10 Weeks of Chili, Week 9: Bacon Chili

I know, I know, this series has taken me way way way too long!  Way longer than 10 weeks!  I have to admit, I am growing oh so very tired of chili!  But, I absolutely insist on finishing the series!  This week’s chili was pretty decent.  I couldn’t really taste the bacon in it, so I’m not sure I would make it with bacon if I made it again (no sense eating bacon if you can’t even taste it).  Other than that, I enjoyed it, and I was pretty intrigued on the idea of bacon chili, so I’m glad I gave it a try.


Bacon Chili


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The 10 Weeks of Chili, Week 7: Meat and Beans Chili

My husband is quite happy that I’ve now reached the more “normal” recipes in my 10 chili lineup.  This week’s chili was heavy on the meat and beans with nearly no veggies.  Not quite as healthy as I usually like, but fun to try.  Here it is:


Meat and Beans Chili

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The 10 Weeks of Chili, Week 2: Paleo Sweet Potato and Cauliflower Chili

Week 2 of the fall chili celebration!  I had some doubts about this recipe, but it was actually pretty delicious!  It is paleo with ground beef, sweet potatoes, and cauliflower.  The noticeable difference between this and traditional chili is that there are no beans.  (I love beans, but am always up for trying something new)  Hope you enjoy!


Paleo Sweet Potato and Cauliflower Chili

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Paleo Italian Meatballs

Probably not the most traditional Fourth of July meal, but I don’t seem to ever do things traditionally.  Made these meatballs for lunch today and they were good.  Served them with spaghetti squash, spaghetti sauce, and a little oregano.  Hope you enjoy!


Paleo Italian Meatballs


2 pounds ground pork

1 pound ground beef

2 tablespoons italian seasoning

1 teaspoon sea salt

1 teaspoon ground black pepper

2 tablespoons fresh parsley, chopped

1 egg


  • Combine all ingredients in a large bowl.
  • Roll with hands to form meatballs
  • Bake at 400 degrees for 20 minutes.  Verify that meatballs are fully cooked.
  • Serve over spaghetti squash and your favorite spaghetti sauce.  Sprinkle with oregano if desired.  (Spaghetti squash cooking instructions can be found here: https://wholerealfoodblog.wordpress.com/2016/04/17/spaghetti-squash/)
  • Enjoy!


Cinnamon Sweet Potato Stew

Today we had an amazing day at a petting farm in Maryland with my sister’s family.  When we got home, I was starving and very very happy that I had put this delicious meal in the crockpot before we left.  This meal is simple, but it is really good.  The combination of cinnamon, beef, and sweet potatoes is fantastic!


Cinnamon Sweet Potato Stew

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Shepherd’s Pie

We had my brother-in-law and sister-in-law over for dinner last night and I decided to try out a new recipe I created.  My husband joked that this was a bit risky on a night company was coming over for dinner, but the food ended up being delicious!  I have a feeling I’ll be making this recipe many many more times.  I hope you enjoy!


Shepherd’s Pie



For meat filling –

1 tablespoon olive oil

1 yellow onion, chopped

4 carrots, peeled and chopped

2 garlic cloves, minced

1 pound ground beef

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup chicken broth

1 tablespoon coconut aminos

1 tablespoon tomato paste

1/2 sprig fresh rosemary (about 1 1/2 tablespoons), chopped

1/2 teaspoon dried thyme

1 cup frozen peas

For mashed potatoes –

2 pounds organic potatoes

3/4 cup almond milk

1/4 teaspoon sea salt

1/4 teaspoon pepper

1 egg yolk

For top –

paprika as desired

fresh parsley as desired


For meat filling – 

  • Heat olive oil in saucepan over medium heat.  Add onions and carrots and sauté about 2 minutes.  Add garlic and continue cooking another 1 minute.  Add meat, salt, and pepper.  Cook until brown.
  • Add chicken broth, coconut aminos, rosemary, tomato paste, and thyme.  Simmer uncovered for about 10 minutes until almost no liquid remains.  Stir in peas and cook about 30 seconds.
  • Move meat filling into lightly greased 9×13 glass pan.  Set aside.

For mashed potatoes – 

  • Mostly peel (I leave a little skin on) and chop potatoes.  Bring potatoes to boil on stove and then reduce heat to allow potatoes to simmer about 10-15 minutes.
  • Drain potatoes and return to pan.  Mash with almond milk, salt, and pepper.  Stir in egg yolk.
  • Spread mashed potatoes over meat filling.  Cover completely, all the way to the edge of the pan to seal in the meat filling.

Final cooking – 

  • Sprinkle paprika on top of potatoes.
  • Bake at 400 degree for 20-25 minutes.
  • Remove from oven and top with parsley as desired.
  • Enjoy!!!!!


If you like this recipe and want more like it, please be sure to follow my blog by clicking the “follow” box that appears in the bottom right-hand side of the page when you are scrolled to the top of my blog. This will allow you to get updates when I post new recipes!

Hope you enjoy!


Shepherd’s Pie ready to eat!


Meat filling before adding mashed potatoes


I took a shot of the leftovers to show the two layers 🙂