RSS

Category Archives: Recipe

Paleo Chili


With the fall and winter seasons upon us, it is definitely time for some comfort foods. Pre-paleo I wasn’t a fan of beans, so chili wasn’t one of my favorite foods (well, I loved Melissa Howell’s chili, but that’s it!). Now that Brett and I follow a paleo diet, beans aren’t a problem for us! I found this recipe on Pinterest and became determined to make it!

I did make a few changes and the results were awesome! I’ve cooked it almost weekly since finding it!

Ingredients:
2Tbsp cooking oil (I use bacon grease or olive oil)
2lbs. ground turkey (or beef)
2Tbsp chili powder
2Tbsp cumin
1tsp oregano
1tsp allspice
1tsp salt
1 large white onion diced
4oz. tomato paste
28oz. can crushed tomatoes
14 oz can crushed tomatoes
14 oz can diced tomatoes

Directions:

Place the cooking oil, onion and ground meat into a large saucepan. Brown the meat.

image

Leaving all the healthy fat from the meat, add all other ingredients!

Simmer for 1-2 hours (I only wait an hour before devouring mine).

image

I always sliced up an avocado and place in chili!

Enjoy!

 
 

Lemon Artichoke Pork/ Chicken/ Turkey Wings


I’m a huge fan of lemon. I really enjoy the taste of capers, and I actually like artichokes. These three items seemed like they would work well together, so I decided to create another recipe! Enter Lemon Artichoke (whatever white meat you choose).

I’ve made the recipe with chicken breasts and turkey wings so far, but I KNOW it would make an awesome pork roast or pork tenderloin recipe as well. Even better, it’s super easy!

Ingredients:

Meat of your choice to serve 4-6 people.

2   14 oz cans of artichoke hearts (I used quartered)

1   3.5 oz jar capers

2 lemons, quartered

 

Process:

Place all ingredients in the crockpot. Cook on low for 5-6 hours.

 
5 Comments

Posted by on October 9, 2012 in Chicken, CrockPot, Gluten-Free, Paleo, Pork, Recipe, Turkey

 

Crockpot Taco Soup


I LOVE tacos! I LOVE easy crockpot recipes! This recipe is a delicious combination of both!

Ingredients:

3 qts chicken broth

14 oz can fire-roasted diced tomatoes

14 oz can diced tomatoes

12 oz fire-roasted green chile peppers

1 lb turkey meat

1 onion

1 cup salsa

1/4 tsp. each of garlic powder, onion powder, crushed red pepper flakes, and dried oregano

1/2 tsp. paprika

1 tsp. ground cumin

Process:

Cook turkey meat.

Put turkey meat and all other ingredients into the crockpot.

Cook on low for 6-8 hours.

Serve with sliced avocado and paleo crackers for a delicious meal!

 

Crockpot Stuffed Peppers


As previously mentioned, I’ve been doing a lot of crockpot meals lately. They are just SO much easier to prep the night before and cook the next day while I’m working. Here’s another great crockpot recipe for you!

image

Ingredients:

1.5 lbs ground turkey (beef or chicken would be fine, too)

4 green bell peppers

1 onion

2 cups baby carrots

1/2 head cauliflower

6 oz can tomato paste

2 tsp oregano

Process:

Cut the tops off the peppers and scrape the seeds out.

Place the onion, cauliflower, and carrots in the food processor and chop finely.

Move the onion mixture to a bowl and mix with ground turkey.

Add oregano and tomato paste.

Scoop the mixture into the peppers.

Place them in the crockpot and add the extra ground meat mixture beside the stuffed peppers.

Add 1/2 cup water and cook on low for 8-10 hrs.

 

 
1 Comment

Posted by on September 25, 2012 in CrockPot, Gluten-Free, Ground Beef, Paleo, Pork, Recipe, Turkey

 

In the Crockpot: Pepperoncini Pepper & Mushroom Pork Loin


image

 

O.M.G.!!!! Don’t let the picture fool you; this meal is DELISH!!!! Brett and I have cooked it three times in the past two-three weeks. It is the new FAVE!

