Paleo Beef and Sweet Potato Hash

By the way, I have no idea why my pictures are near the left, they are supposed to be in the center.. whatevs!

So I have sort of an addiction. I am really addicted to grocery shopping, and buying random things. I NEVER go to the store with a list, I just plan my meals as I gaze around the store, that's bad, I know. So sometimes I am faced with a surplus of food in my kitchen and I get nervous it is all gonna spoil so I think of recipes where I can throw random ingredients together, and that is how this came along. I was very skeptical as Paul and I sat down to eat, but wow this was REALLY tasty!

Here is what you'll need:

2-3 TBSP Coconut oil
2 TBSP chopped garlic
1 medium onion, chopped
2 small sweet potatoes, chopped
4ish c spinach
Salt-n-pepper to taste
1 TBSP Coconut flour
1 lb ground beef

In a pan, add 2 TBSP of the oil and the onion, cook until translucent, then add the garlic and sweet potatoes and sautee for about 7-10 minutes. Next, add in the ground beef and salt and pepper, stirring occasionally for about 8 minutes. Now add in the coconut flour to soak up some of the beef grease, then the spinach and sautee for about a minute. And that's it, enjoy!

P.S. We had some Tapatio on ours and it was delish! Kind of sweet and spicy!

Paleo Coconut Chocolate Chip Cookies

I adopted these from a recipe that a friend had at the gym, I think they were from Robb Wolf's site... They are very yummy!


Here is what you'll need:

3 1/2 C Almond Flour
~ 1 c Coconut Flour
1 1/2 Tea Baking Soda
3 Eggs
1/2 c Raw Organic Honey
1/2 c Coconut Oil
1 c Chocolate Chips (I use Enjoy Life brand)
3 Tea Vanilla
3/4 c Shredded Coconut

Preheat the oven to 350 degrees.

Mix all the dry ingredients, including the chocolate chips and coconut.

Next, add the remaining ingredients. Mine was a little dry so I had to add extra honey, just eyeball it.

Bake for 12 minutes.

Enjoy!

Paleo Cream Sauce

I couldn't believe my tastebuds. This was amazing. I was trolling around on one of my favorite blogs, paleomg.com, and I found this recipe. I didn't quite have the exact ingredients, so I tweaked it a little. It was really good, and it kinda resembled a cheese sauce to me.

Here is what you'll need:
Approximately 3/4 c roasted peppers (I used the mini bell peppers, in red, yellow and orange, I just sauteed them in coconut oil)
1/4 c Almond Butter
1/2 c Coconut milk
1 Tea Onion powder
1 Tea Garlic Powder
1.5 Tea Mustard Seeds
Sprinkle of Salt & Pepper

Place all the ingredients in the food processor or blender and blend until you have a creamy sauce. Then, just heat up the sauce on low and pour it over whatever veggies you like. I poured mine over sausages and asparagus. I will definitely make this again!

Paleo Coconut Chicken Strips

These were so good!

Here is what you'll need:

1lb Chicken Strips (I used Free range Organic Chicken strips from TJ's)
2 eggs
1/2 c shredded coconut
1/2 c almond meal
1/4ish c coconut flour
1/4 c coconut oil
Salt and pepper to taste

Mix the dry ingredients together in a bowl, and in a separate bowl, wisk together the eggs. Next, melt the coconut oil in a large sautee pan on the stove. Once the coconut oil is heated up (by the way, it should be over medium heat or it will burn), then just dunk each chicken strip in eggs, then the salt & pepper/flour/coconut mixture and then fry the strips in the coconut oil about 3 minutes each side.

We made some honey mustard to dunk them in, but they were pretty tasty just plain! Enjoy!

Paleo Stuffed Cabbage Rolls

Yum! These were really easy and delish!

Here is what you'll need:

1 lb Ground Turkey (or ground meat of your choice)
1/2 White Onion, chopped
1/4 c Mushrooms, chopped
2 TBSP Minced Garlic
1 Egg
1 handful Spinach, chopped
3-4 TBSP Parsley (dried or fresh)
Salt and Pepper to taste
1 head Green Cabbage
1 jar Tomato Sauce of choice

Start by submerging the Cabbage in a huge pot, and place on the stove to boil. Once the cabbage is boiling, let it remain on the stove for 10 minutes. While that is boiling, mix all the ingredients except for the tomato sauce in a bowl by hand. Once the cabbage is done, peel the leaves from the head carefully as to not rip the leaves, and lay them out on some paper towels to dry and cool. Once cooled, spoon about 1/2 c of the meat mixture into each leaf, roll it up like a mini burrito, and place in a 13x9 pan. I layered the bottom of the pan with leftover leaves, which helped the rolls from sticking. Pour tomato sauce over the tops of the rolls, cover the pan with foil, and bake at 350 for 1 hour.

*** I prepped my cabbage rolls and put the dish in the refridgerator for a couple hours before baking because I wasnt ready to eat right away, they were still delightful!