Easy Meaty Dijon Greens

Have you ever had to go to lunch when you weren't hungry and then had to find something to eat? Well I had that problem and I wasn't hungry and happened to be running low on groceries. I had some ground beef, kale, and chard. Luckily, I was in the mood for something especially healthy so I threw this together. Sometimes meals that are a mish mosh of things happen to be the best! The Fitness Ninja gave it two thumbs up!

Ingredients:

• 1 lb meat of choice (I used lean ground beef)
• 2 tablespoons fat (I used grass-fed beef tallow from some bone broth that I made)
• 1 small onion, diced
• 1/2 bag kale (from Trader Joe's)
• 1/2 bag rainbow chard (from Trader Joe's)
• 2 tablespoons dijon mustard
• 2 tablespoons vinegar

Directions:

1. In a skillet on medium heat, cook your meat and season to your liking. I tend to go toward spices with more heat so I used cayenne, paprika, basil, garlic, and black pepper.
2. In another large skillet, melt your fat on medium high heat, then cook your onions in the fat until translucent.
3. Toss your greens in with your onions and cook until wilted (5-10 minutes). When wilted, mix the dijon mustard and vinegar in with the greens and toss until well coated. Cover and continue cooking another 3-5 minutes.
4. Mix the meat with the greens and EAT!

Serves: 2 hungry people - 4 regular people

* Try with any kind of greens, there are so many to choose from and they are so good for you!
* The greens cook way down so if you aren't using the bags from Trader Joe's make sure you cook enough. 1-2 large bunches chopped up should be good.

Sam's Spaghetti

I think I could probably live on spaghetti every meal for a week and be completely happy, is that weird? I grew up loving this meal, although a slightly different version. It was definitely a rare treat at my house, one that I always looked forward to. Now I can eat it all the time if I wanted and it is 100% guilt free! Actually... it's healthy! Of course this doesn't taste exactly like pasta, it's made with a squash, but it you are wanting the comfort of spaghetti with the wrap around the fork goodness, this is it! I personally like this better than with regular noodles.

Makes 4 large servings

Ingredients:

• 1 Spaghetti Squash
• 1 lb ground beef
• 2 tablespoons bacon fat or your choice of oil/fat
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1/2 cup sliced mushrooms
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon black pepper
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 2 tablespoons coconut cream (the cream from the whole fat canned coconut milk)

Directions: 

1. Prepare the spaghetti squash by cutting it in half lengthwise, scooping out all the seeds and strands, place cut side down on a baking sheet, putting enough water in the baking sheet to cover the bottom completely and roasting in the oven on 350 degrees for 30-40 minutes or until a fork easily pierces the skin. Set aside to cool.
2. While the squash is roasting, place the ground beef in a pan and cook until browned. When finished, place in a strainer in the sink to drain the fat.
3. In a medium to large saucepan, melt the bacon fat then pour in the minced garlic and cook until fragrant, about 40 seconds.
4. Toss the onions in with the garlic and cook until translucent.
5. Throw in the bell pepper and mushrooms and cook another couple minutes.
6. Place the oregano and basil in your hand and rub your hands together over the pot to release the fragrance of the herbs. Mix everything together thoroughly.
7. Add the meat back in along with the tomato sauce and tomato paste, stirring until well combined.
8. Simmer for 30-40 minutes on medium low. If it gets too thick add in 1/4 cup water and continue simmering. 
9. About 5 minutes from being done, add in the coconut cream and stir until dissolved.
10. Scoop out the spaghetti strands from the squash with a fork into your bowl and top with a serving of spaghetti sauce.

Steak and Spinach Salad

Often, there are days that I just don't have time to think about preparing a recipe, finding all the ingredients, then actually setting out to cook. I just stare into my refrigerator and think "what is in here that I can throw together really fast before I get angry". This came from one of those moments.

So, this isn't so much a recipe as a desperate attempt to get food into my belly as quickly as possible. It turned out delicious so I figured it was worth sharing, especially since it took less than 10 minutes to cook and throw together. That's my kind of meal!

This will serve 1 but can easily be doubled or tripled.

Ingredients:

• 4-6 oz sirloin steak (or meat of choice)
• 2 cups baby spinach
• 1 mandarin orange, peeled and slices pulled apart
• 1 tablespoon pepitas (pumpkin seeds)
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil

Directions:

1. Place steak in a pan and cook to your desired doneness. I personally like mine medium.
2. While the steak is cooking, toss the other ingredients together in a bowl until everything is coated with balsamic vinegar and olive oil.
3. When the steak is done, slice it into bite size pieces and toss with the salad.
4. Eat!!!

Breakfast Sausage

I was never a sausage eater in my younger days because all I knew was the kind that came in a roll that you cut into slices and when you bit into it there was always a chance of chomping on some gristle. Bleh! Then I came across a recipe on www.civilizedcavemancooking.com for a breakfast sausage that changed my mind. His recipe uses a pound of bison meat as well but since I didn't have that on hand I improvised. This makes about 20 patties depending on how big you make them. I made a bunch of small ones so it would last a while. I just made them into patties and stuck them in the freezer. Whenever I want some I pull them out and fry them up from frozen.

Ingredients:

• 1 Lb Grass-fed Ground Beef
• 1 Lb Ground Pork
• 1 ½ Tsp Thyme
• 1 ½ Tsp Sage
• ¾ Tsp Rosemary
• 1 ½ Tsp Salt
• 1 Tsp Black Pepper
• ¾ Tsp Nutmeg
• ½ Tsp Cayenne

Directions:

1. Combine all of your ingredients thoroughly with your hands in a large mixing bowl.
2. Form into 1-2 inch rounds and flatten into patties until all the sausage is used. If putting in tupperware, separate the layers of sausage with parchment paper to prevent from sticking together.
3. You can refrigerate the patties for up to 1 week and/or freeze for up to 3 months.
4. If you are going to eat them immediately, heat a skillet over medium-low heat
5. Saute until brown and cooked through, ~10-15 minutes
6. Serve with any other food you can imagine, breakfast, lunch or dinner
7. Enjoy

Crock Pot Chocolate Chili

With this being my first ever post and the beginning of the fall season, I thought I would start out with a recipe that has recently become my go to meal. I throw it in the crock pot in the morning and it is ready when I go home for lunch. I came across the recipe on www.theclothesmakethegirl.com, it is her favorite chili recipe and it is mine as well! I have made a few changes along the way to suit my taste (I like it spicy!).

(Shown here with mashed buttercup squash)

Ingredients:

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 1 can Hot Rotel (optional, but encouraged if you like spicy chili)
• 1 can (14.5 ounces) beef broth

Directions:

1. In a large pan, melt the coconut oil. When melted, add the onions, stir often and cook until soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Crumble the meat into the pan, stir in with the onions and cook until no longer pink.
2. Add the meat mixture to your crock pot and add the rest of the ingredients. When adding the oregano, dump it in your hand and rub together to let the fragrance blossom.
3. Stir the chili until well combined. Set to low and cook 3-5 hours.

*Top with a Tablespoon of coconut milk and cauliflower rice for one of the most delicious meals you have ever tasted.

*If you are an athlete looking for extra carbs, peel and chop 2 sweet potatoes and add to the crock pot with the rest of the ingredients.