Food · Recipes

Paleo Cauliflower Chili (also perfect for Keto with or without added meat)

This is a story on how to easily make several different chilies for one party of people who has several different diets. Whew!

I had been bragging to my brothers about the Keto cornbread and how there was no cornmeal in the muffins, but that it truly tasted like real cornbread. Well, they decided to drive practically across country to taste it. Uh-oh. Time to put my money where my mouth was. (grin)

Keto cornbread recipe
Click here for an easy cheesy Keto cornbread muffin recipe.

No worries because the little Keto cornbread muffins really are delicious, but what do I want to serve with the bread? Chili of course!

My company included both brothers and one sister-in-law. Then there was Les who HAS to have beans in his chili and myself who is (mostly) staying on Keto. One brother has no diet restrictions, one brother is Keto and my sister-in-law is Paleo-vegetarian.

Vegetarian Paleo Chili served with hot buttered mini Keto cornbread muffins.
Vegetarian Paleo Cauliflower Chili. To make it Keto, just add meat such as browned ground beef. Serve with hot-buttered Keto corn bread mini muffins. I actually forgot to add cheddar cheese and jalapenos to these muffins but they were still delicious.

OK, no problemo, I started with the basic veggies and then altered each pot of chili to fit my guest’s needs. That ended up being three separate, but similar dishes.

All chili versions began by sauteing the peppers, diced tomatoes and onions in butter. Spices were added to the basic veggie mix as it cooked. The cauliflower was riced and thrown into the microwave to soften it, but not to make it mushy. To add a little “meat” to the Paleo chili, I added chopped walnuts.

In a separate skillet, I browned ground beef for all except Debbie, adding a little garlic powder, salt and pepper as that cooked. I used canned pinto beans to add to the boy’s chili leaving the beans out of my Keto beef mix and leaving the cauliflower/walnut mix out of Rich and Les’ chili. Now it was just a matter of combining the foods that matched each person’s diet into separate pots and then leaving them on the stove to simmer for about 1/2 hour.

Paleo Chili- Also great for Keto with or without added meat)

  • Servings: 8-10
  • Difficulty: easy
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Note: I used all the colors of bell peppers just because I think that they are pretty, but you can stick with just one green pepper if you like)

3 tbs avocado oil (or oil/butter of your choice)
I head riced cauliflower, cooked in microwave until soft but not mushy
1 small yellow or brown onion
4 cloves garlic, minced
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup chopped walnuts
2-14 oz cans diced tomatoes
1 14 oz can tomato sauce
1 small can diced jalepenos
1 tbs cumin
1 tbs oregano
1 tbs dried parsley
1/2 tbs cayenne
1 tbs chili powder
2 tbs onion powder
2 tbs garlic powder
salt and pepper to taste

1. Into a deep skillet, heat avocado oil and saute all veggies except the cauliflower.
2. Add garlic and all dried seasonings except salt and pepper to the veggies skillet and stir to combine. Continue to saute until the onions begin to look translucent.

Note: At this point, I divided the veggie skillet into two separate soup pots so that Les did not get any cauliflower in his chili. Heaven forbid!

3. As the veggies cook, microwave the riced cauliflower plus the chopped walnuts in about 1/4 cup water- until soft but not mushy.
4. Into a soup pot with the veggie mix, add the tomatoes, sauce and jalepenos. Stir to combine bringing to a boil.
5. Lower the temp and simmer on the stove for about half an hour, stirring occasionally.
6. Add salt and pepper to taste and possibly more chili powder if needed.

Food · Recipes

High Taste Low Carb Broccoli Cheese Soup – Keto Friendly

From a first course to the main meal, this soup can fit in anywhere, anytime. Les and I just had it for lunch paired with my Hearty Keto bread and, can I tell you? It was delicious. My version of this soup is loaded with broccoli and cheese to satisfy my hunger for rich, chunky goodness in a meal.

