Ingredients
Filling

• 1 lb. ground beef, raw
• 1 cup carrot, finely chopped (about 1 carrot)
• 1 cup onion, finely diced
• ½ cup celery, finely diced
• 1 clove of garlic, finely diced
• ½ cup of beef broth
• Salt and pepper to taste

Topping 2 sweet potatoes, peeled & diced


Instructions
Preheat the oven to 400 degrees F.

Filling

• On medium heat, in a frying pan, sauté carrots, onions and celery. Cook until the onions are translucent.
• Add the ground beef, garlic and sprinkle generous amounts of salt and pepper.
• Cook until the beef is cooked.
• Add the broth and barbecue sauce. Cook on low for 10 minutes.
• Place everything in a 6 x8 oven proof dish.

Topping

• Place the sweet potato in a pot of salted water. Turn to a boil and cook until tender and you can easily poke a fork through.
• Drain and mash the sweet potato.
• Drop spoonfuls of the sweet potato over the beef mixture. Then spread it all over. 

Bake for 30 minutes. Broil on high for 5 minutes.
Serve warm.

Oh my oh my!  This is a new favorite in our house!  I could have eaten the whole pan plus it was super easy and I made it in less than 30 minutes.


Ingredients 

• 1 (14 ounce) package kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large white sweet potatoes, peeled and diced
• 2 Tbsp. olive oil
• Salt and pepper

Instructions 

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning. 
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 in a slightly greased pan over medium high heat. Remove the kielbasa from the pan and set aside. 
3. Add the peppers and onions to the skillet.  Sautee until softened, stirring occasionally.
4. Mix everything together in 1 pan and serve hot!

I got a request to find a good Paleo Pizza recipe and it took a few tries, but I finally got it down!  This would be fun to get the kids involved too and have them add their own toppings!

• Preheat Oven to 350.
• In a large mixing bowl, whisk together the following:
• 2 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder 
• 1 teaspoon Italian herbs (optional) 
• 1/2 teaspoon sea salt 
• 1/2 teaspoon ground black pepper
• In a separate mixing bowl (or measuring cup), add: 
• 3 large eggs 
• 2 tablespoons olive oill
• Beat together until frothy and fully combined.
• Add the liquid ingredients to the dry ingredients and mix together until dough forms.
• Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough 1/4″ thick. Remove the top piece of parchment paper and slide the crust onto a rimmed baking sheet.
• Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown.

These are perfect for Sunday football!  And the best part is they are healthy and gluten free and Paleo and delicious!



Ingredients
Meatballs

• 1 lb ground chicken
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 green onions thinly sliced

Sauce

• 3/4 cup chicken broth
• 3/4 cup hot sauce (check ingredients - I used Frank's Red Hot Sauce)
• 1 Tsb. Honey

Directions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Mix meatball ingredients together with hands.  Form into meatballs and place on pan.
• Bake meatballs for 4-5 minutes until outsides are brown.
• While baking mix together sauce ingredients.
• Transfer meatballs from pan into slow cooker and top with sauce making sure to coat all sides of the meatballs.
• Cook in slow cooker on low for 2 hours.
• When meatballs are done cooking, strain sauce into a sauce pan and reduce until thick whisking frequently.

Gretchen gobbled these up super fast this morning!  They are perfect to make a big batch on the weekend and freeze them.  Then just pop into the toaster when you are ready to enjoy!

• 1/3 Cup Coconut flour
• 1/4 Cup Almond meal/flour
• 1/4 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Tbsp Cinnamon
• 1 tsp Nutmeg
• 4 Eggs
• 1/2 c full fat Coconut milk
• 1 tsp Vanilla extract
• 1 Tbsp pure Maple syrup
• 1 Tbsp Ghee, melted (could sub grass-fed butter like Kerrygold but wouldn’t be dairy free)
• 2 medium Zestar or Pink Lady Apples, skinned and shredded
• 1/4-1/2 c Water
• Coconut oil for greasing the skillet
  

Directions

• Sift or whisk your dry ingredients in a large bowl, set aside.
• In a medium bowl combine eggs, coconut milk, vanilla, maple syrup, and melted butter and whisk thoroughly.
• Add wet ingredients to the dry and stir to combine.
• Fold in the shredded apple and stir until it is evenly distributed throughout the batter.
• Let the batter sit for 5 minutes and then add enough water for the consistency of your liking, I used a little more than 1/4c for the ones pictured.
• Heat your skillet to 300 degrees and lightly coat with coconut oil.
• Using a 1/4 Cup measure pour the batter onto the skillet (use slightly less than a full 1/4c for best results).
• Let cook for 4-6 minutes or until the bubbles on the top pop and you can easily get a spatula underneath.
• Flip and let cook for another 4-5 minutes.

Serve with maple syrup, apple butter, almond butter, a sprinkling of walnuts or pecans or by themselves!

Recipe makes ~16 pancakes

I was seriously craving something sweet today and had these beautiful plump peaches sitting on the counter just staring me in the face.  Dave and I are doing Whole 30 this month, but I figured I could still whip together something super delicious.  Holy cow they were delicious and super easy!!


Ingredients

3 medium ripe peaches, cut in half with pits removed 

1 tsp pure maple syrup

1 can coconut milk, refrigerated

Honey

Cinnamon (to taste)

1/4 cup chopped pecans

Instructions
Heat a cast-iron skillet to medium and add the coconut oil. While that's melting. Wash and dry the peaches, then slice them in half and remove the put. When the oil and pan have heated up enough, place the peach halves face down in the pan and cook 2 minutes. Flip and cook for another minute.

While peaches are cooking, whip together the coconut fat from the top of the can and the maple syrup.

Remove peaches from pan to a bowl or rimmed plate.  Drizzle with honey.  Pour coconut milk mixture into the middle of the peaches and let rest.  Sprinkle with cinnamon and chopped pecans.  Enjoy!

I made this for dinner tonight and it is soooo delicious.  I am on day 9 of my Whole 30/Paleo adventure and I am feeling great.  This soup is one that I will definitely make again and again this fall!
Ingredients 
2 Tablespoons olive oil
2 medium cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 teaspoon kosher salt
¾ teaspoon whole fennel seeds
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¾ pound uncooked Hot Italian Chicken Sausage (or Pork), crumbled
3 medium carrots, peeled and cut into ⅛" rounds
1 medium stalk celery, cut into ⅛" half-moons
8 cups chicken broth or stock
1 dried bay leaf
1 head Lacinato Kale, stems removed, cleaned and cut into bite sized pieces
1 13.5-ounce can full fat coconut milk

Directions
1. Heat a large soup pot over medium heat. Once hot, add oil then chopped garlic, onion and spices (salt, fennel, black pepper, red pepper). Cook 8 to 10 minutes, stirring occasionally, until onions are soft and spices are fragrant.
2. Add crumbled sausage and use a wooden spoon or spatula to break up even further into bite sized pieces. Cook 4 to 5 minutes, stirring occasionally, until most of the pink is gone.
3. Add carrots and celery. Saute 2 to 3 minutes.
4. Next, add broth and bay leaf. Raise heat to high and bring to a boil.
5. Once boiling, add kale, cover and immediately lower heat to a simmer. Continue cooking for 8 to 10 minutes or until kale is softened.
6. Remove from heat and discard bay leaf (if you can find it hehe). Slowly stir in coconut milk until fully dissolved. Serve warm and Enjoy!