A couple months back, one of my girlfriends told me about this really delicious pork she makes. She told me she made it with pepper juice and mushrooms. I remember thinking that I’d try it out, but that I wasn’t sure I’d love it. I ended up making it one day, and now I can’t stop making it! It is SO GOOD! Did I mention that it’s good?!?!?

Thank you, Brooke, for sharing! I am greatly indebted to you and hope to provide you a recipe one day that you love as much as we love this one!

For the recipe:

1 pork loin or pork tenderloin (any size that will fit in your crock)

1 large jar pepperoncini peppers (I use a 28 oz)

1 jar of sliced mushrooms OR sliced fresh mushrooms (I use 6 oz jar)

Process:

Put the pork in the crock. Pour the juice (or entire contents) of the pepperoncini pepper jar into the crock. Pour the jar of mushrooms into the crock. I always cook mine for 8-10 hours (just because that’s what time I get to it), but it’s done after 6 hours. Small tenderloins will require less time (check after 4 hours).

 

For added variety, you can add a can of diced tomatoes! It is also very good! :)

 
5 Comments

Posted by on September 17, 2012 in CrockPot, Gluten-Free, Paleo, Pork, Recipe

 

Loving the Crockpot: Bacon Apple Stuffed Porkchops


I got the recipe card you see below from http://paleopot.com/2011/04/stuffed-pork-chops-with-bacon-apples-and-garlic/.

Add 1-2 cups of chicken stock to the crock for added moisture.

I served it with boiled brussels (boiled in chicken broth) and steamed veggies (carrots, broccoli, cauliflower) seasoned with seasoned salt and a bit of lime juice. YUMMY!!!

ENJOY!!!

 
Leave a comment

Posted by on September 14, 2012 in CrockPot, Gluten-Free, Paleo, Pork, Recipe

 

Paleo Crockpot


So…. I guess you can tell life has been quite busy by my lack of posts. Sorry about that. I have some delicious recipes to share with you, though! Even better….they are SUPER easy!

This week, I have used my crockpot nearly every day.

Monday I used it to boil chicken to make chicken salad with. It was so tender that it shred on it own. I simply put in several trimmed chicken breasts and chicken broth and left it on low while I was at work.

Tuesday I used it to make Beef Bourguignon…which you’ll see a recipe for below. It doesn’t look pretty, though, so I don’t have any pictures. IT IS DELICIOUS, though!!!

Today I used it to make apple and pecan stuffed porkchops. Very yummy!

Tomorrow I’ll use it for pineapple porkchops. Can’t wait to try those!!!

It has been a very easy week for delicious dinners!

First of all…. I have always loved using my crockpot, but I have equally hated cleaning it. It usually sits in the sink “soaking” forEVER before I get around to finding room for it in the dishwasher or washing it by hand. ENTER slow-cooker liners. OMG! They are my new favorite kitchen staple…. yes, I used the word staple. Granny B would be so proud!

I know you are waiting for the recipe, so I’ll get to it. I found the recipe on Pinterest, but you can find its actual location by clicking here. I did slightly change up that recipe, so here’s mine below.

The Tools:

- 6 qt. crockpot
-slow-cooker liner    :)
– 2.5 lbs beef stew meat (a little more or a little less would work, too. I actually bought an english roast and cut it into pieces and it was WONDERFUL)
– 6 slices bacon
– 4-5 garlic cloves, minced
– 1 bag baby carrots (or sliced carrots)
– 1 T herbs de provence
– 1 t sea salt
– 1 t black pepper
– 3 oz tomato paste
– sprinkle thyme (for a bit extra seasoning kick!)
– 2 cups red wine


The Process:

Put three of the strips of bacon down on the bottom of the crock (no need to cook them).  Add the garlic and then dump the meat on top.  Toss all of your herbs and spices in the crock with the tomato paste and shake it all up to make sure it’s coated evenly.  Lay the last three pieces of bacon over it all, throw in your carrots and pour the wine over the top.

