Crock Pot Chicken Fajitas



I love a good crock pot meal – fix it and forget it!  This is about as simple as it gets.

Chicken Fajitas

3-4 chicken breasts

2-3 bell peppers (green, red, yellow, orange)

1 yellow onion

1/4 cup of chicken broth

1/2 tsp of salt (or more to taste)

2 T of cumin

1 T of chili powder

Squirt of lime juice


Fixings (lettuce, cheese, sour cream, guacamole/avocado, etc…)

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.




Primal Biscuits & Sausage Gravy


**Update:  I tried a new biscuit recipe tonight that I like better than the biscuit recipe below, although both are good.  If you’d like to use the new biscuit recipe, click here.**

Growing up, I loved my Mom-mom’s fried chicken with biscuits and milk gravy.  I decided that I needed to make sausage milk gravy with some primal biscuits the other day – it was a huge hit!  My husband raved and said he liked the biscuits & gravy even better the next day as the flavors settled.  So yay! 🙂


6 egg whites

3/4 cup of almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk (use coconut milk to make paleo)

2 T butter, cut up

Heat oven to 400 degrees.  I lined a baking sheet with foil and greased the foil.

Mix together almond flour, coconut flour, baking powder, and salt together in a mixing bowl.  Cut in butter.  Stir in milk.  Set aside.

In another bowl, beat the 6 egg whites until very white and foamy.  Fold in egg whites into flour mixture until well combined.  Drop batter by spoonfuls onto baking sheet.  Bake biscuits 15-18 minutes or until tops start to brown.



Sausage Milk Gravy

1 lb ground sausage

1 T almond flour

3 T arrowroot powder

2-3 cups of milk (I used about 2 1/2 cups)

Salt and pepper to taste (don’t be shy on the pepper!)

Brown sausage until cooke throughly.  Remove from pan, but leave the grease in the pan.  Add a little extra grease of your choice if you need it (there needs to be about 1/4 cup of grease in the pan).

To your grease, add your almond flour & arrowroot powder, whisking over medium heat until your get a good paste.

Add milk and bring to a slow boil, whisking constantly.  Add sausage back into the mixture and continue stirring until it is the desired thickness.    Serve the gravy over the biscuits.



Primal/Low Carb “Mac” and Cheese



So my favorite childhood meal was my mom’s macaroni and cheese.  I’ve missed it since we gave up all things pasta.  A few months back I discovered the wonder of riced cauliflower and immediately thought that I could roughly chop cauliflower to make elbow “noodles” and make my favorite meal – mac and cheese!

This tastes just like the mac and cheese my mom used to make, but the consistency is definitely more runny than mac and cheese with pasta.

“Macaroni” and Cheese

1 medium head of cauliflower roughly diced

2 cups of milk (2% or higher fat content)

3 T of fat (butter, coconut oil, bacon grease, etc..)

2 T of coconut flour

1 tsp onion powder

1/2 teaspoon of white pepper (can substitute black pepper)

Sea salt to taste

1 squirt of yellow mustard (about 1/2 tsp)

2 generous cups of sharp cheddar cheese

1 ham steak, chopped in bite size pieces

Roughly chop your cauliflower so it looks something like this (and set aside):



I still used my food processor for “chopping” the cauliflower because I’m lazy.

Chop up your ham and cook in a skillet until the moisture is cooked off and the ham starts to brown.  I actually drained off the water in the middle of cooking the ham to speed up the process.  Set the ham aside.

In a saucepan over med/high heat, melt your fat of choice and whisk in your flour until the mixture starts to bubble.  Pour in the milk and whisk continuously until the milk starts to boil.  Take off heat.

In a large bowl, mix together the milk mixture, ham, cauliflower, & seasonings (onion powder, pepper, mustard, salt).  Add cheese and mix together.

Pour mixture into a greased baking dish and cook in an oven at 350 degrees UNCOVERED for 1 hour, or until things look nice and bubbly.





Paleo/Primal Southwestern Frittata



This is a yummy rendition of the classic frittata.  We typically eat it with cheese involved, but that cheese can easily be left out to make this paleo.

