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 »