Servings: 3-4 We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili …
STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans-1 can Rotel (tomatoes & green chilis)-1 can enchilada sauce -1 cup corn (frozen or fresh)-1 cup bell pepper, diced-2 cups chicken stock, bone broth, or just water-2 chicken breasts-1 tsp cumin-1 …
People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals. Anytime I’m …
Servings: 4-5 Ingredients:-2 large chicken breasts-2 cans white beans (you can use navy, cannellini, great northern, etc)-1 bell pepper, diced-4 cups bone broth, stock, or water-4.5 oz can green chilis-2 tbsp ground cumin-1 tbsp chili powder-Pinch of cayenne pepper-Salt and pepper to taste-Optional toppings: cilantro, …
This broccoli and cheddar soup is low-FODMAP and tastes just like the one from Panera but without the stomachache. Servings: about 3 Ingredients:-3 tbsp butter or ghee-2 tbsp gluten free flour-1 small jalapeno, diced-1 cup milk of choice (I used almond milk)-2 cup chicken or …
I make this butternut squash and carrot soup year round, not just when it’s cold. It’s good all the time and it also is really good with toasted sourdough croutons. Servings: 10-12 Ingredients:To roast:-2 cups carrots, peeled and chop-1 large butternut squash, peeled and chopped-1 …
My favorite farmers market in Nashville is the Richland Creek Farmer’s Market. It happens every Saturday morning from 9am-12pm (10-12 during the winter months). Farmers and ranchers from all over the area come set up their tents and sell their goods. I get as many …
I grew up in South Louisiana, as did my parents and their parents and even their parents’ parents. We take our food very seriously, especially our gumbo. I am a snob about it when I leave Louisiana, a flaw of mine, but I can’t help …