On a recent wellness retreat I wanted to make a hearty and filling salad for my friend and I after an afternoon by the pool.  I adore cobb salads tossed with fresh olive oil but didn't have any turkey breast on hand at the resort so I came up with this "no gobbler cobb".  It was a hit! The cool fresh tomatoes make it the perfect summer lunch dish!

Ingredients:
4 C. Crisp organic romaine or butter lettuce
8 Organic cherry tomatoes
4 Organic eggs, hard boiled
4 Pieces of nitrate free pork bacon
1 Medium sized avocado
Olive oil and sea salt 


Prep:
Split lettuce into two bowl, 2 C. each.  slice cherry tomatoes in half and toss in.  Cut up hard boiled eggs and add with crumbled bacon and cubed avocado.  Toss with olive oil and sea salt and serve. 

Ingredients:
3 lbs of ground beef
2 medium onions, chopped
1 medium onion, diced
1 medium chopped green bell pepper
4 cloves of garlic
7 tbsp. chili powder
1/8 tsp. cayenne
1 1/2 tbsp. cumin
1/2 tbsp. oregano
1/2 tbsp. paprika
1/8 tsp garlic powder
2 1/2 tsp sea salt
16 oz tomato sauce
14 oz chopped tomatoes
1 can organic chili beans


Instructions:
In a large pot, brown the ground beef until cooked.  Drain and saute onions and pepper with meat until tender.  Add garlic, cumin, chili powder, cayenne, oregano, paprika, garlic powder, sea salt, and tomato sauce.  Stir well.

Drain the tomatoes, and save the liquid.  Add tomatoes to the pot mixture.  Add enough water to the tomato liquid to equal 3 cups.  Add to pot.  Simmer for 45 minutes, stirring occasionally.  

Add the beans, stirring to combine.  Bring to a boil and turn off the heat.  Once cooked let the chili cool about 1 hr then cover and put in fridge for 24 hours.  

To serve, reheat on the stove in a ceramic pot and top with diced onions. 

*recipe adapted from Better Homes and Gardens to be gluten-free and dairy-free.