Gluten Free Instant Pot Spicy Beef Stew

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

 

This recipe is zero fuss.  It is rustic.  Vegetables are rough chopped and there really is no exact science to this.  It comes together fairly quickly and has the taste of  a stew that has been cooking all day long.  It is done in the Instant Pot but, could be done on a stove top in a Dutch Oven.

 

Ingredients:

  • 1/2 T of  organic extra virgin olive oil
  • 1 lb of grass-fed beef steak tips
  • 1/2 tsp. coarse salt (I use Himalayan)
  • 1/2 tsp. black pepper
  • 1 carton of quality beef broth (I use Kettle&Fire)
  • 1 can (14.5oz) of organic fire roasted diced tomatoes
  • 1 cup of The New Primal Spicy Marinade
  • 2 sweet potatoes sliced into oval wedges
  • 1 medium onion chopped in bite size pieces
  • 2 cups of baby carrots
  • 3 stalks of celery chopped into bite size pieces
  • 2 cloves of garlic sliced
  • 4 Yukon gold potatoes quartered
  • parsley for garnish

 

Directions:

  1. Add extra virgin olive oil to instant pot and put on browning setting.
  2. Add beef steak tips and sauté until brown.
  3. Add salt and pepper.
  4. Chop vegetables into rustic pieces.  I tend to like my veggies a bit bigger and chunkier..just my preference.
  5. Add Marinade and Bone Broth to the Instant pot and keep it on the browning setting for a few minutes to let the meat drippings incorporate with he marinade and broth.
  6. Add in veggies and potatoes, giving a mix.
  7. Add in garlic.
  8. Set Instant Pot for Stew Setting and let it natural release for 10 minutes.
  9. Garnish with parsley.

Note:  When it comes out of the Instant Pot, it will be more of a soup than a stew.  Wishing a few minutes, the sweet potatoes will start to break apart and it creates a stew like texture.  You can certainly add a thickener to this recipe.  I chose not to because I wanted it to be Whole30 and like the texture the way it is.

Sweet Potato, Egg, and Roasted Vegetable Frittata with Crispy Prosciutto Chips

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Whole30, Paleo, Grain Free, Dairy Free and Gluten Free

Ingredients:

  • 1 Teaspoon of ghee
  • 2 Tablespoons of avocado oil
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 10 grape tomatoes, sliced in half
  • 2 cups of diced frozen sweet potatoes (defrosted).
  • Primal Palate Breakfast Blend Seasoning
  • Nutpods Creamer (Regular not Flavored)
  • 9 eggs (I use Vital Proteins Pasture Raised)
  • 5 pieces of compliant prosciutto sliced in half
  • salt to taste
  • pepper to taste

Directions:

  1. Preheat oven to 450 degrees.
  2. Slice the peppers and onions into strips.
  3. Slice the tomatoes in half.
  4. On a sheet pan mixed with parchment paper, roast the peppers, onions, tomatoes, and sweet potatoes.
  5. Drizzle with 1 Tablespoon of avocado oil and sprinkle with a pinch of salt, and Primal Palate Breakfast Seasoning (or any seasoning you wish) to taste.
  6. Roast the vegetables for 30 minute until tender.
  7. In a separate bowl, whisk together eggs, Nutpods (or other dairy substitute), a pinch of salt and a pinch of pepper.
  8. Using a 3.5 quart skillet or pan, add the remaining avocado oil to the bottom of the pan.  This will insure the frittata will not stick.
  9. Heat the oil under medium heat, adding in the vegetables in an even layer.
  10. Pour egg mixture over the top.
  11. The eggs will begin to set with the vegetables.   Tear off pieces of prosciutto and carefully place them on top.  These will crisp up in the oven.
  12. Move the pan using the handle and when the edges start to set, I transfer the pan to the oven (make sure you are using an oven safe pan), to let the frittata set.  Depending on your oven, this usually takes around 7-8 minutes. You will need to keep checking it.
  13. Let cool for a few minutes and serve warm.  I also like to eat wedges of this cold for a snack.

 

Note: This frittata will keep in the refrigerator for a few days.  It is a great make ahead meal prep meal and also works well in a container for breakfasts and lunches throughout the week. I sometimes make extra prosciutto chips to garnish leftovers.

