This salad is very good, full of many flavors and antioxidants. Just look at all those beautiful colors. Add sliced chicken breast to make it a meal rather than a side dish.
This is an amazing paleo version of the traditional shepherd’s pie. I was never a fan of sweet potatoes growing up, especially not the marshmallow laden sweet potatoes on Thanksgiving. But I love sweet potatoes now! Maybe because I know how nutritious they are for me, rich in beta carotene which helps produce Vitamin A. You can change up the recipe and use orange or white sweet potatoes. You just might fool someone with the white sweet potatoes. Enjoy this gluten and dairy free recipe.
Preheat oven to 425 degrees F. Wash and dry sweet potatoes, then wrap in foil and place in cookie sheet in oven. Bake 1 hour or until soft.
In the meantime, brown ground beef in large skillet. When browned, add tomatoes, tomato paste, balsamic vinegar, and seasoning. Remove from pan and place in large casserole dish or 9 x 13 inch pan.
Add carrots, onions, and green beans to same skillet and saute in avocado oil until just slightly crisp. Then place on top of beef mixture.
After potatoes have baked, remove foil and add to mixing bowl with olive oil, sea salt and black pepper. Whip the potatoes with a mixture or by hand. Spread atop the vegetable-beef mixture. Sprinkle Italian seasoning atop the mixture.
A delicious, nut-free granola option for those wanting a high protein, fiber rich snack. Great by itself or on top of coconut ice cream or yogurt for a decadent treat. Missing your croutons? Try this on your favorite salad.
Spaghetti squash is always in abundance in the summer. This makes a spectacular dinner, is fun and colorful. Feel free to use fresh tomatoes in place of the canned tomatoes, it works just as well and is a great way to use up all those garden tomatoes. This is such a great spaghetti sauce, as I use it with lots of recipes. Yum!
Wash squash and cut longways in half. Spoon out the seeds and bake open cut side down in glass baking dish. Dust with olive oil, salt and pepper. Add a little water to baking dish. Bake 1 hour.
Meanwhile, in large pot, brown the meat with 1 t. black pepper. Remove to bowl.
Heat olive oil in same pot, and add garlic, onions, and green pepper.
Saute for 3-5 minutes. Onions and pepper will begin to soften.
Add chicken broth and all other ingredients plus the meat and stir well.
Bring everything to a slight boil. Cover and reduce to simmer for 30-60 minutes.
After squash has cooled, spoon out the stringy squash and place on large serving plate.
Most likely you have these ingredients or hand. This is a quick, easy recipe that will take just minutes to prepare in the morning. Step aside and let the crock pot do the work. I love to use my Cuisinart food processor as I can cut up the vegetables in a flash. I typically prepare vegetables in the beginning of my week in my food processor, then store them in glass lock containers in the fridge to be used for many recipes and just salads or in a stir fry.