Southwestern Frittata

1 tablespoon coconut oil

1/4 cup yellow onion, finely diced

2 garlic cloves, minced

1 med sweet potato, peeled and grated

1 lb of ground beef

1 tablespoon of chili powder

1 teaspoon of cumin

1/2 cup of salsa verde (green salsa)

1/2 cup of shredded cheddar cheese (optional)

12 eggs

sea salt (to taste)

Preheat oven to 350. In a large saute pan, saute the onions in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a greased 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.

If you are using cheese, sprinkle it on top of the meat mixture.

In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.



Primal Beef Enchiladas (a.k.a. sweet nectar of life)



Ok, so I have this obsession with Mexican foods.  O.M.G.  I love it all – burritos, enchiladas, tacos, taco salad, guacamole, salsa, queso, etc…  Bring it on!  But since going low carb, it’s been a sad day for my Meixcan food fix.  Sure, I still get taco salad, but it’s not the same.

Then I ran across an enchilada recipe, tried it, and died and went to heaven.  My husband doesn’t like enchiladas (I know, right?) so I have been eating these for dinner 3 days straight.  They just get better and better.  *sigh*

A disclaimer:

I tend towards easy recipes.  I don’t like lots of steps, so I didn’t make my own primal tortillas and I didn’t make my own enchilada sauce.  I did buy enchilada sauce with no sugar added and I did buy low carb tortillas. If you want to make your own tortillas, Google “Primal Tortillas” and you’ll find plenty to choose from.



Beef Enchiladas

1 can (28oz) of Red Enchilada Sauce (sugar free)

7 – 10 tortillas (depending on how big you stuff them)

1 lb of ground beef

1 med yellow onion, finely diced

1 can diced green chiles

1/2 tsp salt

2 – 3 cups of cheddar cheese (I used 1 1/2 bags)

1 large can of black lives (chop them if they aren’t)

Preheat the oven to 350 degrees.  Grease a 9×13 inch pan.

Pour the red enchilada sauce into a sauce pan, bring it to a boil, reduce heat and summer for 30 minutes.  I found the enchilada sauce to be very runny, so simmering for 30 minutes thickens it up.

While the sauce is simmering, brown the ground beef, drain off the fat, and add onions.  Cook the onions with the beef until onions are translucent.  Add chiles and salt, cook for another 5 minutes or so.

Ladle some enchilada sauce onto the bottom of the pan, spreading out evenly.

To assemble enchiladas, spoon meat, cheese, & olives into a tortilla.  Roll tortilla up and place seam down in your pan.  Repeat until the pan is full & you’ve run out of filling.  Pour the remaining sauce on top of the tortillas and top with lots of cheese.  Bake for about 30 minutes, or until cheese is melted and bubbly.

Serve with whatever toppings you like:  sour cream, avocado, lettuce, tomato, more black olives, etc…





Paleo/Primal Cabbage Roll Casserole



I was super excited to make a new recipe the other night – cabbage roll casserole.  I remember really liking this meal as a child, and wanted to recreate it without the rice (and use cauliflower rice instead).  It tasted just as good as I remember it!

Cabbage Roll Casserole

1 small head of green cabbage, roughly chopped

1 lb of ground beef

1 small yellow onion, chopped

Some minced garlic

1/2 a head of Cauliflower, riced

3 cans (8oz) of tomato sauce

2 T of lemon juice

2 T honey

salt & pepper to taste

Preheat the oven to 350 degrees.  Grease a 9×13 inch pan.

Brown your ground beef, drain off the fat.  Add onions and simmer until onions are cooked.  Then add you cauliflower and simmer until it’s cooked (about 5-7 minutes).  Add the tomato sauce, lemon juice, honey, and garlic, salt & pepper.  Stir and simmer for about 10 minutes.

While your meat/sauce mixture is cooking, put the chopped cabbage in the bottom of the 9×13 inch pan.

Then take the meat mixture and spread evenly on top of the cabbage in the pan.  Put in the oven for 30 minutes, or until the sides of the casserole is bubbly.

Before serving, “fluff” the casserole, mixing the cabbage on bottom with the meat mixture on top.