Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Baked Oatmeal

1.5 cups quick cooking oats (or gluten free oats)
1/4 cup packed brown sugar
3/4 cup milk (or milk alternative)
1/4 cup melted butter (or margarine or dairy free margarine)
1 egg
1/2 cup peanut butter or almond butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla

Preheat oven to 350. Grease an 8x8 pan. Mix all ingredients together in a large bowl. Spread evenly into pan and bake for 20-25 minutes, until edges are golden brown. Serve warm out of the oven or let it cool completely and cut into bars.

Note: Mix in raisins, chocolate chips, or whatever sounds good.

{Recipe from: A Few Shortcuts}