Favorite Ground Beef Tacos

Who doesn't love Taco Tuesday? These tacos are always a hit at our house. This ground beef when paired with cholula hot sauce is a match made in heaven.

Recipe adapted from Mel's Kitchen Cafe

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 pound ground beef or ground turkey
• 1 1/2 teaspoons minced garlic
• 1 tablespoon chili powder
• 2 teaspoons ground cumin, optional (see note below)
• 2 teaspoons ground coriander, optional (see note below)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8-ounce) can tomato sauce
• 1 4 oz can green chilies

Cholula hot sauce for topping is not optional at this house. We also top ours with tomatoes, salsa, and avocado.

*If you don't have coriander, don't fret. You need either cumin or coriander, and if you have both cumin and coriander put it in. Basically it will still taste great with one, but both is better. I ran out of cumin last night, and it still tasted great without it.

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DIRECTIONS

1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Turn of the heat, and drain the grease from the meat.
2. Return the skillet to medium heat and stir in the garlic, chili powder, cumin, coriander, paprika, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and chilies. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in lettuce leaves with your choice of toppings.

Rosemary Roasted Drumsticks with Roasted Grapes

Roasting isn't just for turkey folks! I just updated my grape mojo and can't believe I've been missing out on roasted grapes my whole life! They are SO good b/c they are SO sweet. Think little jam balls in your mouth! This dish is elegant and super tasty. My family couldn't get enough of the chicken.


Ingredients:

2lbs chicken drumsticks
1 1/2 cups red grapes
1 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon rosemary

Marinade:
1 1/2 Tablespoons lemon juice
1 Tablespoon vinegar
1 teaspoon ground mustard
pinch of salt
1/2 cup olive oil
1/2 cup ghee

Directions:

Place drumsticks in marinade (I use a ziploc bag) and place it in the fridge for a couple hours or over night. I did mine over night. The ghee will turn solid and stick to the chicken.

Preheat oven to 425 degrees. Line a baking sheet with foil and place chicken on the prepared baking sheet. Sprinkle the salt, pepper and rosemary on top of chicken (I salted both sides, and probably used a little more than a teaspoon).

Roast chicken for 10 minutes. Add grapes to the baking sheet and roast for 25 minutes more.

Delicious Meatloaf

Ingredients:
1 egg
1/2 onion, diced (small dice)
1 red or green bell pepper, diced (small dice)
1/2 cup unsweetened almond milk
1 cup almond flour
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp minced garlic
1 tsp basil
1 tsp italian seasoning
1 lb ground beef/chuck
1/2 lb ground italian sausage (If doing whole30 check labels or make your own) Mulay's is compliant but expensive. The clothes Makes the Girl has a good recipe for italian sausage seasoning that you just add to ground pork.

Sauce ingredients:
6 oz can tomato paste
1/3 cup water
8 dates, pitted
2 teaspoons apple cider vinegar
1/2 teaspoon prepared mustard
1 tsp cinnamon


Directions:


Preheat oven to 350. In large bowl, combine egg, onion, pepper, milk, flour, salt, pepper, garlic, basil, italian seasoning, ground beef, and italian sausage really well. Place in greased loaf pan. Combine all the sauce ingredients in a high powered blender, and blend until smooth. Spread on top of meatloaf. Bake for 1 hour. 

Roasted Butternut Squash Pasta Sauce

I love experimenting in the kitchen. Usually I use butternut squash to make soup, or noodles, but I decided to make a sauce this time, and it turned out so yummy!

It made about 3 cups

Ingredients:

• 2 lb. butternut squash, peeled, seeded and cubed
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon
• 1 cup chicken broth
• 1 tbs balsamic vinegar
• Salt and pepper to taste
• 1 tsp rosemary
• 1/2 cup coconut milk

Directions:

1. Preheat the oven to 400 degrees F.
2. On a large baking sheet lined with foil, toss the butternut squash cubes with the avocado oil, salt, pepper, cinnamon and nutmeg.
3. Bake until the butternut squash is tender and just starting to brown in places (About 25-30 min depending on your oven)
4. Let the squash cool for about 10 minutes.
5. Transfer the squash to a heavy-duty blender (I use my vitamix), and add the chicken broth, coconut milk, and rosemary. Puree until smooth. 
6. Add the balsamic vinegar and pulse to combine.
7. Season to taste with salt and pepper.