 

 

Whole30 Vegetable Egg Cups

 

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Whole30, Paleo, Gluten Free, Grain Free,Dairy Free, and Ovo- Vegetarian

Ingredients:

  • 1/2 T of avocado oil
  • 1/2 cup of onion
  • 1/2 cup of red pepper
  • 1/2 cup of green pepper
  • 1/2 cup mushrooms
  • 7 eggs
  • 1/2 cup Nutpods (dairy creamer of coconut milk and almond milk combined-original flavor)
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon of black pepper
  • a pinch of finishing salt

Directions:

  1. Pre-heat oven to 350 degrees
  2. Dice all of the vegetables finely.
  3. Heat the avocado oil in a cast iron pan.
  4. Sauté the vegetables until tender
  5. In a bowl, crack eggs, add Nutpods, and add salt and pepper.
  6. Whisk until frothy.
  7. Line a muffin tin with silicon liners.  If you do not have liners, spray with cooking spray or use paper liners.
  8. Spoon veggie mixture into each muffin liner (approximately 1/4 the way full).
  9. Pour egg mixture on top.
  10. Bake at 350 degrees for about 20 minutes; depending on the oven.  I usually put an aluminum drip pan underneath when baking in case of spills.
  11. Once the egg cups come out, they will still need time to set.  Let cool for 5-10 minutes.
  12. Sprinkle with finishing salt.
  13. Serve immediately or refrigerate.  These also can be frozen.

Note: These can be done with any combo of vegetable, and also with ham, bacon, and sausage.  I also sometimes add hot sauce into the egg mixture to make them spicy.

“Clean” Sloppy Joes

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

Sloppy Joes.  They are reminiscent of growing up.  They are reminiscent of school cafeterias everywhere.  They are reminiscent of old Adam Sandler songs (I am dating myself with that one).  With the weather cooling down and tailgate/football season in full effect, I often make these when expecting people over.  They are easy to make, a crowd pleaser, and the sloppy joe mixture freezes well.  I sometimes defrost it and put it over zoodles or over cauliflower rice as well.

Ingredients:

  • 1 lb of grass-fed ground beef (I use 85%-15%)
  • 1/2 teaspoon of avocado oil
  • 1 small onion
  • 1/2 small red pepper
  • 1/2 cup of brewed coffee (I often use coffee leftover from the day before)
  • 1 cup of ketchup (make sure it is sugar-free and Whole30/Paleo Compliant
  • 1/4 cup of dijon mustard (make sure compliant)
  • 1/3 cup of coconut aminos
  • 1/2 tsp of Himalayan Sea Salt
  • 1/2 tsp of black pepper
  • 1/4 tsp of red pepper flakes
  • rolls/buns of choice if not doing Whole30, roasted sweet potato if you are.

 

Directions:

  1. Take the ground beef out of the refrigerator a few minutes before preparing and allow to get to room temperature a bit.
  2. Put oil in a cast iron skillet. Add onions. and peppers.
  3.  Carefully crumble ground beef into the pan before turning the heat on.  You want to try to get it broken down as much as possible before browning.
  4. Brown the meat on medium heat.
  5. Once the meat is browned, add in coffee. Scrape the bottom of the pan and sides while stirring in.
  6. Add in ketchup, mustard, and coconut aminos and turn up the heat.
  7. Let simmer for 15 minutes.  Add in salt, pepper, and red pepper flakes.
  8. Simmer for another 5 minutes until the liquid has evaporated and sauce has thickened.
  9. Serve over roasted baked potato or on a toasted bun (if not doing Whole30)

Blueberry and Pineapple Cauliflower “Oatmeal” Breakfast Bowl

 

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I have made this recipe a few different ways and enjoy it each and every time. The original recipe came to fruition after a few rounds of Whole30 and honestly, I was getting tired of eggs.  I missed my overnight oats.  While this recipe is not done overnight, it does mimic similar flavors of oatmeal.  It can be made with so many combinations and can be made on the stove top or in the microwave if you want.  If you want a one pot dish that is versatile and re-heats well for leftovers, this is the dish for you. SO delish!

