This one checks all the boxes. Hearty, warming down to the tips of your toes, bursting with nourishment and amazing taste! It’s on weekly rotation over here and once it becomes so in your home too, be sure to tag me and share the love (@whitney__mack).

HEARTY VEGETABLE STEW:

• Homemade bone broth (recipe here!) or 1 box grass-fed bone broth
• 2 organic leeks, green stem removed and white part sliced
• 1 – 2 tsp. minced garlic
• 2 Tbsp. dried Italian Seasoning
• 2 tsp. Smoked Paprika (optional)
• 1/4 cup coconut aminos
• 1 (15 oz.) can organic fire roasted tomatoes
• 1 (15 oz.) can organic pureed pumpkin OR butternut squash (to thicken)
• 2 tsp. sea salt or to taste
• ORGANIC VEGETABLES (I don’t always use all of these, so know that this can totally be a “kitchen sink” recipe and help you empty your fridge at the end of the week):
  • green beans
  • potatoes
  • yams and/or sweet potatoes
  • carrots
  • celery
  • could also add: butternut or delicata squash, zucchini or summer squash, broccoli or any other vegetable you fancy!
• Optional: saute some ground grass-fed beef or turkey with the leeks, if desired

DIRECTIONS: We’re gonna make this REAL simple. 🙂

1. Add leeks and garlic to a soup pot with organic, cold-pressed: avocado, coconut or olive oil (be generous!) until browned.
2. While that’s cooking, chop all your vegetables.
3. Add vegetables, seasoning, canned tomatoes & pumpkin//squash and then enough bone broth to cover.
4. Cook covered for 10-15 minutes on med low heat, until vegetables are al dente and/or to your desired texture!

I made a Seafood Stew this week that hit the spot with the weather change AND is amazing in preparation for your period {thanks to the iron – your levels dip during menstruation, protein – help stabilize your blood sugar & omega-3 fatty acids – which can reduce the intensity of period pain}. If you make it, be sure to tag me {@whitney__mack}, I love to see your creations!

SEAFOOD STEW:

Ingredients:

• Grass-fed butter OR organic, cold-pressed: avocado or coconut oil
• 2 leeks, green part cut off; white part cut in half and sliced
• 2-4 tsp. minced garlic (depending on how much you like)
• 2 Tbsp. tomato paste
• 1 Tbsp. Italian seasoning
• Bone broth (check out my recipe for homemade broth here) – add as much as you like to desired “soupiness”
• A few stalks of celery, sliced
• 3 medium sized sweet potatoes, diced
• 1 yam, diced
• 1 large can of organic diced tomatoes
• A couple fillets of fish (ex. halibut, haddock mahi mahi, or salmon – I used wild frozen haddock from Trader Joe’s)
• 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
• Optional: 1 lb mussels clams
• ½ teaspoon chili flakes or cayenne
• Sea salt & pepper to taste
• Optional: garnish with freshly chopped parsley and squeeze of lemon

DIRECTIONS:

1. Add oil, leeks and garlic to a large pot. Saute until garlic is browned, 2-3 minutes. While that’s cooking, start preparing the celery, sweet potatoes and yams.
2. Add tomato paste & Italian seasoning, then stir together. Add a little bone broth and let that simmer while you finish chopping the vegetables.
3. Add vegetables, diced tomatoes and fish to the pot. Pour bone broth over top – just cover if you want it to be a stew consistency, add more if you like it more soupy.
4. Cook for 8 – 10 minutes on medium (until vegetables are turning soft).
5. Add shrimp and cook for 2 more minutes.
6. Let cool before serving. Option to garnish with freshly chopped parsley and a squeeze of lemon!

I’ve got Mexico on my mind. Not just because of the change in seasons,but Regan and I just booked a last minute trip to Cancun in December – without Will, for a good friend’s wedding {#countingdownthedays} and I’m so excited.

