My Favourite Chili

This Sunday was a snowy one and the perfect time for a warming pot of chili so i made one of my favourite recipes in the morning and let it simmer all day, the house smelled amazing and it was easy clean up at dinner – double score!

Mel’s Favourite Chili

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3 Tbsp coconut oil

2 lbs lean ground beef (turkey, chicken, pork and venison would also work well here)

2 onions, diced

4 cloves garlic, minced

1 bunch celery, diced

1 green pepper, diced

1 yellow pepper, diced

2 carrots, peeled and diced

1 zucchini, diced

2 cans (28oz) diced tomatoes (no salt added)

2 cans (15oz) beans, your choice –  i used kidney and chickpeas (preferable BPA free)

1 can tomato paste

2 Tbsp chili powder

1 Tbsp cumin

1 Tbsp onion powder

1 Tbsp apple cider vinegar (unpasteurized)

1 Tbsp coconut sugar

  • Heat 2 Tbsp coconut oil in a large pot over medium heat, add ground beef and cook until browned. Drain and put aside.
  • Add the remaining tablespoon of coconut oil to the hot pan, add onion and garlic and cook for 3-4 minutes or until softened. Add peppers, celery, carrots and zucchini and cook for a further 5 minutes or until softened.
  • Add chili powder, cumin and onion powder, stirring for a minute. Then add all remaining ingredients – diced tomatoes, tomato paste, beans, vinegar and coconut sugar. Bring to a boil, then reduce heat and simmer for 1 hour (or a few!)
  • Add salt and pepper to taste.
  • Serve with some home made guacamole, grated white cheddar and some Greek yogurt and a green salad.

Recipe adapted from Whitewater Cooks – Shelley Adams

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Devilled Eggs 2 Ways

Phew, I am pooped – this weekend was Dave’s 40th birthday and Sam’s 4th birthday, yes they both share the same day, a pretty good birthday present for my husband 4 years ago right?

This weekend was a busy one with all the celebrations as I hosted 2 parties in one day but they were both a BIG success and the birthday boys felt all the love that surrounded them . I have to say that i definitely over indulged a little with the wine and cheese and some cake but right back on track now. That’s the key for me, i don’t deny myself things, if i want cake i will eat it but to be honest i don’t want those things much any more as i know how my body is going to feel. When i eat to nourish my body with real food full of nutrients i know it will thank me and therefore i will feel great.

I wanted to share a couple of recipes i made this weekend for my husband’s party. He LOVES devilled eggs so i made 2 different kinds, check out the recipes below:

Caesar Devilled Eggs

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12 large eggs
1 small clove garlic, grated
a squeeze of anchovy paste
A handful grated parmesan cheese
3 tablespoons Vegenaise (this is a dairy free mayonnaise but real mayonnaise will also work here)
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
Black pepper to taste
2 romaine lettuce leaves, from the heart, finely chopped

Place the eggs in a large pot and cover with water by an inch. Bring to a boil and cook for approx 9 minutes until hard boiled. Let cool, peel then cut in half and scoop out the yolks into a separate bowl. Place the egg whites on a plate.

Mash the egg yolks up and add the garlic, anchovy paste, parmesan, Vegenaise (or mayo), Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mix together well.

Fill the egg whites, overstuffing them a little and top with the remaining romaine lettuce.

Recipe courtesy of Rachael Ray

Guacamole Devilled Eggs

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12 large eggs
2-3 ripe avocadoes
1 large tomato, finely chopped
1 garlic clove, grated
2 Tbsp red onion
2 Tbsp cilantro, finely chopped
2 Tbsp hemp hearts
juice of 1 lime

Place the eggs in a large pot and cover with water by an inch. Bring to a boil and cook for approx 9 minutes until hard boiled. Let cool, peel then cut in half and scoop out the yolks into a separate bowl. Place the egg whites on a plate.

Mash together the egg yolks and avocado then mix in the tomato, garlic clove, red onion, cilantro, hemp hearts, lime juice and season with salt and pepper to taste.

Carefully spoon in mixture to each egg white half. Sprinkle with cayenne or paprika!

Use any leftover mix to serve on crackers or toast

Recipe courtesy of Joyous Detox – Joy McCarthy