Serve with spiralized noodles and enjoy!

Spiralized Potato Noodles:

Serves one

Peel and spiralize 1 potato. Heat 1/2 tbs of avocado oil over medium heat. Add your spiralized noodles and season with salt and pepper. Saute until potato softens (about 10-15 min). Top with cooked pasta sauce.

Shrimp and Asparagus One Pan Meal

Ingredients:
1/2 pound asparagus, tough ends removed
1 pound cooked, peeled, deveined shrimp
1 yellow pepper, thinly sliced
1 Tablespoon Ghee
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
Trader Joes 21 Seasoning Salute

Directions:
Toss shrimp with ghee, lemon juice, salt, and pepper and set aside. Add two teaspoons of ghee to pan. Add garlic and cook 1 minute. Add asparagus and pepper slices and cook 3-5 min. Add shrimp and cook 2 more minutes or until heated through. Turn off heat and season with Trader Joe's 21 Seasoning Salute.

Easy and Delicious Crockpot BBQ Ribs

Ingredients:

Rack of Baby Back Ribs

Rib Rub:
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon smoked paprika
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon chile powder
*Mix everything together

BBQ Sauce:
6oz tomato paste
4 Tablespoons ghee, melted
3 Tablespoons Franks hot sauce
5 Tablespoons apple juice (100% no sugar added)
2 Tablespoons apple cider vinegar
1/4 cup water
2 teaspoons yellow mustard (check labels)
1 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons chili powder
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
5 dates, pitted
*Combine everything in blender, until well combined. I use my vitamix.


Make your rib rub and BBQ sauce first. Then rub your ribs with the rib rub mixture. Use your fingers to rub the mixture into the meaty side of the ribs. Next, place your ribs in the crockpot with the meaty side against the inside crockpot wall.
Then cover ribs with your homemade BBQ sauce or 2-3 cups of your favorite store bought sauce (Tessemae's is Whole30 approved).
Turn the crockpot on low and cook for 4-5 hours  (check after 4 hours).
You want to cook the ribs until the meat is falling off the bone. Remove ribs from the crockpot and let them sit for 5-10 minutes. I place them on a large serving tray or just a baking sheet (cover with foil). Then cut the ribs apart by cutting between the bones in the meaty section. Pour leftover sauce over ribs and enjoy!

Butternut, Apple, and Bacon Soup

My husband raved about this soup, even though there is balsamic vinegar in it, and he hates balsamic vinegar. Go figure. I thought it was really good!

Recipe inspired by AmazonAshley's Butternut Balsamic Bacon Soup.

Serves 2, or 2 and a toddler. Next time I will double the recipe!

Ingredients:
6 slices of bacon (compliant bacon with no sugar added)
1 T ghee
12 oz of chopped butternut squash (I buy the precut bags at Trader Joe's)
1 apple (I used a Gala apple)
1/2 cup water
1 T cinnamon
1 cup light coconut milk/regular coconut milk thats been stored in the fridge, because you will be using mostly the cream.
2 tsp balsamic vinegar

Directions:
Cook Bacon in the oven, according to the directions on the back of the package.

While the bacon is in the oven, Peel and chop your apple into small, small cubes. Steam your butternut squash in the bag, by cutting the corner of the bag and microwaving for 5 mins. Then microwave the chopped apple on a microwave save dish for 5 mins as well.

In a soup pot, melt ghee over medium heat. Add steamed butternut squash and apple and cook for 5 minutes on medium high heat. Add the cinnamon and cook for one minute, stirring. Then add the water coconut milk (all the cream you can from the can), and balsamic vinegar, and cook for 5 more minutes. Bring to a simmer. Next puree in batches with an immersion blender, blender, magic bullet, etc. until smooth. Simmer for 10-20 min.