In case you didn’t know, Mexico is my jam. I just love Mexican food: tacos, fajitas, chips + salsa, pozole, margaritas… #allthethings, all my favorite {seriously, it’s a problem}. Also, I love the dry heat and warmth of the sun – obviously. We usually always take a respite from the winter and go there in February, but in celebration of our upcoming getaway and since winter has decided to take root pretty early around these parts {it “snowed” in Seattle 2x in the last 5 days, which #neverhappens in November}, I thought I’d share a little of that Mexican warmth with you today via these Melt-In-Your-Mouth Crockpot Fajitas. You are gonna die for these babies!

And, you know, the crockpot is basically a stand-in for getting to relax by the pool and have drinks + meals brought to you {okay, maybe that’s but of a stretch, but it does do all the “hard work” for you so you can simply sit back & savor}.

And because I really want you to bring home the entire Mexican experience I love (and am jonesing for), I’ve got a special bonus for anyone who’s planning to make these fajitas: the recipe for my signature La Paloma cocktail (a sparkling sensation of tequila, grapefruit + lime). Just snap a photo of this blog post showing the tacos (above) and tag me @whitney__mack (on Instagram) or @macksmo (via Facebook) and I’ll send it your way! 

There’s so many ways to enjoy them:

• wrap them up in a 4 ingredients-or-less organic corn tortilla {ex. corn, water, salt and lime – likely in the refrigerated or frozen section},
• put them on a bed of spinach or kale massaged with olive oil, lemon juice + sea salt
• enjoy in a lettuce cup {I recommend using butter lettuce or collard greens}
• or even over some brown rice, cauliflower rice or quinoa!

I love them topped with a dollop of grass-fed full-fat Greek yogurt, fresh salsa, some cilantro, thinly sliced radish + avocado and a dash of grated grass-fed + raw sharp cheddar cheese. I’ll leave the fixings up to you, but can almost guarantee you’re gonna add this recipe into your weekly mix! 

INGREDIENTS:

• 1 lbs. organic, grass-fed beef chuck roast
• 1 sweet yellow onion, cut into strips
• 2 bell peppers, cut in half with stems, seeds and white part removed then sliced into thin strips
• 1 zucchini, chopped into half moons
• 1 yam, chopped into half moons
• CHOOSE between: Organic corn tortillas, greens for salad, lettuce cups or brown rice/cauliflower rice/quinoa
• RUB:
  • ½ cup extra-virgin, cold-pressed olive oil
  • 1 tsp. [or 2 cloves] minced garlic
  • 1 Tbls. each: chili powder + cumin,
  • 2 tsp. each: paprika + coriander
  • cayenne pepper to desired spiciness {½ tsp. or more}
  • 1 tsp. sea salt
• Suggested toppings: 1 avocado, full-fat grass-fed Greek yogurt, cilantro, salsa of choice, thinly sliced radish, grass-fed + raw cheese

DIRECTIONS:

1. Chop the pepper into thin strips (Cut in half with stems, seeds and white part removed then sliced into thin strips.)
2. Cut the onion into thin strips. (Cut in half, place flat-side-down on cutting board then chop off one end and slice thinly length-wise. Finish by chopping off other end.)
3. Chop the ends off zucchini and yams, then cut in half and lay face down to cut half moons.
4. Combine all RUB ingredients together and mix.
5. Layer Your Fajitas: First, place onions and peppers at the bottom of the crockpot. Next, put meat on top and cover with rub. Last, add zucchini on top. Drizzle with olive oil, sea salt + pepper.
6. Cook on low for 6-8 hours.
7. When you’re ready to eat: Remove the meat and shred, then add back to the crockpot and mix all ingredients together.
8. Place fajitas mix in/on/over your carrying vessel of choice and top with desired fixings!
   

Did you like this post?
Please share the love with your
friends, family or followers!

And be sure to get goodness and inspiration like this each week by signing up for my newsletter {click here!}. Searching for inspiration in the kitchen? Check out my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans and themes to keep your holiday season inspired and healthy living simple! Email me to get more information!}. 

This might not come as a shock to those who’ve been around here awhile, but I’m not really a salad girl (or smoothie chick for that matter). I know. {gasp}. At least not salads in the traditional sense of the word. Cold vegetables (cucumbers, tomatoes, carrots) on top of cold greens and a cold dressing. It’s not that I couldn’t use some cooling down once in awhile (I can be a total hot head and super intense – #aries), but cold foods just aren’t that satiating or satisfying to me. Can you relate? 

This is certainly even more true for me {and likely you} as we transition from warmer to cooler weather. Our body craves energetically grounding foods (like squashes, yams & sweet potatoes) and desires a warmth that permeates from the inside-out and makes us feel cozy with each bite. So in my house, it’s super important to have a plethora of simple and delicious soups on rotation. 

One of those staples? My Hearty Yam Chili, with two ways to play: stovetop or crockpot – depending on your mood (or appliances!). Stovetop takes 15-20 minutes, crockpot about 5-10 minutes on either end for initial and final prep. Both will leave your body feeling wrapped in warmth + love. 

“Normal” chili recipes often have diced tomatoes, but I’ve found that to be too acidic for my tastebuds and prefer the warmth + vibrancy of fall vegetables to get the feeling I desire.

To add to the heartiness and nutrient-density, I always add 1-3 vegetables. Here, I use yams, but you can add any option that your heart desires {depending on the season} – sweet potatoes, jalapeños, eggplant, carrots (I like shredded) bell peppers, zucchini or yellow squash, greens, mushrooms, frozen corn – you name it. You can also switch up the beans or make it vegetarian, swapping 1 cup (pre-soaked) quinoa for the meat.

If you’re searching for a bomb cornbread to compliment this awesome chili, check out my friend Aubrey Jenkins of drumbeets.com’s cornbread muffins. They’re amazing!

CHILI INGREDIENTS:

• 2 small yams, washed + peeled then chopped [cut lengthwise first, then lay flat side down and cut horizontally into small half moons]
• ½ lbs. organic, grass-fed flank steak OR½ lbs. organic, grass-fed ground beef or turkey
• 1 tsp. salt
• 1 tsp. cayenne pepper (depending on desired spice)
• 1 Tbls. each: oregano, basil and thyme
• 3-4 cups homemade bone broth OR 1 box of organic vegetable broth
• 1 (6 oz.) can tomato paste
• 1 onion, diced
• 2 tsp. garlic or 2 cloves garlic, minced using Microplane grater
• 1 cup each: dried black beans and aduki or pinto beans, uncooked {soaked overnight in 2 cups water} OR 1 (15 oz.) can each: organic black beans and pinto or aduki beans 
• 1 (4 oz.) can diced green chilies
• Sea salt + pepper to taste
  

DIRECTIONS FOR THE CROCKPOT:

1. The night before: soak the 2 cups of beans with a dash of apple cider vinegar. When ready to add ingredients to crockpot, drain and rinse beans.
2. Dice the onions and yams.
3. Add all ingredients to the crockpot. Cover and cook on low for 8-10 hours or high for 6.
4. 10 minutes before ready to eat, remove flank steak and shred, then add back to crockpot. I recommend serving up the bowls at this time and letting them cool a few minutes before serving!

DIRECTIONS FOR STOVETOP:

1. Dice onions and add to a soup pot with 1 Tbls. avocado or coconut oil and minced garlic.
2. Saute for 2 minutes, then add ground beef or turkey, cooking until browned. 
3. Add remaining ingredients and bring to a boil.
4. Cover and turn heat to low, cooking for 8-10 minutes or until yams are soft. 

ADDING IN THE CORNBREAD MUFFINS: I recommend making the cornbread muffins and getting them in the oven before you start the stovetop version or you can make the muffins once you get home before eating the crockpot version!

Did you love all the goodness and inspiration in this post? Make sure you never miss a post by signing up for my newsletter {click here!}. And I’m sure you’d love my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans plus weekly inspiration and themes to keep your holiday season inspired + healthy living simple! Email me to get more information!}.