Guacamole Deviled Eggs

eggsTried these out for the first time today, make adjustments or additions to suit your own tastebuds. Let me know if you find any delicious modifications!

  • One dozen hard boiled eggs
  • 1-2 Avocados
  • 1-2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (+ more for sprinkling on top)
  • 1 tsp salt
  • 1/2 tsp pepper
  • crushed red pepper – to taste
  • juice of 1/2 – 1 lemon

Cut eggs in half. Mix yolks with avocado and all other ingredients, whipping with fork until smooth. Fill egg halves and sprinkle with paprika.

Fiesta Chili

  • 1 lb grass-fed ground beeffiesta chili
  • 1 lb grass-fed stew meat (venison is awesome in this too!)
  • 5 large tomatoes (or 2 cans diced toms)
  • 2 large sweet potatoes
  • 1 med onion
  • 2 bell peppers (mixed colors)
  • 1 bunch cilantro
  • 1 jalapeño
  • 3 garlic cloves
  • 2-4 cups broth (or H2O)
  • Juice of 1 lime and 1 lemon
  • 1/2 tsp cayenne pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp mustard seed
  • 1 tsp crushed red pepper
  • 1 tsp sea salt
  • 1 tbs bacon grease (optional-used w/ lean meat)

Dice/chop all veggies. In a large pot on stove, melt bacon grease and brown meat with the onion, jalapeño, seasonings and garlic. Add tomatoes and bring to a simmer. Add broth, sweet potatoes and tomato paste, simmer for about 10 minutes and add diced bell peppers. Simmer on low until sweet potatoes are done, stir in cilantro and lime/lemon juice. Top with guacamole and serve!

Please bear in mind that I hardly ever measure anything, so feel free to adjust anything to taste!

Beet Soup with Tarragon

beet soupSo this simple soup turned out amazing and I had to share! I used the stellar performance if a Vitamix blender for this so please adjust as needed.

*And my disclaimer, as always, I don’t really measure anything, so always adjust to your tastes!

  • 4-6 medium sized beets
  • 2 cloves garlic
  • 1/4 to 1/2 organic lemon (or juice of 1 whole lemon if no high powered blender)
  • 1 can of full fat coconut milk
  • Fresh Tarragon leaves
  • Sea salt and pepper to taste

Dice and steam your beets. I steamed the garlic as well for a milder garlic flavor. SAVE THE WATER! Add cooked beets to the blender with the rest of your ingredients plus approximately 1 cup of the remaining water from steaming. You want this because there are nutrients in the water from the beets! Adjust quantity according to desired texture. May need to add more plain water. Purée in blender till smooth!