Loaded Paleo Breakfast Hash

2 sweet potatoes, peeled and diced small

1 lb ground pork/chicken/beef/sausage

salt & pepper

1 tsp cinnamon

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sage

1/2 tsp turmeric

1 large honey crisp apple, diced

3 cups kale or spinach, chopped

1-2 Tbls water

2-3 Tbls ghee or coconut oil

Brown meat in 1 Tbls of coconut oil/ghee, sprinkling with salt, pepper, and half the seasonings. Once browned, set aside.

In a large skillet, add 1-2 Tbls ghee and heat to medium high. Add potatoes, sprinkle with salt and pepper, and cook for two minutes uncovered, stirring to brown.

Cover the skillet and lower heat to medium; cook another 3-5 minutes, stirring midway, until soft. Uncover and add apples, kale, and water; cover again and cook 1-2 minutes. Uncover, and sprinkle remaining seasoning. Continue to cook for another couple minutes, uncovered, until toasty.

Add browned meat to the potato mixture and stir. Cook another minute; remove from heat.

(Source: https://www.paleorunningmomma.com/paleo-breakfast-hash-whole30-egg-free/)

Award Winning Chili

 

• 1 lbGround beef, 80/20
• 1 lbGround pork
• 1Large yellow onion, diced
• 1Green bell pepper, diced
• 1Red bell pepper, diced
• 4Large garlic cloves, minced
• 1 tspSea salt, plus more to taste
• 1 tspFreshly ground pepper
• 1 (13.5 oz) canBlack beans, drained, rinsed
• 1 (13.5 oz) canKidney beans, drained, rinsed
• 1 (13.5 oz) canPinto beans, drained, rinsed
• 1 (28 oz) canDiced tomatoes
• 1 (19 oz can)Red enchilada sauce
• 1/2 cupChili powder, milld
• 2 tspTapatio hot sauce, optional
• 2 tspCumin
• 1 tspCayenne, optional
• 2Bay leaves
• 2 TbspSugar

1. In a large dutch oven (or soup pot) set over medium-high heat, cook the beef, pork, onion, peppers, garlic, salt and pepper. Cook until meat is cooked through, 8-10 minutes.
2. Add the beans, tomatoes, enchilada sauce, chili powder, Tapatio, cumin, cayenne, bay leaves and sugar. Add in just enough water to cover beans. (About 1-2 cups.) stir to combine.
3. Bring to a boil over high heat. Reduce heat to low and allow simmer for 8 hours, stirring often to make sure nothing sticks to the bottom of the pot.
4. Adjust seasoning to taste. Garnish with cilantro, green onions, sour cream, cheese and avocado.

(Source: https://themodernproper.com/award-winning-chili)

Air Fryer Whole Chicken

 

• 1 5 pound Whole chicken, giblets removed
• 2 Tablespoons avocado oil
• 1 Tablespoon Kosher Salt
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1/2 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Dried thyme

• Combine all of the seasonings with the oil to make a paste and spread it all over the chicken.
• Spray the air fryer basket with cooking spray.  Place the chicken in the basket breast side down and cook at 360F for 50 minutes.  Flip the chicken to breast side up and cook for an additional 10 minutes.  
• Check to make sure the breast meat has an internal temperature of 165F.  Carve and serve.

(Source: https://jenniferbanz.com/air-fryer-whole-chicken)

Tikka Masala Soup

 

• 2 TblsCoconut oil
• 1Small onion, diced
• 3Garlic cloves, minced
• 1/2 tspCayenne pepper
• 1 tbspGaram masala spice mix
• 1 tspGround ginger
• 1/2 tspCumin
• 1 tspTumeric
• 1/2 tspCinnamon
• 2 cupsChicken stock
• 1(28oz) can crushed tomatoes
• 1(14 oz) can full fat coconut milk
• 1-2 tspKosher salt
• 1Whole rotisserie chicken or 4 cups tmp shredded chicken

1. Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
2. Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.
3. Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.

