Sloppy Joes

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I haven’t had Sloppy Joes since I was a kid that I can remember – Mom used to make Sloppy Joes with Manwich, which obviously wouldn’t work for a primal lifestyle.  I wanted to make a primal version of Sloppy Joes, though, because my soon-to-be two year old is a little picky and I am trying to find kid friendly dinners for her.

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This recipe turned out GREAT!  I love it.  I add some mustard & dill pickles on top of my Sloppy Joe meat (yum!).  For sides I made coleslaw and Cheddar Cauliflower muffins.

Sloppy Joes

2lbs of ground beef

1 tsp of butter (or coconut oil if Paleo)

1 green pepper, chopped

1 yellow onion, chopped

2 T apple cider vinegar

2 T yellow mustard

1 can of tomato sauce

1 can of tomato paste

1/4 cup water

1/2 tsp garlic powder

1 tsp sea salt

pepper to taste

Put the butter in a large pan, turn on medium heat and add chopped onion & chopped green pepper.  Let cook until the veggies start to get soft (about 8-10 minutes).  Then add meat and cook until brown.  Drain off the excess fat.  Add in the rest of the ingredients, stir well, and let cook on low for about an hour.

Enjoy!

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Mexican Cauliflower “Rice” for copycat Moe’s Burritos

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One of my favorite quick service spots to eat is Moe’s Burritos.  Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s.  See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL.  I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito.  But I didn’t think the rice worked very well as a stand-alone side.  And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot.  Add onion and sauté until clear.  Add riced cauliflower in large pot and add all spices/tomato sauce.  I add sauce until it looks “right” to me.  I know that’s not very specific.  Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

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Make your guacamole:

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Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc…  Whatever you usually like on your Moe’s burritos.

Enjoy!

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Orange Chicken

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Be forewarned:  this recipe for Orange Chicken is nothing like the Orange Chicken you get at the Chinese take out place.  I don’t think one can replicate that without a hole-in-the-wall kitchen and lots of corn starch.  But it’s yummy in it’s own right and goes very well with the Chinese Fried Rice from earlier this month.

Orange Chicken

  • 1 lb. chicken breast (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 3 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces. I have to drain the moisture off the chicken halfway through.  Add the chicken to the sauce pot and stir to coat with the orange sauce.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you have them or add a little more orange zest.

Enjoy!

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Homemade Salsa

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I like to make my own salsa – it tastes so much fresher and more like something you’d find at a Mexican restaurant.  The store bought brands tend to taste too tomato saucy for my taste.  So here’s my recipe (adapted from Pioneer Woman’s original recipe).

Homemade Salsa

1 can of whole tomatoes

1 can of Rotel tomatoes (I use MILD) *drained of all liquid*

1/4 yellow onion, finely chopped

1/2 tsp minced garlic

1/4 tsp coconut sugar

1/4 tsp sea salt

1/4 tsp cumin

1/2 – 1 tsp lime juice (depending on your preference)

Combine whole tomatoes, Rotel (drained), onion, garlic, coconut sugar, salt, cumin, & lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Enjoy!

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