Holiday Inspo? Beef Pot Roast!

Welcome to the ultimate comfort food experience! This beef pot roast is not only super easy to prepare but also perfect for beginners. With tender chuck roast, hearty vegetables, and a rich, flavorful sauce, it’s a dish that brings everyone together around the table. Whether you’re cooking for a family dinner, a cozy weekend meal, or a special occasion, this recipe is sure to impress. Get ready to savor the delightful aromas that will fill your kitchen and enjoy a classic dish that’s truly satisfying!

What you'll need for a family of 4:

• 5.5 dutch oven with lid

• 3 lbs beef chuck roast

• 2 celery sticks, diced

• 2-3 carrots, diced

• 1 large onion, diced

• 1-3 cloves garlic, smashed

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 tbsp tomato paste

• 100 ml full-bodied red wine

• 900 ml home made vegetable broth

• Optional: Fresh herbs (thyme and rosemary)

• Additional vegetables (optional: carrots, bell peppers, mushrooms)

• Potatoes for mashing

• Cornstarch (optional, for thickening)

Instructions:

1. Prep the Vegetables:

   • Peel and dice the celery, carrots, and onion. Set aside.

2. Brown the Beef:

   • Season the chuck roast generously with salt and pepper on both sides.

   • In a Dutch oven, heat olive oil over medium-high heat. Sear the beef for about 3-4 minutes on each side until browned. Remove the beef and set aside.

3. Cook the Vegetables:

   • In the same pot, add the diced onions, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

   • Stir in the fresh thyme, garlic and rosemary (to taste) and the tomato paste. Cook for an additional 2 minutes. (I remove the rosemary when it starts to lose the leaves)

4. Deglaze the Pot:

   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer until the wine has reduced slightly, about 2-3 minutes.

5. Add Broth and Roast:

   • Return the beef to the pot and pour in the vegetable broth. Bring to a simmer.

   • Cover the pot and transfer it to a preheated oven at 325°F (165°C). Roast for about 3 hours (1 hour per pound).

6. Check for Tenderness:

   • After about 2 hours and 30 minutes, check the meat. It should be tender and easily fall apart. If it is, remove it from the oven.

7. Prepare the Sauce:

   • Strain the sauce if desired, or blend half of it for a smoother consistency. If you prefer a thicker sauce, mix in a little cornstarch dissolved in water, or simply blend until you reach your desired thickness.

8. Add Additional Vegetables:

   • If using, add any extra vegetables (like carrots, bell peppers, or mushrooms) to the sauce and simmer on the stove for another 30 minutes.

9. Make Mashed Potatoes:

   • While the sauce simmers, peel and boil potatoes until fork-tender. Drain and mash with butter, milk of choice, salt, and pepper and a dash of nutmeg to taste. (I use a mix of yellow and sweet potatoes)

10. Serve:

11. Slice the beef and serve it with the sauce and vegetables over a bed of creamy mashed potatoes.

    
    

    Bon Appetit!

    
    
    
    

    Optional: After the roast has been cooking for about 2-3 hours, add big chunks of potatoes directly to the pot. Stir gently to combine. Cover and cook for an additional 30 minutes, or until the potatoes are fork-tender

Easy Chicken Zoodle Plate with Bok Choy and Peas

Looking for a delicious, healthy dish that’s ready in just 15 minutes? This vibrant chicken noodle dish combines tender chicken, crisp bok choy, and spiralized zucchini for a satisfying meal packed with nutrients—perfect for busy days!

Ingredients:

• 2 bok choy, chopped

• 2 spring onions, sliced

• 1 cup frozen peas

• 1 large zucchini, spiralized

• 1-2 chicken breasts, flattened and sliced

• 1 tablespoon extra virgin olive oil

• 1 tablespoon butter

• Salt and pepper to taste

• A pinch of nutmeg

• A splash of homemade vegetable broth

• 1 teaspoon paprika

Instructions:

1. Sauté the Veggies: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped bok choy and spring onions, sautéing until they’re tender.

2. Add Peas: Stir in the frozen peas, seasoning with salt, pepper, and nutmeg. Pour in a splash of organic & home made vegetable broth and a little water, simmering for a few minutes.

3. Cook the Chicken: In a separate pan, season the chicken strips with salt, pepper, and paprika. Cook until golden and cooked through, about 5-7 minutes.

4. Spiralize the Zucchini with a spiralizer: Toss in the spiralized zucchini to the veggie mix, cooking just until heated through—about 2 minutes.

   
   
   
   

5. Combine: Serve the sautéed veggies topped with the flavorful chicken strips.

Enjoy your nourishing plate of goodness that’s low-carb, high-protein, and bursting with vitamins! Perfect for a quick weeknight dinner.

Pumpkin Patch Granola

Yesterday I posted my favorite Protein Packed Frozen Smoothie Bowl - and today I'll show you why you should make your own GRANOLA from now on!

Making your own granola is not just fun; it’s also a smart choice! Here are some reasons to roll up your sleeves and whip up a batch:

1. Cost-Effective: Homemade granola is often much cheaper than store-bought varieties, especially when you can buy ingredients in bulk.

2. Control Over Ingredients: You get to choose all organic ingredients and tailor the sugar level to your taste. My version uses just 1/3 to 1/2 cup of organic maple syrup, keeping it less sweet and free from artificial flavors.

3. Freshness: Once baked, this granola can be stored in an airtight container for up to two weeks—if it lasts that long!

4. Quick to Prepare: It only takes about 20 minutes to bake, so you can enjoy a homemade treat without spending all day in the kitchen.

5. Endless Customization: This recipe is a great starting point. Feel free to experiment with different nuts, seeds, or spices to create your perfect blend!

Pumpkin Patch Granola Recipe

Nice to have:

• Canning Funnel

• Airtight Glass Containers

Ingredients:

• 3 cups organic rolled oats (I always use organic sprouted oats as they are easier to digest and have more antixidants)

• 1 cup organic pecan halves

• 1/2 cup whole unsalted and unbleached organic almonds

• 1/4 cup sliced organic almonds

• 1/2 cup organic pumpkin seeds (or sunflower seeds)

• 1/3–1/2 cup organic light brown maple syrup (1/3 cup keeps it less sweet)

• Pinch of sea salt

• 1/4 cup melted coconut oil or ghee (for a more nutty, buttery flavor)

• 2 teaspoons ground cinnamon

• 2 teaspoons ground pumpkin spice

• A handful of dried unsweetened fruits (like raisins or cranberries—just be sure to choose ones without added ingredients like sugar or oils!)

  
  

Instructions:

1. Preheat your oven to 325°F (ca. 150°C) and line a baking sheet with unbleached parchment paper.

2. In a large bowl, combine all the ingredients except for the dried fruits. Stir until the oats are evenly coated with the oil and syrup.

3. Spread the mixture onto the baking sheet and bake for 20 minutes, stirring halfway through to prevent burning. Remove when it starts to turn golden brown.

4. Once cooled, add your dried fruits or extra spices if desired.

5. Store in an airtight glass container with a lid for up to 2 weeks.

   
   

Note: This granola can also be made with butter or a good mild olive oil and of course different spices or nuts. You can get super creative with trying out new combinations!

ps.: Pack it in a cute jar or a festive bag, and you’ve got a gift that’s sure to be appreciated.

xx Mandy