Serve with crumbled bacon, a drizzle of coconut milk, balsamic vinegar, and pomegranate seeds.

Best Ever Chocolate Chili

This recipe is adapted from TheClothesMakeTheGirl and it is SO good!

Ingredients:
2 Tablespoons Ghee
1 medium onion, diced
2 cloves garlic, minced ( 2 tsp)
1 pound ground turkey
1 teaspoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 T unsweetened cocoa
1/2 teaspoon salt
1 can (6 oz tomato paste)
1 can 14.5 ounces fire roasted diced tomatoes
1 cup water

1. Heat a large, deep pot over medium-high heat, then add the ghee. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Pineapple fried "rice"

Ingredients:
1/2 head of cauliflower (You can use the whole head of cauliflower, and if you do, put in the whole can of pineapple.
1 chicken breast, cooked and cubed
handful cilantro, chopped
1/2 cup raisins
2/3 cup cashew halves
1/2 onion, diced
1 teaspoon minced garlic
1 tsp cinnamon
1/2 tsp ginger
1 Tablespoon curry powder
2 T coconut aminos
1 cup crushed pineapple (in 100% juice - no added sugar)
ghee or coconut oil

Directions:

1. chop cauliflower into florets and rice the florets in a food processor or vitamix. I used a vitamix and tossed a very small amount in at a time, left it on low (turned dial up to 4), and pulsed each batch until it looked like rice.
2. In a large skillet, heat a large tablespoon of oil over medium heat. Once the oil is hot, add onion and cook until they are translucent, stirring frequently (About 4-5 min). Add garlic and cook another minute, continuing to stir frequently.
3. Stir in the curry powder, cinnamon, ginger, and cashews. Stir until everything is combined well.
4. Slowly add in the riced cauliflower, chicken, and coconut aminos and stir to combine well. Cook the cauliflower on medium to high heat for a few minutes until the cauliflower is softened but not mushy. Once its softened turn the burner to simmer and add in the pineapple and stir to combine.
5. Remove from heat and add the raisins and cilantro.

Serve immediately, and enjoy!! Xo

Pineapple Curry

Ingredients:

1 can coconut milk
1 can pineapple chunks (or fresh pineapple cut into chunks)
3 tbsp pineapple juice (save from the can)
2 chicken breast cubed
Thai Kitchens red curry paste - I use 2 1/2 Tablespoons
1 onion cubed
1 red pepper sliced
2 large carrots chopped, or 1 cups worth of chopped baby carrots
1-2 tbl Coconut Aminos (can use 2 tbl soy sauce if not on whole30)
1/2 cup water
2 cloves crushed garlic 
1/4 cup of ghee

Directions:

Heat ghee in large skilled. Once heated cook chicken half way through on medium heat. Start with 2 tablespoons of curry paste and add to the chicken. After mixing together, pour in half the can of coconut milk. Put the carrots and bell peppers in first because they take longer to cook. Put in water and 1-2 tablespoons coconut aminos (taste after one and see if you want to add the other- I do). Cook until carrots are cooked 1/2 way through. Put in garlic and put the lid on while turning down heat. Add onion, pineapple, pineapple juice, and the rest of the coconut milk. Let cook until veggies are cooked through.

Serve over cauliflower rice and enjoy!

Crockpot Sunday Roast

2.5 lb bottom round roast (If you feel like splurging tri tip or sirloin tip roasts are the best)
1/3 cup balsamic vinegar
1/2 cup red cooking wine
2 bay leafs
1 cup water
3 cloves garlic
sea salt and pepper
1/2 a bag of baby carrots
4 potatoes, cubed
1 small yellow onion, cubed

Directions: Season your roast with salt and pepper and sear in a pan until brown on all sides. Line your 5 quart crockpot with a crockpot liner (optional) for easy cleanup and then add the browned roast. Rub the 3 cloves of minced garlic on the roast and add everything else in the crockpot and cover with the lid. Cook on high for 5 hours.

I garnished ours with fresh chopped parsley and seasoned with more sea salt and pepper.

