Mexican Meat and Veggies (...with organs)

My oven is currently broken. This is stressing me out. This morning I couldn't have my tea, or my eggs. I'm trying to supplement with other options, as I hate to buy food out because a) it's shitty and b) it's a waste of money. So this morning I had a giant glass of raw milk, a couple tablespoons of coconut oil and will be eating an Amazing Grass Energy Bar when I get really hungry. I might run upstairs to the cafeteria to buy some eggs so I can get a decent amount of protein for breakfast. At least I have several recipes from when I did not have internet to supply you with.

  As I mentioned in a previous post, organ meat is amazing for you. I'm not exactly sure which organs my farmer puts into the ground beef, and honestly, I'm not sure I want to know exactly. I know it's organ meat and that's good enough for me. Organ meats share some similar qualities: they're high in vitamins (particularly B vitamins, selenium, thiamine, folate, etc), contain CoQ10, vitamin A, and liver particularly is a great food source for copper. Also, it's important to note that I couldn't taste any organs in this ground beef. Neither could Kait, who I fed this recipe to without telling her what was in it.

Mexican Meat and Veggies:

-onions

-diced tomatoes

-peppers

-ground beef with organs

-cilantro

-cumin

-chili powder

-chipotle powder

Just throw everything together in a large pot and add some chicken stock if it's too dry. Top with guacamole. Deeelicious and nutritious. Don't be scared of organ meats.

So good! And grain free.

This was enjoyed with a glass of organic pinot on the roof. My bedroom has a door that leads to the roof of the addition below. It's pretty sweet. I have a really nice view of DC since we're on a hill.

Also, if you're into winning free stuff (who isn't?) check out this giveaway over at Cheeseslave.

Mexican Salmon

I LOVE Mexican food! The flavors are so bold and it's so fresh. The other night, I was seriously cravin' some Mexican food. We were sort of low on groceries but had salmon. Thus, Mexican salmon was born. This was definitely one of my best recipes, especially for salmon, which can get kind of bland if you eat it often (which you should, because it's great for you).

Ingredients:

• onion
• raw butter
• garlic
• tomato (fresh and/or canned)
• cilantro
• peppers

I sauteed the onions, fresh tomato and garlic in butter until translucent. I had canned whole tomatoes, so I pulsed them in the vitamix with cilantro. Add this and the peppers and let the sauce thicken a bit. I then added the salmon straight into the mixture and cooked until done. Even Mike agreed it was one of my better recipes, and that man is picky!

I really cannot emphasize how good this was. Not to toot my own horn. I added some guac on the side.

 Served with my delicious, beloved lima beans:

 One of my all-time favorite dinners. Full of healthy fat and veggies.