organic frozen berry mix that I love. Just put some in a bowl and defrost them in the microwave and they’re ready to go. Top it off with a little maple syrup and a side of bacon – and you might become a Paleo waffle convert too!
- 2 large green plantains (about 2 cups pureed)
- 4 eggs
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Coconut cooking spray
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
- Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
- Spray waffle iron with cooking spray and poor batter into waffle iron.
- Let cook 4-5 minutes, or until golden brown.
- Repeat with remaining batter, adding a little more cooking spray as needed.
One batch of batter will typically serve a family of four, however, if you have big eaters or want leftovers (they’re great heated up in the toaster), I would suggest making two batches.