Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own …
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 …
Ingredients:
-3 poblano peppers (also called anaheim peppers)
-1 zucchini
-1 red bell pepper*
-roughly 1 pound chicken breast**
-1 15oz can black beans, drained and rinsed
-1 cup fresh spinach, chopped
-Seasonings: heavy dashes of chili powder, cumin, salt
-Toppings: cheese, avocado, hot sauce
*If you are not low-fodmap, I’d suggest adding onions and/or mushrooms to this veggie mixture!
**If you are vegetarian, omit the chicken and add more veggies or beans!
Instructions:
1. Turn your broiler on low and place the poblanos on a baking sheet under the broiler. Check them periodically while you cook the filling, flipping them every 5 minutes or so.
2. Finely dice your zucchini, bell pepper, and chicken breast to roughly the same sizes – I made mine pretty small so it wouldn’t be super chunky.
3. Heat a cast iron or large stainless steel skillet and add in a bit of oil (avocado or olive oil is best). Cook your veggie mixture on medium-high heat for 5 minutes and then add in the chicken and spices. Cook another 10-15 minutes, stirring it all often. See notes below about knowing when a mixture like this is done.
4. When nearing the 10 minute mark, add in the beans and continue to cook.
5. Once all of the liquid has cooked off and your chicken is cooked through, add in the chopped spinach.
6. When the spinach is wilted and your poblanos are soft and charred in the oven, turn off the heat and carefully slice open your peppers and remove the seeds inside.
7. Splay open the peppers and top with the mixture and your toppings like cheese, avocado, and hot sauce. Enjoy!
Notes:
Whenever I’m cooking a chicken and veggie dish like this, the food will let off a lot of liquid in your pan. You want to continue to stir and cook until that liquid has cooked off and evaporated. This will ensure your dish, especially the vegetables, is not soggy!
Serve as-is for a vegetarian dinner or mix it with some ground beef or meat of choice for a meat sauce. Blend with an immersion blender if you want it to be smooth instead of chunky. Ingredients:-1 red bell pepper, diced-1 jalapeno, minced (I used …
Chicken fajitas are one of my all time favorite weeknight dinners. It takes no time at all and can be healthy and filling. Flavors come together magically to taste just like your favorite Mexican restaurant fajitas, but from the comfort of home! When you put …
Okra was never my favorite vegetable growing up, but it is one of Theron’s favorite there is. I do think they’re a beautiful vegetable so I often get sucked into buying them at the farmers market. This was an awesome way to use them in a way that I knew I’d like!
Tofu and okra unite with a delicious peanutty sauce and rice to make a spicy, flavorful stir-fry.
Serves roughly 2-3
Ingredients:
-1 jalapeno, sliced
-1 tbsp coconut oil
-2 cups cooked rice
-Fresh mint
-Fresh ginger
-Okra (I used maybe 10 pieces?)
-1 block extra firm tofu
-Tamari (gluten free soy sauce)
-Peanut sauce (didn’t measure, but recipe-ish below!)
Rough Peanut Sauce:
-Equal parts tamari and rice vinegar, a dash of toasted sesame seed oil, a dash of maple syrup, a heaping tablespoon of white miso, and two or three tablespoons of peanut butter. Whisk it all together!
Instructions:
1. Preheat oven to 425 degrees F.
2. Press your tofu for an hour+ to dry it out, chop it, toss it in tamari.
3. Slice the okra into pieces. Roast the tofu and the okra for 20ish minutes, till crispy.
4. Pan fry the sliced jalapeno in coconut oil in a hot cast iron. Removed them and throw in some cooked rice without wiping out the pan. Add in fresh ginger and mint.
5. Once the rice is sort of crispy, remove and put it in bowls. Top with the roasted tofu, okra, jalapenos, and peanut sauce.
Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it. Ingredients:-1 …
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 bored with ground beef I like to switch it up to bison/buffalo. I use them interchangeably because it seems to always come that way on the label. This chili is a great option to change things up a bit!
Hatch chiles come from Hatch, New Mexico and can usually only be found in the fall season. They have a nice kick but aren’t super hot – sort of like a bell pepper or a poblano. You can use either in place of them if necessary.
Servings: about 4-6
Ingredients:
-2 lb bison/buffalo (I found mine in the frozen section at Sprouts)
-4-5 hatch chiles (or poblanos or bell pepper if you can’t find them)
-1 cup bell peppers, diced
-1 tbsp avocado oil
-1/4 cup chili powder
-2 tbsp cumin
-1 cup water or beef broth
-15 oz fire roasted tomatoes
-15 oz tomato sauce
-Pinch of sea salt
Instructions:
1. Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they’ve blackened and softened. Remove, peel the skin off, and dice.
2. While they’re broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.
3. Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour.
4. When you’re ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
This dish is heavily inspired by Alex’s Whole30 Meatloaf at TheDefinedDish.com! I cannot eat onions or garlic and those are two huge ingredients in most meatloaves. This version is mostly low-FODMAP without any onions or garlic and it is still delicious and tastes like the …
