Better Than Your Mom’s Barbacoa Beef Tacos

Throw this bitch in the crock pot first thing in the AM and you’ll have your house smelling like the taste of yum in the evening. I made up this recipe on the fly because I was craving tacos and didn’t want to spend $14 for a Chipotle burrito bowl full of rice. I fed this to my man and he said this was better than his mom’s soul food cooking. I’ll take that as a compliment. :)

But first… Seriously, don’t skip this step!

• Marinade 1.5-2 lbs of Chuck beef in pickle juice at least overnight

Ingredients:

• Fill up to the top with braising liquid, aka beef broth, and some of the pickle juice

• 1/4 cup tamari/liquid aminos gf soy sauce

• 2 tbsp Worsheshire sauce

• 1/2 tsp liquid smoke

• 1/2 cup brown sugar (add more to top the entire thing)

• 2-3 tbsp Ranch Seasoning

• 2-3 tbsp anchovy caper lemon butter

• 1-2 tbsp everything bagel seasoning

• 1 tbsp umami seasoning from Trader Joe's

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp herbs de province 

• 1 tsp seasoned salt

• 1 tsp 21 salute seasoning from Trader Joe's 

• 1/2 tsp mustard powder

• Cracked black pepper to taste

Directions:

1. Crock pot slow for 5-6 hours. 

2. Shred that shit with a fork

3. Get a frying pan and turn to medium-high heat

4. Saute the meat with its sauces scooping a ladle full at a time

5. Let it reduce for 15-20 minutes

6. Serve with taco fixings like my homemade guacamole and onions + peppers with the anchovy caper lemon butter with taco seasonings 

Crockpot Unstuffed Cabbage Soup

Quarantine is in full swing here in Chicago. The governor recently ordered a full shut down, which means I’m going to be stuck inside until further notice.

I’m doing my best to find the light in the situation. For the last few months, I lost my desire to cook for myself. I fell victim to my circumstances. After working in the kitchen, I went home exhausted, bitter, and lifeless.

I wasn’t sure what my next move was going to be. I knew I needed to make one fast if I wanted to get out of the above state of mind.

During the slow season at the kitchen, I obtained a NASM-CPT to become a certified personal trainer. I managed to find a new place of employment shortly after I passed my exam. It doesn’t matter now anyway since I can no longer work there until the whole COVID-19 situation blows over.

What the hell am I going to do with myself? Living with people who are overly anxious to begin with before the outbreak has allowed me to look deep within myself on how I can stay calm during the storm. Since I can’t change them, I can change how I react to their anxiety.

The most optimal solution I have used during this time is cooking. Since I have unlimited amounts of time to spend, I’m choosing to spend it focusing on my health. It’s the best way to protect myself during such unknown, unprecedented times. Since it’s difficult to feel safe around my loved ones, I can find safety from within.

Cooking allows me to connect with Mother Nature by using wholesome ingredients in my food. All my recipes are made from scratch. My diet consists of gluten and dairy-free recipes that help tremendously with inflammation.

While I worked in the kitchen, I was eating a lot of fried food that was around, which was reversing years of time I spent focusing on my health. It was taking its toll on me because I got sick 3x in a matter of fewer than 5 months.

I’m going to come out of this outbreak healthier than I was going into it. I was experiencing episodes of burn out, which subsided once I started eating less fried food. Today is officially my two month anniversary of not eating any fast food. When I eat healthy, it is easier to control my mood/reactions to stimulus around me.

My health is what keeps me alive and I want to do everything in my power to be the strongest version of myself that I can possibly be in this lifetime. By cooking my own food at home, I’m releasing generations of digestion problems that have been passed down to me on both sides.

I’m blessed to have a crockpot because that is going to be my best friend for the next few weeks. It’s still cold here, which means soups and stews up the wazoo.

My parents had some cabbage laying around that they wanted me to use before it went to waste, which became the inspiration for this recipe.

I grew up eating stuffed peppers, which brought to life this hearty soup. I feel even more full eating this than the stuffed pepper version.

Making this recipe allowed me to have tons of leftovers to stockpile in order to have enough fresh meals to get through this tough time.

The recipe is as follows below:

Ingredients:

• 1 lb ground beef 85% lean 15% fat

• 1/2 green cabbage, thinly sliced

• 1 15 oz can diced tomatoes

• 3-4 cloves of garlic, minced

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

For the Rice:

• 1 cup white or brown rice

• 2 cups water or chicken broth

For the Soup:

• 1 28 oz can fresh vine-ripened tomatoes

• 1 15 oz can chicken broth

• 1/2 cup ketchup

• 1 tbsp Worcestershire sauce

• 1 /4 tsp liquid smoke

• 2-3 cloves of fresh garlic

• 1 tsp apple cider vinegar

• 1/4 cup turbinado sugar

• 1 8 oz can tomato sauce

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

Directions:

1. Cut cabbage into thin slices (see the video on how to cut cabbage here)

2. Preheat oven to 400 degrees F

3. On a foiled sheet pan, place cut cabbage, minced garlic, olive oil, and spices. Stir evenly to coat vegetables with seasoning.

4. Cook for 25 minutes stirring halfway through to avoid burning.

5. While the cabbage is roasting, combine water with rice and begin heating on medium/high heat until it comes to a boil.

6. Reduce heat to medium and cook until water is evaporated (15-20 min)

7. Cook ground beef in a skillet, stirring constantly until cooked through. Drain in a colander with a paper towel over it to help eliminate grease.

