My version of Shepherd's Pie

Simple seems to be my new mantra when it comes to cooking. I'm now a mom (Jack arrived on December 7, weighing 9.1 lbs via a natural, unmedicated labor and delivery) and we're slowly finding a schedule together. I'm now cooking and writing again, but I'm also at his beckon call. Simple food has become a necessity.

Add to that this whole trying-to-eat-healthy thing. My mid-section certainly isn't the same after carrying a 9 lb baby and I'd like to assist its shrinking in any way possible, so that's another goal: more veggies, less fat and high fiber. (It's not advised to go on a diet during the first few months of breastfeeding, which is why I'm not counting calories/limiting food, etc)

So, in an effort to keep simple and healthy, here's my take on gluten free and dairy free Shepherd's Pie:

Bison Shepherd's Pie

gluten-free, dairy-free, serves 4

For topping:

3 large sweet potatoes

2 tablespoons earth balance

1 tablespoon maple syrup

paprika for garnish

For bottom:

1 small onion, diced

1 cup carrots, diced

2 cloves garlic of 1 tsp garlic powder

1 cup button mushrooms (any type mushroom is fine)

1 lb ground bison

2 teaspoons Worcestershire sauce

salt and pepper, about 1 teaspoon each

(I'm not much for exact measurements in recipes like these, all amounts except for the bison are approximate)

Poke holes in sweet potatoes and microwave at "potato" setting until cooked through (you could also boil or bake until tender). Preheat oven to 400 F. Meanwhile, in a large saute pan over medium-low heat saute onion, carrot and mushroom until slightly tender, then add garlic, bison, Worcestershire and salt and pepper and cook until pink is gone from bison. When sweet potatoes are done cooking, cool slightly, peel and mash with earth balance and maple syrup. Spoon bison mixture on bottom of a 9x13 casserole dish and top with sweet potato mixture. Sprinkle with paprika and bake at 400 for 30 minutes.

Sloppy Joe

Like many people this time of year I've decided to start *eating healthy: no refined sugar, no processed foods, no alcohol. But not yet. Not before I get in some good, bad food. Like a gosh darn sloppy joe.

(*I'm not going on a diet really, I just feel like I need to detox a bit from the many alcoholic drinks, sugary treats and restaurant meals I've indulged in over the past month -- more on this on Monday, when it all starts)

Though, I guess you could say I've already begun my health kick -- I used bison meat after all. I've talked about the benefits of bison here before, but the take away is that there's less saturated fat than beef and I have yet to hear about a bison being injected with hormones. Then again, I think the ketchup in the recipe slaps the dish right back into the non-healthy category.

I adapted mine slightly from one I discovered on recipezaar.

Sloppy Joe's (gluten-free, dairy-free)

2 lb ground bison meat

1 onion, chopped

8 oz of crushed canned tomatoes

3 tbs worcestershire sauce

1/2 cup ketchup

1 tbs brown sugar

1 teaspoon vinegar

1 tbs chili powder

1 tsp dijon mustard

salt & pepper to taste

Brown the bison and onion together in a pan on medium high heat. Add the rest of the ingredients. Mix. And simmer for about fifteen to twenty minutes. Serve on it's own or on a gluten-free roll. I used Gramma Mill's gluten-free roll mix (they were delicious fresh out of the oven)

I also served it with a side of my kale salad

Bison & Black Bean Chili

One of my favorite things about going skiing happens after I get off the mountain: getting to a ski lodge, unloosening my ski boots and filling my stomach with chili. At that point, I'm usually too cold and my quads hurt too much to care what the chili is actually made of (in ski lodges, it's usually not pretty). All I really care about is the warmth, both from the temperature and the spiciness to heat up my usually frozen core. But now that I have to really investigate the foods I eat away from home, I find it easier to just cook it myself. And while I'm at it, I might as well make it a bit healthier too.

My mother was making a kasha chili when I was home last, and approached me with what beans I would rather have in it: red or black. After comparing the cans' sodium and fiber content, I decided the black beans were a better choice: more fiber, less salt. Also, bison has been my choice of meat in many recipes that normally call for beef. A few reasons why can be found here:

- Bison is the only red meat that is non-allergenic.
- Bison has 40% more protein than beef so you can eat 1/3 less volume and still come away satisfied.
- Bison meat has fewer calories and less cholesterol than chicken, fish, or ostrich.

And apparently they're the only mammal that doesn't contract cancer.

Bison & Black Bean Chili (gluten-free, dairy-free)

serves 4 for dinner

1 medium onion, diced
1 tablespoon olive oil
1 yellow bell pepper, diced
2 cloves of garlic, minced
1 lb ground bison
28 oz can crushed tomatoes
1 cup of water (or stock)
5 oz can black beans, rinsed and drained
1-2 tablespoons of chili powder
1 teaspoon Thai red chili paste (optional -- use more chili powder if omitting)

In a pot on medium heat, add the olive oil and then the onion. Cook for about five minutes until fragrant. Add the yellow pepper and garlic and saute for at least one minute. If using, here is where I added the Thai red chili paste, if not, season with about a teaspoon of the chili powder. Then add the ground bison and cook until almost cooked through, about another five minutes. Add another teaspoon of chili powder. Then, add the crushed tomatoes, one cup of water, and beans and season again with chili powder. Bring to a boil and then turn down the heat and let simmer for at least twenty minutes until serving.