keto recipe

Fall Cooking

Sunday I made some keto chili. With some help! Logan wanted to chop things. He has a special knife (a toddler plastic knife that is about as sharp as a plastic knife but it can cut SOME things) and he tried to chop celery (that didn’t really work) and then switched to onions. He did that for awhile and then said “the onions got me”. LOL

So I finished up chopping onions and stuff. Then he helped stir a little:

Then he lost interest. 😉 But we are trying! I made a few substitutions. I didn’t have low carb beer, so I used a splash of red wine instead. I also added celery (one stalk). I also did a combo of ground beef and chunks of stew meat to give it a little variety of texture since I wasn’t adding corn and beans and stuff.

The Best Paleo & Keto Chili

Ingredients

  • 3 cloves garlic ran through a press
  • 1 large onion finely chopped
  • 500 g ground beef
  • 2 cloves
  • 1 1/2 tablespoons chili powder *
  • 1-2 teaspoons ground cumin to taste
  • 1-2 teaspoons paprika to taste
  • 1 teaspoon ground oregano
  • 1/2 teaspoon chipotle powder optional, to taste
  • 1/4 teaspoon cayenne pepper optional, to taste
  • 1 400 g can diced tomatoes
  • 240 ml beef broth
  • 120 ml (gluten free or low carb) beer optional**
  • 60 ml strong brewed coffee optional**
  • kosher salt to taste

Instructions

  1. Heat up olive oil in a dutch oven or large pot over medium/high heat. Add garlic and onion, and cook until it just begins to brown (about 8 minutes). 
  2. Lower heat to medium, add ground beef, cloves and a large pinch of salt. Cook until it begins to brown, stirring every so often (5 to 7 minutes). Add in all the spices and cook for a couple more minutes until fragrant. Some peeps enjoy their chili spicier, others strong on cumin, etc… so feel free to adjust the spices slowly as the chili cooks (the fun part!). 
  3. Add tomatoes and continue to cook over medium heat until it begins to simmer. Lower the heat to low and continue to cook for 15 minutes, stirring every so often.
  4. Add in the beef broth, beer (optional) and coffee (optional). Continue to cook for 3 to 8 hours. Adding 1/4 cup water (or broth) at a time, as needed. Remember that the longer you cook it, the more flavor it gets! 
  5. Allow your chili to rest for 10 minutes prior to serving with your favorite toppings.

Recipe Notes

*Chili spices can vary a lot in taste (and preference!). Buying a ready-made chili powder mix is a good place to start. But do feel free to play around with the individual spices to your liking (think chili, oregano, cumin, coriander, paprika, chipotle… you could even add some chili ancho!).

**Adding in some (gluten free, low carb) beer and coffee add a bunch of flavor. But totally optional, and your chili will still be magnificent without them! 

Please note that nutrition facts were estimated per serving (assuming a yield of 6). Nutrition Facts: Calories 251 Fat 17g Saturated Fat 6g Carbohydrates 6g Fiber 2g Sugar 2g Protein 16g

I put everything in the crockpot because I had a lot of stuff to do and would rather do chili in a crockpot all day anyways.

It turned out pretty good but not quite chili. It was more like a beef stew. I topped it with some shredded cheese, chopped red onion, sour cream and some pickled radishes (David Lebovitz’s are my favorite, and if you don’t follow him on Instagram, you should!). The pickled radishes on top were kind of an excellent addition!

Next time I would drain the can of tomatoes so there was a little less liquid.

The other recipe I tried was Lean Green Bean’s Spicy Yogurt Marinated Chicken.

SPICY YOGURT MARINATED CHICKEN

INGREDIENTS

1.5 pounds boneless, skinless chicken thighs (or breasts)
3/4 cup plain yogurt (regular or greek)
1 tsp paprika
2 tsp cumin
1 Tbsp cayenne pepper
1 tsp dried oregano
4 cloves garlic, minced
juice from one lime
pinch of salt and pepper

INSTRUCTIONS

  1. Combine all ingredients in a large Ziploc bag.
  2. Close tightly and use your hands to mix everything around and make sure the chicken is well coated.
  3. Marinate in the fridge at least 2 hours. (24 hours is best!)
  4. Remove the chicken and cook as desired, discarding the remaining marinade. I cooked mine on a sheet pan with green beans at 400 for 15-25 minutes. Time will vary depending on the thickness of your chicken. Check internal temperature until it reaches 165. You may need to remove the green beans before your chicken is done!

