Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Uncategorized

Sweet Potato Chickpea Chili

Ingredients:
  •  2 tablespoons olive oil
  •  1 small yellow onion diced
  •  2 cups peeled and chopped sweet potatoes
  •  1 red bell pepper, seeds removed and chopped
  •  2 cloves garlic, minced
  •  1 small jalapeno, minced
  •  3 cups vegetable broth
  •  1 15 oz can fire roasted, diced tomatoes
  •  1 15 oz can diced tomatoes
  •  1 15 oz can chickpeas, rinsed and drained
  •  2 teaspoons chili powder
  •  2 teaspoons ground cumin
  •  1/2 teaspoon smoked paprika
  •  1/4 teaspoon cayenne pepper
  •  1/4 cup chopped cilantro
  •  Salt and pepper to taste
Instructions:
  1. In a large pot, heat the olive oil over medium high heat.
  2. Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
  3. Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
  4. Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
  5. Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes, Uncategorized

Chia Fruit Muffins

Photo and recipe courtesy of Leaves of Life

Ingredients:

  • 1 cup coconut flour
  • 2 tbsp shredded coconut, unsweetened
  • 1/4 tsp sea salt
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • Stevia to taste
  • 6 eggs
  • 1 cup milk (pea protein adds 8g protein per cup, but any milk will do)
  • 1/4 cup maple syrup, coconut nectar or honey
  • 1/4 cup coconut oil, liquid
  • 1 tbsp vanilla extract
  • 1 cup fruit of choice (peach is pictured here)

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in one bowl and wet ingredients in another (reserve fruit for now)
  3. After thoroughly blending dry and wet ingredients in their separate bowls, add the dry to the wet slowly while stirring continuously, until thoroughly incorporated
  4. Gently stir in fruit
  5. Grease muffin pan with coconut oil
  6. Spoon in mixture to just below the top of each cup
  7. Bake for 25-35 minutes until a toothpick comes out clean

A fresh fruit garnish is the perfect complement!

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