Day 15:
-
Breakfast:
Kale + Sweet Potato Hash (scroll down to no. 3)
- Make enough for 2 breakfasts
-
Lunch:
Lemon Garlic Chicken Zoodles from the Iron You
- Make enough for 2 lunches
- Omit the cheese
-
Dinner:Slow Cooker Chocolate Chicken Mole from The Paleo Foodie Cookbook by Arsy Vartarian, shared by Stupid Easy Paleo
- Use 1/4 cacao or cocoa powder instead of chocolate
- Make enough for 2 dinners
- Serve over cauliflower rice and with a vegetable of your choice
Day 16:
-
Breakfast:
Leftovers: Kale + Sweet Potato Hash (scroll down to no. 3)
-
Lunch:
Leftovers: Lemon Garlic Chicken Zoodles from the Iron You
-
Dinner:
Slow Cooker Chocolate Chicken Mole from The Paleo Foodie Cookbook by Arsy Vartarian, shared by Stupid Easy Paleo
- Use 1/4 cacao or cocoa powder instead of chocolate
- Make enough for 2 dinners
- Serve over cauliflower rice and with a vegetable of your choice
Day 17:
-
Breakfast:
Sausage Pizza Egg Muffins from Paleo Running Mama
- Make enough for 2 breakfasts
-
Lunch:
Chicken Chowder from the Whole30 Book
- Make enough for 2 lunches
-
Dinner:
Cracklin’ Chicken from NomNomPaleo
My Mashed Potatoes, Carrots pan-seared with ghee and sea salt- Make enough of the above for 2 dinners
Day 18:
-
Breakfast:
Sausage Pizza Egg Muffins from Paleo Running Mama
-
Lunch:
Chicken Chowder from the Whole30 Book
-
Dinner:
Cracklin’ Chicken from NomNomPaleo
My Mashed Potatoes, Carrots pan-seared with ghee and sea salt
Day 19:
-
Breakfast:
Carrot Cake Smoothie by Tasty Yummies
-
Lunch: Curried Butternut Squash Soup by Paleo Girl’s Kitchen
- Make enough for 2 lunches
-
Dinner:
Pad Thai from Well Fed
Day 20:
-
Breakfast:
Smoked Salmon Frittata from Meatified
- Make enough for 2 breakfasts
-
Lunch:
Leftovers: Curried Butternut Squash Soup by Paleo Girl’s Kitchen
-
Dinner:
Pad Thai from Well Fed
- Make enough for 2 dinners
Day 21 :
-
Breakfast:
Leftovers: Smoked Salmon Frittata from Meatified
-
Lunch:Warm Beet Salad with Cherry Balsamic Dressing from @Colleendishes
-
Dinner:
Jack Pie from @TheCastawayKitchen
Ingredients
2lbs grass fed ground beef
Seasoning: 1 tsp cumin (omit for AIP), 1/2 tsp turmeric , 1 tsp lemon pepper (lemon zest for AIP), 1 tsp onion powder, 2 tbsp ground mushroom powder, 1 tbsp Italian herb blend, 2 minced garlic cloves, 1 tsp salt
1/4 cup raisins
1 tsp beef gelatin (optional)
1 large onion
1 large sweet potato
1 cup fresh kale leaves, chopped
2 tbsp coconut oil
1 tbsp coconut flour
1 cup water
1/2 bunch cilantro &/or parsley
Instructions:
Preheat oven to 350F
In a large bowl mix meat with seasoning blend. Set aside.
Slice onion, dice sweet potato in to 1/4 inch cubes & chop kale. In a 8 inch cast iron (oven safe) skillet heat coconut oil. Add in onions & cook in medium high heat until tender.
Then add in sweet potato. Stir well. Sprinkle with salt. Cook on medium heat, stirring often for 5 minutes. Add 1 cup of water & cover skillet. Let it simmer for 5 minutes. Add kale on top. Cover again & let it simmer until kale is wilted, aprx. 3 minutes.
When sweet potato is fork tender, carefully transfer mix to a food processor. While skillet is still hot, add meat to skillet, stir, breaking up meat with spatula until it’s browned & crumbly. Lower heat, and let it simmer while you pulse sweet potato together with coconut flour in food processor.
Chop up herbs, add half of them to meat, add raisins & beef gelatin. Stir well. Remove from heat. Using a spatula, spread sweet potato mix over the top of the meat, start in the middle and spread it outward toward the edges.
It will be bubbly & liquidy so handle with care when transferring to oven.
Place in oven, bake for 30 minutes. Serve. Garnish with the rest of the herbs.
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