Wild Eats: Healthy Shamrock Smoothie

In celebration of St. Patrick’s Day, here is a tasty, HEALTHY,  dose of green goodness for you to whip up!

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Ingredients:

1 banana

1 avacadoFullSizeRender copy

2/3cup Strawberry Greek Yogurt

2/3cup Vanilla Almond Milk

1 bowl full of spinach

A few drops of mint extract

A couple leaves of fresh mint

A handful of ice cubes

Here’s what you do:

Mix all ingredients into a blender and blend until creamy. Garnish with a sprig of mint and enjoy!

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Once you’ve made this, leave me a comment below and let me know how it turned out!

 

 

 

 

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Wild Eats: Frittata

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Easy, healthy, and tasty!

 

This is a super easy, healthy, and TASTY frittata recipe. It takes about twenty-five minutes, including prep time, and you can keep it in your fridge and grab a slice to munch on the go throughout the week.

 

Ingredients:

4 eggs

4 egg whites

1/2 cup of plain greek yogurt

1 cup spinach

1/4 cup chopped green onions

1/4 cup chopped yellow onions

2 slices of cooked bacon, cut up into small little pieces

Sea salt and fresh ground pepper to taste

 

Before...

Before…

 

Here’s what you do:

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray – I like to use coconut spray oil.

Combine the eggs, egg whites, and yogurt in a bowl. Mix well until they are a creamy, fluffy consistency. Then add in the other ingredients and stir well. Pour into casserole dish and bake in oven for about 15-20 minutes.

Remove, and enjoy!

 

After!

After!

 

 

Wild Eats: Stuffed Bell Peppers

Do you ever get in a recipe-rut where you fall into the habit of making the same old things for dinner time after time? I sure do. But some times I get the urge to really put in some effort and make something special. If you’re feeling adventurous, give these Stuffed Bell Peppers a try for dinner tonight. They are easy, healthy, and tasty.

 

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Here’s what you need:

1/2 cup of cooked brown rice

1 lb ground bison

4 cloves of garlic (minced)

1 onion (chopped)

3 bell peppers

8 oz cans of tomato sauce (x2)

1 tbs Worcestershire sauce

Here’s what you do:

Preheat the oven to 350 degrees Farenheit.

Cook the brown rice.

Combine the ground bison, the chopped onions, and the minced garlic in a skillet and cook until the bison is evenly brown and the onions are soft.

Remove the tops, seeds, and membranes from the bell peppers and set them top up in a shallow baking dish. If the peppers wont stand up on their own, you can trim off pieces of the bottom to make a flat base.

Mix the browned bison, onions, garlic, rice, one 8 oz can of tomato sauce, and the Worcestershire sauce in a large mixing bowl.

Spoon the mixture evenly into each bell pepper. There will be left over mixture. You can save it for a fajita type deal, or you can go ahead and add another bell pepper to this recipe and stuff a fourth one. Up to you.

Pour the remaining 8 oz can of tomato sauce over the top of the bell peppers. You will use this sauce to baste the bell peppers every 15 minutes as they cook.

Stick the baking dish with the bell peppers into the oven. Cook at 350 for about one hour, basting the bell peppers every 15 minutes with the sauce.

Enjoy!

 

 

 

 

Wild Eats: Banana Bread Recipe

Tasty, somewhat healthy-ish, and easy. Makes a great breakfast, just grab a piece on your way out the door all week.

ImageIngredients:

1/4 cup coconut flour

1 and 3/4 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp salt

1 cup sugar (Ok, so this recipe is not even remotely healthy-ish)

1/4 cup butter, softened

2 eggs

3 mashed up, ripe bananas

1/3 cup strawberry Greek yogurt

Directions:

Preheat oven to 350 degrees. Mix coconut flour, whole wheat flour, and baking soda. Combine sugar and butter in a separate bowl and mix well. Add the eggs, one at a time, mixing well after each addition. Add in the mashed bananas and yogurt. Beat until well blended. Add flour mixture in and beat until moist. Pour batter into an 8 1/2 x 4 1/2 inch loaf pan that has been greased or sprayed with cooking spray. Bake at 350 degrees for about an hour, or until a knife inserted into the loaf comes out clean.

Wild Eats: Mountain Man Chili Recipe

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Mountain Man Chili

The weather is turning. The days are getting shorter and the air is getting colder. Fall is in full swing and that means less time out camping in the wilderness and more time holed up at home with a fire blazing in the fire place and cuddling in lots of cozy, warm blankets.

I love fall. The world is transformed with bright colors and crisp air. With the changing of the weather, I have been craving something hearty and hot and Mountain Man Chili is just the thing to hit the spot!

My mom and I perfected this recipe and it is hubby approved! Here’s how to make a big batch of this hot, savory goodness:

Ingredients:

3-4 lbs of ground beef (or ground bison for you extra wild folks)

2 cloves of garlic, chopped

Two 15oz cans of tomato sauce

1/3 green bell pepper, chopped

3/4 yellow onion, chopped

4 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons oregano

2 teaspoons salt

1 teaspoon cayenne pepper

One 15 oz can of kidney beans, drained and rinsed

One 15 oz can of pinto beans, drained and rinsed

Top with shredded cheddar cheese, chopped onions, and fresh lime juice.

Directions:

Brown the ground beef (or bison) in a large pan with the chopped garlic cloves. Once the meat is brown, dump it into a large, deep pot and add in the tomato sauce, green pepper, onion, chili powder, cumin, cayenne pepper, salt, and oregano. Mix well, cover the pot, and simmer over low heat for one hour, stirring occasionally. Add 1/2 cup of water as needed if the mixture gets too dry. After one hour, add in the kidney beans and the pinto beans. Stir well to mix the beans in. Then cook over medium heat for about 10 minutes, stirring frequently. Serve hot. Sprinkle with cheddar cheese and chopped onions, and squeeze a little fresh lime juice on top. Enjoy!