Crockpot Salsa Verde Sweet Pork

2 ½ lbs pork roast
1/3 cup water
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup Herdez salsa verde
1 cup date paste


Put 1 cup pitted dates (about 10 dates) in container and fill with enough water (or apple juice) to cover the top of the dates, and let sit in the fridge until roast is cooked. Put pork, water, garlic, salt and pepper in crockpot. Cook on high for 6 hours (check it) and then turn it to low until ready to serve.
Once the pork is done cooking, blend up your dates with the water in a blender until well combined. It should be the consistency of paste. I do this in my magic bullet just fine.
Drain and shred pork with two forks. Stir together salsa verde and date paste, pour over pork and stir in. Serve over cauliflower rice, and top with pico/salsa, guacamole, shredded lettuce, and whatever else your heart desires.

Creamy Broccoli Potato Soup topped with Bacon

Ingredients:
1/2 lb bacon (whole30 approved of course i.e. no added sugar of any kind)
1/2 onion, chopped (can substitute onion powder)
3 medium sized potatoes, scrubbed, peeled, and quartered 
32 oz chicken broth
1 can coconut cream
1/2 cup nutritional yeast
1 1/2 teaspoons creole seasoning (or just sprinkle on top of each bowl of soup to taste)
4-5 cups fresh broccoli florets, cooked and drained
salt and pepper to taste

Directions:

Cook bacon in a large saucepan according to the directions on package and then remove pieces unto paper towels to soak up grease. Leave the grease in the pan and saute the onions in the bacon grease for up to 5 minutes until they are tender. Cook and stir for a minute, and then transfer to a large stockpot. Slowly add in the chicken broth and stir to combine. If using onion powder, reserve 2 Tablespoons bacon grease and drain the remaining grease. Add the two Tablespoons grease back to the pan. Pour in chicken broth and onion powder, and stir to combine.

Add the potatoes and bring to a boil, then simmer for 15-30 minutes until nice and tender.  Next use a potato masher if you like chunky soup, and leave large pieces of potato. If you like creamy soup like me, place 1/4 of the soup mixture in your blender (it blends up quickly in my vitamix) at a time, and blend until you get your desired consistency. You can mix it all in your blender or have a combo of creamy soup with chunks of potato. You can blend some of your cooked broccoli during this step as well, but I wouldn't blend more than 1/2. I didn't even blend the broccoli in ours b/c we love the chunks! Once you are done blending, add soup back to the pot, and stir in coconut cream, cooked broccoli, the nutritional yeast, and creole seasoning.  Simmer for a few minutes. Turn of heat and pour into bowls. Top each bowl with crumbled bacon. I used one piece of bacon per bowl.   Sprinkle with salt and pepper.  Serve with toppings of choice!

Sweet Chicken Zoodle Soup

Ingredients:

1 Tablespoon coconut oil

1 cup carrots, chopped

1 teaspoon minced garlic

1/2 teaspoon thyme

2 bay leafs

2 cups cooked chicken, chopped

6 cups chicken broth

sea salt and black pepper to taste

about half of a sweet potato, peeled and spiralized into noodles

Directions:

1. In a large stockpot, melt the coconut oil over medium heat and sauté the carrots and garlic, until tender (about 5 min). 
2. 2. Add the chicken broth, bay leaves, thyme, and bring to a boil. Reduce the heat and allow to simmer for 10-15 min.
3. Stir in sweet potato noodles and allow to cook for another couple minutes.
4. Turn off heat, remove bay leaves, and season with salt and pepper.
5. Serve hot and enjoy!

Loaf of Pizza

Ingredients:

1 cup egg whites
homemade tomato sauce **posted my quick recipe below**
favorite toppings (Chicken, spinach, sun dried tomatos, pepporoni, olives peppers, etc)

Directions:
Heat Oven to 400 degrees and grease a loaf pan with coconut oil. Pour your egg whites in the loaf pan and bake for 13 minutes. Top with tomato sauce and your favorite toppings an then broil for 5 minutes! So fast, cheap, easy and honestly delicious!

