Wednesday, January 16, 2013

Sweet & Savory Turkey Sheppard's Pie

This was a spin off of my other Sheppard's Pie you can find here.

Here is what you'll need:

For the filling:
1 lb ground Turkey
1 medium onion, chopped
1 c each: frozen peas, frozen carrots, frozen green beans (thawed)
2 TBSP Olive Oil
1 TBSP Oregano
1 TBSP Thyme
Salt & Pepper
1/2 to 3/4 C broth (I used Chicken)
2 TBSP Almond Flour
2 TBSP Coconut Flour (If you don't have this, double the Almond Flour)

For the topping:
2-3 Cooked (and very mushy) sweet potatoes
2 TBSP Butter or Ghee
Salt & Pepper

Place a large saute pan over medium heat and add the olive oil and onions. Once the onions start to cook, add in the turkey and stir a bit. Next, add the (un)frozen veggies and seasonings, and stir to coat everything. Next, pour in your broth and let it simmer for about 5 minutes. Lastly, add in your Almond and Coconut flour. This step serves to soak up any of the broth that is in the pan, you don't want it to be soupy, but more of a creamy to dry consistentcy. Add the filling to an 8x8 baking dish. Preheat your oven to 375.

Mash up the sweet potatoes in a bowl with the butter or ghee, and some salt and pepper, the smoother the better. Smooth the potato mixture over the top of the filling and place the dish in the oven for 25 minutes. After the timer goes off, switch the oven to broil on high, and leave it in for another 5 minutes. Check the top to see if there is a crisp to it, that's what you want. Mmmmm. If you don't see a crisp, leave it in a little longer, but be sure not to burn it!

It is hard not to enjoy a second helping of this meal!!! Yum, yum!

*** Disclaimer: I used frozen corn in the recipe pictured above, cause I didn't have carrots, which was still delicious, but not 100% Paleo.

Tuesday, January 15, 2013

Paleo Pumpkin Chili

Such a great warm treat for cold weather!

Here is what you'll need:

1-2 lbs. Ground beef or turkey
1 onion, diced
1-2 bell peppers, diced (any color)
14oz can of canned pumpkin
1 tsp pepper
1 tsp cinnamon
1 tsp nutmeg
1 tsp cumin
1 jar salsa, or 1 14 oz can of tomatoes
1 box of Tomato and Roasted Red Pepper Soup

Start by browning the meat in a large pot, as the meat starts to cook, add in all the veggies and saute for about 5 more minutes. Next, add all the spices, the canned pumpkin and tomatoes/salsa, and soup. Turn the burner to a low/medium and let simmer for an hour to and hour and a half, stirring every 20ish minutes.

This recipe is so easy. I love to make it because I can clean, play with Ellie, watch TV and it cooks on it's own.

*** Also, I have added different veggies to this recipe when I needed to either get rid of them, or I was out of the bell peppers. I have used zuchinni, sweet potatoes and carrots just to make the chili chunkier, it's all tasty, just toss it in!!!

Saturday, January 12, 2013

Paleo Egg Muffins

I have been trying out new breakfast grab and go ideas since I will be heading back to work on Monday. Sad!

Here is what you'll need:

1 tube pork breakfast sausage
1 dozen eggs
Veggies of your choice (I used some leftover broccoli)
Ghee, Bacon Fat or Cooking Spray

Preheat your oven to 350. Crumble and brown the sausage in a pan. Grease or spray a muffin tin with your fat of choice. I used Coconut Oil and I don't think it was very useful, cause a lot of the muffins stuck to the pan. I think Cooking Spray would work best. Next scramble your eggs and mix in whatever veggies you like. I would probably pre-cook most veggies, that's just my preference though. Distribute the sausage evenly at the bottom of each muffin circle of the tin, then pour your egg and veggie mixture over so that it's almost to the top of the pan. Cook for 20-30 minutes, depending on your oven.

Paul ate 9 of the 12 muffins in about 5 minutes. I guess he liked them!

Thursday, January 10, 2013

Paleo Blueberry Muffin Bread

Here is what you'll need:

2 cups Almond Flour
1/2 cup Coconut Flour
4 eggs
1 TBSP Vanilla
1/2 Tea Baking Soda
1/2 Tea Salt
1/3 cup sweetner of your choice (honey/maple syrup/agave)
2 cups blueberries

Preheat your oven to 300 degrees. Mix all the ingredients together, adding the blueberries as the last thing you add. Grease a bread pan with coconut oil or cooking spray. Place the batter in the pan and bake for 40 minutes.

I was skeptical because the batter appeared very dry, but it came out rather moist after cooking and was pretty delicious.