Mom’s Famous Chili

This is the chili recipe my mom has been making for our family since I was a child. Needless to say, it’s my favorite! I’m not a fan of overly saucy or heavy chili, and this recipe hits the spot. It’s hearty and comforting, but not weighed down with a whole bunch of unnecessary ingredients. I usually fix a batch in the crockpot before I leave for work in the morning. The only thing better than coming home to the smell of chili simmering is coming home to a wholesome dinner cooked and ready to go!

If you use lean grass feed/organic ground beef (which I highly suggest), there’s no need to drain it before adding to the crock pot. This recipe is easily doubled, which I recommend you do if feeding more than two people.

This recipe is:
• Gluten-free
• Dairy-free
• Soy-free
• Sugar-free

Mom's Famous Chili // Naturally Lindsey

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Paleo Steak Lettuce Wraps with Cucumber Carrot Slaw and a Tangy Cashew Sauce

Lettuce wraps have got to be one of my favorite dishes, like, ever. Juicy marinated meat, some kind of crunchy slaw, and deliciously tangy sauce all wrapped up in crisp, fresh lettuce – sign me up. But foodie, beware! Those tasty little cups they serve in the restaurant are packed with sugar that practically negates any nutritional value and makes the calorie count skyrocket. Luckily, this recipe makes it easy to get the flavor your crave in a clean, healthful way by using a bit of raw local honey.

Paleo Steak Lettuce Wraps

Unlike the blood sugar spike that refined white sugar causes, raw local honey may actually help blood sugar control and insulin resistance as it contains nearly a 1:1 ratio of fructose to glucose, which the body tolerates better than sucrose (white sugar) alone. Plus, honey is naturally sweeter than sugar, so you can use less of it. Pretty nifty, right?

The marinade in this recipe is also the base for the sauce, but you won’t cook the sauce so make sure you divide it before you add it to the meat. I used romaine lettuce hearts as little boats for the wraps, though Bibb lettuce cups work wonderfully if you can get them. My boyfriend and I enjoyed this recipe for dinner one night, and I may or may not have devoured the leftovers alone in the kitchen after I got home from work the next day.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Paleo

Paleo Steak Lettuce Wraps

Steak Lettuce Wraps and Tangy Cashew Sauce
• 1/3 cup gluten-free tamari
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon raw local honey
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 1″ fresh ginger root, peeled and minced (or 2 teaspoons dried ground ginger)
• 2 garlic cloves, pressed or minced
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• 2 tablespoons cashew butter (sub almond butter if needed)
• 1 1/2 lbs steak (inexpensive cut – flank is good here), cubed, or stew meat
• Romaine hearts or Bibb lettuce cups
• 2 tablespoons chopped cashews

1. Combine soy sauce through garlic (all ingredients above the line) in a small bowl. Whisk ingredients until well combined.
2. Reserve 1/4 cup of the marinade and set aside. This will be your sauce.
3. Pour the remaining marinade over the cubed meat in a flat pan or large plastic bag. Let sit for about 30 minutes (longer is always better if possible!) while you prepare the sauce and slaw.
4. For the sauce, combine the 1/4 cup marinade with 2 tablespoons cashew butter. Whisk until smooth.
5. Once you prepare the slaw, you’re ready to get cookin’. Heat a large skillet over medium-high heat. Add the meat and marinade, and cook until medium rare, about 5 minutes.
6. Let the meat cool a bit while you wash and dry your lettuce of choice.
7. To assemble your wraps, place the meat inside the lettuce. Top with slaw and sauce. Sprinkle chopped cashews on top if desired.

Cucumber Carrot Slaw
• 1 medium cucumber, peeled and diced
• 2 medium carrots, shredded
• 1 small red onion, thinly sliced into half moons
• 1/4 cup rice vinegar
• 2 teaspoons local raw honey (optional – can negate if desired)

1. Prepare your vegetables. For the carrots, you can use a box grater and shred them by hand or use the grater attachment on your food processor. Separate the onion layers with your fingers.
2. In a small bowl, whisk the rice vinegar and honey. If not using honey, skip to the next step.
3. In a large bowl, place the cucumber, carrots, and onions. Add the vinegar mixture and gently stir to combine. Let sit at room temperature while you prepare the rest of the meal.
What’s your favorite fresh dinner dish? Let me know in the comments below!

Paleo Bacon Beef

I got the idea for making this recipe from my Fast Paleo app when I stumbled across TGIPaleo’s Boston Baked Beef recipe. A Paleo spin on Boston baked beans (uh, yum), her recipe calls for 2-3 hours of simmer time. In the words of Sweet Brown “Ain’t nobody got time for that!” Needless to say, I made a few tweaks of my own.

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The recipe gets the basis of its flavor from unsulphured organic blackstrap molasses, a great source of nutrients like potassium, calcium, and iron – which I’m sure all of us could use more of! The kind I use is from Wholesome Sweetners, is fair trade certified, and like all blackstrap molasses ranks low on the glycemic index, giving you even more to feel good about. The addition of whole grain mustard and apple cider vinegar, or ACV, really balances out the flavor and gives the sauce quite a bit of tang. Though many of ACV’s health benefits come from its raw form as heat destroys the “mother,” it’s still a great staple to have in your kitchen to use for both cooking and everyday purposes. I actually take a 50/50 solution of Bragg’s Organic Raw ACV and filtered water in a shot glass every morning to help with digestion and balance pH levels and blood sugar – it also has the wonderful side effect of waking me up before I head out the door. So have a swig before you pour it in ;)

This is hearty take on a classic comfort food can be enjoyed over your choice of vegetable or grain, depending on how you roll. I’m trying to incorporate more glucose back into my diet so white rice, a “safe starch,” along with broccoli and peas seemed like the perfect fit. I ate the leftovers two days in a row, once cold wrapped in lettuce, and once (also cold) on its own. It’s really that good. As my boyfriend said after his first bite: “This one’s a keeper.”

This recipe is:
• Gluten-free
• Dairy-free
• Nut-free
• Soy-free
• Refined sugar-free

Paleo Bacon Beef

• 1 lb ground beef (I used 96/4)
• 8 thick slices uncured bacon, diced (or more as desired)
• 1 large yellow onion, diced
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 6 oz tomato paste
• 1/3 cup whole grain mustard
• 2 taplespoons honey
• 1/4 c unsulphered blackstrap molasses
• 1/2 c apple cider vinegar

1. Cook the ground beef in a skillet over medium-high heat.
2. While the beef cooks, dice your bacon and onion. When the beef is browned, remove from heat. Let cool for five minutes and drain the drippings into a heavy bottomed pot.
3. Cook the bacon in the beef drippings until crisp. Add the onions and stir, cooking for a few minutes more until the onions start to turn translucent.
4. Add the molasses, tomato paste, mustard, honey, salt and pepper, and ACV and stir it all around, working quickly so the molasses doesn’t scorch. Reduce the heat to medium and stir until well-combined.
5. As I stated before, the original recipe says 2-3 hours but after 40 minutes mine was good to go. I think the sauce would have burned had it been much longer. So let simmer for as long as you have, checking occasionally, and serve as you wish!