Enchilada Stuffed Pepper Bites

Enchilada Stuffed Pepper Bites

There was nothing that mattered more to me--nothing that I spent more time thinking about- than gymnastics, as a teen. When I opened my computer, it was to read or watch gymnastics. When I did my homework on the school bus, it was so that I could go straight to practice without thinking about anything else. When I planned my weekends, it was around any meets that were on the calendar. 

I was never going to be an Olympian, and I knew it. I was never even going to be a spectacular gymnast, and I knew that too, but There was something about the sport that captured me. I gave it my everything and didn't think twice about it, and in return gymnastics gave me something to be passionate about; something to work for; something that brought endless joy. I took on every opportunity I could to flip, bound, and spin. I pretty much lived in leotards. Gym rat didn't even start to explain it. 

Enchilada Stuffed Pepper Bites

It's hard, I think, in an "adult" life to find a replacement for those experiences. Some days I still miss the smell of sweat and chalk, and the look of the balance beams when the lights are out and gym is still dark, early in the morning. There are plenty of days when I kick up into handstands just because I miss being upside down.

Even though I've replaced gymnastics with climbing, for the most part, it's not quite the same. There's something about your youth that lets you get carried away in your goals and dreams and passions that is harder to tap into when you grow up. Maybe it is about giving ourselves permission to get swept away, rather than consuming ourselves with whatever we are "supposed" to be doing. 

Enchilada Stuffed Pepper Bites

Enchilada Stuffed Pepper Bites

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Filled with shredded beef smothered in enchilada sauce, and topped with melted cheese, these bites are like classic enchiladas— done grain-free!

Serves: 8   |    Total Active Time:



Ingredients:


Directions:

  1. Prep slow cooker beef according to directions.
  2. When beef is prepared, cut bell peppers into thirds or quarters— large enough slices to fill the cavity. Using a fork, scoop shredded beef into cavity of each pepper slice. Top with cheese and place on cookie sheet (cheese-side up).
  3. Place baking pan in oven and turn on broiler. Cook for a few minutes, checking on the peppers every 60 seconds, until the cheese is gooey and melted. Serve.

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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

When there is Tortilla Soup on the menu, I'm the first person to notice and there's a pretty high chance I will order it, no matter the weather. I've been in love with Tortilla Soup for as long as I can remember. 

Despite my appreciation for what is a really simple soup, I've never mastered making it at home — I always over think it, adding something extra or missing some key ingredient.

Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup

But I’ve done lots to try to learn the magic sauce, and each experiment gets closer and closer. What I’ve learned: simple poblano chilis, sautéed with the onions and garlic, and freshly made chicken broth. Oh, and not over thinking it. Tortilla Soup should be simple, like a tortilla.

It’s comfort in a bowl for me — this cozy bowl of broth-y goodness and full of Mexican flavor.

And the best part of any tortilla soup? The toppings! Cheese, avocado, crispy tortilla strips (or tortilla chips, which is much faster and less labor intensive), cilantro, and on and on.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Published September 24, 2016 by
   Print This Recipe

Serves: 4   |    Active Time: 45 minutes



Ingredients:

  • 1 tablespoon coconut oil
  • 1 poblano chili pepper, diced and seeds removed
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 pound boneless chicken breasts
  • 1 28-ounce can diced fire roasted tomatoes
  • 2 tablespoons minced cilantro, plus more for garnish
  • 6 cups bone broth
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt, plus more to taste
  • Optional: 1 16-ounce can black beans, drained and rinsed
  • Optional, for serving: avocado, cheddar cheese, corn toasted tortilla strips or chips, lime wedges

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on Sauté setting. Add diced onion, minced garlic, and poblano pepper.
    2. Add chicken, tomatoes, broth, cumin, lime juice, cilantro and optional black beans to pot and stir. Place lid on Instant Pot and turn to slow cooker setting (to use soup setting instead, see step 4). Set timer for 10 hours with vent turned to the sealed position.
    3. When soup is done, open Instant Pot. Use tongs or a slotted spoon to remove chicken from soup and place in a bowl. Use a fork to shred chicken, and then return to soup and stir. Season with additionl salt to taste, and serve hot with toppings of choice.
    4. To make this soup more quickly, use the soup setting instead of the slow cooker setting: In step 2, set Instant Pot to “soup” setting and set timer to 10 minutes with the vent in the sealed position. When timer goes off, release pressure, and the move on to step 3.

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    Slow Cooker Taco Soup

    This recipe was updated on 11/2/2018, with new images and a few recipe tweaks! It’s even better than the original.

    Slow Cooker Taco Soup
    Slow Cooker Taco Soup

    You sure do like the snow a lot for someone that hates the cold. 

    That's me. I'm a total whiner when it comes to being cold, but when I hear a big snow storm is on the way, I audibly cheer. If I hear it's already snowing, I run to the window to see for myself. There's something magical about the snow that makes me feel like I'm 5 years old again -- like the world is one giant mystery and I'm just a little explorer, trying to figure it out. Trucking through the snow, with the right mindset, is one of my favorite parts of winter. 

    But- back to that whining part. I'm a super wimp about being cold. Like, take my down coat with me on a hike in July kind of wimp. If I owned one of those giant down onesie suits they take to Mt. Everest, I'd probably bring that with me too.

    Slow Cooker Taco Soup
    Slow Cooker Taco Soup

    Being a snow-loving, cold-hating outdoorsy person, here's what I've learned:

    1. Warm mittens are a must. Notice I said mittens. They're way warmer than gloves. 

    2. Bring that coat. You wont regret it. Sure, it's possible you won't use it, but if there's a chance you'll use it, bring it. While we're talking about coats and mittens let's just jump to it and say, bring all of the clothes. Hats. Long underwear. Ear muffs. The whole lot.

    3. Bring snacks you love. Ok, you need lots of energy to stay warm and snacks, good snacks, give you energy and something to distract you from the cold. Why do you think people like hot chocolate so much?! My favorite winter outdoor outing snacks: paleo fudge, nuts, cheese, hot cocoa, "sugar plums," Epic bars, snowball cookies, and fruit. 

    4. Make sure there's warm food waiting for you at home, or a cozy restaurant worth stopping at when your adventure is over. Soup is a great idea. Lots of soup, with plenty of spices to heat you up.

    Aren't you feeling warmer just thinking about this big bowl of cozy soup?

    Slow Cooker Taco Soup

    Published February 18, 2016 by
       Print This Recipe

    Serves: 6   |    Active Time: 20 active minutes



    Ingredients:

  • 1 pound ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 1/2 cup frozen corn kernels (or diced zucchini Paleo)
  • 1 15-ounce can of diced tomatoes
  • 2 tablespoons minced canned chipotle peppers in adobo sauce (about 1-2 peppers from the jar)
  • 1 4.5-ounce can green chiles
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon each of salt & pepper
  • 5 cups broth
  • Optional, to serve: jalapeño slices, cilantro, lime wedges, avocado, toasted tortilla strips (tortilla chips work too!)

  • Directions:

    1. In a large skillet, or the bottom of your slow cooker, sauté the diced onion, and minced garlic. Add the beef, breaking it up into grounds, and cook until browned. Once cooked, place in your slow cooker (if it is not already there).
    2. Now, add the bell peppers, corn, canned tomatoes, chipotle peppers, green chilies, spices and salt to the pot. Finally, add the broth.
    3. Place the lid on the slow cooker and cook on low for 8 hours.
    4. To serve: ladle hot soup into bowls. Top with cilantro, jalapeño slices, lime wedges, and a toasted tortilla strips

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