Ingredients:

  • 1 bag (12 oz ) of  defrosted frozen riced cauliflower
  • 1/2  cup of  French Vanilla Nutpods Creamer (or the milk substitute of your choice (vanilla flavored))
  • 1 cup of fresh pineapple
  • 1 cup of  defrosted frozen blueberries
  • 1/3 cup of sliced  toasted almonds
  • 1/2 teaspoon of salt

Directions:

  1. Defrost the riced cauliflower.
  2. In a pot, heat up the French Vanilla Nutpods Creamer until it bubbles.
  3. Once it bubbles, turn down the heat, and add in defrosted cauliflower.  Cook for approximately 5 minutes on medium.
  4. Add defrosted blueberries and pineapple to the  cauliflower mixture.  Cook on medium heat for another 5 minutes.  Sauce will thicken up a little bit and have almost the consistency of oatmeal.
  5. Add in salt.  Mix thoroughly.
  6. Serve in bowl.  Add toasted sliced almonds.  Serve warm, or refrigerate for a later time. (Add a drizzle of honey or agave nectar if not following a restricted diet)

Whole 30 Pumpkin Mushroom Soup

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

I love everything about this soup.  It is very reminiscent of one that I ate  from a local food specialty store growing up.  This one is very easy to make, takes no time at all, and uses all clean ingredients. Total Comfort Food.

Ingredients:

  • 2 Tablespoons of ghee
  • 1 large yellow onion
  • 8 oz of sliced Portobello mushrooms
  • 4 oz of shiitake mushrooms
  • 6 sage leaves (2 left for garnish)
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of bone broth or really good chicken stock
  • 1 1/2 Tablespoons or arrow-root powder
  • 2 cups of organic pumpkin puree
  • 2 teaspoons of curry powder
  •  13.5oz can of organic coconut milk (for cooking)
  • finishing salt if desired

Directions:

  1. Take can of coconut milk and put in the refrigerator for 20 minutes prior to using.  This will help the milk solids separate.
  2. Add ghee to large dutch oven.  Put on medium heat until melted.
  3. Dice the yellow onion.  Sauté in the ghee until translucent.
  4. Add in the mushrooms, 4 sage leaves roughly chopped, the salt and the pepper.
  5. Cook until caramelized.
  6. Add in the pumpkin puree and stir to incorporate.
  7. In a separate bowl, whisk together the bone broth and arrow-root powder.
  8. Turn the heat up and slowly add in the bone broth and arrow-root powder mixture (slurry)
  9. Bring the soup up to a bubble, it will start to thicken.
  10. Once it is thick, add in the coconut cream (it should be the top portion inside the can of coconut milk).
  11. Add in the curry powder.
  12. Bring the heat down and let the soup simmer for 20 minutes, stirring.
  13. Serve immediately or freeze.  Garnish with sage leaves and finishing salt.

Whole30 Autumn Sweet Potato Hash

 

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Fall is my favorite season to cook in.  I love everything about it.  This hash is comfort food for me and ties in the apple flavor I crave.  It is easy to make and re-heats really well.

Ingredients:

  • 1 large sweet potato (I used a white sweet potato and leave peels on)
  • 2 medium apples
  • 1 medium red onion
  • 4 strips of thick cut bacon or pancetta
  • 1 T of Primal Palate Breakfast Blend Spice Mix
  • 1/2 tsp of finishing salt

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Dice bacon and sauté in a cast iron skillet until crispy.
  3. Dice apples (peels on), sweet potato (peels on) and red onion.  I dice rustically but try to make sure that your cuts are roughly the same size.
  4. Place the diced sweet potatoes, apples, and onions in a bowl and add Primal Palate Breakfast Blend Seasoning.
  5. Add the bacon and bacon grease (approx 1 T of bacon grease) over the top of the sweet potatoes, apples, and onions.  Mix thoroughly.
  6. Spread mix on a parchment lined sheet tray.
  7. Bake at 425 degrees for 50 minutes.
  8. Check to make sure sweet potatoes are cooked through.
  9. Eat right away or re-heat later.

Note:  This hash is great for breakfast alone, or can be eaten with a fried egg on top (my personal favorite).  It also is great as a side dish (similar to a stuffing) with pork chops or turkey.