Green Chile Sauce....the Carb-less Way....And, Yes, Another Green Chile Recipe!

 I am not sure if you`ve noticed but I LOVE green chiles. So much so that I roast and chop my own to freeze normally. Every year when Hatch chile season arrives is the best time of year! I tell you this because for the last few years I haven't been able to roast my own so I have settled for poblano chiles and jalapeños. Now, don't get me wrong, I love chiles, all kinds, but I'm partial to Hatch Chiles. I think it's due to my dad and I, every Hatch chile season, would buy a batch of fire-roasted chiles and he would make his green chile with pork. It was so good! Daddy didn't know how to make low carb anything really though. This is why you see multiple posts about green chile, I am on a quest. I believe I have created a Carb-less Green Chile Sauce. It's close enough that even I believe, if he could, my dad would approve. I am using 505 Southwestern Diced Green Chiles Medium. They come in a jar from Walmart, Amazon or direct from 505. They are the real deal y'all. These are not the normal, yucky, canned green chiles. Nope. These are AMAZING!! I believe I am on jar 6 and still eating them. My brother Jon even loves them (he won't touch the canned ones). Yep, they are this good. 

Recipe note: I list specific brands that I used for this recipe. You are welcome to use what you have on hand but I cannot guarantee the same results. 

Green Chile Sauce

12 oz bag broccoli cauliflower or cauliflower florets
133g onion
1T butter
1tsp oil
1.5 tsp Simply Organic Adobo seasoning
1/4 + 1/8 tsp cumin
4T 505 Southwestern diced green chiles
2 tsp Better Than Bouillon chicken
1.5 to 2 cups water
Salt and pepper to taste
1/4 cup heavy cream (optional)

To make Cauli-Mash, microwave Cauliflower Broccoli bag as package directs. Blend bag contents with a little salt and 1/2 cup water to smooth. Set aside..

Saute onion in butter and oil to golden brown. Add cumin and adobo and heat to develop the aromas. Add cauli-mash, 1 cup water and chicken bouillon. Bring up heat. Add salt and pepper to taste. If too thick add more water. Add cream if using.

I use this for Green Chile Omelet Bowls (pictured), for burrito bowls, tacos, over pulled pork and chicken cauli-rice & cheese bowls. Yummy y'all!!

Chia Pudding Bowls

 Easy peasy recipe today. Anyone who's living low carb or Keto knows yogurt is not low carb friendly. Well, the fruity, tasty kind isn't any way. If you like unsweetened plain yogurt, good for you! It's just not my cup of tea. I have found chia pudding made with coconut milk. All those good fats, vitamins and minerals. And it's a quick and yummy breakfast.

Chip Pudding Bowls

1 can (14oz) coconut milk
3.5T chia seeds
10 drops (or more)Now Better Stevia French Vanilla

1 medium banana

1T Navitas Superfood blend Goji + powder
2tsp ground flaxseed
2 T collagen powder
1/4 cup half & half

Toppings:
Coconut
Blueberries
Almonds
Pecans
Walnuts
Pumpkin seeds
Sunflower seeds

Overnight Chia Pudding: In a Mason jar, pour in the can of coconut milk. Mix in chia seeds and french vanilla sweetener. Stir, let sit for 10 minutes and stir again. Once chias are suspended in the milk, place lid on jar and refrigerate overnight. This can be eaten with any toppings. I eat 1/4 to 1/2 cup at a time.

For bowls (2 person serving): In blender, put 1 cup chia pudding, banana, Navitas powder, collagen, cream and flaxseed. You can add blueberries to the blender or whole over the top. Blend to smooth. Taste and add more sweetener if wanted. Split evenly into two bowls and top with favorite toppings.