Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!

Almond Flour Pancakes

So I've finally found a dairy-free/gluten-free pancake recipe that I like! They really are very yummy,  so that's why I'm putting it on here! Also, if you're wondering, I got the almond flour at winco where it was definitely the cheaper than anywhere else I've seen it. This is from Elana's Pantry:

• 2 eggs
• ¼ cup agave nectar
• 1 tablespoon vanilla extract
• 1 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• grapeseed oil for sauteing

1. In a blend, combine eggs, agave and vanilla and blend on high until smooth
2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
3. Let batter sit for 15-20 minutes to thicken up (this is a must!)
4. Warm grapeseed oil in a large skillet over medium heat. These take a little longer to cook so don't turn up the heat too high or they'll get overdone.
5. Ladle pancake batter onto skillet
6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
7. Remove from heat to a plate
8. Repeat process with remaining batter, adding more oil to skillet as needed

Yields 12 pancakes
editor's note: I use a cast iron skillet to make these pancakes