20-Minute Paleo Burrito Bowls with Broccoli Slaw. (GF)

A healthier take on popular burrito bowls using a super easy to make veggie base! 

Okay, here’s the deal.
Most burrito bowls don’t have a lot of vegetables since the base is typically a generous serving of rice and beans.
To make these burrito bowls paleo/whole30 approved, I swapped them out!
And, I took a shortcut, which I don’t often do in the kitchen.
This simple swap makes this meal super convenient and easy, perfect for a weeknight meal.
Are you ready?

I used an onion, bell pepper, garlic, and…

…bag of broccoli slaw!

The end result is 110% delicious and you won’t even miss your former rice and bean base. Plus, it’s so so so fast and easy since all you have to do is open the bag and start cooking! Why have I not thought of this sooner?! I have a feeling I may be using this shortcut for other meal ideas, too.

The meat is really flavorful thanks to spices, a can of diced green chiles, and fresh cilantro. Spoon it over your veggie base and then add whatever toppings you’d like! My favorites? Salsa and guacamole. Yum!

One last thing–my husband put the slaw and meat in tortillas to eat as tacos instead of as a bowl, and he was a huge fan. So, that’s another option for you or your family members!

20-Minute Paleo Burrito Bowls with Broccoli Slaw

Ingredients:

• 1 tbsp EVOO
• 1 bag of broccoli slaw from the produce department
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 1 lb grass-fed ground beef
• 1 can petite diced tomatoes
• 1 can diced green chiles
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika, regular or smoked
• Fresh cilantro, chopped
• Salt and pepper, to taste
• Toppings: salsa, guacamole, etc.

1). Pre-heat oil in a large skillet over medium heat. Add the broccoli slaw, onions, bell pepper, and garlic. Add salt and pepper, to taste. Sautee for 5-8 minutes or until crisp-tender. Remove from the pan and set aside.

2). Brown the ground beef in the skillet. Add diced tomatoes, green chiles, and spices. Stir to combine, adding a little water (I used about 1/3 cup) if necessary. Cook until most of the water has evaporated.

3). To assemble: layer the bowls with the sauteed vegetables on the bottom, then the meat sauce and toppings of choice. Enjoy!

Servings: 4. Approximate Nutritional Information per Serving: Calories: 301 Carbs: 17g Fat: 15g Protein: 25g Fiber: 4g Sugar: 8g Points+: 8 Recipe adapted from here.

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Stuffed Pepper Soup. (GF, DF, Paleo)

A deconstructed version of traditional stuffed bell peppers–all the flavors of the original dish, but in soup form!

I think I speak for, oh, half of the country when I say: brrrrrrr.

Snow, ice, and sub-zero wind chills? Pretty sure I’m going to turn into a human popsicle.
What better way to warm up than with this cozy bowl of stuffed pepper soup?
I grew up eating stuffed bell peppers (a lot), and I really love them.
But, did you know you can take all of the ingredients and flavors of stuffed peppers, and put them in a soup?

I was a little hesitant the first time I made this because I was skeptical that this soup could actually taste like traditional stuffed peppers. Thankfully, it did, and I’ve made it many, many times since!

In a way, the soup version is easier because you don’t have to actually stuff the peppers and bake them. Just let the soup do it’s thing, boil some rice seperately (if you want it), and it’s ready to go!

A note on the rice: traditional peppers have rice in them. Add it if you’d like, or don’t! If you are trying to keep it paleo-friendly, you’ll want to skip the rice.

Growing up, we always topped our stuffed peppers with sour cream, so you can do that if you’d like. Again, for dairy-free/paleo, skip the topping.

Make a big pot of this soup tonight and stay warm!!

Stuffed Pepper Soup
Ingredients:

• 1 lb lean grass-fed ground beef (or turkey, if you’d prefer)
• 1 red bell pepper, chopped
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 cans (14.5 oz) diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced-sodium, low-sodium chicken broth
• 1/2 tsp dried marjoram
• salt and pepper to taste
• optional: cooked rice

1). Heat a large pot to medium-high heat. Brown the ground meat until no longer pink. Season with salt and pepper. Reduce heat to medium-low and add onions, bell peppers, and garlic. Cook, stirring often, until softened.

2). Add tomatoes, tomato sauce, chicken broth, marjoram, and more salt and pepper, to taste. Cover and simmer on low heat for about 30 minutes to allow the flavors to come together.

3). Serve in bowls, over rice, if desired. Top with sour cream if you’d like!

Servings: 6. Serving size: 1 1/2 cups soup, 1/2 cup rice. Approximate Nutritional Information per Serving: Calories: 261 Fat: 5g Carbs: 37.5g Fiber: 5g Protein: 17.6g Sugar: 6g Points+: 7 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Crock Pot Pumpkin Chili. (GF)

A cozy fall chili recipe made in the crock pot that your whole family will love!

Oh October.

I love you.

You’re the month of bonfires, football, plaid, boots, and scarves.

And ever-changing brightly colored leaves.

And, of course, #pumpkinallthethings! Yes, even chili!

You know what’s awesome about putting pumpkin in chili? You can’t taste it, but it thickens the chili up (yay texture!) and you get all kinds of important vitamins and nutrients (yay health!).

Did you know pumpkins have a large amount of vitamin A, fiber, beta-carotene (an anti-oxidant), potassium, vitamin C, and more? Now we can all feel good about our pumpkin-obsessions because they’re so good for us! Yes yes yes.

If you have non-pumpkin loving friends and family, you should definitely still make this chili. I promise you really can’t taste the pumpkin! Pumpkin alone does not have a very strong flavor; it’s all of those strong fall spices that are usually added to pumpkin baked goods that make it stand out. Since this is a savory recipe, none of those spices are present. What does that mean for us? Nice, even flavored chili.

This recipe comes together very quickly. After you cook your meat (ground beef or turkey, whatever you prefer!), add all the other ingredients together in the crock pot. Let it cook all day, and when you come home you’ll be greeted with piping hot chili and a wonderful aroma.

Sound perfect? It pretty much is.

Then all that’s left to do is light a pumpkin candle (tell me I’m not alone), cozy up on the couch with a big bowl of this hearty stuff, and revel in autumn’s arrival!

Crock Pot Pumpkin Chili

Ingredients:

• 1 lb lean ground beef or turkey
• 1/2 chopped onion
• 1 can low-sodium diced tomatoes
• 1 large can low-sodium crushed tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 can pureed pumpkin (not pumpkin pie filling)
• 1 can chili beans
• 1 tsp garlic salt
• 1.5 tbsp chili powder
• 1.5 tbsp cumin

1). Cook the ground meat and chopped onion in a large skillet until the meat is cooked through and the onion is soft.

2). Spray the crock pot with cooking spray. Add the cooked meat and all the other ingredients. Stir to combine.

3). Cook on low for 4-6 hours.

Servings: 6. Serving size: 1 1/2 cups. Approximate Nutritional Information per Serving: Calories: 434 Carbs: 57g Fat: 8g Protein: 37g Fiber: 14g Points+: 11 Recipe courtesy of Audrey’s Apron.

 

Simple Summer Chili

Chili is traditionally a cold weather favorite, but I love that this recipe incorporates in-season zucchini! This summer has been so rainy that a cozy meal like this one has been a welcomed change to grilling outside.

I originally found this recipe from a health and fitness blog I love to read, and this may be my new favorite chili recipe (thanks, Julie!!). The best part is the spice blend–it is PERFECT. It tastes just like the chili seasoning you can purchase in packets at the grocery store, but it is so simple and easy to make yourself! And so much better for you,  too. Ground beef or ground turkey both work well in this recipe–it is completely up to you! You can also use your favorite kind of bean…I like to switch it up between black beans, pinto beans, and kidney beans based on what I have in the pantry.

