Today we have an awesome guest post from Cindy Sexton of PALEOdISH and author of the recently released Paleo Takes 5 -or- Fewer. Read on to learn about Cindy’s journey to paleo, her inspiration for this book, and details on her favorite recipes from the book, complete with the recipe for her Chunky Beef Chili – the perfect fall dinner on a football Sunday! 😉
Hear more from Cindy on Paleo View episode 113!
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First, a little bit about myself…
I am a small town gal at heart turned semi-city-slicker. I am currently a certified teacher in the Greater Toronto Area who adores all things fitness, food and nutrition related. I am passionate about teaching, as well as learning from others in this field, and am constantly striving toward being a little bit better every single day. I am also the founder of PALEOdISH, which was created in 2009.
My laid-back approach to eating “really real” (nutrient-dense) food is reasonable and realistic. With a multi-faceted approach that focuses on returning to the simpler days of living, I like to concentrate on making play, laughter, sleep and self-care a priority, which makes up my relaxed paleo lifestyle.
To read more about how switching to a Paleo lifestyle has changed my life, check out ‘MY STORY’ right HERE!
After 5 years of living this sustainable Paleo lifestyle, I was approached about writing my very own cookbook. In our home, we like to focus on quality over quantity, when it comes to using different ingredients in our cooking. We like simple and easy recipes that don’t call for a million-and-one things, or take a billion years to chef up. From there, the idea of creating a minimal ingredient cookbook was born. It consists of healthy mains and sides, that are made up of 3, 4 and 5 ingredient chapters (*Note – cooking fats, vinegars and select dried herbs and spices are not included) I worked alongside, Mat Lalonde, PhD, who contributed all the nutrient density information. Another awesome person who helped in making Paleo Takes 5 -or- Fewer come to life was food photographer Ken Goodman. His photos are just gorgeous.
My new cookbook is available online at Amazon (US), Amazon (CAN), Barnes & Noble and Chapters-Indigo. It is also available at independent bookstores (and if it is not, just ask and they will order it in for you!). To have a looksy and to read more about it, head on over to Robb Wolf’s site, where I take you on a visual stroll through my new cookbook and answer some questions about it.
“With a less is more mentality, these recipes will allow the true flavors of the ingredients to shine through. Each dish will leave you feeling accomplished knowing how little it took to create something purely delicious.”
Here are some examples of some of our favourites found within the pages of Paleo Takes 5 -or- Fewer:
Ginger Balsamic Date Glazed Chicken Legs
Chorizo and Kale with Sauteed Onions
Lobster with Tarragon Parsnip Fries
Venison with Juniper Berry and Pomegranate Sauce
Herb Buttered Whole Chicken Stuffed With Sauerkraut
Bacon-Crusted Chicken Strips
Beet and Brussels Sprout Salad
Zucchini Noodles With Sauteed Shrimp
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I would like to leave you with a sample recipe!!! This one is comforting and perfect for an autumn day, or any day for that matter!
Chunky Beef Chili
From the grocer: ground beef + white mushrooms + zucchini + red bell peppers or carrots + canned tomatoes.
Well, what can I say? The first thing that comes to mind is hearty and comforting. This is a wonderful, simple dish if you are cooking for a group or looking for a meal that yields leftovers. It’s great for game day as you can leave this chili simmering away on the stovetop while the flavors continue to hold hands and get better. When it comes to stews, chilis and soups, sometimes they are even better the next day. Key points here are quality beef and cutting your vegetables as chunky as possible. Both of these are important factors in giving it that terrific texture.
Ingredients
- 2 lbs (908 g) ground beef
- 4 tbsp (57 g) cooking fat (we used coconut oil)
- 2 packages (51?4 cups [456 g]) white mushrooms, stems removed and quartered
- 3 zucchini, diced into large chunks
- 2 red bell peppers or carrots, coarsely chopped
- 1 (31?4 cups [796 mL]) can of diced tomatoes and 1 (31?4 cups [796 mL]) can of crushed tomatoes
- 8 tbsp (65 g) chili powder
- 2 tsp (5 g) ground chipotle powder
Instructions
- In a large cast-iron skillet, cook the ground beef on medium heat stirring occasionally for 10 to 12 minutes.
- Remove and set aside when slightly browned.
- In the meantime, in a large Dutch oven, sauté all the vegetables in cooking fat on medium heat for 10 to 15 minutes until slightly softened.
- Drain most of the liquid from the vegetables as you don’t want the end product to be too watered down.
- Take the ground beef and add it back in with the vegetables into the Dutch oven.
- Pour in both cans of tomatoes and stir thoroughly using a large spoon.
- Sprinkle in the spices while continuing to mix together.
- Let the entire dish cook on low to medium heat, stirring occasionally for a minimum of 20 minutes. The longer you let it simmer, the tastier it will become.
- If you tolerate dairy, add some sharp cheddar cheese or Monterey jack.
Notes
+ Side note: The above recipe is wonderful for dividing into smaller portions and freezing because of its initial batch size. We also enjoy using it the next day as a yummy topping on eggs or over greens. Feel free to adjust the spices as you go! A little taste testing while cooking never hurt anyone!
+ Nutrient Density Fact: Although consumed in fairly small quantities, chili powder is especially high in iron and vitamin E with more than twice the RDA for both. It is also an excellent source of copper, vitamin A, B6 and K. It is a very good source of manganese, vitamin B2, B3 and a good source of phosphorus, potassium, selenium, zinc, magnesium and calcium.
