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Chocolate Chipotle Sweet Potato Chili

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A slow-cooker, easy to make, hearty, put-me-in-the-fall-mood dinner that is healthy and good for the soul is just what the doctor ordered. 😉 (Say that ten times fast!) You most likely have a few of the ingredients on hand and will be SO pleased with how delicious it is! I promise. 🙂  

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Chocolate Chipotle Sweet Potato Chili

Ingredients

  • 1 pound ground beef
  • 1 large vidalia or sweet onion (chopped)
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 can water
  • 1 large sweet potato, peeled and diced into 1 inch chunks
  • 1 large dried chipotle pepper
  • 1.5 Tbsp pue cacao powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh sage, minced
  • 2 garlic cloves, minced
  • Salt to taste
  • Avocado (optional, for serving)

Instructions

  1. In a pan, brown ground beef. Add onions until softened. Then, add all ingredients to the slow cooker and cook on low for 8 to 10 hours.
  2. Dinner is done! 🙂
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School Lunches

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My Favorite Chicken Salad Recipe: You could put this on a croissant, wrap, bread, or lettuce wrap to switch things up!

School lunches can be a part of what your family is eating the night before or has on hand throughout the week. I also know that it needs to be something that doesn’t needed to be heated or kept extremely cold, which eliminates a lot of things. Here’s a list of recipes I have on hand that are perfect for school lunches and encompass those two categories! (Also, I’ve used this lunch bag for years and loved it!)Burrito Bowl: Can be eaten cold. 🙂Brussel Sprouts Salad: I bet if your kids try it, they will love it! Plus, it’s a great way to get them to eat veggies.Cheese Board : Mix and match dried fruits, fresh fruits, cheeses, nuts, and crackers and/or bread. Mixing and matching the combination will make it feel like an entirely different lunch!Winter Couscous Salad: Make a big batch of this for the week to have on hand. It’s addicting, so flavorful, and can be eaten cold! 

Homemade Lemon Larabars: Such fresh flavors to pack as a snack.
Pumpkin Bars: It’s basically all fall flavors in one bar!Homemade Peanut Butter Lara Bars: What kid doesn’t love peanut butter? Key Lime Pie Bars: Such a different twist of flavors and so easy to make!No Bake Chocolate Peanut Butter Bars: Chocolate + Peanut Butter = Heaven. Serve it for breakfast too with milk. 😉 Healthy Banana Bread: Follow the directions right above. 😉 Healthy Banana Chocolate Chip Muffins: Perfect on the go, as a snack, in a lunch…the list goes on!Healthy Pumpkin Bread: If you aren’t ready for fall and like homemade bread…make this recipe today! 

Happy back-to-school and lunch packing! xo

Bacon, Kale, and Pepper Frittata

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They’re easy to make, quick to eat, guilt free, and can feed an army or a party of one. Enjoy! 

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Bacon, Kale, and Pepper Frittata

Ingredients

  • 10 eggs
  • 5 pieces of bacon
  • 3 kale leaves
  • 1 green pepper
  • 1/4 cup coconut milk
  • S & P to taste
  • Ghee for greasing

Instructions

  1. Preheat oven to 375 degrees. In a large pan, cook the bacon until fully cooked. While the bacon is cooking, cut and cube the green pepper. Set aside. Cut the kale into small pieces and set aside with the green pepper. Remove the bacon and crumble into bite-sized pieces. Pour out the grease from the bacon, leaving just enough to coat the bottom of the pan. Add the green pepper and kale to the pan (medium to medium-high heat). While they are cooking, combine eggs, coconut milk, salt, and pepper into a large bowl. Whisk. Once the green pepper is soft and/or the kale is turned slightly brown, remove from heat and add to egg mixture. Add bacon as well. Mix with a spoon. Spoon the mixture into the greased muffin tin. Bake for 20-25 minutes or until egg is set.
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Bacon and Spinach Quiche

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Bacon and Spinach Quiche--Recipe at: stephanie-spring.com Quiches have been my saving grace in the morning for a filling and healthy breakfast. Since this is a crustless quiche, it isn’t quite as, “heavy” of a dish…which I love! (A.k.a..I don’t feel bloated after eating it!) In some of my previous quiche recipes (here and here), I added milk (which you still can if you’d like) but this can easily be dairy free or catered to Whole 30 as well if you forego the feta. I love the combination of flavors and anything with bacon is flat out heavenly. Which brings me to, my Bacon and Spinach Quiche! Here you go! Enjoy friends! xoBacon and Spinach Quiche--Recipe at: stephanie-spring.comBacon and Spinach Quiche--Recipe at: stephanie-spring.com Bacon and Spinach Quiche--Recipe at: stephanie-spring.com Bacon and Spinach Quiche--Recipe at: stephanie-spring.comQuiches have been my saving grace in the morning for a filling and healthy breakfast. Not having crust makes it feel much lighter than most quiches. In some of my previous quiche recipes, I added milk (which you still can if you’d like) but this can easily be catered to Whole 30 as well if you forego the feta. I love the combination of flavors and anything with bacon is flat out heavenly. Which brings me to, my Bacon and Spinach Quiche. Enjoy friends! xo

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Bacon and Spinach Quiche

Ingredients

  • 4 pieces bacon
  • 6 eggs
  • 1 cup fresh, chopped spinach
  • Feta to sprinkle on top (optional)
  • S & P to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook the bacon and set aside to cool. Chop the spinach and set aside. Once the bacon is cool, break into bite-sized pieces.
  3. Grease a pie pan (I used butter) and evenly spread spinach and bacon onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach and bacon. Sprinkle salt and pepper to taste and desired amount of feta on top. Bake for 25-30 minutes.
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Easy Peasy Cobb Salad

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Easy Peasy Cobb Salad--Recipe at: stephanie-spring.comThis salad is easy, catered to the amount you like of each topping, and screams spring salad. Fresh greens, onions, and tomatoes make all the difference and I just can’t get enough. I never liked hard boiled eggs until this salad. Call me crazy but it’s true. Dig in ladies and gents, it’s delicious and hearty for a full meal for lunch or dinner! Enjoy! xo Easy Peasy Cobb Salad--Recipe at: stephanie-spring.comEasy Peasy Cobb Salad--Recipe at: stephanie-spring.com Easy Peasy Cobb Salad--Recipe at: stephanie-spring.com Easy Peasy Cobb Salad--Recipe at: stephanie-spring.comEasy Peasy Cobb Salad--Recipe at: stephanie-spring.com Easy Peasy Cobb Salad--Recipe at: stephanie-spring.com

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Easy Peasy Cobb Salad

Ingredients

  • All of these amounts were based on what I used for one salad. You can use as little or as much as you'd like! 
  • 3 to 4 cups of mixed greens
  • 2 hard-boiled eggs (sliced)
  • 4 slices avocado
  • 1/4 cup cherry tomatoes (sliced)
  • 1/3 cup feta
  • 1/4 cup cooked bacon (cut into cubes)
  • 4 green onions (chopped)
  • Primal Kitchen Green Goddess Dressing
  • Pink himalayan salt and Pepper to taste

Instructions

  1. Start with a bed of mixed greens. Top with all ingredients. Drizzle with this dressing and sprinkle with S & P.
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