Onnit - Savory Emulsified MCT Oil

Brisket & Bean Chili

Whether you choose to make your own chili or buy a cup from the hot buffet station at Whole Foods Market, this go-to winter meal just got even better. Stir in a tablespoon of French Onion emulsified MCT Oil after heating, top with full-fat plain yogurt or sour cream, chopped chives, maybe a little shredded cheese, and life is made!

Ingredients

• 2 tbsp. unrefined avocado oil
• 2 lb. grass-fed brisket
• 3 Onnit Warrior Bars, turkey & buffalo jalapeno flavor
• 1 large yellow onion, chopped
• 2 jalapenos*, sliced thin
• 28 oz. can crushed tomatoes
• 15 oz. can kidney beans, rinsed & drained
• 3 cups organic beef stock
• 3 tsp. Onnit Himalayan salt
• 1 tsp. garlic powder
• 1 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. black pepper
• 2 tbsp. chili powder
• 2 tsp. smoked paprika
• 6 tbsp. French Onion emulsified MCT Oil
• *Remove if you don’t like too much heat.

Serving Suggestions

• Green onions, scallions or parsley, garnish
• Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when serving)
• Shredded white cheddar cheese, raw cheese if possible
• Plain full-fat Greek yogurt or organic sour cream

Instructions

1. Heat 1 tbsp. avocado oil in a large pan or cast-iron skillet over high heat. Add the brisket, and sear quickly on both sides to get a nice golden brown. Transfer to the bottom of the slow cooker.
2. Slice the Warrior Bars in half lengthwise, then into small ½-inch pieces transversely. Add to the slow cooker. Then top with onion, kidney beans, crushed tomatoes, beef broth, and spices.
3. Cover and cook on high for 3-4 hours or low for 5-6 hours, until you can easily shred the brisket with two forks. Depending on the cut, size, shape and amount of fat on the brisket, cook time may vary.
4. Before serving, stir in French Onion Emulsified MCT Oil (can be added in individual servings alternatively as well). Serve warm with desired toppings.                                                                                                                                                                                                        

French Onion Dip with Caramelized Onions

This is match made in Heaven waiting to happen. We created a probiotic-rich version of this classic dip, stirred in its identical twin flavor, and served it with raw veggies and healthy chips. Boom, instant party maker.

Ingredients

• 1 sweet onion, finely sliced
• 2 tbsp. extra virgin olive oil
• 1 tbsp. grass-fed or pastured butter
• ¾ cup full-fat plain Skyr or Greek yogurt*
• ¼ cup Primal Kitchen avocado oil mayonnaise
• 1 tsp. Worcestershire sauce
• ¼ tsp. garlic powder
• Himalayan salt and pepper, to taste
• Finely chopped parsley or chives, for garnish
• *Substitute with organic sour cream if you are following a low-carb or ketogenic diet.

Instructions

1. In a saute pan over medium heat, add the sliced onions, olive oil, and butter. Stir often until the onions begin to caramelize, or turn a deep, golden brown. Be patient, this may take up to 20 minutes.
2. Turn off heat, then stir in Worcestershire. Let onions cool.
3. In a medium mixing bowl, add the mayonnaise, yogurt or sour cream, garlic powder, salt, pepper, and cooled caramelized onions (leaving about 1 tbsp. onions for garnish).
4. Transfer to a mixing bowl. Garnish with remaining caramelized onions and chopped herbs. Serve with carrots and celery. If you’re in the mood for something crunchy, our favorite brand is Simple Mills and KNOW Foods.