Meal Menu Idea:
Sloppy Joes
Roasted Sweet Potato Wedges
Salad of Mixed Greens with Tomatoes & Homemade Vinaigrette
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| Photo credit: cinnamonspiceandeverythingnice.com |
SLOPPY JOES
Paleo & Whole30 compliant
2 Tablespoons grapeseed oil
1 onion, diced
1 green pepper, seeded & diced
1 green pepper, seeded & diced
2 lbs. ground, grass-fed beef
3 garlic cloves, minced1 (28 ounce) can organic, whole, peeled tomatoes
1/2 cup organic (or homemade) ketchup (Whole 30- use 12oz can tomato sauce)
2 Tablespoons balsamic vinegar
2 Tablespoons coconut aminos
1 Tablespoon coconut palm sugar (Whole 30 substitute 3 dates, soaked in hot water 30 minutes to soften, drained then finely chopped)
1 teaspoon smoked paprika
1/4 teaspoon chili powder
A few shakes of hot sauce (or 2 Tbs. homemade red chili sauce)
1/2 teaspoon sea salt
1/4 teaspoon chili powder
A few shakes of hot sauce (or 2 Tbs. homemade red chili sauce)
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
* Heat a large cast iron or stainless steel skillet over medium-high heat.
* Heat a large cast iron or stainless steel skillet over medium-high heat.
* Add oil, onion, pepper and mushrooms. Saute until vegetables begin to soften.
* Add garlic and saute for 30 seconds until fragrant.
* Add the meat and break it up; stir occasionally until browned. Drain off excess grease.
* Crush tomatoes with your hands and add to the skillet.
*
Add remaining ingredients and simmer on Low for 30 minutes to blend flavors and thicken the sauce. Stir
occasionally.
* Serve piping hot and enjoy!
* Serve piping hot and enjoy!
** Refrigerate leftovers in glass containers for 'Grab-n-Go' meals the next day.
Taste. Enjoy. Pass it on!