Sweet and Spicy Pear Walnut Fennel and Arugula Salad

a crowd pleaser and flavor explosion

This salad makes an easy weekend brunch or a great addition to a holiday meal!

  • 2 ripe bosc pears, sliced about 1/8 inch thick

  • 1 fennel bulb, sliced as thin as possible

  • a handful of arugula

  • a squeeze of lemon

  • 1/4 cup toasted or candied walnuts

  • 1/4 cup crumbled goat and/or sheep feta

Dressing

  • 1/4 cup olive oil

  • 1/8 cup apple cider vinegar

  • 1 tablespoon gluten free/gmo free dijon mustard

  • 1 tablespoon maple syrup or honey

  • pinch of red pepper flakes

  • salt & pepper

Instructions:

  1. Thinly slice fennel and toss with a splash of lemon and olive oil and salt and let sit.

  2. Whisk together dressing and adjust to taste.

  3. Toss together arugula, fennel, pears, walnuts and dressing.

  4. Top with crumbled feta when ready to serve.

Beaver Creek Market Sweet Potato Chili

an cold winter’s evening favorite

Sometimes I make food and think, “This is ok.” I knocked this one out of the park!

Market Chili is perfect for apres ski and winter sports in places in Colorado that only have a City Market and for snowstorms when you just want to quickly throw something in the crockpot or Insta Pot.

Nobody wants to do a lot of prep after an epic ski days so you can prep all of this in advance and make enough for a few nights. Because this is such a hearty meal, I was able to have one of the raw shakes that is part of my nutrition system for lunch and snack on almond butter and apples and of course my green tea and mate energy shots and applesauce based “goo” packets when skiing and be totally satisfied.

Surprisingly, I was able to make this from 90% organic ingredients even without my beloved Whole Foods.

Turkey and Sweet Potato are the base and you can certainly experiment with other veggies or make it vegan with a beyond meat substitute and using Beyond Broth packets instead of the Paleo ones I recommend.

  • 4 large sweet potatoes

  • 3 lbs organic ground turkey

  • 2 packets Paleo chicken broth packets (for vegan use 2 packets Beyond Broth Vitality Broth)

  • Spice Hunter Smoky Chili (list individual ingredients)

  • 4 cloves sautéed garlic or garlic juice (or ½ cup sautéed onion)

  • 2 4 oz cans organic tomato paste

  • 2 14 oz cans organic fire roasted tomatoes

Preferred garnish:

  • Fresh cilantro

  • Kite Hill plain almond milk yogurt

Other possible garnish:

  • Sliced avocado

  • Green onion

  • Organic raw milk Monterrey Jack cheese

Serve with a Save Time Salad:

  • Organic Taylor Farms Spinach and Kale Salad with Carrots

  • Stonewall Kitchen Cilantro Lime Dressing

1.   Brown ground turkey in a pan.  Option to saute garlic or onion before.

2.   Cut up sweet potato into chunks and layer at the bottom of the crockpot.

3.   Cover with tomato paste and fire-roasted tomatoes.

4.   Add paleo chicken broth packets, garlic, and smoky chili spice on top.

5.   Add browned ground turkey on top.

6.   Add water to top of turkey.

7.   Cook on High for 4 hours or Low for 6-8 hours.

 

Just before serving:

1.   Prepare salad with dressing for a side dish.

2.   Slice avocado, grate cheese, and cut up green onion and cilantro and serve with chili and plain almond milk yogurt.

 

Enjoy this great apres ski hearty meal!

 
 
 

Cardamon Cacao Hot Chocolate (Dairy Free)

a SWEET TREAT and a winter night warmer

This hot chocolate makes a great sweet treat for a cold winter’s night or a great dessert for a holiday meal!

  • 1/2 cup unsweetened cacao powder

  • 1/2 cup coconut sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon cardamon

  • 1/2 teaspoon salt

  • 2 1/2 cups almond milk

  • 2 1/2 cups coconut milk

  • 1/2 cup coconut cream

  • 3 cinnamon sticks

  • 1 teaspoon vanilla extract

*I like to do half almond milk/half coconut milk for a dairy free option and coconut cream instead of half & half. For a dairy option, use Kalona Super Natural Milk and Half & Half.

Instructions:

  1. Mix cacao powder, coconut sugar, cinnamon, cardamon, and salt into a small bowl.

  2. In a medium saucepan, stir almond and coconut milk, coconut cream, and cinnamon sticks over low heat until mixture comes to a simmer.

  3. Whisk in cacao mixture and cook until cacao is smooth. Add vanilla extract.

For a little holiday pizzazz, serve the hot chocolate in a mug topped with dairy free whipped coconut cream (or dairy whipped cream), a cinnamon stick, and sprinkled with cinnamon and cardamon.

Zucchini Enchiladas with Chicken or Jackfruit (Vegan)

a Spicy dinner and dairy free delight

This satisfying entree can be made as enchiladas or as a casserole if you need a quicker option. You can also substitute leftover turkey for chicken.

Prep Time:  15 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 ½ lbs shredded chicken (or jackfruit)

  • 1 ½ bottles enchilada sauce

  • 3 large zucchinis

  • 1 tbs olive oil

Toppings:

  • Avocado

  • Sliced Black Olives

  • Almond Milk Yogurt

  • Cilantro

Instructions:

1.     Add chicken (or jackfruit) and one bottle of enchilada sauce to crockpot.  Cook on high for four hours or low for six hours.  Shred chicken when cooked.

2.     Preheat oven to 350 deg F.

3.     In a large skillet over medium heat, heat olive oil.  Add bell peppers and cook until they soften.  Season with salt and pepper.

4.     On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini.  Save the ends that are hard to peel for another use.

5.     Lay out 4 slices of zucchini, slightly overlapping, and top with two tablespoons of chicken (or jackfruit) mixture.

6.     Roll up and transfer to a baking dish.  Repeat with remaining zucchini and chicken (or jackfruit) mixture.

7.     Pour remaining enchilada sauce over the zucchini enchiladas.

8.     Bake in the preheated oven, about 20 minutes.

9.     Garnish with avocado, sliced black olives, almond milk Greek yogurt, and cilantro.