Simple Spaghetti Sauce

For the sauce you will need:

2 tablespoons olive oil,

1 onion chopped,

2 cloves minced garlic,

2 lb ground beef,

2 14.5 oz cans diced tomatoes,

1 14.5 oz can tomato sauce,

1 tablespoon Italian seasoning,

1/4 cup balsamic vinegar,

Salt and pepper,

Garlic powder.
1. Start by sautéing the garlic and onion in the olive oil.

2. Next add the beef and cook until browned.

3. Season with salt and pepper, garlic powder, Italian seasoning, and balsamic vinegar.

4. Add diced tomatoes and tomato sauce and stir together.

5. Let simmer for an hour on low. 

6. Serve over spaghetti squash or zucchini  noodles

Roasted Sweet Potatoes with Herb Butter

To make: 

5 medium sized sweet potatoes

Sea salt

1 tablespoon olive oil

1/4 cup ghee

Black pepper

1 tablespoon fresh chopped parsley

1 tablespoon chopped rosemary

1 tablespoon chopped thyme
1. Start by cutting the potatoes into 2 inch cubes. Add them to a large pot, cover with cold water, and add salt. 

2. Bring to a boil and let boil for 10 minutes. Next, drain and cool for 20 minutes. They will only be partly cooked, and yo must allow them to dry before you cook them.

3. Preheat oven to 400

4. Toss potatoes in oil and salt and pepper to taste. Spread on a baking sheet and roast for 45 minutes or until crispy.

5. While potatoes are roasting make the herb butter. Mix softened ghee with parsley, rosemary, and thyme and season it with salt and pepper.

6. When potatoes are done cooking, put them into a large bowl and toss them with the herb butter.

7. Eat and enjoy

 

Paleo Beef Enchiladas
I got this recipe from PaleOMG. She made hers actually wrapping the sweet potatoes around the meat like a real enchilada. I tried that but couldn’t get mine to stay, so I ended up just making it almost like an enchilada lasagna. It turned out perfectly and tasted great.
To make enchiladas you will need:

3 sweet potatoes

1 pound grass fed beef

1/2 yellow onion, diced

2 cloves of minced garlic

4 oz can diced green chilis

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp sea salt

1/4 tsp black pepper

3-4 tablespoons coconut oil
To make the sauce:

1 14oz can tomato sauce

1/4 yellow onion, minced

1/3 cup chicken broth

1 tablespoon coconut oil

1/2 tsp garlic powder

1/2 tsp oregano

1/ tsp chili powder

Salt and pepper to taste
1. Preheat oven to 350

2. Slice sweet potatoes using a mandolin or a knife. Slice lengthwise.

3. Heat coconut oil in a skillet and cook sweet potato slices until they are softened on each side. You don’t want them crispy, just soft.

4. While sweet potatoes are cooling use the same skillet to cook the meat, garlic, and onion.

5. Once meat is cooked add the green chilis, and spices. Let that cook down.

6. Now place a sauce pan over medium heat. Add coconut oil, onion.

7. Once onion begins to cook add the tomato sauce, broth, and all seasonings. Reduce heat and let simmer until sauce thickens just a bit.

8. Once everything is cooked begin to layer it in an 8×8 baking dish

9. One layer of sweet potatoes, then a layer of meat and sauce. Repeat until you use everything.

10. Now bake for 15 minutes.

Crockpot Cabbage Rolls

you will need:
1 head of cabbage
1 lb ground pork
1 onion chopped
1 tsp garlic powder
1 tsp salt
2-3 cups diced cauliflower
1 can diced tomatoes
1 can tomato sauce

1. Start by placing cabbage in a large pot of water on medium heat and let it simmer for 15 min

2. in a separate bowl mix chopped onion, pork, garlic powder, salt, and rices caukiflower
3. once cabbage is finished carefully remove leaves one at a time.
4. lay one cabbage leaf out at a time and put about 1/2 cup of pork/ cauliflower mixture in cabbage and roll up like a burrito.
5. do that until you are finished with all of the meat
6. in crockpot cover the bottom with the tomato sauce
7. place all cabbage rolls on top of tomato sauce. You can double layer them if you need to
8. now pour diced tomatoes on the top of all of the cabbage rolls
9. place crockpot on high for 4 hours

 
 

BBQ Shrimp over mashed cauliflower

2 lbs shrimp

3 tablespoons ghee
3-4 cloves of garlic
1/4 cup coconut aminos
salt and pepper
Creole seasoning  (if you dont have it, use an all seasoning of your choice and you can eliminate if you don’t have a whole30 option)

Start by melting the ghee in a large skillet, next add the 2 cloves of garlic, the shrimp, and the coconut aminos. Let cook for a few minutes. Shrimp should start to turn slightly pink. Now, add the salt, pepper, creole seasoning (or other seasoning of your choice). let cook for a few more minutes until shrimp are pink. Peel and Eat!!

