I”m back! Boy the end of the year was hectic. Christmas, New Years, my kids being off from school for a week in a half for the holidays, and the kids catching the flu bug. I tell ya, I wasn’t happy about that one. Normally we don’t get the flu bug, I don’t really believe in it, but this year the doc talked me into it, being as Mitchell is just a baby and all. Then this nasty version of influenza B starts going around, hear it was a mutated strain, not covered under the vaccine, yada yada yada. Long story short, my kids all got sick, Becca the worst, Mitch was miserable, Janie wasn’t so bad, just a day or two under the weather. Jason got a head cold with fever, and I had a bit of a sinus issue going on.
Big things have happened. I signed up for a weight loss challenge, yay me! Got lots to lose and this will be my year, yessiree bob! Also, have become a recent Paleo convert. Now, you’re probably think, Amanda, what in tar-nation is Paleo (okay, probably not that exactly, but close enough)? Paleo is a lifestyle diet (diet meaning food, not diet like I’ll eat nothing but salad, lose 30 pounds, have one piece of bread and balloon up to fifty more). It’s also known as the caveman diet. Basically, if you can hunt it, catch it, forage it, you can eat it. And I love it!
I found this lovely wonderful recipe on Multiply Delicious. I had been reading about the lifestyle for a little while, searched the word Paleo on Pinterest, and found her there. She does an awesome description on Paleo, and has some wonderful recipes.
(on a side note, this is kid approved! Totally blew my mind, thought my kids were going to hate it!)
2 tablespoons coconut oil (or bacon grease)
1 small yellow onion, diced
2 garlic cloves, finely diced, or 1Tbsp minced garlic
1 pound grass-fed beef (I just used hamburger, it was what I had)
2 tablespoons chili powder
1 1/2 tablespoons paprika
1 tablespoons cumin
2 teaspoons dried oregano (didn’t add the oregano, I was all out)
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper (didn’t add this, my kids don’t like spicy and I thought it was getting to be a bit much)
1 zucchini, diced
2 carrots, peeled and diced
1 small sweet potato, peeled and diced
1 – 28 ounce can crushed tomatoes (with the juice)
1/2 cup low sodium chicken broth
1/3 cup chopped cilantro
1 avocado, diced (optional)
Place a large pot over medium-high heat and add oil to heat. Add diced onion and garlic and saute for 2-3 minutes or until onion are translucent. Add beef and break up into crumbles as it cooks. Cook beef until no longer pink in color. Add chili powder, paprika, cumin, oregano, oregano, sea salt, cayenne pepper, diced zucchini, diced carrots, diced sweet potato, can of crushed tomatoes, and chicken broth and stir to combine. Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender. Add cilantro and stir to incorporate.
Serve chili with diced avocado.
Makes about 6-8 servings