This meal was created by needing to use up leftovers and the love of cornbread. Thankfully, the two paired beautifully. This meal is very versatile. Use cheese or don't. Use gluten grains or gluten free grains. Add more veggies or less. You can tailor it to your liking. You can even go meatless if you desire; just add more beans to the pot. Make it your own and eat it up! It will be a regular at our house from now on. The only thing to take a picture of was this one little slice, and that too didn't stand a chance.
1 1/2 pounds grass fed beef or turkey
1 medium onion, chopped
1 green or red bell pepper, chopped
1 cup corn kernels, frozen or fresh
2 cups black or pinto beans or some of each. Use more if meat is omitted.
1 cup grass fed cheddar. Omit if dairy free.
1 tsp. sea salt
1/2 tsp. peper
1 1/2 cups salsa of choice
1 cup julienned zucchini (optional)
1/2 cup organic cornmeal, finely ground (I grind organic popcorn kernels)
1 1/2 cup flour of choice. I used organic wheat pasta flour or kamut.
1/3 cup honey
1 T. baking powder
1/2 tsp. sea salt
1/3 cup avocado oil
1 cup milk of choice. Add more if too thick
In a large cast iron skillet, sauté hamburger, peppers and onions till beef is no longer pink. Add salt and pepper. Add in the zucchini, corn and beans and stir till heated. Add in the salsa and add more if needed.
Mix the cornbread by mixing all dry ingredients first then add in the wet ingredients. Stir till just combined and lumps are gone.
Spread the grated cheddar evenly over the meat. Spread the cornbread batter evenly over the mixture. Bake at 375 for about 25-35 minutes or until golden.
**If you don't have a cast iron skillet, sauté meat mixture in a regular skillet and then put it in a greased 9X13 pan. Spread the cheese over the mixture and top with the cornbread mixture. Bake as per indicated. But get yourself a cast iron skillet next time.
I think I could eat this everyday. Really. With steel cut oats, baked oatmeal is a whole different ballgame. The egg and almond milk give it a pudding texture and all the spices just throws it over the top. The recipe contains 3 whole shredded carrots as well so its full of goodness!
3 large carrots, finely grated (not the big shreds)
2 T. avocado oil
1 large egg
2 cups almond milk or milk of choice
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. baking powder
3/4 tsp. sea salt
1 cup raw, quick cooking steel cut oats (got mine at Costco)
1/3 cup raw pecan pieces (optional)
Finely grate 3 large carrots or enough to make 1 1/2 cups. In a medium bowl,
whisk the milk, oil, egg, spices, salt and baking powder. Add in the carrots and the oats. Mix and pour into a greased 9 X 9 inch square pan or similar. Bake at 375 for 30 minutes covered loosely with foil. Uncover and add pecans if desired. Bake another 15 or until done. Do not over bake! You want it moist like a bread pudding. If you are not using quick steel cut oats, you may need to cook it another 15 minutes. I love this warm but it is great cold later as well . Choose gluten free oats for a GF option.
**Recipe slightly adapted from A Couple Cooks recipe. Grab their cookbook!
If you don't own the Love Real Food cookbook by Kathryn Taylor of Cookie + Kate, get it. I have loved every single recipe I have made. This one is straight out of her book without any variations. It's the only one I will post so you have to get the book to get the other amazing recipes. This soup has the unusual combos of peanut butter and garbanzo beans and is so hearty and delicious. I paired it with the apple oat blender muffins for the perfect combo. Don't be afraid to try it! Unless you hate peanuts.
2 T. olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled and diced into 1/4 inch squares
1 small jalapeño, diced. Use less if desired.
2 T. freshly grated ginger
4 cloves minced garlic
4 cups vegetable broth
2 cups water
3/4 cup creamy, natural peanut butter
6 oz. tomato paste
1 medium bunch kale or collards, ribs removed and chopped
1 can (15 oz) chickpeas, rinsed and drained or 1 1/2 cups cooked
1/4 cups copped, roasted peanuts
chopped fresh cilantro
In a dutch over or soup pot, warm the olive oil over medium heat and cook the onion, sweet potato, jalapeño and dash of salt. Cook, stirring occasionally, until the veggies are tender, about 10 minutes. Add the ginger, garlic and 1 tsp salt. Cook, stirring frequently for about a minute.
Pour in the broth and water. Increase the heat to medium high and bring the mixture up to a simmer. Cook for 15 minutes, reducing heat as necessary to maintain a simmer.
In a heatproof medium bowl, combine the peanut butter and tomato paste. Do not use Jif or Skippy! I won't tolerate it! Transfer a cup of hot broth and mix with the peanut butter until smooth. Add the mixture to the soup and mix well.
Stir in the greens and chickpeas and continue to simmer until thick and veggies are all tender, about 15-20 minutes longer. Add more salt and pepper to taste or Sriracha if desired. Top with chopped peanuts and cilantro. You can also serve this over brown rice.
I love me a blender recipe! Everything gets thrown in together and with one solid whirl, you have some delicious batter ready for the cooking. This recipe is dairy free and gluten free if you use GF oats. It's cinnamon rich and perfect with a good soup or smoothie!
2 cups rolled oats
1 apple, peeled and cut into slices
1 ripe banana
1/2 cup coconut milk or milk of choice
1/3 cup honey
2 tsp. cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
Put all ingredients into the blender. Blend until just smooth. Pour into muffin cups and bake at 350 about 18 minutes or until golden.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker