As the rodeo and chili cook-off season begins, I thought I’d share my favorite chili recipe. Everyone differs in the type of meat they like to use when making chili so I’ve left that up to you. You can go with ground chuck or sirloin, or cubed chuck, shank or brisket. I always choose grass-fed, organic meat. You can also mix in bacon or spicy sausage meat if you like. For a leaner chili, try ground chicken or turkey mince…. Read more »

If there’s one thing I never tire of in the kitchen it’s making soup. Something about the process is so relaxing to me – with a warm, hearty and delicious reward at the end! 1/4 cup onion, finely chopped 2 T garlic, finely chopped 1/4 cup olive oil 3 T. gluten-free flour 1 1/2 pint chicken or vegetable stock 1 lb. eggplant, peeled and cut into small dice 1 cup almond milk (or your favorite milk substitute) salt and pepper… Read more »

Aside from its intoxicating aroma, saffron has some exciting health benefits. High in carotenoids, it offers vision, brain and circulation improvements. Saffron functions as an anti-oxidant and an anti-septic, lifting the mood and helping digestion. This potent spice is also high in a number of key minerals and provides a boost to the immune system. This dish can be prepared with a number of different types of fish fillets: snapper, sea bass, monkfish or John Dory will all present wonderfully… Read more »