This steak and onions dish is jam packed full of delicious flavors! It is tender, savory, and everything good. This would also make a great dish if you are serving dinner guests.
1. Add the beef to the crockpot and season with salt and pepper
2. Cover with onions and garlic
3. Mix together the broth, vinegar, oregano and cumin.
4. Pour over the beef and onions
5. Cook on low for 8 hours
I recently posted a different twist on chili called Paleo Beef and Bacon Chili. Today, I am lightening things up a tad with chicken, but still full of flavor. This chili is definitely spicy, but if you like it on the milder side, you can cut back on the red pepper flakes and / or cayenne. It is a great dish to have all year round, although I am partial to the cooler fall and winter days.
2 tablespoons extra virgin olive oil
1 onion, diced
3 garlic cloves, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 pounds ground chicken
1 28 ounce can crushed tomatoes
2 cups chicken broth
1/2 apple cider vinegar
1 1/2 teaspoons red pepper flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
3/4 teaspoon dried mustard
3/4 teaspoon ground coriander
1/2 teaspoon allspice
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cayenne pepper
1. Saute the onion, garlic, and peppers
2. Add the ground chicken until browned
3. Transfer to the crockpot
4. Add the remaining ingredients
5. Cook on low for 8-10 hours
After making this dish, I knew it would become a staple dinner meal for us. Not to mention, it makes for great leftovers! Traditional chicken piccata is usually dipped in a flour batter and topped with cheese, but this recipe is simpler - and healthier. It is made up of satueed chicken and lots of artichokes, mushrooms, and bright lemon juice. As I was typing this I realized this would also make a great dish to serve a crowd!
1. Season the chicken with salt and pepper
2. In a large skillet over medium heat, heat the butter and olive oil. When it is hot, quickly sauté half the chicken in a single layer until it begins to brown, about 4 minutes on each side.
3. Add half the lemon juice, half the chicken broth, and half the capers.
4. Cover the pan and let cook for 2 minutes more.
5. Transfer the chicken from the pan to a serving dish.
6. Repeat steps 2-5 with the remaining chicken.
7. Sauté the mushrooms and artichokes in the same pan for about 5 minutes.
8. Pile the cooked mushrooms and artichokes on top of the chicken and serve.
This dish is the perfect healthy version of comfort food. The cauliflower takes on the role of a potato, so mix that with meat and put it in a casserole... you've got a delicious dinner! Topping it with almonds at the end gives each bite a lovely crunch too. Super easy to make for a week night meal, then heat up leftovers for the lunch the next day.
1. Preheat oven to 350 degrees F
2. Cut the cauliflower into small florets and discard the core.
3. Bring a pot of water to a boil - enough water to cover the cauliflower.
4. Add the cauliflower to the boiling water and let boil for about 5 minutes or until the cauliflower is tender - set aside.
5. Place the ground beef in a frying pan over medium heat, and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a wooden spatula while cooking.
6. When the meat is mostly cooked remove from heat and set aside.
7. Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper.
8. In a casserole pan layer the cauliflower and ground beef until it is used up.
9. Pour the egg mixture over it, making sure the meat and cauliflower is covered.
10. Bake the casserole for 50-60 minutes until the center is set.
11. Add the sliced almonds on top, and broil for 5 minutes.
12. Let it cool for 5 minutes then serve.
At the beginning of 2017, I decided I was going to do a lot more cooking. I also chose to make that cooking mostly Paleo and healthy. Not much beats cooking with fresh and healthy ingredients.
So, you can imagine my excitement when Jennie-O brought me on as one of their 2017 bloggers! My first shipment of product was their Ground Turkey Breast (pictured above). Ground turkey is one of my favorite meats to cook with. You can find all sorts of turkey recipes on my Recipes Page.
To keep in line with my healthy cooking and eating goals, I used the Jennie-O Ground Turkey Breast to make this new recipe - a delicious meat and veggie skillet. My husband and I both agreed that this might become a week night staple for us, and it makes for great leftovers too!
If you are interested in cooking a healthy recipe, give this easy skillet dish a try!
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat
2. Add the onion and cook for 5 minutes or until the onions are soft
3. Add the ground turkey, garlic, and spices and cook for 15- 20 minutes, or until the meat is completely cooked through and no longer pink,
4. If needed, set some of the meat aside in a bowl to make room for the brussels sprouts.
5. Melt the remaining coconut oil in the skillet and add the brussels sprouts and bell pepper. Stir-fry for 5 minutes or until the vegetables are tender.
6. Add the meat back into the pan - here is where you would add cooked cauliflower rice or regular rice if you choose - and mix well before serving.
Chili is one of those dishes that you could make 6 different ways and still call it chili. I feel like everyone has their own little spin on making chili. I have made chili several different ways in the past, but this might just be my favorite way. It has a delicious, smoky flavor to it that Josh and I really loved. Give this Paleo version of chili a try, and let me know what you think!
1. Cook the bacon over medium heat until crispy, set aside.
2. Sauté the onion, peppers, and garlic in the leftover bacon grease.
3. Add the ground beef to the pan, and cook until no longer pink.
4. Place the beef mixture and bacon in the crockpot.
5. Add the rest of the ingredients to the crockpot and mix together. Season with salt and pepper. Do not add the garnish ingredients.
6. Cook in the crockpot on low for 6 hours.
7. Serve the chili in a bowl with a scoop of coconut cream on top and sprinkled with fresh cilantro.
My husband and I are big soup lovers, so as soon as Texas had a cooler day, I was determined to whip up a healthy soup for us. Not only is this soup healthy, but it is also Paleo. I will admit I was skeptical at first, but using coconut milk adds the delicious creaminess we crave and love in broccoli soup!
1. In a large saucepan over medium heat, cook the bacon, set aside.
2. Sauté the onion in the leftover bacon grease and melted butter, about 5 minutes.
3. Add the garlic, and cook for another 2-3 minutes.
4. Pour the chicken broth into the pan, and bring to a boil. Add the broccoli and stir.
5. Reduce the heat to a simmer, and cook for 10 to 15 minutes - or until the broccoli has softened.
6. Add the coconut milk, season with salt and pepper.
7. Use an immersion blender to blend the soup until it is smooth.
Note: You can also make this soup in the crockpot!
If you follow me on Snapchat (clv18) then you might have saw this impromtu recipe go down last week. After dinner, Josh said he has had a "hankering" for chocolate chip cookies lately. So, what baby wants, baby gets haha! I had all of the ingredients on hand to make this Paleo version of chocolate chunk cookies. We whipped them up together in less than 30 minutes. It didn't take us 30 minutes to eat them though.. just kidding.. maybe. :)
They were SO delicious, and definitely kicked a craving in healthier way. I will even go as far to say that I liked these better than some other chocolate chip cookies I have had before. Give the recipe a try and see for yourself!
Note: You can use dairy free chocolate bars
Recipe from Ambitious Kitchen