Three Squash Beef Chili (AIP, Paleo, Whole 30)

What says comfort during the fall season then a delicious squash soup or a big bowl of chili? Well, I figured why not combine them to make a squash soup chili of sorts. It combines three of my favorite squash: butternut, acorn, and pumpkin. Hope you enjoy this chili as much as I do.

Three Squash Beef Chili

Ingredients

• 1 butternut squash - peeled, seeded, and diced into ½ inch cubes
• 2 acorn squash, - peeled, seeded, and diced into ½ inch cubes
• 1 tablespoon extra virgin olive oil
• 1 lb ground beef
• 1 onion, thinly diced
• 1 cup pure pumpkin puree
• 1 cinnamon stick
• 4 whole cloves
• 1 ½ tablespoon garlic powder
• 1 tablespoon thyme
• ½ tablespoon ground savory
• ½ tablespoon ground sage
• ½ tablespoon ground ginger
• 1 teaspoon ground turmeric
• 2 cups bone broth

Instructions

1. Fill a steamer pot about 1/4 full of water, and add in/on steam basket. Add approximately 1 ½ cups of diced butternut squash and 1 cup of diced acorn squash to steamer basket. You want to steam about a third of the diced squash. Turn burn on high, cover, and steam for about 15 mins, or until squash is soft.
2. While squash is steaming, in large, deep pot over medium high heat  extra virgin olive oil. When oil is hot, add ground beef to the pot and cook until browned. 
3. Add onions to pot and cook until to just translucent. Turn off burner and set pot aside.
4. By now, the squash should be steamed. Add the cooked squash to a food processor, and blend.
5. Add squash mix to pot with meat and onions. Add the remaining ingredients from the pumpkin puree to bone broth to the pot. Lastly, add in the remaining raw cut squash to pot.
6. Stir ingredients to fully combine.
7. Return to burner, and set heat to high. Stir frequently and bring to a boil.
8. Once boiling, turn heat down to simmer (about a medium, medium low, depending on your stove), and allow to cook uncovered for 1 hour. Stir occasionally.
9. When it is done, remove cinnamon stick, and enjoy!

Recipe note: if you are able to get a hold of a cooking pumpkin, like a sugar pumpkin, you could leave out the pumpkin puree. Instead, peel, seed, and dice the pumpkin and steam and puree a third of it with the acorn and butternut squash. Then add in the raw to the pot with the other squash.

Stuffed Pattypan Squash (AIP, Low-FODMAP, Paleo, SCD, Whole 30)

Recently, I met my first pattypan squash. They were so cute and look like little pumpkins, what is there not to like about them? When I picked these up the other day at my local farm stand, I immediately knew I would stuff them. The question was, with what?

Through my research online, I found most recipes used rice as a main ingredient in the stuffing. Of course this wouldn't work, so I had to get creative. On top of that, I couldn't use cauli-rice again, because the hubby said he won't eat it anymore (whatever, I could eat it every day, but to each their own). So what to rice? After looking through what I had in the kitchen, I settled on diakon radish because it basically my new favorite snack. I am super excited how well these turned out, and even the hubby approved!

Stuffed Pattypan Squash

Ingredients

• 8 small pattypan squash
• 2 tablespoons extra virgin olive oil, divided
• 1 lb grassfed ground beef
• 2 cups diakon radish, cubed
• 3/4 cup bone broth
• ½ teaspoon sea salt
• 1 cup frozen spinach

Instructions

1. Preheat oven to 400 degrees F and place cooking sheet in oven to heat as it comes to temperature.
2. Wash and dry squash, and slice the top off about a ½ inch from stem. Level out the bottom of the squash by cutting of a little so it sits flat.
3. Scoop out the squash seeds and flesh, leave about a ½ inch shell. Reserve the flesh. 
4. Lightly coat the cut parts of the squash with 1 tablespoon extra virgin olive oil.
5. Remove cooking sheet from oven and place squash on the sheet, opening side down.
6. Roast for about 15 mins or until it is tender and the flesh side is brown.
7. While the squash heat 1 tablespoon of extra virgin olive oil over medium high heat in a large frying pan.
8. Once pan is hot, add ground beef and brown.
9. While meat is browning, place cubed radish and squash flesh in a food processor or blender, and pulse in 2 second intervals until it is riced. About 5 times.
10. When beef is browned, add in the riced radish and squash flesh and bone broth. 
11. Bring to boil and let simmer for 5 mins or until most of liquid is gone.
12. Add spinach and sea salt and stir to combine. Cook for another 5 mins over medium heat.
13. Remove from heat when done
14. When squash is cooked, remove from oven and flip them over so opening is face up.
15. Spoon stuffing mixture evenly into the squash rounds. 
16. Serve and enjoy!

Roasted Acorn Squash with Brussel Sprouts (AIP, Paleo)

Sometimes it's fun to try your favorite foods in different ways. Usually I just bake my acorn squash in halves and stuff it with meat or other veggies. However, this time I decided to ditch the shell, chopped up the squash it in to bite size pieces and mix in some brussel sprouts. I coated them all with bacon fat, because, I mean it's bacon fat, but you can use your favorite fat of choice. This is a delicious side to go with your favorite protein and a fun new way to try this versatile squash.

Roasted Acorn Squash with Brussel Sprouts

Ingredients

• 2 acorn squash, peeled and diced
• 1 lb fresh or frozen brussel sprouts, halved or quartered if really big
• 2 tablespoons warmed bacon fat (or your fat of choice)
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 450 degrees.
2. Add prepped acorn squash and brussel sprouts to a cooking sheet.
3. Drizzle veggies with bacon fat and top with spices. Toss until completely covered.
4. Place in preheated oven for 30 mins, stir once, half way through.
5. Remove from oven and serve immediately.

Grilled Marinated Summer Vegetables (AIP, Paleo, Vegan)

Growing up, my summers included swimming all day and countless cookouts in parents backyard. They would invite friends and neighbors over, and we would grill and eat outside as often as we could. As an adult, I realized grilling can be done year round, but it is not the same as grilling between Memorial Day and Labor Day.

One item you could always count on as part of every summer party was my dad's grilled veggies. He could never seem to make enough either. They were good immediately off the grill, a few hours later, or even cold from the fridge later that night or the following morning.

A few weeks ago, I was craving these veggies so badly with the warm weather we have been having, so I had to figure out a way to make them ASAP. Normally, my dad would marinate the veggies in a store brand Italian Dressing, but knowing this option was not going to work for me, my first step was to create an AIP friendly Italian Dressing.

These veggies are perfect to take to any cookout for fellow AIPers or non-AIPers and can be enjoyed even a day or two after, if they last they long. This weekend, my parents came over for a cookout at our house and I made these veggies for everyone to enjoy. My dad said they were just as good as his, if not possible better, so I had to share the recipe with you all. Feel free to use the recipe as a guide to add and subtract veggies as you like to make the perfect dish for your family.

Grilled Summer Vegetables

Ingredients

• 1 cup brussel sprouts, halved
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 6-7 garlic cloves, whole
• 2 cups white mushrooms, sliced 
• 3-4 medium carrots, sliced
• 1 medium red or sweet vidalia onion, roughly chopped
• 1 cup Homemade Italian Dressing

Instructions

1. Combine all ingredients in a large bowl. Make sure veggies are completely coated in dressing.
2. Allow to marinate for at least 4 hrs, but can be up to 24 hrs. I recommend doing it the night before, or in the morning before work for dinner in the evening.
3. When ready to grill, heat grill over medium heat. You will need to use either a Vegetable Basket, aluminum foil boat or some other grill pan that will prevent the veggies from falling through the grates.
4. Once the grill is warm, add veggies to basket (or aluminum or pan). If you have a smaller grill or basket, you might need to do it in batches.
5. Grill veggies for about 35-40 minutes, stirring every so often. You want them to have some nice grill marks, but not be too over cooked. They will still have some crunch to them.
6. Enjoy along side your favorite summer time dishes. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Shepherd's Pie (AIP, Paleo)

We all have that one comfort food that reminds them of their childhood and just brings you back home. For me it's, without a doubt, Shepherd's Pie. Growing up, I could eat it every day, all day, all the time. Each year for our birthday, my mom would make us a meal of our choice, and I can positively say, this was always my pick. Then after dinner, I would pass through the kitchen and sneak a bite more of it until it was put away in the fridge.

