Monday’s Meal


2 lbs chicken pieces (I used ground beef because that is what I had)

2 onions, chopped

2 T. garlic, minced

2 tsp. sea salt


Add 4 c. water (or chicken/beef stock)

2 T. Berbere (more can be added for the heat)

2 T. tomato paste

Swirl and heat this all together

15-20 boiled eggs, pierced with a fork.


Chickpeas; drained and rinsed. Tossed with 2 T. coconut oil and roasted for 15 minutes at 350.

2 Onions
2 T. garlic, minced
2 T. butter (can use coconut oil)
I these veggies in the pan, with the lid on for about 25 minutes to get them soft and caramlized.

6 T. Berbere
2 tsp. sea salt

1 qt. chicken broth
4 c. water

5 potatoes, peeled and cubed

Added in the roasted chickpeas

Placed it all in my crockpot on high for about 3 hours, until potatoes were soft and stew had thickened.


1/2 c. oil

4 carrots, chopped

1 onion, chopped

1 1/2 tsp. sea salt

1 tsp. pepper

1 tsp. cumin

1 Tbsp. turmeric

2 tsp. garlic, minced

1/2 head cabbage, chopped

5 potatoes, peeled and cubed


1 lb. beef sirloin cut in 1/2″ cubes

4 T. olive oil, divided

1 T. Berbere

1 lg. tomato

1 medium onion

2 small green jalapenos

In large bowl add the beef and 2 T. olive oil. Season beef with Berbere and salt, to taste.  Let the beef marinate for at least 30 minutes.  Put remaining 2 T. olive oil in sauce pan.  Add tomatoes and onion and cook for 5 minutes.  Add marinated beef and cook for about 10 minutes.  Once the liquid in the pan begins to boil, continue cooking for another 5 minutes.  Remove pan from heat and stir in jalapenos.


1 c. all purpose flour

1 T. brown sugar

1/2 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

~ sift all of this together in a glass bowl.

In separate bowl, whisk 2 eggs and 2 c. buttermilk (I didn’t have buttermilk, so I used 3/4 c. milk and then I poured enough lemon juice in it to make a full cup).

Mix liquid with dry ingredients.

Get your griddle or skillet very hot with 1 T. oil.

Pour out 2 Tbsp onto your griddle and get super thin someone told me to pour batter out with a ladle so you can swirl it around and it will get the “look” of traditional injera.

They look like latke’s but they taste like injera.

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