**homemade tomato sauce**

Ingredients:
6 oz can tomato paste
4 teaspoons extra virgin olive oil
1 teaspoon oregano
1 teaspoon italian seasoning
1/2 teaspoon minced garlic
1 teaspoon onion powder
sea salt to taste

Mix all the ingredients together in a bowl, and thats it! You are done. Easy Peasy!!

Italian Chicken Soup

Ingredients:
 2 large or 3 regular sized chicken breasts
1/2 cup chicken broth
1 can diced tomatoes, do not drain
1 can coconut milk
1 tsp minced garlic
2 -2 1/2 T italian seasoning
1 teaspoon basil
add any additional veggies of choice

Directions:
Throw all the ingredients in your crockpot and cook on high for 4 hours

Butternut Squash Soup

Ingredients:

1 butternut squash, peeled, cleaned out and chopped

1 1/2 teaspoons onion powder

3 garlic cloves, chopped

1 orange and red pepper, chopped

6 cups chicken broth

salt and pepper to taste

1/4-1/2 cup full fat canned coconut milk

fresh oregano for topping (optional)

1) Add the butternut squash, onion powder, garlic, peppers, and chicken broth to a big stock pot and bring to boil. Cover and simmer 40-45 min.

2) Use and immersion blender or blend up soup in a blender (I used my vitamix). I blended up the soup in batches and then returned to the stock pot.

3) Add coconut milk and stir to combine.

4) Ladle into bowls and season with salt and pepper and add a sprig of fresh oregano.

5) Enjoy!

The peppers really give it a kick! My family loved the flavor or butternut squash and pepper together, and I will definitely make this soup again. Our daughter pounded hers down in her sippy cup! 

Whole30 Crockpot Lemon Chicken

Recipe adapted from One Lovely Life

Ingredients:

1 (3-4lb) chicken (we used leg portions drumsticks and thighs)
1 onion, quartered (we used sweet onion)
3 lemons, quartered
1 Tablespoon minced fresh rosemary, plus a few sprigs
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
olive oil

Instructions:

1. Place half of the onion in the bottom of the slow cooker. Place the other half of the onion and one lemon in the cavity of the chicken. Scatter the rest of the lemon quarters and a few sprigs of rosemary around the chicken.
2. In a small bowl, whisk together minced rosemary, garlic powder, onion powder, paprika, and salt. Drizzle a little bit of olive oil over the top of the chicken (just a little bit) and sprinkle spice blend over the top of the chicken.
3. Turn the slow cooker on high and cook 3-4 hours, or until meat is fall-off-the bone tender. *we cooked ours 8 hours on low

S'mac and Cheese

Recipe from Planks Love and Guacamole

Ingredients:

Sauce

2/3 cup avocado oil or light olive oil

1 pastured egg

1 tsp lemon juice

1 tsp salt 

1 tsp garlic powder

1 tsp onion powder

1/2 tsp pepper

1 cup orange sweet potato, peeled and cooked

1/4 cup full fat unsweetened coconut milk 

1/4 cup nutritional yeast

3 cups Spaghetti Squash, cooked

3 cups Broccoli Florets, cooked

Directions:

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. *if sauce is too thick, add coconut milk 1 tbsp at a time 

3.  Serve sauce over spaghetti squash and mix in broccoli.  Enjoy! 

Whole30 Roasted Acorn Squash Soup

Ingredients:

2 acorn squash, halved and seeded
water, as needed
3 tablespoons coconut oil
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup coconut milk (canned)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground pepper to taste

Directions:

Preheat oven to 400 degrees and line a baking sheet with foil. Cut squash in half and put squash on baking sheet cut side down. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.

Melt coconut oil in a large stock pot over medium high heat. Cook onion, carrot, and garlic in melted oil until soft, 5-7 minutes. Pour chicken stock into the pot; and the squash. Bring the mixture to a simmer and cook 20 minutes.

Pour mixture into a blender no more than half way full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. I don't blend all of it. I leave a little bit in the pot. Experiment and see if you like it that way, or go ahead and blend it all.

Stir in coconut milk, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Enjoy!