I have tried on numerous occasions to replicate my mom's famous dish with no avail. Even prior to becoming paleo, I still couldn't get it right. Then one magical night, on a cold Wednesday evening, I finally figured it out. The recipe is inspired by Hold The Grain's Individual Shepherd's Pie recipe with some AIP tweaks as well as a few spice tweaks from my mom's recipe. What I love so much about Tess's recipe is that instead of mashed cauliflower or sweet potatoes in lieu of mashed potatoes, she introduces the idea of mashed acorn squash. GENIUS! It is exactly the perfect topping to take me home!

Shepherd's Pie

Ingredients

• 2 acorn squash
• 1 tablespoons of avocado oil
• 1/2 onion, finely chopped
• 3 medium carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 1 lb of grass-fed ground beef
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 4 whole cloves
• 3 bay leaves
• 1 cup of bone broth
• 1 tablespoon arrowroot flour
• 1 1/2 tablespoons of water

Instructions

1. Preheat oven to 400 degrees. Cut the squash in half and bake for about 40 mins or until you can press shell with your finger. 
2. Meanwhile, in a large pan, on medium heat avocado oil. Cook ground beef until browned then remove from pan and set aside.
3. Return pan to stove top and add onion, celery, and carrots and cook for about 4-5 mins. 
4. Add garlic, beef, salt, thyme, marjoram, cloves, and bay leaves to the pan with veggies. Stir to combine.
5. Pour bone broth over the mix.
6. In a small bowl whisk together arrowroot flour and water.
7. Add arrowroot flour to pan and stir until sauce begins to thicken (about a minute). Remove from stove and pour mix into 2.5 quart casserole dish.
8. By now your squash should be ready. You will want it to sit out for about 10-15 mins to cool down so you can handle it.
9. Peel skin off of squash and place the good stuff in a large bowl. Mash with a potato masher until desired consistency.
10. Pile mash on top of meat mixture and spread out evenly.
11. Bake dish for 40-45 mins or until edges start to brown.
12. Enjoy and try not to eat it all in one sitting.

Featured on AIP Recipe Roundtable

Sage Plantain and Butternut Squash Hash (AIP, Paleo, Vegan)

Sage Plantain and Butternut Squash Hash 

If you follow me on Instagram or are a Facebook friend, you might have noticed I have a slight obsession with plantains right now. They are so complex, if you think about it. Unlike bananas, you can use them throughout their ripening process. Not only that, but at each stage they have a different flavor and texture. Green plantains are very starchy and not sweet at all. The brown plantains are as sweet as bananas. They give you so much to work with! For my first recipe creation, I used green plantains to make a savory breakfast hash.

Ingredients

1 green plantain, peeled and diced

1 cup butternut squash, peeled and diced (or frozen)

1 teaspoon rubbed sage

1/3 cup of bone broth, or broth of your choice

1 tablespoon your favorite cooking fat

Assembly Required

1. Peel and Cut Plantains. Another difference with plantains is how you cut them. You can’t peel them like a banana. Instead, chop off both ends and cut into sections. Then slice off the peel on each side.

Dice the plantain, making sure they are around the same size. 

2. If you are using a fresh butternut squash, peel and cut them similarly.

3. Heat your choice cooking fat in pan over medium-high heat. My choice today was some ghee.

4. Once pan is hot, throw in plantain pieces first and cook them for about 7-8 mins. If you are using fresh squash, add it now as well. If you are using frozen squash, cook plantains first for 5 mins, then add the squash to the pan the final 2-3 minutes. 

5. Finally, add the sage, broth and a little salt and pepper (omit of AIP) to taste.

6. Once it begins to boil, drop it down to a simmer, cover and cook for 5 minutes.

7. Remove cover. If there is any extra liquid left, let it cook off for another 1-2 minutes. 

8. Enjoy! It can be served as side to breakfast, topped with eggs, or even as a dinner side. It makes about 3-4 servings.