(Source: https://themodernproper.com/tikka-masala-soup)

Cinnamon Toast Paleo Waffles

3 eggs

1/2 cup canned coconut milk

1/3 cup coconut oil - liquid, but near room temperature

1/3 cup coconut sugar

1 tsp vanilla

1/3 cup coconut flour

2/3 cup tapioca flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

In a large mixing bowl, combine all dry ingredients. 

In a separate bowl, whisk together the eggs, coconut milk, coconut oil, and vanilla; pour wet mixture into the dry ingredients and mix by hand until well combined. 

Heat the waffle iron and spray with cooking spray. Pour the batter into the waffle iron and gently spread it a bit. Cook according to waffle iron directions.

(Source: https://www.paleorunningmomma.com/cinnamon-toast-paleo-waffles-gluten-free-dairy-free/)

Sweet Potato Apple Breakfast Bake

 1 large sweet potato, peeled and shredded

1 large pink lady apple

2 Tbls coconut oil

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2 eggs, whisked

1/2 cup coconut milk

1/4 cup raisins - optional

1/4 cup pecans

Preheat oven to 400 degrees. Heat a skillet over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown. Add the shredded apples, salt, and spices.

Continue to cook over low-med heat for about five minutes, then add the whisked eggs and coconut milk to the skillet. Mix to combine. Stir in the raisins and spread the mixture out evenly in the skillet. Sprinkle chopped pecans over the top. 

Bake in the preheated oven for 10-12 minutes, or until the eggs are set and beginning to brown.

(Source: https://www.paleorunningmomma.com/sweet-potato-apple-breakfast-bake-paleo-whole30/)

Sweet Potato Breakfast Bowl

 

• 2 medium sweet potatoes
• 2/3 cup non-dairy milk
• 2 Tbls ground flax
• 1 Tbls almond butter
• 2 tsp vanilla
• 1 tsp cinnamon
• Pinch of salt
• Optional Toppings: bananas, berries, granola, pecans

1. Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
2. Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
3. Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.

(Source: https://frommybowl.com/sweet-potato-breakfast-bowls/)

Bacon & Sweet Potato Waffles

 2 medium sweet potatoes, peeled and shredded

5 slices bacon

3 eggs

3/4 tsp salt

1/4 tsp pepper

3/4 tsp garlic powder

3/4 tsp onion powder

Drain the shredded sweet potatoes on paper towels and squeeze to get rid of excess moisture. Place in a large mixing bowl.

Heat a large skillet over medium high heat. Cook the bacon until crisp; drain on paper towels and crumble.

Add crumbled bacon to mixing bowl, along with the eggs, salt, pepper, garlic, and onion powder. Mix well to form a batter.

Preheat the waffle iron, and brush it with rendered bacon fat. Add batter to the waffle iron; close and cook until deep golden brown on both sides and crisp on the outside. 

Top with fried eggs or extra bacon.

(Source: https://www.paleorunningmomma.com/bacon-sweet-potato-waffles-paleo-whole30/)

Zuppa Toscana - Whole 30

6 slices bacon, cut into 1" pieces

1 lb spicy Italian sausage

crushed red pepper to taste

1 medium onion, diced

5 cloves minced garlic

2 large russet potatoes, peeled and cut into 1/2" cubes

salt & pepper to taste

4 cups chicken broth

5 cups kale, chopped

1 cup coconut milk (full fat)

Heat a large cast iron pot over medium high heat. Add the bacon and cook, stirring occasionally to evenly brown, until crisp (5-8 minutes). Transfer cooked bacon to a paper towel-lined plate.

Lower the heat to medium; saving the bacon fat in the pot, add the sausage to the pot and sprinkle with crushed red pepper. Cook, stirring and breaking up lumps, until browned (5-8 minutes). Remove the sausage to a plate to drain. Save the fat in the pot.

With the heat on medium, add the onions to the pot and cook until translucent. Add the garlic, and stir for another minute. Add the potatoes, and sprinkle with sale and pepper.