NOTES

To cook the sweet potatoes, thinly slice, spray with oil, season as desired and bake at 400 or 425 for 20-25 min flipping once.

I let it marinade for over 24 hours and then we had it for dinner Monday night. I loved having a quick and easy meal nearly ready for a Monday night meal.

This one was definitely a winner! It had some spice, too! Loved the flavors, loved how easy it was.

The only changes I would make: I’d use chicken breasts instead of thighs and I’d put the green beans in the oven half-way through the chicken cooking. The green beans got a little overdone. They still tasted great, but were a little soft.

Will definitely make this one again!

House Hunting & A Recipe

We are officially on The Hunt. So be prepared for periodic updates on our adventures (with some minor rants here and there 😉 ). I am a hardcore HGTV fan. Love all those shows. House Hunters is my favorite. I love that show. I’ve watched it for years. It’s absurd, but I love it.

So I feel like we are prepared. 🙂 We know what we are looking for and our list isn’t very long. (3 bedrooms, 4 would be nice but that 4th bedroom doesn’t need to be a legal bedroom—it can be an office), fenced yard for Bella and Logan, a great kitchen, a basement or similar space for a play area/gym and a real laundry room. Doesn’t seem hard right?

Problem #1 is that Portland is a super hot market. It has been for years. People from Seattle and California are moving to Portland because they are being priced out of those places (which is why I moved to Portland from Seattle 20 years ago) and the IT business is booming here.

Problem #2 is that Portland didn’t plan well for growth. So the sprawl is moving out to the suburbs: Beaverton/Hillsboro/Gresham/Fairview/Milwaukie. All the new houses are being built in Oregon City/Estacada/Molalla–which if you work downtown means an hour commute. 🙁

Problem #3 is that because the market is so hot, owners are delusional. I see SO MANY HOUSES that are priced at FULL PRICE when they haven’t done a single remodel/upgrade in 30+ years. I’m talking original 1980’s carpet/paint/brass everything/oak everything….hideous. So not only do you have to pay full price for a house with potential, you then have to sink $100K into it to update it.

SIGH.

I know none of this is news to anyone who has been house hunting. It’s probably the norm. I’m just shocked because Michael and I have worked hard for 10 years remodeling and updating our house to sell it at top price. We made conscious, smart choices. We chose neutral colors to paint. We chose beautiful hardwood floors and redid the kitchen because THAT’S the selling point. What are these people thinking that they do nothing at all?!? Anyways….

Now the recipe…

I made this great recipe and I wanted to share it. Even if you aren’t doing a keto diet, it would still be a great recipe to add to your dinner rotation. It was a delicious low carb meal and it was actually really quick and easy to make.

Low Carb Big Mac Bowl

Ingredients

  • 1 pound ground beef
  • ½ cup diced onions
  • 1 cup Shredded cheese
  • 6 cups Cabbage shredded
  • 4 Mini Dill Pickles sliced
  • Special Sauce
  • 1/2 cup Mayonnaise
  • 4 tablespoon Dill pickle relish
  • 2 tablespoon Yellow mustard
  • 1 teaspoon White wine vinegar
  • 1 teaspoon Paprika
  • 1 teaspoon Onion powder

Instructions

  • In a skillet over medium-high heat brown the ground beef. When almost cooked through add the onions and continue cooking until the ground beef is cooked and the onions are translucent. Drain the grease, salt and pepper the ground beef to taste, and set aside.
  • In the same skillet add a small amount of olive oil and the shredded cabbage. Saute until cabbage is slightly softened. Salt and pepper to taste.
  • Divide the cabbage between 4 bowls, top each with a portion of the ground beef.
  • Sprinkle each with 1/4 cup of shredded cheese and top with pickle slices.
  • Pour the special sauce over the Low Carb Big Mac Bowl and enjoy!

Special Sauce

  • In a small bowl whisk together all of the ingredients and set aside.

Nutrition

Serving: 1bowl | Calories: 581kcal | Carbohydrates: 10g | Protein: 34g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 1114mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g |

It was super delicious! I used a bag of coleslaw mix and topped it with fresh diced tomatoes.

Will definitely make this again!