I actually put my crockpot in the fridge overnight with the bacon, garlic, meat, spices and 1 cup of wine in it. The next morning (very quickly before heading out to work), I added the 2nd cup of wine and the carrots.
Cook on LOW for 8-10 hours.

Tip: If you so desire, you can ladle some of the juices out and reduce them on the stove with some arrowroot powder; this makes a fantastic gravy!

Tip: If you have extra time, sear the stew meat on the stove before placing in the crockpot for extra flavor.

We had zucchini (sauteed in bacon fat and seasoned salt) as another side.

ENJOY!!!

picture does not belong to me. It is borrowed from http://ourlifeinfood.com/2009/12/23/beef-bourguignon/.
 
5 Comments

Posted by on September 12, 2012 in Beef, CrockPot, Gluten-Free, Paleo, Recipe

 

Green Bean Bundles


image

 

Ingredients:

1 lb fresh green beans

6 slices bacon, cut into thirds

olive oil, 2 T +

pure maple syrup (to drizzle)

salt

pepper

garlic powder

Process:

Preheat the oven to 350 degrees.

In a 9×11 baking dish, put in olive oil and coat the bottom of the dish.

Bundle 6-8 beans together and wrap a piece of bacon around them. Place them in the dish.

Continue with the rest of the beans and bacon.

Sprinkle the beans with salt, pepper, and garlic powder.

Drizzle lightly with olive oil.

Drizzle lightly with maple syrup.

Bake for 35 minutes.

 
2 Comments

Posted by on August 22, 2012 in Gluten-Free, Paleo, Recipe

 

Paleo Herb Bread


image

Ingredients

2 c almond meal/flour

1/3 c flaxseed meal

1/4 c coconut oil, melted

7 eggs

2 tsp baking soda

1 1/2 tsp oregano

1 1/2 tsp rosemary

1 1/2 tsp thyme

1/2 tsp salt

1/2 tsp garlic powder

1/8 tsp pepper

Process:

Preheat oven to 350 degrees.

Combine all ingredients in a food processor.

Pour batter into a greased (olive oil or additional coconut oil) loaf pan.

Bake for 40 minutes or until knife test is satisfactory.  :)

Knife Test

For loaves of bread, I typically use a knife to check whether or not the bread is done. In the middle of the loaf, I stick the knife all the way down to the pan. If it comes out clean, the bread is done! If it has wet batter on it, stick the bread back in the oven (typically 5 minutes at a time).

 
Leave a comment

Posted by on August 16, 2012 in Gluten-Free, Paleo, Recipe

 

Banana Bread Muffins


As promised, here is a delicious recipe for you for this week! Brett likes all the muffins I’ve made so far, but he has said that these are his favorite! They really are delicious! I like to eat them with sliced strawberries and blueberries! The muffins alone are perfect for an “on-the-go” breakfast!

image

Ingredients

3 c almond flour

4 tablespoons ground flaxseed

2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/8 tsp nutmeg

1/8 tsp salt

4 very ripe bananas, mashed

4 eggs

2 tablespoon honey

2 tablespoon olive oil

1 teaspoon vanilla extract

2/3 c chopped walnuts, plus (optional)

Directions

Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.

In a food processor, combine almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.

Add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.

Add in chopped walnuts and stir (optional).

Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.

Let cool for 5-10 minutes and enjoy!

Makes 12-18 muffins

 
Leave a comment

Posted by on July 27, 2012 in Banana, Fruit, Gluten-Free, Paleo, Recipe

 
 
Follow

Get every new post delivered to your Inbox.

Join 1,028 other followers

%d bloggers like this: