This slightly smokey sauce is chocked full of vegetable protein and good for you fiber. You can adjust the heat by controlling how many Chipotle peppers you add.
2 cups of cooked brown rice (or riced cauliflower or other preferred riced veggie)
1 28 ounce can of crushed tomatoes
1 small can of Chipotle peppers in adobe sauce
1 medium Vidalia/sweet onion, roughly chopped
1 tsp of minced garlic
1 package of Gimme Lean brand ground beef style (or 1lb ground beef for Paleo option)
Vegetable broth or water for sautéing
Line a sauté pan with vegetable broth or water.
Sauté onion, garlic and gimme lean over medium high heat until gimme lean is cooked through and the onion is transparent (if using ground beef brown and drain the beef during this step)
Add in 1/2 can of crushed tomatoes to start
Now to add the heat: start with just the adobe sauce and then add 1 Chipotle pepper at a time - diced.
I add the whole can, but this is a very subjective seasoning, and always better to err on the side of less is more.
If you add too many Chipotle peppers or sauce, add in more crushed tomatoes.
Heat the sauce all the way through and serve over brown rice or riced veggies.
To make this dish more plant strong, serve with a side salad or serve the whole rice dish over a bed of raw baby spinach leaves. This also helps temper the heat while providing many additional nutrients!
I top with a fair sprinkling of nutritional yeast for an additional boost!
One of my favorite meals that my mother made for me as a child was this great "chop suey" dish. I think that I was drawn to the sweet and umami filled flavors that this dish radiates.
The original recipe calls for 1.25 lbs of various meats - mainly pork chicken and veal, lard, white flour and sugar. No wonder I loved it with all those refined products! To this day my mouth still waters thinking about this dish the way my momma made it.
This revamped recipe has the same taste as the original with a fraction of the fat and no cholesterol if you chose to go meat free with it. If you cannot stand mushrooms but instead want meat, see the meat option in the notes. I add in optional veggies for more vitamins and to round it out with colors, but you can omit those and keep it as simple as you wish. This is a true choose your adventure!
1 package of white or portabella mushrooms, diced into large pieces
vegetable broth or water for lining pan
Whole wheat flour (coconut flour if paleo)
Coconut sugar or maple syrup
1 medium stalk of celery
5 small onions, or 1 large Vidalia onion
2-3 Cups of cubed cabbage (white) (OPTIONAL)
1 Cup of diced yellow and red peppers (OPTIONAL)
1 Cup of broccoli florets or other hearty vegetable (OPTIONAL)
1 can of water chestnuts, sliced or diced
1 large can or 2 regular cans of bean sprouts, drained
Coconut aminos (or soy sauce/GF tamari sauce)
The original recipe called for the meat to be coated in flour and then fried in lard until browned, then simmered in water until cooked through. If you are choosing the meat option, use 1.25 lbs of your preferred diced meat (chicken, pork, veal or a mixture of the three) and replace lard with ghee.
If you are following the vegetable version, line a large pot that has been heated over medium high heat with vegetable broth or water. Add in the diced mushrooms, and any long-cooking veggies (broccoli) you would like, cook until they are glistening and tender. At this point I add in 1 Tbs of whole wheat or coconut flour and simmer for a moment to thicken.
MEAT OR VEGGIE VERSION CONTINUES THE SAME:
Then add enough water to cover the mixture with an inch or two over the top and add in the celery and onions simmering until onions (and peppers if using) are translucent and soft. From this point forward it is really personal preference.
Add in by 1 Tbs at a time, whole wheat flour or coconut flour until you hit a consistency that you like and then add in by 1 Tbs at a time coconut sugar/maple syrup and coconut aminos until it has the sweetness that you enjoy.
Now add in the drained water chestnuts and bean sprouts, adding additional water and flour if needed to keep consistency.
I serve this over either brown or white rice or riced cauliflower if Paleo, or you can omit and serve with a spoon as a stew.
3 cups cooked lentils (or 1 pound ground beef cooked and drained if Whole30/Paleo)
1 can (14 1/2 ounces) diced tomatoes, undrained
1 large green pepper or 5-6 sweet mini peppers, cut into 1/4-inch slices
1 cup frozen spinach or 2 cups fresh, chopped
1 large sweet onion, thinly sliced
1 tsp Himalayan pink or sea salt
1 tsp oregano, dried
1/2 tsp ground black pepper
4 cups cooked brown or white rice or riced vegetables as a low carb/paleo/Whole30 option
To the cooked lentils or beef add tomatoes, green pepper, onion and seasonings; bring to a boil adding a little water, maybe 1/4 to 1/2 cup, if needed.
Reduce heat and simmer until vegetables are tender (or if using frozen vegetables, skip to the next step).
Stir in rice; cover and remove from the heat. Let stand for 2-3 minutes. Stir well and serve.
You can top with tomato sauce if you like, and serve with a salad or other vegetable.
This is the perfect salad for transitioning to Fall!
Vegetables, especially raw ones, are typically cooling in nature to the body. Eating seasonally and locally helps you keep in tune with you body and its seasonal needs. I love a good salad, however as the weather turns it becomes less craved as my body starts to look to warming foods.
I have been making it a point to eat 1 cupf of greens with every meal (yes even breakfast), and I plan on continuing this habit throughout the Fall and Winter. To help mitigate the cooling effect of the lettuce, making a salad rich with seasonal and warming ingredients is a win. The star of this salad is the apple - a Fall staple! - which is rich in fiber and anti-oxidants, and is topped with a delicious and warming lemon tahini dressing.
Because I am crazy busy just like you, I like adding in rotisserie chicken for a super stress-free and easy recipe that pulls together in literally minutes prep to plate.
Autumn Apple Salad
Makes 2 servings
4 cups mixed greens of choice (arugula, spinach, mixed baby lettuces, etc.)
1 apple, cored and chopped
1 avocado, sliced
OPTIONAL - Choice of clean protein like chicken or fish, pre-cooked and sliced if not vegetarian/vegan. Replace with 1/4 cup of walnuts and seeds mixed.
OPTIONAL - Ezekiel bread or bread of choice if not Paleo/Whole30
Add salad mix, apple, avocado, and choice of protein to a large bowl. Mix and serve with Tahini Dressing.
Makes 4 servings
½ cup tahini
1 lemon, juiced
¼ cup extra-virgin olive oil
2 tablespoons water
1 garlic clove, minced
Sea salt and black pepper
Mix the ingredients with a fork, or shake together in a mason jar.
Here you will find all my creations and interesting recipes that will fit into even the most specialized dietary needs!