Monday, November 3, 2014

Slow Cooker Paleo Enchilada Soup

This enchilada soup from Paleo Grubs looks so delicious.

  1. 1 1/2 lbs. boneless skinless chicken breasts
  2. 1 medium yellow onion, diced
  3. 1 bell pepper, thinly sliced
  4. 1 jalapeno, diced
  5. 2 cloves garlic, minced
  6. 1 15-oz. can diced tomatoes
  7. 2 cups chicken stock
  8. 1 tbsp chili powder
  9. 1 tbsp cumin
  10. 1 tsp dried oregano
  11. 1/2 tsp paprika
  12. Salt and freshly ground pepper, to taste
  13. 2 tbsp fresh cilantro, chopped
  14. 1 avocado, pitted and sliced
  1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
  1. Servings: 4-6
  2. Difficulty: Easy

Beef and Broccoli Stirfry

Beef and broccoli make a wonderful food combination. This Beef & Broccoli Stirfry looks delicious.

To make it Whole 30 compliant, you would need to use coconut aminos and skip the sherry and honey.

Bacon Wrapped Chicken

Check out Clean Living Revolution for more recipes like this one.

Bacon Wrapped Chicken with Roasted or Sautéed Veggies
As many boneless, skinless chicken thighs as your family will eat.
Slices of bacon
Smoky spice blend - 1 tbsp chipotle powder, 1 tbsp paprika, 1 tbsp onion powder, 1 tbsp sea salt, 1/2 tbsp pepper
(I double the paprika and omit the chipotle powder so it’s smoky but not spicy; keep extra spice blend in an old spice jar and you can use it next time you make this recipe)

Preheat oven to 375. Sprinkle the chicken liberally with spice blend. Wrap each piece in a strip of bacon. Sprinkle with more spice blend, and bake for about 40 minutes. Serve with roasted or sautéed veggies of your choice (e.g., asparagus, broccoli, squash, zucchini, onions, etc)
NOTE: I like to add chopped sweet potatoes to this recipe.  It gives them a yummy savory flavor.  Peel and cube two good-sized sweet potatoes.  Add to bottom of 9 x 13 dish and add some of the chicken broth you have made.  Maybe a cup or so.  The potatoes should be about half way submerged.  Then place bacon-wrapped chicken on top and bake.  Take out of the oven about halfway through baking time and make sure all potatoes are getting wet so they are cooking. 

Paleo meatloaf

Here is another good paleo recipe. This is our favorite meatloaf that we've ever had. Again, this one if from my friend Randi at Clean Living Revolution.

Paleo Meatloaf 2 1/2 lbs ground beef 1 lb ground pork 2T coconut flour 1c diced white onion 8 cloves minced garlic 1/2c red bell pepper - diced 3/4c red sauce (1/2 c mixed in, 1/4c reserved for top) *directions for sauce below 1 egg -beaten 1t salt 1/4t pepper *Directions for Sauce: Mix: 6oz can tomato paste 3T vinegar 1/4t dried mustard 1/3c water 1/2t salt 1/4t cayenne pepper 1/2T garlic powder squirt of lemon

Directions Combine all ingredients in bowl except 1/4c red sauce. Mix well. Shape into oiled loaf pans. Top with remaining red sauce. Bake at 350 for 1 hr 30 min.

Sweet Potato Chili

My entire family loved this chili. And, the method calls for the crock pot, so it is easy. I made a double batch and froze half.

Try this delicious sweet potato chili from Can You Stay for Dinner this winter. The only change I made was that I cooked the ground beef before putting it in the crock pot.

Slow Cooked Sweet Potato Chili
Yield: 5 Servings
  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 large sweet potatoes, peeled and chopped into 1” pieces
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 1 lb ground 90% lean ground beef sirloin (optional) 
  1. Combine all ingredients in the base of your slow cooker (including raw ground beef, if using) and stir to mix well. Cook on low for 8 to 10 hours.
Nutrition Information for 1 Serving (1/5th of recipe including 1 lb 90% lean ground beef): Calories 435, Total Fat 9.2 g, Total Carbohydrate 58.5 g, Dietary Fiber 15.4 g, Sugars 5.2 g, Protein 31.5 g
Nutrition Information for 1 Serving (1/5th of recipe NOT including beef): Calories 280, Total Fat 1.2 g, Total Carbohydrate 58.5 g, Dietary Fiber 15.4 g, Sugars 5.2 g, Protein 13.1 g

paleo chicken (isn't chicken, by nature, paleo?)

I am going to post a few recipes from my friend Randi. She has a business called Clean Living Revolution. Check her out of the book of face.

1. Crockpot Chicken
1 Large Roasting Chicken
2 Teaspoons Paprika
1 Teaspoon Salt
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Cayenne Pepper
¼ Teaspoon Black Pepper
1 Onion

Combine Spices to taste (I sometimes add more salt), remove Giblets from Chicken and Clean, Rub Spices onto Chicken, Place chopped onion onto bottom of crockpot, chicken on top, and cook on high for 4-5 hours (for a 3 or 4 pound chicken) & serve.
*Save leftover chicken and stock for tomorrow night’s meal!

NOTE: You can also use the bones and broth to make homemade chicken stock that is yummy and so much healthier than what you can buy in the store.

* Take the carcass after you have removed the meat, put it back in the crock pot. Add celery, carrots, garlic, salt if needed, and a tbsp. or two of apple cider vinegar (this will draw the calcium and minerals out of the bones and make it that much healthier for you). We prefer Bragg’s Apple Cider vinegar. Fill with water and cook in Crock Pot on low for at least 8-10 hours, but I cook ours for 24 hours. Strain well and keep in fridge for a week or two to use for cooking. Freeze it in ice cubes if you don’t think you’ll use it all before it goes bad. Then add to recipes as you need it.

2. Leftover chicken Stew
Left over chicken (If want more, you may use a rotisserie chicken that is seasoned with only salt & pepper—check ingredients list before purchase. We recommend buying at Whole Foods, Earth Fare, etc.)
Chicken stock
¼ cup ghee or coconut oil
2 chopped onions
4 cloves garlic
¼ cup coconut flour (*optional for thickening)
2 cups carrots and 2 celery sticks chopped
*Optional veggies—green beans, mushrooms, Kale
½ cup canned coconut milk

In a large saucepan over medium heat, melt ghee or coconut oil, and add onions & garlic, sauté until brown. You may also add coconut flour here for thickening. Then throw it all in a pot with a little chicken stock or water, cover, & let it simmer until done—about 30 min! Easy peasy!

Wednesday, June 4, 2014

Harissa Caulifower and Chickpeas with Coconut Sauce

Okay, so not sure how this is working, but this recipe is awesome. Thank you to Floating Kitchen.
If you can't find Harissa paste, combine 2 Tbsp dried Harissa mix with 2 minced cloves of garlic and olive oil to make it a good paste consistency.