8. Blend all ingredients for the sauce in a high powered blender.

9. Combine all ingredients (minus the rice) in the crockpot and set it on low heat for 5 hours.

10. Combine cooked rice into the crockpot 30 minutes before serving. Enjoy!

While you are at home, take this opportunity to learn to cook for the health of your family. I have developed a recipe book of over 50 recipes to provide you with inspiration to begin your journey of adopting a healthy lifestyle. Take the time to support small businesses in order to allow us to be able to share our craft with the world.

Easy Peasy Crockpot Veggie Soup

Welcome to Chicago! Where the seasons don’t matter and mother nature is permanently on holiday. While we are in the midst of our second winter, I have been stirring up some delicious soups. All I want to do is stay warm and not go outside. I feel antsy if I don’t move around for too long, so I need something grounding to keep me relaxed throughout the cold months. Being all stirred up in my head can make it difficult to think at times. This soup recipe can be whipped up without a recipe. I know my favorite vegetables on hand and buy them at the grocery store on a weekly basis. I enjoy challenging myself to add one new vegetable a week to one of my dishes in order to expand my palette. What an easier way to throw it in a crock pot? With minimal prep, this recipe is a winner. As an added bonus, eating more vegetables and warming foods will help keep the flu symptoms at bay. This grounding dish helps keep me more focused and connected to my purpose. I’m excited to share my healing recipe below.

Ingredients:

• 4-5 medium-sized carrots, chopped

• ½ stalk celery (4-5 pieces), chopped

• 1 white onion, chopped

• 1 can dried tomatoes, chopped

• 1 4 oz (112 carton) portabella mushrooms, chopped

• 1 10 oz bag spinach, chopped

• 5 cloves garlic, diced

• 1 6 oz can tomato paste

• 6-8 cups vegetable broth

• salt & pepper to taste

• 1 tsp marojam

• 1 tsp thyme

• 1 tsp oregano

• 2 15 oz cans beans of choice (cannellini or kidney beans)

Directions:

1)      Chop all of your vegetables (minus spinach) and garlic. Add to the crockpot.

2)      Strain/rinse beans/canned tomatoes. Add to the crockpot.

3)      Add tomato paste, spices, & broth to the crockpot.

4)      Close lid and cook high 4-6 hours or low 6-8 hours. During last 10 minutes, add spinach & stir.

Enjoy! Would be delicious with a homemade vegan pesto (see my recipe here)

I understand that meal planning can be challenging. People are busier than ever and want to get a quick meal on the table. Health has taken a back seat a lot of the time in the name of convenience. With Redefining All Diets, you get to have both. You no longer have to sacrifice your health. I assist you in finding recipes to fit yours and your family’s needs, taking the burden of research off of your plate. I will customize a week’s worth of meals for you for you and provide it in a PDF document along with a shopping list ready to take to the store.

Cheezy Crockpot Chili

Late night munchies get you again? 

What do you like to eat when you feel the cravings coming after a night out?

For me, I would go out to the bar, drink a few cocktails, and I ever so badly wanted pizza or nachos.

Sure, this seemed like a great decision in the short term, but afterward, I felt bloated.

I self-loathed and would regret every time I ate the unhealthy food.

Then, it hit me. Why don't I cook something healthy?

That way, I save money after a night out and I have a warm, tasty meal to look forward to.

This also tastes great as leftovers and freezes well. Beware, it might be all gone before you can even get to the freezer.

It's a combination of all of my favorite things in one without the guilt of unhealthy food AND it's dairy-free.

Leave it in the crockpot in the morning and come back to a house smelling like a taco joint.

I bring to you my Cheezy Crockpot Chili.

Ingredients: 

For the Chili:

• 1 lb. ground beef (I used 85%/15%)

• 4 Cups vegetable or chicken broth

• 4-5 Beefsteak tomatoes 

• 3 15 Oz cans of beans of your choice 

• 1 6 Oz can of tomato paste

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 4 Oz Portobello mushrooms, chopped

• 1 10 oz. bag of spinach, chopped

• 5 Cloves of garlic, minced

• 1 Tbsp. chili powder

• 1 Tsp. paprika

• 1 Tsp. cumin

• 1 Tsp. dried oregano

• 1 Tsp. dried basil

• 1 Tsp. dried thyme

• 1 Tsp. sea salt

• 1/2 Tsp. black pepper

Optional Toppings:

• Crackers

• Avocado

• Salsa

• Cheese

• Hot Sauce

• Green Onions

For the Cheeze Sauce:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3 Cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• 1 Tsp Worcestershire sauce

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

1) Cook the ground beef on the stove over medium heat. Strain with a paper towel when there is a lot of grease in the pan. Pat dry when all of the meat is browned.
2) Prep all of your vegetables and throw them in the crock pot. Add the vegetable broth to the crock pot.
3) Add your fresh tomatoes, garlic, tomato paste, and spices into the blender. Blend until smooth. Add to the crock pot.
4) Start the crock pot on high for 6 hours.  5) Prep the cheeze sauce. Don't forget to soak the cashews overnight unless you have a high powered blender or food processor. Add all of the ingredients to the blender and blend until smooth. Refrigerate until later. 
6) An hour before the chili is ready, pour as much cheeze sauce as you desire (I did the whole thing) into your crock pot and stir until mixed through. Close the lid and allow the chili to cook for the remaining hour.
7) Serve with desired toppings. Enjoy!

Want to have 20 more recipes like this one that are gluten and dairy free? Find it here!