Easy Pumpkin Chili Recipe With Ground Beef and Black Beans

 

This chili is one of my go to recipes when I need to get dinner on the table fast, or if I don’t want to dirty more than one pot, or if I want comfort food, or if I am going to a potluck.  So many reasons, because it’s great. I actually brought this to our friends’ Super Bowl party because it was requested, and it was a real crowd pleaser. Even the kiddos love it, and the best part of all is that it is SO easy to make, and requires no MSG-laden chili seasoning packets from the store. We especially love topping it with fixins like shredded cheese, sour cream and green onions, sometimes even avocado,but it’s good all on its own. I hope you enjoy it as much as our family does!

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Easy Pumpkin Chili Recipe With Ground Beef and Black Beans
This chili is thick, hearty and oh-so-satisfying on a cold day. Even the kiddos love it!
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Brown the ground beef in a heavy bottomed pot, then add chopped onions.
  2. Dump in the black beans, pumpkin and crushed tomatoes and stir well to combine.
  3. Add all of the spices, stir, reduce heat, cover and simmer for about 20 minutes.
  4. Enjoy!
Recipe Notes

Tip: This chili tastes even better the next day so if you're making it for a pot luck, make it the day before and it in a crock pot.

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Einkorn Honey Pancakes Recipe

I’m generally a savory breakfast kind of person; I will almost always choose a big veggie omelet or breakfast sandwich over pancakes or waffles.  I just don’t have much of a sweet tooth in the mornings.  My kids on the other hand would eat pancakes every day if I let them, so while I would much rather fill them with protein and veggies every morning I do compromise on the weekends and I make them pancakes on Saturday mornings.  It’s something they look forward to every week, especially because they usually get to put their aprons on and help!

While we don’t have any gluten allergies in our house, we do notice a difference in our bodies when we avoid gluten versus eating modern wheat—even organic modern wheat.  Then we learned about einkorn flour and found that we didn’t get puffy or bloated or lethargic when we ate it.  It’s because it’s not a hybridized grain; it’s in its original, ancient form, just as God intended.  Its genetic structure is totally different from that of modern day wheat (organic or not); referred to as the original “staff of life” grain of biblical times, it has only 14 chromosomes.  Compare that to modern wheat’s 42 chromosomes.  So what does that mean?  It means its gluten structure is completely different from typical wheat making it MUCH easier for the human body to digest.

This means I can make my family a pancake breakfast and we don’t feel heavy or lazy after.  I have experimented with einkorn flour a lot over the past year or so.  (We buy Gary’s True Grit Einkorn flour from Young Living because I have visited one of the farms where it is grown and I love and trust the company and its integrity.)  I have found that the biggest difference when cooking and baking with einkorn versus conventional flour is that it requires less liquid, maybe about 20% less.  We also like the taste, although it doesn’t taste exactly the same as traditional flour.  We’re ok with that, and it is Jeffrey and Chloe approved.

When I’m trying to be good and avoid the organic cane sugar we love, I make pancakes with honey instead.  This is my tried and true recipe.  I hope you love it!

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Crystal's Einkorn Honey Pancakes
This pancakes use einkorn flour and are a bit healthier than their conventional flour counterparts, but they are kid approved!
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a large mixing bowl beat the egg with a wire whisk and thoroughly mix in the oil and honey. Then add the milk and stir til well incorporated.
  2. Add the einkorn flour, salt and baking powder to the wet mixture and stir well with the whisk until all of the dry ingredients are well incorporated. The batter will be somewhat thick. This batter is a bit like gluten free batters in that it falls apart easily in the pan, so I like to make smaller pancakes with them using 1/8 c. scoops.
  3. Preheat a cast iron skillet and coat it well with butter over medium heat. Using a 1/8 cup measuring cup, scoop the batter on to the hot skillet and keep a watchful eye on them. Unlike a thinner batter, these won't bubble up in the middle when they're ready to flip, so you'll know you can flip them when they begin to look a little bit set. You can use a spatula to take a peek on the bottom of one and flip when it's nicely golden. Flip them and cook just a couple minutes more.
  4. Serve with butter and real maple syrup (or fruit or whatever you like) and enjoy!
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Thanks for reading, and if you like it please let me know or share it with your friends!

 

Gluten Free, Grain Free, Vegan Chocolate Chip Cookies (that taste REALLY good!)

It’s Christmas Eve and I’ve been baking up a storm today.  For the past few years we’ve been leaving Santa our favorite gluten free, grain free chocolate chip cookies.  Sometimes we make them vegan, and sometimes not depending on the chocolate chips we grab, but either way they’re REALLY good!

These are also my go to cookies for school functions because it seems that a good chunk of the families at are Waldorf school are gluten free, grain free and/or dairy free.  But honestly, these are a crowd pleaser even with gluten lovers!

They’re made with blanched almond flour (fine almond flour made from skinless almonds! Make sure to grab the blanched kind!)  I love almond flour because it tastes awesome and has lots of protein and fiber, and it’s easy to work with.  These cookies come together SO quickly and easily!

I hope you give these a try, even if you’re not a gluten/grain free person.  I haven’t met a person yet who hasn’t loved them!

Print Recipe
Gluten Free Grain Free Vegan Chocolate Chip Cookies
These cookies taste ah-mazing, even to gluten lovers! If you prefer milk chocolate chips, you can substitute those. They just won't be vegan or dairy free anymore. 🙂
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together all of the dry ingredients, making sure to stir thoroughly so it's well combined.
  3. In a smaller bowl, whisk together the melted coconut oil, maple syrup and vanilla extract.
  4. Stir the wet ingredients into the dry and mix. I like to use a large fork. The dough will feel very wet. This is normal!
  5. Scoop the dough into 1/2 Tbsp balls on to a parchment lined cookie sheet and flatten *very* slightly.
  6. Bake for 7-10 minutes or until lightly brown.
  7. I like to scrape them from the cookie sheet while they're still somewhat malleable, because sometimes when I wait until they've cooled and are crisp they're more breakable.
  8. Enjoy! 🙂
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