Paleo Hamburger Pie

This hamburger pie is always a popular dish in our house. I usually prepare it using ground turkey instead of ground beef, simply because that's what I have on hand, but you could also make it with ground sausage for an easy breakfast dish! I make mine strict paleo, but if you're not sensitive to dairy you can add cheese and/or substitute heavy cream for the coconut milk to make it even more rich. Usually it's made in a pie pan, but I didn't have one available, so I used a small baking dish instead.

Meat Pie Ingredients:

• 1 lb ground beef or turkey, browned and lightly drained
• ½ cup tomato puree or tomato sauce
• 2 tbsp golden flax meal, 
• ½ tbsp Italian seasonings, 
• ½ tsp sea salt, 
• 1 tsp garlic powder,
• 2 cloves garlic, peeled and minced
• 1 egg, beaten

Pie Topping Ingredients:

• 2 eggs, beaten
• 3 tbsp unsweetened plain coconut milk,
• ½ tsp ground mustard spice,(key ingredient don’t skip),
• ¼ sea salt
• ¼ tsp black pepper

INSTRUCTIONS

1. Preheat oven to 400 F and grease or oil a 9 inch pie pan or dish
2. In a large frying pan on medium high heat, brown the ground meat until cooked.
3. Pour off a little of the excess grease
4. In a large mixing bowl combine the browned ground meat and all the meat pie ingredients. Stir together thoroughly.
5. Spoon meat mixture into prepared pie pan and spread around evenly. Set aside.
6. In a medium mixing bowl combine all the pie topping ingredients. Whisk and beat until combined.
7. Pour pie topping mixture evenly over the top of the meat pie.
8. Bake at 400 F for about 30 minutes or until top is browning and the center of pie is firm.
9. Cool for a few minutes. Slice and serve.

Spicy Garlic Ginger Tenderloin

I love pork tenderloin because it's simple to prepare, lean, and easily takes on whatever flavors you throw into it. This is probably my favorite tenderloin recipe that I've found, because it's one of the few that doesn't require searing the meat beforehand, and only calls for a small amount of natural sweetener from the honey. You can also garnish this with green onion before serving and it would be delicious!

Ingredients
2 lb. pork tenderloin;
1 tsp. ground ginger;
1/2 tsp. ground cinnamon;
1 tsp. garlic powder;
1/2 tsp. crush red pepper flakes;
1/2 cup chicken stock;
1/4 cup apple cider vinegar;
1/2 cup. water;
2 to 4 tbsp. raw honey (I only used 2, but you can always add more);
2 tbsp. liquid aminos;
2 tsp. fresh ginger, minced;
2 cloves garlic, minced;
Sea salt and freshly ground black pepper;

In a small bowl, combine the ground ginger, ground cinnamon, garlic powder, crushed red pepper and season to taste.
Rub the pork tenderloin with the ginger-cinnamon mix.
Place the tenderloin in the crockpot, and pour the chicken stock around the pork.
Cook on low 6 to 8 hours.
In a small saucepan over medium-high heat, add the apple cider vinegar, water, honey, aminos, minced ginger, minced garlic, and season to taste with salt and pepper.
Bring to a boil, slightly reduce heat, and simmer for 4 to 5 minutes.
Preheat broiler or grill to high.
Remove tenderloin from slow cooker and brush generously with the ginger-garlic sauce.
Grill or broil 1 to 2 minutes per side, basting with the sauce every time.

Simple Crockpot Chicken

• This recipe can also be made with skin-on chicken breasts. But you definitely want to make sure you get the ones with the skin if you're not using thigh meat. Otherwise, chicken breasts can easily get dried out (even in the slow cooker). This recipe requires ingredients that most people already have on hand, making it easy to throw together at the last minute if need be. 
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• Ingredients
• -4 boneless, skinless chicken thighs;
• -2 sweet onions, sliced;
• -1 tbsp. chilli powder;
• -1/2 tbsp. paprika;
• -2 tsp. garlic powder;
• -Sea salt and freshly ground black pepper;

In a bowl, combine the chili powder, paprika, and garlic. Season generously with salt and pepper.

Rub the chicken thighs with the chili powder mixture.

Arrange the onions in a single layer at the bottom of the slow cooker.

Place the chicken thighs on top of the bed of onions, and cook on low for 4 to 5 hours.

Brush the chicken with the liquid from the bottom of the slow cooker and serve.

