Cook some rice or this is perfect to have with left over rice you may have.
1 Chicken breast(per every 2 people) cut into bite sized pcs
Orange Peel (Fresh or my Honey Orange Peel Candy recipe is here)
1-2 Tbl cornstarch
1-2 Tbl cooking oil
1-2 tsp red pepper flakes to taste
1-2 Tbl honey
OPT: you may add fresh chopped garlic to your chicken when frying
1/2 pound ground beef
1/4 pound ground turkey
1/2 C diced onion
1 clove garlic
1 slice PALEO bread
1/4 tsp salt
1/4 tsp ground pepper
3/4 tsp of your favorite herb mixture
3 TBL milk
8 C beef or chicken broth
1 can small white beans drained
1 large carrot diced
3 C kale or more to taste, cleaned
Heat oven to 350 degrees. Combine beef and turkey with 1/4 C onion, garlic, salt, pepper and 1/4 tsp of spice mixture in a large bowl. Add milk and bread in a separate bowl to moisten bread, add to meat mixture. Make 1 inch meat balls and place them in a single layer on a lined, rimmed baking pan. Cook approx 20 mins, drain excess grease from pan. Combine broth remaining onion, white beans, diced carrot and remaining 1/2 tsp of spice mixture in a large stock pot over med to high heat. Bring to a boil, add meatballs and chopped kale. Reduce heat and simmer for 15 minutes, until vegetables are cooked to your liking. I personally do not add the kale until right at the end, I like mine a bit firm.
20 medium to large ripe tomatoes or more if desired
2 cans chicken broth or your own homemade broth
1/2 C butter
1 Tbl olive oil
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped carrots
1/2 C finely chopped red, yellow or orange bell pepper
1 tsp or more of salt to taste
2 tsp ground black pepper or one drop Young Living Black Pepper essential oil
2 tsp dried or fresh basil or 2 drops Young Living Basil essential oil
1 C flour
3 TBL tomato paste or more to desired taste
3 tsp chicken bullion granules
1 C heavy cream or evaporated milk
Using the essential oils in your cooking really makes the meal “POP” it is not necessary, but, if you have them handy use them for a great tasting meal sure to please.
NO RETAIL STORE OILS PLEASE as I cannot guarantee their safety and purity for ingestion.
DIRECTIONS
Core tomatoes, chop into 1 inch chunks and place them along with their juice in a large stockpot. Add 12 oz chicken broth and bring to a boil. Lower heat, cover and simmer until tomatoes are soft. Allow mixture to cool slightly and pour mixture through a large colander or sieve, press with a wooden spoon to get out all the liquid possible. Discard seeds and peels. You should have about 3 1/2 quarts of liquid. In another stock pan heat oil and butter. Once butter is melted add the onion, celery, carrot and peppers, and saute until soft, about 5 mins. Add salt, pepper and basil and saute another 5 mins. Reduce heat to low and gradually add flour, stirring to make a thick paste. Slowly add 1 quart of tomato liquid stirring until smooth. Stir in tomato paste and remaining liquid, and another 12 oz chicken stock and chicken bullion. Simmer for 1 hour stirring occasionally. When ready to serve, remove from heat and stir in the cream. Taste to adjust the seasoning if needed.
Make a big hearty salad to go with this!
1/2 pound ground beef
1/4 pound ground turkey
1/2 C diced onion
1 clove garlic
1 slice PALEO bread
1/4 tsp salt
1/4 tsp ground pepper
3/4 tsp of your favorite herb mixture
3 TBL milk
8 C beef or chicken broth
1 can small white beans drained
1 large carrot diced
3 C kale or more to taste, cleaned
Heat oven to 350 degrees. Combine beef and turkey with 1/4 C onion, garlic, salt, pepper and 1/4 tsp of spice mixture in a large bowl. Add milk and bread in a separate bowl to moisten bread, add to meat mixture. Make 1 inch meat balls and place them in a single layer on a lined, rimmed baking pan. Cook approx 20 mins, drain excess grease from pan. Combine broth remaining onion, white beans, diced carrot and remaining 1/2 tsp of spice mixture in a large stock pot over med to high heat. Bring to a boil, add meatballs and chopped kale. Reduce heat and simmer for 15 minutes, until vegetables are cooked to your liking. I personally do not add the kale until right at the end, I like mine a bit firm.
2 Tbl olive oil
2 large sweet onions
3 poblano peppers stemmed, seeded and diced
5 garlic cloves diced
1 tsp salt
4-5 lbs beef chuck cut into 2 inch cubes
2 bay leafs preferably fresh
2 cinnamon sticks or 1 drop Young Living Cinnamon essential oil
1/8 tsp ground cloves or 1/2 drop Young Living Clove essential oil
1/4 C ground New Mexico Chili powder
1 Tbl plus 1 tsp ground cumin
12 oz of amber or bock beer
8 C beef broth
Mexican Style Crema or sour cream
1 med red onion diced
3 tomatoes chopped
1/3 C fresh chopped cilantro
DIRECTIONS
In a large skillet heat 1 Tbl olive oil and over med heat add the sweet onions and saute until translucent and soft, add the poblanos and continue to saute and reduce heat in order to not brown the onions. Add the garlic and salt and cook an additional 5 mins. In a dutch oven or large pot with a lid add 1 Tbl olive oil and brown the beef cubes on all sides until crusty. Remove the beef to a plate. Return everything to the dutch oven and add the rest of the spices, cook and stir until they form a thick paste on the meat. Watch carefully and do not scorch the spices. Add beer to deglaze the pan, and simmer until reduced and meat mixture is thick. Add beef broth and reduce heat to low, simmer for 3 hours, stirring occasionally.
When done remove about 2 cups of the beef and shred with a fork, return to dutch oven and stir, this will help to thicken chili. Serve with a dollop of sour cream and some of the chopped tomato, onion and cilantro.
Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges – or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans, walnuts or slivered almonds
Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons Honey
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together
Makes six (6) 1 cup servings.
Ingredients
Directions
For a nut free, grain free tortilla anyone can enjoy for wraps, taco shell or burrito!
Ingredients
Directions
PALEO Crust
Instructions
Just keep going! Most of us have not kept one New Years Resolution, I don’t even make them anymore because I know they too, shall pass. Each new day is a chance to begin a new healthy journey. You must be determined!
I would like to add here that on November 29 I did what I though was a months full of grocery shopping!! Cost was $325. The only thing I needed to go back for was eggs, milk and a few fresh fruits and veggies for sides and salads which ended up being one trip and $86 more dollars to the food budget. BUT THE GOOD NEWS WAS…………I did not have to go back until January 13th, which means that I made it a good six weeks and a few days. So figure that out, $411 for 6 weeks makes my food budget about $60 per week!!! For the 2 and sometimes 3 of us if my son happens to be around, but I’ll say 2 of us it was $30 per person per week. My son eats the leftovers, which is fine. His work schedule usually has him getting home around 9:30 or 10 in the evening, often he goes to bed shortly after that. So he doesn’t eat at home much.
My shopping last week on the 13th I bought a bit more hoping I don’t run out and have to return even once, but I am sure I will not be able to do that since fresh fruits and veggies, milk and eggs are a must in our house and I know I will have to venture out at least once. Meal prepping and shopping with a list is the way to go people, I bought mostly ORGANIC at Whole Foods and spent $345 this time. I’ll let you know how long this trip lasts me.
Cook some rice or this is perfect to have with left over rice you may have.
1 Chicken breast(per every 2 people) cut into bite sized pcs
Orange Peel (Fresh or my Honey Orange Peel Candy recipe is here)
1-2 Tbl cornstarch
1-2 Tbl cooking oil
1-2 tsp red pepper flakes to taste
1-2 Tbl honey
OPT: you may add fresh chopped garlic to your chicken when frying
Watch my video here as I show you how easy it is
I can’t take credit for this, truthfully I came across this video on FB from Tip Hero. My spin on the whole this is to quickly cook up some chicken to go with this and a huge side of celery sticks!!
1-2 lbs chicken
1 head of cauliflower
1 stalk of celery cleaned and chopped into sticks
Ranch or Bleu Cheese dressing
Buffalo Sauce (Make double so you can have some for the chicken)
1/2 cup hot sauce
1 Tbsp melted butter
1 tsp garlic powder
DIRECTIONS for the CAULIFLOWER
Instructions:
1. Preheat the oven to 450F.
2. Mix the hot sauce, butter and garlic powder together.
3. Coat the cauliflower with the sauce.
4. Pour the cauliflower onto a small parchment or foil-lined baking sheet and bake 20-25 minutes, or until the cauliflower is tender and starting to brown on the edges.
