I hope everyone had an awesomely gluttonous Thanksgiving yesterday. If there is ever a day to indulge, that is it. I personally enjoyed some of my aunt’s delicious apple pie, filling myself far beyond capacity. It was awesome.
So today was the first real snow fall of the year up here in Maine. Even with some crappy sleet mixed in, the first snow fall is always a little exciting. Minus the fact that everyone seems to forget how to drive in the snow on the first fall.
I also wanted to mention that Eric Cressey and Mike Robertson are having a sale on all of their collaborative products for 20% off! No coupon needed, it is automatically applied. Check it out.
Anyway, with winter fast approaching and Thanksgiving yesterday, I thought today would be an appropriate occasion to give you some awesome winter recipes. I gathered what I considered to be my three best winter recipes and put them all in one place so they are easier for you guys to find. Enjoy!
Irish Beef Stew
- 2 tbsp extra virgin olive oil
- 2 pounds of lean beef, cut into 1-inch pieces
- 6 garlic cloves, minced
- 8 cups of canned beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 table Worcestershire sauce
- 2 bay leaves
- ¼ stick pastured butter
- 1-2 pounds russet potatoes, peeled and cut into ½-inch pieces
- 1 large onion, chopped
- 2 cups carrots, ½-inch pieces
- 2 cups baby portabella mushrooms cut into quarters
- Heat oil in a large heavy pot over medium-high heat. Add beef and sauté until brown on all sides (about 5 minutes). Add garlic and sauté 1 minute.
- Add beef broth, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine and bring mixture to a boil.
- Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- In another large pot, melt butter over medium heat. Add potatoes, onion, carrots, and mushrooms. Sauté vegetables until golden, about 20 minutes.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are tender, about 40 minutes. Discard bay leaves before serving. Serves 6.
I made this one on Monday, and it was absolutely delicious. Two bowls of that fills you right up and keeps you satisfied for hours.
My Wife’s Chili
- 1.5 pounds ground beef or turkey (1-2lbs really, personal preference)
- 1 large onion
- 1 large green pepper
- 2 cans stewed tomatoes (14.5 ounces each)
- 1 can tomato sauce (16 ounces)
- 1 can light red kidney beans (15-16 ounces)
- 1 can dark red kidney beans (15-16 ounces)
- 1 can chickpeas (15-16 ounces)
- 1 small can of corn (7 ounces)
- 2 tablespoons of chili powder
- 2 tablespoons extra virgin olive oil
- Cook the beef, onion, and green pepper in large skillet, over medium heat with 2 tbsp extra virgin olive oil.
- In a large pot combine the tomatoes, tomato sauce, kidney beans, chickpeas, corn and chili powder and cook over medium heat. Do not drain canned goods.
- Once the beef, onion and green pepper mixture is cooked thoroughly, add to the large pot. Stir and simmer uncovered for 15 minutes.
- Make 5 large or 10 small servings.
This is probably my most popular recipe. I have had lots of readers email me and thank me, though really they should be thanking my lovely wife, for this recipe. Beware though, it does contain a good amount of fiber!
Vanilla Pumpkin Pie
- 6-8oz unsweetened vanilla almond milk
- 1 scoop vanilla whey protein
- 1/2 cup canned pumpkin
- 2 tbsp chopped walnuts
- 1 tbsp milled flax
- cinnamon to taste
- nutmeg to taste
- ice cubes
- Blend & Enjoy!
My mother-in-law made a delicious pumpkin pie that I am going to enjoy tonight, and it reminded of this awesome smoothie. I haven’t had this one in a while, which is too bad because I absolutely love it. For you pumpkin fans out there, this is where it is at!
After all the leftovers are gone, I hope you guys put some of these recipes to use. Have a great weekend everybody!
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