Paleo Eggroll in a Bowl

I love this recipe for something simple and quick to throw together. It requires minimal ingredients, and I usually tend to have most of them on hand. Great as a healthy alternative to Chinese take out!*side note:If you're sensitive to salt, I would reduce the liquid aminos by about half. 
Ingredients:1 lb ground sausage1 bag dry coleslaw mix (shredded cabbage and carrots)5 cloves garlic, minced1/2 cup liquid aminos1 teaspoon gingersliced green onion
In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, aminos, and ginger; set aside. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine. Pour liquid mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Buffalo Chicken & Bacon Casserole

This is another one of those make-ahead meals that I always tend to gravitate toward. It's one that I can throw together on a weekend and stick in the freezer for whenever life gets hectic. I originally found this one online and tweaked it a little for convenience. It makes a lot, so it's perfect for when there's an army to feed! But if not, the leftovers are great for easy lunches the next day! 

Ingredients

• 2 lb. boneless skinless chicken thighs, cut into cubes;
• 4 large sweet potatoes, cut into 1/2-inch cubes;
• 1 tbsp. paprika;
• 2 tbsp. garlic powder;
• 6 tbsp. hot sauce;
• ½ cup olive oil;
• 1 cup bacon, cooked and cut into pieces;
• 1 cup green onions, sliced;
• Sea salt and freshly ground black pepper to taste;
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• Preparation
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• Preheat your oven to 400 F.
• In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
• Add the sweet potatoes and chicken, and stir to coat.
• Empty the bowl into a casserole dish.
• Bake in the pre-heated oven for 40 to 45 minutes, stirring every 15 minutes or so.
• Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.
• I made mine without the green onion, simply because I didn't have any on hand, and it still turned out amazing! 

Bacon Broccoli Chicken Bake

This is one of the freezer meals that came in handy while I was pregnant. It's easy to make a bunch of these ahead of time and then pull them out of the freezer on nights when you just don't feel like making a mess in the kitchen. 

 

Ingredients

• 4.5 cups diced sweet potatoes
• 2.5 cups diced boneless skinless chicken thighs
• 2 cups broccoli florets
• ⅓ cup cooked, crumbled bacon
• ¼ cup sliced onion
• ¼  teaspoon salt
• ¼  teaspoon pepper
• ½ teaspoon garlic powder
• ½  cup coconut cream
• 2 Tablespoons grass fed butter

Directions

1. Preheat oven to 350
2. Grease an 8×8 baking pan.
3. Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, and onion 
4. Season with half of the salt, pepper, and half of the garlic powder.
5. Repeat the layers and seasoning. Then pour coconut cream over ingredients and cut pieces of butter all over the top.
6. Cover with foil and bake for one hour or until chicken is cooked through and potatoes are tender.
7. Remove foil and bake uncovered for 5-10 more minutes. 

Teriyaki Chicken Sliders

These sliders are super easy to prepare ahead of time, making them great for a quick lunch, or a casual dinner. The Paleo bun takes only one minute to cook, and it packs all the health benefits of the flaxseed (don't tell the kids). Plus you just can't beat the taste when it soaks up all the delicious juices from the chicken.

For the chicken: 

Ingredients

• 2 chicken breasts
Glaze
• 1/4 cup + 1/2 tbls honey
• 1/3 cup coconut aminos
• 1 tbls olive oil
• 2 tbls raspberry jam
• 1 tsp almond butter
• 1/2 tsp apple cider vinegar
• 1/2 tsp sesame oil
• 2 garlic cloves, minced
• 1/4 cup sweet onion, diced
• 1/8 tsp crushed red pepper
sesame seeds, topping

Place your chicken breast in the crockpot. Combine all of the teriyaki glaze ingredients and pour over the chicken. Cook on low for 4 hours. Remove chicken, shred, and return to sauce. 

For the bun:

Ingredients

• 1/4 c. almond flour 
• 2 Tbsp. flaxseed meal
• Pinch sea salt
• 1/2 tsp. baking powder
• 1/2 Tbsp. grass-fed butter
• 1 Large egg

Directions

1. Melt butter 
2. Whisk egg and then slowly drizzle in the melted butter.
3. To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon.
4. Sprinkle with baking powder and mix one more time.
5. Spoon into ramekin or large mug and microwave for one minute.
6. Remove from microwave with dish towel and invert on a cooling rack.
7. Once cool, split in half and enjoy!

For those of you who don’t have a microwave or limit microwave use, this can be baked in the oven at 350 for 15-20 minutes.