Fall cooking is my fave. Soups and stews. Crisps and ice cream. GIVE IT TO ME.
This weekend I opted for what I feel is the classic welcoming of autumn meal: crockpot chili, cornbread and apple crisp.
I am a big believer in NOT healthifying recipes. My goal is to educate my clients and help them find a place where no food is off limits and they feel they have (1) the balance in their diet to enjoy these foods and (2) freedom with their nutrition because they know how to fuel their bodies for the season they are in that they can say YES to these when they want and NO when they don’t want- no fear of “losing control”. SO- if you are looking for a paleo recipe, this might not be the best place.
Nora Cooks and Minimalist baker are 2 websites I frequent to find recipes. And I did just that.
Chili: I made my own. Heres the deal:
- 1 zucchini
- 1 onion
- 1 red pepper
- 3 small peeled sweet potatos
- 1 cup frozen corn
- 1 8oz can tomato sauce
- 1 8oz can tomato paste
- 1 cup veggie broth
- 1 cup each black bean, kidney bean, pinto bean
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp garlic powder
Dice it, rinse the beans and throw it all in a crockpot on low for 6-8 hours. BOOM DONE. This recipe is SO forgiving. You can add any veggie ( i would add carrots next time), toss in some spices and let it sit for the day. This is my best chili yet!
And for the corn bread, we have cycled through a lot of recipes and here is my go to: recipe. I do sub olive oil for coconut oil 😉
Apple crisp is hit or miss. This is pretty sugary but a small serving does the trick: recipe.
I would eat this meal on repeat every week so you can guarantee it will be on heavy rotation the next few months!
Happy eating, friends!