5. Serve with ranch or bleu cheese dressing.
Cut the chicken into strips and quick fry or coat and bake. I would use the extra sauce to dip and eat it with ranch or bleu cheese dressing! ENJOY
1 package of beef ribs (approx 10-12)
1/4 cup prepared mustard
1 can spicy tomato sauce
3/4 cup coconut palm sugar 1/2 cup honey
1/8 cup white vinegar (helps with tenderizing)
3/4 cup of your favorite, or homemade BBQ sauce
1/4 cup Spicy V8 juice
Cut ribs off rack and place in crockpot, mix all other ingredients in a bowl until mixed and simply pour over ribs.
Cook on the lowest setting for approximately 6 hours. The meat will simply fall off the bone.
I LOVE Tip Hero, here’s another one I couldn’t resist posting!! There is a video for this one as well if you click the link below.
Ingredients:
3 medium avocados, diced
½ Cup red onion, diced
½ Cup sun-dried tomatoes, diced
3 Tbs cilantro, chopped
½ tsp kosher salt
½ lime, juiced
8-10 egg roll wrappers
Instructions
Preheat oven to 350 degrees.
In a mixing bowl combine the avocado, onion, sun-dried tomatoes, cilantro, kosher salt, and lime juice. Toss gently to combine.
Position egg roll wrapper so that the corner is pointing toward you. Add roughly 2 Tbs of avocado filling to the center of the wrapper. Fold the bottom corner up, ¼ of the way, over the filling.
Fold both sides in toward the center. Brush the top corner edges with water then roll the egg roll closed.
Placed finished egg rolls on a sheet pan, spray both sides with cooking spray and bake for 30-40 minutes. Flipping halfway once the bottoms have browned.
I suggest eating these along side your favorite baked fish, REMEMBER to get WILD CAUGHT!
2 lbs fresh white fish
Bake with a bit of lemon and seasoning
You might like to add this Cilantro Lime Brown Rice as a side dish
This week might as well be dedicated to Tip Hero, they have so many great recipes and ideas! This is the last one for this week, ENJOY!
Click here for a video
PRODUCE
1-2 Spaghetti Squash
Red or green bell pepper
Head of Cauliflower
Organic Orange (for orange peel)
Celery Bunch
3-4 Avocados
Cilantro
2-3 onions
Garlic
Sun Dried Tomato
Lime
Egg Roll Wrappers
MEAT
1-2 lbs wild caught fish
2 lbs beef ribs
2-3 lbs chicken, enough for 2 meals
Chicken breast (1 per every 2 people) for another meal
DAIRY/EGGS
Milk
Butter
Eggs
Organic Mexican Cheese
SPICES/OILS/MISC
Brown Rice, short grain heirloom if you can find it
Coconut Palm Sugar
Cornstarch
Vinegar
Cooking oil, olive or coconut preferred
can tomato paste
can Old El Paso Enchilada mix, or make your own
Can Jalapeno slices
Can Black Beans
Hot Sauce, I like Tabasco or Franks Red Hot
Garlic Powder
Red pepper flakes to taste
Old El Paso Spice Packet
Honey
Ranch or Bleu Cheese Dressing
Mustard
BBQ Sauce
Spicy V8 Juice
Can spicy tomato sauce
What you need
1/2 tsp salt
4 tsp baking powder
2 Cups Einkorn Flour (I buy it from Young Living)
2 eggs
1/4 Cup melted coconut oil
4 Tbl honey
1 Cup orange juice
2 tsp orange pulp(I use the one shown below) if you don’t have an electric juicer then get 3-4 fresh oranges and mush up the pulp in a food processor, strain and use the fresh juice for this recipe, the pulp will be whats left in the strainer.
1 tsp vanilla
OPT: 1 drop orange essential oil (I use Young Living Only) if you don’t have Young Living just leave it out, anything else may be synthetic and not safe for ingesting.
1/2 Cup cranberries
Whisk the eggs and add the coconut oil, honey, orange juice, orange pulp, vanilla and orange essential oil. Whisk all of this together.
Whisk together dry ingredients, then whisk the liquid into the dry. Pour into a greased loaf pan and bake 40-45 minutes at 375 degrees.
Preparation
Preheat the oven to 400°F.
Cut spaghetti squash in half and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan.
Bake in the preheated oven 30 minutes or until tender when pierced with a fork.
Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Sprinkle the baked squash flesh with salt, then level it back into the shell.
In a medium saucepan, sauté onion and garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes.
Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños, bell pepper, and black beans. Spoon filling into roasted squash halves. Pour more of the sauce over each half, then top with the cheese.
Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top.