Today I had the same ol’, same ol’ for breakfast, but mixed it up for lunch and dinner:
Breakfast: 3 oz pastured pork, 2 eggs, green juice, and bulletproof tea.
Lunch: For lunches this week, I made a beef and turkey chili with dried ancho peppers (recipe below).
Dinner: I planned on eating 4 oz Strauss grass fed/finished strip steak with a side of salad and mushrooms, but I added two eggs in because I was under the 500 calorie mark for this meal (and therefore way under the amount of calories needed to refuel from Spin and shockwave).
Beef and Turkey Chili with Ancho Peppers
Prep Time: 10 min
Cook Time: 45 min (pressure cooker) or 90 min (stovetop)
- 1 lb grass-fed 96/4 lean ground beef (I love this kind)
- 1 lb extra lean ground turkey breast
- 1/2 T duck fat or macadamia nut oil
- 3 small dried ancho chili peppers (I use these from Penzys)
- 10-15 organic grape tomatos
- 1/2 cup yellow onion, diced
- 1/4 cup red bell pepper, diced
- 1/8 c poblano pepper, diced (optional)
- 1 T jalapeno, minced (optional)
- 2 cloves garlic, minced
- 4 T ground Ancho chili powder (I use this one)
- 1 tsp Oregano
- 1/8 tsp Chipotle Powder
- 1/4 tsp Cayenne Pepper
- 1 T Paprika
- 1 T Cumin
- 1.5 tbsp Kosher Salt
(2) While the vegetables are cooking, cover the tomatos and dried ancho peppers in 1.5 c water and bring to a boil. Cook for about 10 minutes.
(3) Meanwhile, add the turkey and beef to the vegetable and saute until browned over medium high heat, about 10-12 minutes.
(4) While the meat is browning, use an immersion blender to blend the ancho peppers and tomatos until smooth. (This can also be done using a regular blender.)
(5) Add the ancho/tomato paste, the spices, and an additional 1 c water to the pan. If using a pressure cooker, cook on level 2 for 45 minutes. If using a regular stovetop method, cook covered, stirring occasionally, for 90 minutes.
(6) Serve as is, or garnished with scallions.