While on your 30-day Freevive, we avoid using grains for a period of time for various reasons that we explain in our ebook. In short, they will raise insulin levels, acting like sugar in the body, and secondly, they can compromise gut healing (and we don’t know how certain “trigger” foods are affecting us until we cut them out for a period of time.) We’d rather see people get their carbs from veggies/starchy veggies, and now with the cooler weather we have an abundance of delicious winter squash!
We do not want any participants to feel at all “deprived” during this time. Many people have been opened up to a whole new culinary experience …using ingredients they never heard of. Freevivers that once claimed to “never cook” are now getting into their kitchen pretty often, and getting creative at that! Best part? Most people are doing this and telling us that they are not hungry, and even though we are still getting through the withdrawal period, we have gotten quite a few emails about the amazing results people are already seeing! It is all about real food. Just eating real food. Sounds simple, but in the world today most don’t know where to start or how to cut those unhealthy habits out of their life.
Hearty dishes like this will keep you and your family satisfied and feeding you for days!
Sounds good to me!
Meals like this are a great example of when and how to use grass-fed beef on a budget. I use chuck roast or ask the butcher to cut up grass-fed London broil (my husband’s favorite variation). You can also use ground meat.
Another ingredient that pretty much made it ….
This is the perfect Sunday dish, very filling and awesome to know you have enough for lunch for the next couple of days!
Sweet Potato Chili
adapted from: Robb Wolf
- 1 pound grass-fed beef (sirloin, chuck, London broil or ground meat)
- 1 Tablespoon olive oil
- 3 cloves minced garlic
- 1& 1/2 to 2 teaspoons smoked paprika
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (more if you prefer it spicy)
- 1/2 teaspoon ground cumin
- sprinkle of red pepper flakes
- 3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 head broccoli (or Brussels sprouts, cut very thin/shaved)
- 1 medium yellow Bell pepper
- 1 small Spanish/sweet onion
- 1 can (14 ounce) organic diced tomatoes (glass jar preferred if you can find)
- 1/2 can organic tomato paste (3 ounces) glass preferred, I like “Bionature” brand
- 1/2 cup water
- salt and pepper, to taste
Add olive oil to large Dutch oven. Place beef and garlic in the heated pan and quickly brown. Add onions, peppers and spices and saute a bit on medium-high heat (about 5 minutes). Then add cubed sweet potatoes, broccoli, tomatoes and paste and water. Cover and reduce heat and let it simmer for 1-2 hours, stirring frequently.
The meat gets really tender and the flavors are amazing! Your house will smell great!