There is a good reason that I was keen on making a really good broccoli soup. Les and I were dining out recently when I ordered a rather expensive bowl of broccoli cheese soup as a starter. What a disappointment! I took one look and then one spoonful and wondered where the heck the broccoli bits were. Moreover, where was the broccoli taste? All that I tasted was bland cheese, cream and a whole lot of corn starch. YUCK! Talk about feeling ripped off. The good news is that with this recipe, there is so much taste that even your non-Keto friends and family will want to enjoy it along with you.

Keto broccoli cheese soup
Continue reading “High Taste Low Carb Broccoli Cheese Soup – Keto Friendly”

A Fast and Easy Way to Cook Sweet Potatoes

I LOVE sweet potatoes. Enough so that I usually buy a big ole’ bag of them when I go to Costco. I especially love them roasted along with other root veggies, but sometimes I just have to grab a potato and go. So, the next best thing is to microwave it. I can do that in my own kitchen or wait until I get to work to cook the potato for lunch. I like to eat them plain or with a little butter and maple syrup. I also like to cube them and add them to my veggie mixes.

Here’s the FASTEST way that I know to cook a sweet potato. Rinse it off with clear water. Place it onto a microwave safe dish. Place a wet paper towel or dishcloth over the potato. Microwave on high for 8 to 10 minutes. Eat warm or let cool and cut into cubes for your other dishes.

A plus is that the potatoes freeze well, so I can cook the whole bag in one day, plate my week’s worth of lunches and freeze the rest.

vegan lunchThis nutritious lunch is made with a medley of cooked sweet corn, squash, zucchini, black beans, diced tomatoes and cubed sweet potatoes. Add a little salsa to spice it up and you will be good to go.

S McCall

Food · Recipes

Fried Shiitake Mushrooms with Onions, Potatoes and Turnips

Let me start this post with, “I HATE mushrooms!” so, you may ask, why cook some? Well, it all started with a post from the Crunchy Radish about shiitake mushrooms and how they taste just like bacon when fried. Really? Because I love the taste of bacon, but I no longer love the idea of killing an animal for me to eat. So, I happily pinned her recipe to my Pinterest board to save for when I had time to try it out.

Well, I tried it.  And I learned. Fried Shiitake mushrooms do not, under any circumstances taste like bacon. Sorry, but no. Continue reading “Fried Shiitake Mushrooms with Onions, Potatoes and Turnips”


Harira: Moroccan Chickpea Stew with Lentils and Rice

It’s cold and snowy this weekend, so I really feel like cooking yummy comfort food. What better meal than a hot, hearty stew?

This vegan stew is great when served with your favorite flat bread or crackers. Moroccan flavors are hot and spicy! So, if you don’t like your food to be too hot, just cut the spice amounts in half. The stew turns out just as good and flavorful. Speaking of spices, the spices used in this dish are full of antioxidants which has to be good, right?

The fresh baby spinach leaves? Well, that’s not a part of the traditional Harira recipe. I like spinach and it’s nutrition packed so I throw it in just about everything, but of course, if you are not a fan of spinach don’t add any to the stew.

Continue reading “Harira: Moroccan Chickpea Stew with Lentils and Rice”
Food · Recipes

How to Make Split Pea Soup

I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.

split pea soup Continue reading “How to Make Split Pea Soup”

Food · Recipes

Holiday leftovers? Make stuffed French toast with cream cheese and cranberry chutney

stuffed french Toast

You know how you have a bazillion gallons of cranberry sauce or chutney left over after your holiday guests have gone home? Well, I make the chutney and HOPE that my guests don’t eat it all up. Of course, it is so easy to make and store that you can make more after the party if it does get gobbled up. You can freeze it too, so you can have cranberry chutney all year round.

Continue reading “Holiday leftovers? Make stuffed French toast with cream cheese and cranberry chutney”

Gluten Free Alfredo Sauce with Edamame and Mung Bean Pasta

I have a feeling that many people are buying jarred Alfredo sauce because they don’t know how quick and easy it is to make their own gluten-free sauce. Also, when you make your own version, you have better control over calories and a lot of control over ingredients. Continue reading “Gluten Free Alfredo Sauce with Edamame and Mung Bean Pasta”