Homemade Chili

Created on 11/14/2024

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans (and or white beans)
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 can or half a frozen bag of corn
  • 1 cup of diced celery
  • 1 cup of diced green bell pepper
  • 1 ½ cups water, or as needed (Optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder, or more to taste
  • 1 pinch garlic powder or fresh garlic cloves
  • salt and pepper to taste
  • Optional toppings: jalapeno, diced fresh tomato, cilantro, avocado, sour cream, shredded cheese, Fritos, raw diced onion, bread, quesadilla

Instructions:

Step One: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes

Step Two: Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes

Notes: Swap out beef for turkey for a healthier option.

Mandi Greek Salad Dressing

Created on 11/2/2024

Ingredients:

  • 1 large clove of garlic
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Instructions:

Step One: Pour all ingredients into a blender and blend for 30 seconds until well combined

Notes: Store covered in the fridge for 2 weeks

Green Juice

Created on 9/16/2024

Ingredients:

  • 1 bunch kale (about 5 oz)
  • 1 inch piece fresh ginger, peeled
  • 1 Granny smith apple (or any large apple)
  • 5 celery stalks, ends trimmed
  • ½ large English cucumber
  • Handful fresh parsley (about 1 oz)

Instructions:

Step One: Wash and prep the vegetables. I like to cut them in large chunks

Step Two: If you used a juicer, simply pour the green juice into glasses and enjoy immediately. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy

Notes: This drink is packed with vitamins like Vitamin K and Vitamin C, fiber, and minerals, including a bit of iron.

Lemon Ginger Turmeric Wellness Shots

Created on 9/16/2024

Ingredients:

  • 1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)
  • 2 small lemons (add 1-2 more lemons for more acidity / reduce by half and add another orange for less acidity!)
  • 1/4 cup chopped fresh turmeric (peeling optional)
  • 1/4 cup chopped fresh ginger (peeling optional)
  • 1/8 tsp fresh black pepper
  • 1/4 tsp oil (such as extra virgin, optional / to help improve turmeric absorption)

Instructions:

Step One: To a juicer, add orange, lemon, turmeric, and ginger (depending on the juicer, you may need to peel the orange and lemon – our Hurom does recommend peeling before juicing, so that’s what we did)

Notes: Turmeric contains a compound called curcumin, which boasts amazing antioxidant and anti-inflammatory effects. And it’s been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.

Ginger is a natural anti-inflammatory and antioxidant that’s known to aid digestion and relieve nausea.

Lemon is naturally detoxifying and alkalizing in the body, aids in healthy bowel movements, and boasts plenty of vitamin C, which boosts the immune system.

Carrot Orange Juice

Created on 9/16/2024

Ingredients:

  • 1/4 cup orange juice
  • 3 Tbsp lemon juice
  • 1 small nectarine (pit removed)
  • 1 small apple (cored and quartered)
  • 1 Tbsp fresh ginger (peeled)
  • 4-6 whole carrots (peeled/tops removed)
  • 3-4 sprigs fresh mint (optional)
  • 1-2 cups filtered water

Instructions:

Step One: If using a juicer, add all ingredients to the juicer and press (omit water)

Step Two: Enjoy the juice fresh. Cover and refrigerate leftovers for 2-3 days, though best in the first 12-24 hours for mineral and vitamin content

Carrot Pineapple Juice

Created on 9/16/2024

Ingredients:

  • 7 – 9 large carrots
  • 1/4 pineapple (about 1 cup), flesh only
  • 1-inch knob of ginger, peeled

Instructions:

Step One: Scrub and rinse the carrots well. If the tops are clean-looking, you can leave them on. If not, trim off the very top 1/2 inch or so. If using carrots with the leafy green tops, you can juice the whole thing, but your juice color may change.

Juice according to your equipment and enjoy

Notes: The juice will keep nicely in an airtight container for up to 48 hours in the fridge but is best fresh within a few hours. Give a good stir before drinking.

Makes about 2 cups.

Gluten-Free Zucchini Bread

Created on 8/9/2024

Ingredients:

OTHER:

  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/3 cup vegetable oil or oil of choice
  • 1/4 cup almond milk room temperature
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla
  • 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
  • 1/2 cup chopped walnuts or chocolate chips

Instructions:

Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil

Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute

Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine

Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature

Instant Pot Pork Carnitas

Created on 7/8/2024

Ingredients:

  • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
  • 2 jalapeños, cut in half lengthwise, stems removed
  • 4 large garlic cloves
  • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Corn tortillas, pico de gallo, lime wedges, guacamolepickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

Instructions:

Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

Gluten Free Cinnamon Bread

Created on 7/8/2024

Ingredients:

  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 10 tablespoons (54 g) cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter at room temperature
  • 1 cup (8 fluid ounces) buttermilk at room temperature
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

FOR THE CINNAMON-SUGAR MIXTURE

  • ½ cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon

FOR THE (OPTIONAL) GLAZE

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk plus more by the 1/4 teaspoonful as needed

Instructions:

Step One: Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside

Step Two: In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well

Step Three: Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy

Step Four: In a small bowl, place the granulated sugar and cinnamon, and mix to combine well

Step Five: Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula

Step Six: Place half of the cinnamon-sugar mixture on top and shake into an even layer

Step Seven: Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner

Step Eight: Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven

Step Nine: Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F

Step Ten: Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes)

Step Eleven: Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely