1 lb ground grass - fed beef 2 cups cubed sweet potato or
quartered baby reds 2 cups diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
Prep: Start by
quartering some baby red potatoes or peeling and cubing sweet potatoes (regular potatoes are totally Paleo by definition, they just may not be the best choice if you are trying to avoid an insulin spike).
Not exact matches
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled,
quartered) 1 pound
baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups
red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon
red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
1 medium tomato, cored and cut into
quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or
baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon
red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one -
quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium
red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes,
quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh
baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or
red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or
quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh
baby spinach leaves
My toddler had «
baby humus wraps» cut in four
quarters and made the right size for her mouth, fruit, «salad» and
red peppers.
I used
baby reds and
quartered them, which made tiny fries.
Slow Cooker Corned Beef and Cabbage 8 small
red potatoes 2 cups
baby carrots 1 small onion -LRB-,
quartered) 1 corned beef brisket -LRB-,