Add the broth and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about ten minutes. 

Add the coconut milk to the pot, as well as the sausage; stir and cook for about five minutes to blend flavors. Stir in the kale and cooked bacon, cooking for another minute or so until the kale is wilted and vibrant green. Season the soup with sale and pepper. 

Remove from heat and serve. Soup will thicken as it cools.

(Source: https://www.paleorunningmomma.com/zuppa-toscana-paleo-whole30-keto/)

Clean Chocolate Cupcakes

 Ingredients:

1 medium sized very ripe peeled bananas
1 whole medium apple, peeled, cored and chopped
5 – 6 dates
2 large eggs
1 cup almond butter
1/4 cup cocoa powder
1 1/4 Tsp. baking soda
1 Tsp. cinnamon
Pinch of sea salt
Cupcake liners

Directions
Preheat your oven to 375°F.

Place all ingredients in your blender. Blend on high for approx. 2 minutes to form a nice batter.

Fill your cupcake liners 3/4 full.

Place in the oven and bake for 15 – 18 minutes. 

(Source: https://www.monikahibbs.com/clean-chocolate-cupcakes/)

Perfect Whole30 Instant Pot Tomato Soup

 

• 1 Tbsp. avocado or olive oil
• 1/2 cup yellow onion, chopped
• 2 carrots, chopped
• 4 cloves minced garlic
• 1 Tbsp tomato paste
• 1 28- ounce can crushed tomatoes
• 2 cups chicken broth 
• 1/2 tsp. thyme
• 1 bay leaf
• 2 Tbsp. coconut aminos
• 1 can (14 oz) coconut cream/milk
• lots of sea salt
• 1/4 cup fresh basil, chopped
• fresh cracked black pepper

• Turn the Instant Pot to sauté mode. Heat avocado or olive oil in pot. Add the onion, carrots,
• and garlic and sauté for 5-10 minutes or until onions and carrots are very soft.
• Add tomato paste and stir for a few minutes; tomato paste will begin to caramelize and brown a bit. Pour in the tomatoes with the juice, along with broth, thyme, bay leaf, and coconut aminos. Cook on Manual High Pressure for 15 minutes. Carefully Quick Release and remove lid.
• Add coconut milk or coconut cream to pot and lots of sea salt. Stir until totally combined. Working in batches, carefully purée soup in blender and return to pot. Serve with plenty of fresh basil leaves and fresh cracked black pepper.

(Source: https://40aprons.com/perfect-whole30-instant-pot-tomato-soup-vegan/)

Sheet Pan Chicken Fajitas

 

• 1.5 lbs chicken breast tenders
• ▢2 large bell peppers, sliced
• ▢1 yellow onion, sliced
• ▢2 tablespoons avocado oil
• ▢2.5 tablespoons homemade taco seasoning, see recipe below
• ▢1 teaspoon salt
• ▢juice of one lime
• ▢chopped fresh cilantro

• Preheat oven to 400 degrees.  Prepare a large baking sheet by placing a metal cooling rack on the tray and spraying with avocado or coconut oil.
• Combine chicken, peppers, onion, oil, seasoning, and lime juice together in a large bowl.  Toss well.
• Place mixture on the rack in an even layer.  Bake for 15-18 minutes, until chicken is cooked through.  Turn the oven broiler on and place under the broiler for about 2 minutes. Sprinkle with fresh cilantro, if desired.

Homemade taco seasoning

• ▢2 Tablespoons chili powder
• ▢4 teaspoons cumin
• ▢2 teaspoons coriander
• ▢1 teaspoon onion powder
• ▢1 teaspoon garlic powder
• ▢1 teaspoon oregano
• ▢1 teaspoon smoked paprika
• ▢1/4 teaspoon chipotle chili powder
• ▢2 teaspoon salt
• ▢1/2 teaspoon pepper

(Source: https://tastythin.com/homemade-taco-fajita-seasoning/)