Whip this up for your family tonight! It will certainly be a hit!

Simple Summer Chili

Ingredients:

• 1 lb lean ground beef or ground turkey
• 1/2 tbsp olive oil
• 1 onion, chopped
• 2 medium zucchini, chopped
• 1 can low sodium beans (kidney/pinto/black–whichever!), drained and rinsed
• 1 can diced tomatoes, no salt added (do not drain!)
• 1 cup beef broth, reduced-sodium and fat free
• 1.5 tbsp chili powder
• 1.5 tbsp cumin
• 1 tsp garlic salt

1). In a large pot, heat olive oil over medium heat. Add chopped onion and zucchini, stirring until tender and opaque. Add ground beef/turkey and stir until meat is browned.

2). Drain any excess fat from pan before adding remaining ingredients. Add as much/little beef broth as necessary to reach the desired consistency. Simmer for 20-30 minutes or until flavors are well blended.

3). Enjoy topped with low-fat cheese, light sour cream, non-fat greek yogurt, or simply as is!

Servings: about 6. Nutritional Information per Serving: Calories: 219 Carbs: 20g Fat: 7g Protein: 22g Sugar: 4g Fiber: 6g

WW PointsPlus: 6

Recipe adapted from: http://www.pbfingers.com/2012/07/23/simple-summer-chili/

Kale and Ground Beef/Turkey Taco Filling

This recipe is an amazing way to sneak in a lot of kale without having picky eaters complain! I was so pleasantly surprised at how the kale blended away among the spices and was not even noticeable. Kale is so good for you and I am always interested in new ways to incorporate it in a meal. In this case, it gets completely lost in all the other flavors of the dish. I love that the spice blend in this recipe is incredibly simple, yet it tastes even better than the (not-so-healthy) packets of taco seasoning from the store. Overall, it is not very spicy but it does have a little kick. If you want more spice, increase the amount of cayenne pepper to taste.

I served this kale, beef, and bean mixture on a bed of crisp greens for me and in small tortillas for my husband. I was curious to see how he would react to the kale being cooked into the mixture, but he did not even mention it and told me the dish was awesome! Win!

Did I mention this easily came together in well under 30 minutes? It is a great choice for a homemade meal on a busy weeknight. I have a feeling we will be enjoying this dish again soon!

I used lean, organic ground beef in this recipe, but I actually originally intended to use ground turkey. After reading this report (and several others) regarding the disgusting addition found in over 90% of ground turkey in the U.S., I am so hesitant to buy ground turkey now. Does this news enrage anyone else, or is it just me? I hate not knowing what goes into the food we put into our bodies. Anyway, perhaps organic, local, grass-fed beef is the way to go…at least for now.

You MUST try this recipe and let me know what you think. I have a feeling your whole family will enjoy it!!

Healthy Kale Taco Filling

Ingredients:

• 1.25 lb lean ground beef (or turkey)
• 1/2 medium onion, chopped
• 2-3 cups of chopped kale
• 1 red pepper, diced
• 1 15 oz. can black beans, rinsed and drained
• 1 tsp garlic powder
• 1/4-1/2 tsp cayenne pepper (I only used 1/4 tsp)
• 1 tbsp chili powder
• 1 tbsp cumin
• salt and pepper to taste

1). Heat a large skillet over medium-high heat. Add the onion and ground beef. Stir until cooked through. Add the diced red pepper.

2). Add the kale and mix together well until wilted. Add the spices and the black beans. Stir occasionally until heated through.

3). Remove from heat and serve in tortillas or on a bed of salad. Enjoy!

 

Servings: 6. Nutritional Information per 1/6 serving: Calories: 247 Fat: 8g Carbs: 17g Protein: 25g Fiber: 6g Sugar: 2g

WW+: 6 Old points: 5

Recipe adapted from http://greenlitebites.com/2012/10/11/kale-turkey-black-bean-taco-filling/