You will need

1 tblsp coconut oil

1 onion, chopped

1 clove garlic

3 strips of bacon chopped

2-3 sweet potatoes peeled and diced

2 lb ground beef

Chopped spinach

Salt and pepper

Paprika
Start by sautéing the garlic and onion in the coconut oil. Next add the chopped bacon. Once the bacon starts to brown add the ground beef. Once the meat is browned add your sweet potatoes. Turn to medium heat and let cook until sweet potatoes are soft. Finally add spinach and let cook for a few minutes. Don’t let the spinach cook for too long because it will get rubbery.Season throughout cooking with salt, pepper, and paprika. 

Dijon Garlic Pork Tenderloin

To make you will need:

2 pork tenderloins

4 cloves minced garlic

4 tablespoons Dijon mustard

3/4 cup balsamic vinegar

Sea salt and pepper

1 bag of mini carrots

16 oz brussel sprouts

1 onion sliced

Olive oil
1. Make the meat marinade by mixing garlic, Dijon mustard, and balsamic vinegar in a small bowl.

2. Place tenderloins in a glass baking dish and season well with sea salt and pepper and cover with marinade.

3. On a baking sheet toss carrots, onion, and brussel sprouts in olive oil, sea salt, and pepper.

4. Preheat oven to 400 and begin to roast carrots and brussel sprouts for 30 minutes.

5. While veggies are roasting add the pork to an olive oil coated skillet and brown on all sides, about 5-8 minutes.

6. Once pork is browned and carrots have cooked for 30 minutes add the pork to the same large baking sheet with the vegetables and continue to bake for 25 minutes.

7. Remove from over, let cool, and serve.

These apples were perfect. Tastes like apple pie.
To make you will need:
2 large gala apples( or apples of your choice) chopped

1/2 cup chopped pecans

2 tsp vanilla1 tsp cinnamon

1 tablespoon grassed butter
1. Heat butter in skillet until melts
2. Add chopped apples

3. Let cook about 2 minutes

4. Add pecans, vanilla, and cinnamon and mix to coat apples.

5. Cook just until the apples and pecans start to brown.

To make you will need

1 lb  ground beef

1 onion chopped

1 tablespoon chili powder

1 tsp cumin

Salt and pepper 

1/2 – 1 head of lettuce(depending on how many you are cooking for )

Chopped tomatoes

1 avocado chopped

Salsa

1. Brown onion, and beef in pan over medium heat in olive oil . Season with cumin, chili powder, and salt and pepper

2. Once cooked remove from heat

3. Chop lettuce, tomato, avocado and place in large salad bowl

4. Add meat to salad bowl, add desired amount of salsa for the dressing and toss well

5. Serve with homemade tostones for an even better salad

 
Bacon Chicken Rice Bowl from Paleomg

To make you will need:
5 pieces of bacon, chopped

1 head cauliflower

1 onion, chopped

1 clove minced garlic

1.5 lb boneless skinless chicken breast, cubed

1 14.5oz can diced tomatoes

1 8oz can diced chili pepper

Salt and pepper

1/2 tsp chili powder

Avocado
1. Start by cooking bacon in Dutch oven, or large skillet. While that was cooking I started to shred my cauliflower into the consistency of rice.

2. Remove cooked bacon and place on plate. Add garlic and onion to bacon grease and begin to cook

3. Now add chicken cubes and cook until chicken is cooked through

4. Add tomatoes, chilies, and salt and pepper and let cook together for about 2 minutes.

5. Add chopped cauliflower, more salt, and chili powder

6. Now let simmer on low- medium for 10 minutes.

7. Add bacon back to it. Top with sliced avocado and serve.