Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Servings: 6

Ingredients

·         1.5 lbs boneless skinless chicken thighs

·         1 can fire roasted crushed tomatoes (14.5 oz can)

·         1 bell pepper, thinly sliced

·         1 onion, thinly sliced

·         3 cloves garlic, minced

·         2 cups chicken broth

·         1/2 cup water

·         1 tbsp cumin

·         1 tbsp chili powder

·         1 tsp oregano

·         1/2 tsp smoked paprika

·         1/2 tsp sea salt

·         1/2 tsp ground pepper

·          

For garnish:

·         1 avocado

·         fresh cilantro

·          

Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above. 

Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro

21 Day Fix Cauliflower Cheeseburger “Mac”

YIELDS: 4 SERVINGS

Serving Size: 1/4 of casserole dish

Ingredients

·       1 lb lean grass fed ground beef

·       head of cauliflower (4 cups of florets)

·       4 tsp of rice flour (or flour of your choice)

·       4 tsp vegan butter or ghee

·       1 cup of unsweetened original almond milk

·       1 1/3 cups shredded cheddar cheese (use Daiya for dairy free!)

·       Himalayan salt

Instructions

1.      Stove Top/Oven: Spray a casserole dish with cooking spray and preheat your oven to 350. In a large skillet, cook ground beef until fully cooked. Drain any excess fat and place meat into the casserole dish. Wipe out your skillet. While you are cooking the beef, cut cauliflower into florets and steam 4 cups worth for about 6-8 minutes, or until tender on the outside but still crisp in the middle. In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together. Slowly whisk in the almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in 1 cup of cheddar cheese until fully melted, adding salt to taste. Combine beef, cauliflower, and cheese sauce in the casserole dish and mix well. Sprinkle with remaining cheese and bake at 350 for 20 minutes or until cheese is bubbly and beginning to brown. Enjoy!

Paleo Ranch Dressing

Makes: 8 servings Prep Time: 5 mins

Ingredients

1/2 cup mayo

1/4 ‑ 1/3 cup full‑fat canned coconut milk

1 tsp dried parsley

1/2 tsp dried dill

1/2 tsp dried garlic powder

1/2 tsp dried onion powder

1/2 tsp dried chives

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Place all ingredients in a bowl and mix until smooth and creamy.

Chill for at least 30 minutes before serving. 

Store in a covered container or mason jar in the refrigerator for up to 1 week

Bowl of Doom

Bowl of Doom Ingredients

·         3 Sweet potatoes

·         1 Lb ground beef

·         5 Green onions

·         1 Large avocado

·         2 Eggs

·         Salsa

·         1 Tbsp cumin/comino

·         Salt/pepper

·         Olive oil

·         Coconut oil

Start off with your sweet potatoes. I prefer medium-sized sweet potatoes that are fairly football shaped. (Odder shapes make it tougher to peel and cube.)

Peel the sweet potatoes and cut them into cubes. I try to keep them peanut-sized so they cook quickly and match the size of the ground beef bits.

Once they’re cubed, heat a skillet or wok over medium-high heat. Glob a spoonful of coconut oil into the pan and add the sweet potatoes. Season them with 1 teaspoon of salt. Cook them until they’ve softened a bit, stirring frequently. They should still be hard enough to maintain their shape, but soft enough that they’re palatable to eat.

Transfer the cooked sweet potato cubes to a bowl, then use the left over oil to brown your ground beef. Season the beef with 1 tablespoon of cumin, 2 teaspoons of salt, and 2 teaspoons of garlic powder.

While that’s cooking, chop your green onions. Also, heat up another pan so you can cook your eggs.

Once the beef is browned, add your green onions to the mixture and cook for a couple more minutes. Then add your sweet potato cubes. Cook it until you start seeing the beef get a little bit crispy (not too crispy). Then set it aside.

Cook two (or however many plates you’re preparing) eggs however you like. I prefer mine over easy so the runny yokes can mix with the rest of the bowl. Cook them in olive oil with a little salt and cracked pepper.

Then cut an avocado in half, peel it, and slice it.

Finally, put some salsa in a tiny bowl and assemble your bowl of doom. It’s best eaten when it’s all mixed together, but it’s best served separately. Then enjoy it!

Note: You’ll have enough meat/sweet potato mixture leftover for a doggy bag to take to work with you.

GARLIC BUTTER STEAK BITES WITH ZUCCHINI NOODLES

§  1 1/4 lbs (450g) sirloin steak cut into small cubes

§  4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)

§  1 tablespoon olive oil

§  3 tablespoons butter, divided

§  2 teaspoons minced garlic

§  1/4 cup (60ml) beef or vegetable broth

§  1 tablespoon minced parsley

§  1 teaspoon fresh thyme leaves

§  1/2 teaspoon red chili pepper flakes, optional

§  Juice of 1/2 lemon

Marinade

§  1/4 cup coconut amino

§  1 tablespoon olive oil

§  1 tablespoon hot sauce (we used Sriracha)

§  Fresh cracked black pepper, to taste

§  Juice of 1/2 lemon

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Notes:

§  You can also use tenderloin, rib eye, flank or strip steak if you like.

§  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

§  Instead of broth, you can enrich the dish with dry white wine.

Shepherd's Pie

Makes: 4 servings Prep Time: 25 mins

Ingredients

1 pound ground beef

1 pound sausage

1 cup onion, chopped

2 teaspoon Italian seasoning

1 teaspoon salt

4 tablespoons tapioca flour

1 cup chicken broth

2 cup frozen peas

4 cups (whole head) cauliflower puree

Heat oven to 350

Brown beef and sausage on medium high. Add, onion, seasoning and salt. Cook, crumbling beef until browned and onion is tender, 6­8 minutes. 

Coat beef mixture with flour. Add broth and peas. Cook and stir until mixture simmers and thickens, about 3 minutes. 

Pour meat mixture into 9x13 pan.

Spread cauliflower purée over meat mixture. 

Bake for 20 minutes until bubbly

Sausage Stuffed Peppers

Makes: 5 servings Cook Time: 6 hrs

Ingredients

1 pound ground italian sausage

5 bell peppers

1/2 head cauliflower, chopped to rice consistency

1 8 ounce can tomato paste

1 small white onion, diced

1/2 head garlic, minced

2 teaspoons dried basil

2 teaspoon dried oregano

2 teaspoons dried thyme

Prepare peppers

Process cauliflower, put in mixing bowl. Add garlic, seasoning and onion. Mix. Then add sausage and tomato paste.

Fill peppers, place in crockpot. Put tips back on.

Cook 6 hrs on low