Recipes

Sunday Morning Cinnamon French Toast Casserole

Sassy here and time for your weekly recipe, it’s a new spin on an old favorite (a #tbt for you social media fiends 🙂 )! Get ready to dig into a delicious and yes gluten free Cinnamon French Toast Casserole!

As long as I can remember, my family has had big Sunday brunches every week, right after we went to church. However, I was never a huge fan because it was a guarantee that I would end up on the couch with a GIANT stomach ache. My brother will tell you it’s because I did not want to clean up, my mother will say it was because I ate too fast and I would’ve just said it was the turkey bacon (ew!).

Well, lo and behold some 10-15 years later I LOVE breakfast and no longer get those nasty stomach pains and heartburn. How on earth did I make such a drastic change?!?

By getting RID of the GLUTEN!

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Perfect Tailgating Chili

As a follow up to my post on Tailgating Nutrition I wanted to send you a Pearl and Sassy approved chili recipe!

There are entire festivals devoted to the wonderful food that is chili. There are about a bajillion different ingredients you can add to it. This is my most recent twist on a traditional chili but I will soon be coming out with a white chicken chili to fill your belly through the cold winter months! Anytime you make a recipe found here or on our Harvest ebook please take a picture and tag us in it on social media! Don’t forget to use the hashtags #adventuresofsassyandpearl and #teamnutritiongenius
Enjoy!

Xo

Pearl

Perfect Tailgating Chili

Perfect Tailgating Chili

Ingredients

  • 1 cup dry kidney beans
  • 1/2 lb pasture raised bacon
  • 1/2 cup bone stock
  • 5 medium tomatoes, diced
  • 1 small zucchini, diced
  • 1 large green pepper, diced
  • 1 6oz can tomato paste
  • 1 small jalepeno, minced
  • 1 lb grass fed ground beef
  • 1 large white onion
  • 2 large garlic cloves
  • 1 T chili powder
  • 1 T cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp pepper
  • 2 stalks chives, chopped
  • 1/2 cup shredded raw cheddar cheese

Instructions

  1. Cook kidney beans according to package instructions, drain and rinse, set aside.
  2. Cook bacon in a large skillet over medium heat until crisp, set aside and reserve bacon grease.
  3. Add bone stock, tomatoes, zucchini, green pepper, tomato paste, and jalepeno to a large stock pot. Cook over low heat until vegetables are soft and tomatoes start to break down.
  4. While vegetables are cooking, add ground beef, onions, and garlic to a large skillet with reserved bacon grease over medium heat until beef is browned and cooked to a temperature of 165°F.
  5. Add chili powder, cumin, paprika, salt, garlic powder, oregano, and pepper to beef for the final 5 minutes of cooking.
  6. Add kidney beans and beef mixture to stock pot and simmer over low heat for ~15 minutes to allow flavors to blend.
  7. Top with crumbled bacon, chives, and cheddar cheese.
http://teamnutritiongenius.com/2014/10/perfect-tailgating-chili/